DEVELOPMENT AND QUALITY EVALUATION OF OSMO-DRIED PLUM
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Date
2020-01-08
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FOOD SCIENCE AND TECHNOLOGY Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu, Main Campus, Chatha, Jammu
Abstract
Plum (Prunus salicina L.) fruit is highly perishable in nature and has very short shelf life. Due to its high moisture content and acidic nature it is not palatable, hence processing is essential. Osmotic dehydration of the fruits by dipping in hypertonic solution thought to be a convenient alternate for utilizing them in some value added dried fruits which will be of high quality with respect to both sensory and nutritional aspects. In the present study, plum fruits were washed thoroughly with clean water and wiped properly. The fruits were pierced gently with the help of fork. Then the fruits were immersed in sugar and honey syrup of different concentrations (40, 50, 60, 70 0Brix) for 24 hours. After one day, the syrup was drained out and plums were dried in cabinet tray drier (60 0C) for 48 hours. After drying, the osmo-dried plums were packed in LDPE bags. Fresh fruits of plum had Moisture, TSS, titratable acidity, ascorbic acid, reducing sugar, total sugars, anthocyanin, total phenols, ash content and calcium content of 84.35 per cent, 13.60 0Brix, 1.63 per cent, 6.32 mg/100 g, 5.75 per cent, 7.06 per cent, 40.10 mg/100 g, 221 mg/100 g, 0.38 per cent and 20 mg/100 g, respectively. The processed product was stored at ambient conditions and subjected to physico-chemical, sensory and microbiological characteristics at an interval of one month for a period of three months.
The highest mean TSS (69.15 0Brix), reducing sugar (57.71 per cent), total sugar (66.65 per cent) and ascorbic acid (15.67 mg/100g) were recorded in treatment T9 (70 0Brix honey syrup) and the lowest value of 35.06 0Brix, 15.01 per cent, 15.72 per cent and 11.51 per cent were recorded in control, respectively. The maximum value of total phenols (651.67 mg/100g) and calcium content (47.99 mg/100g) were recorded in T9 (70 0Brix honey syrup) and minimum values (612.90 mg/100g) and (29.71 mg/100g) were recorded in T2 (40 0Brix sugar syrup) and control, respectively. Maximum anthocyanin content (75.01 mg/100g) was recorded in T5 (70 0Brix sugar syrup) and minimum (45.86 mg/100g) was recorded in T6 (40 0Brix honey syrup). With the advancement of storage period, an increasing trend was observed in TSS, total sugar, reducing sugar and non-enzymatic browning however a decreasing trend in total phenols, ascorbic acid, anthocyanin, ash content, moisture, dehydration, rehydration ratio and calcium content was recorded during three months of storage. The osmo-dried plum prepared from the treatment T9 (70 0Brix honey syrup) adjudged as the superior on the basis of sensory attributes by scoring 7.85, 7.75, 7.59 and 7.85 values for colour, texture, taste and overall acceptability, respectively.