STUDIES ON OSMOTIC DEHYDRATION OF PINEAPPLE (Ananas comosus. var. Queen)

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Date
2018-08-07
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College of Horticulture, Rajendranagar, HYD-30
Abstract
An investigation was carried out in the post-harvest lab, SKLTSHU, College of Horticulture, Rajendranagar, Hyderabad, India, during the year 2017-2018 on “STUDIES ON OSMOTIC DEHYDRATION OF PINEAPPLE (Ananas comosus. var. Queen)”.This study was aimed at quantifying the effect of sucrose concentration and drying methods on physico-chemical properties and organoleptic properties of osmotic dehydrated of pineapple cubes. Further the effect of different packaging materials on shelf life of osmotically dehydrated pineapple product was also studied. A set of two experiments were conducted. In the first set of experiment the effect of sucrose concentration and drying method on osmotic dehydrated pineapple (Ananas comosus. var. Queen) was conducted in completely randomized design with two factors (sucrose and drying method) and treatments replicated four times. Osmotic dehydration process involved subjecting the fruit cubes to sucrose syrup of three concentrations i.e of 50°Brix, 60ºBrix and 70°Brix (all the treatments contain 0.1% KMS + 0.3% citric acid + 0.1 % sodium benzoate) followed by drying in two methods i.e. cabinet tray drying and hot air oven drying at 60ºC until constant weight is obtained. The physico-chemical properties and organoleptic quality 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. However, the highest total sensory score in terms of colour, texture, flavour, taste, appearance and over all acceptability was observed in pineapple cubes treated with sucrose syrup of concentration of 60°Brix and dried in cabinet tray drier which was significantly superior over the rest of the treatments. In the second experiment the effect of packaging material on osmo-dehydrated pineapple cubes at storage was studied. The physico-chemical properties and organoleptic properties were evaluated for the four months of storage period. The three best treatments obtained from the first experiment i.e. Sucrose concentration 60ºBrix. + Cabinet tray drying, Sucrose concentration 60ºBrix. + Hot air oven drying and Sucrose concentration 70ºBrix. + Cabinet tray drying based on the organoleptic evaluation was selected for second experiment for storage in different packaging material. The observations were recorded after initiation of experiment at 1st, 2nd, 3rd and 4th months of storage for pineapple osmo-dehydrated product. During storage period, moisture%, reducing sugars and pH showed an increasing trend while other parameters like TSS ºBrix, non-reducing sugars %, total sugars%, acidity%, ascorbic acid%, organoleptic properties showed a decreasing trend. Among the packaging materials, osmo-dehydrated pineapple cubes packed in Aluminum laminated polyethylene of 200 gauge stored at ambient temperature were found to be the best followed by high density polyethylene packaging of 200 gauge in retaining various attributes like minimal moisture gain, better retention of TSS ºBrix, acidity%, ascorbic acid% and organoleptic properties when compared to the other packaging material during the four months storage period.
Description
An investigation was carried out in the post-harvest lab, SKLTSHU, College of Horticulture, Rajendranagar, Hyderabad, India, during the year 2017-2018 on “STUDIES ON OSMOTIC DEHYDRATION OF PINEAPPLE (Ananas comosus. var. Queen)”.This study was aimed at quantifying the effect of sucrose concentration and drying methods on physico-chemical properties and organoleptic properties of osmotic dehydrated of pineapple cubes. Further the effect of different packaging materials on shelf life of osmotically dehydrated pineapple product was also studied. A set of two experiments were conducted. In the first set of experiment the effect of sucrose concentration and drying method on osmotic dehydrated pineapple (Ananas comosus. var. Queen) was conducted in completely randomized design with two factors (sucrose and drying method) and treatments replicated four times. Osmotic dehydration process involved subjecting the fruit cubes to sucrose syrup of three concentrations i.e of 50°Brix, 60ºBrix and 70°Brix (all the treatments contain 0.1% KMS + 0.3% citric acid + 0.1 % sodium benzoate) followed by drying in two methods i.e. cabinet tray drying and hot air oven drying at 60ºC until constant weight is obtained. The physico-chemical properties and organoleptic quality 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. However, the highest total sensory score in terms of colour, texture, flavour, taste, appearance and over all acceptability was observed in pineapple cubes treated with sucrose syrup of concentration of 60°Brix and dried in cabinet tray drier which was significantly superior over the rest of the treatments. In the second experiment the effect of packaging material on osmo-dehydrated pineapple cubes at storage was studied. The physico-chemical properties and organoleptic properties were evaluated for the four months of storage period. The three best treatments obtained from the first experiment i.e. Sucrose concentration 60ºBrix. + Cabinet tray drying, Sucrose concentration 60ºBrix. + Hot air oven drying and Sucrose concentration 70ºBrix. + Cabinet tray drying based on the organoleptic evaluation was selected for second experiment for storage in different packaging material. The observations were recorded after initiation of experiment at 1st, 2nd, 3rd and 4th months of storage for pineapple osmo-dehydrated product. During storage period, moisture%, reducing sugars and pH showed an increasing trend while other parameters like TSS ºBrix, non-reducing sugars %, total sugars%, acidity%, ascorbic acid%, organoleptic properties showed a decreasing trend. Among the packaging materials, osmo-dehydrated pineapple cubes packed in Aluminum laminated polyethylene of 200 gauge stored at ambient temperature were found to be the best followed by high density polyethylene packaging of 200 gauge in retaining various attributes like minimal moisture gain, better retention of TSS ºBrix, acidity%, ascorbic acid% and organoleptic properties when compared to the other packaging material during the four months storage period.
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Citation
Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad-30
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