Effect of Osmotic Dehydration on Drying Method and Physicochemical Properties of Pineapple (Ananas comosus. var. Queen)
B. Manasa, R. Purnima Mishra, Veena Joshi, D. Vijaya
International Journal of Environment and Climate Change · pp. 2635–2644 · Published 21 Sep 2022
10.9734/ijecc/2022/v12i111479Abstract
Osmotic dehydration in pineapple cubes by using sucrose solution is able to improve the quality like colour, aroma, texture, appearance as well as overall acceptability. The physico-chemical properties of the product were evaluated during the experiment. There were significant differences among different treatments. The range of recovery % (13.210%-14.780%), TSS°Brix (54.52°Brix-75.40°Brix), reducing sugars % (30.14%-39.80%), non-reducing sugars % (14.67%-43.70%), total sugars (50.20%-73.85%), acidity% (1.45%-1.67%), pH (3.32-3.95), ascorbic acid % (25.1%-35.1%) moisture% (9.95-15.90%), weight loss % (10.25%-32.04%), solid gain % (11.87%-18.65%), dehydrated yield % (13.02%-14.95%), dehydration ratio (6.75-7.77), rehydration ratio (1.23-1.71) were observed.
References (8)
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