Effect of Different Pretreatments on the Quality of Osmotic Dehydrated Ripe Sapota Slices
Tejib Tripura, Tapas Sarkar, M. Madhavi, Shreyasi Mallik
International Journal of Plant & Soil Science · pp. 1–9 · Published 21 Sep 2017
10.9734/IJPSS/2017/36220Abstract
The investigation was carried out in the laboratory of post harvest technology, College of Horticulture, Dr. Y.S.R. Horticultural University, Rajendranagar, Hyderabad, India, during the year 2014-2015 to study the effect of different pretreatments on the quality of osmotic dehydrated ripe sapota slices (var. kalipatti). The experiment comprises 9 treatments replicated thrice. The experiment was laid out in Complete Randomized Design (CRD). The data were subjected to statistical analysis as per the procedure outlined by [1]. The range of water loss, weight reduction, sugar gain, TSS, acidity, ascorbic acid, carotene, calcium, phosphorus were observed. An increase in duration of osmosis from 4 to 8 hours leads to increase in water loss, weight reduction and sugar gain and TSS of the dried, ripe sapota slices. However, osmotic pretreatment with invert sugar 600Brix for 8 hours resulted in highest sensory scores (7.33) while, it was lowest in slices pretreated with fructose 600Brix for 4 hours (5.00).
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