Standardization of method for preparation of osmotically dried instant guava slices
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Date
2020-11-28
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COLLEGE OF HORTICULTURE AND FORESTRY, DR Y S P UHF, NERI, HAMIRPUR
Abstract
Method for utilization of guava fruit cultivars viz, Lalit and Shweta for the preparation
of osmo-dehydrated fruit slices was standardized. The guava fruits with peel and without peel
of each cultivar were cut into 4 mm, 6mm and 8mm thick slices. Thereafter, fruit slices were
dipped in 5 different soaking solution (0, 0.1% KMS, 0.2% KMS, 0.1% KMS+0.5% CaCl2, 0.2% KMS+0.5% CaCl2) for 15 minutes and dried in dehydrator at 55±5°C to a constant
moisture content. Among all different pre-treatments, fruit types and slice thickness the use
of 0.2% KMS+0.5% CaCl2, unpeeled guava and 6mm slice thickness were found most
suitable with respect to moisture loss, weight loss, drying time and sensory characteristics for
further development of osmo-dried fruit slices. The fruit slices treated with best pre-treatment
were kept in 50oB, 60oB and 70oB osmotic solutions for 24 hours and then dried in a cabinet
drier at 55±5°C to constant moisture content.The osmo- dehydrated slices were found to
contain 18.44 - 21.75 % moisture content, 57.84 - 78.860B TSS, 0.10 - 0.24 % titratable
acidity, 131.51 - 134.99 mg/100g ascorbic acid, 1.12 - 1.52% ash content, 33.72 - 37.10 %
reducing sugar and 45.25- 51.82 % total sugar. During storage the fruit slices packed in
aluminium pouches experienced marginal changes in various chemical and sensory attributes
but remained self- stable for 90 days of storage. The value of different attributes of osmo- dehydrated slices in aluminium pouches after 90 days of storage were 53.89-78.86 °B TSS,
0.10-0.59 per cent titratable acidity, 129.36-134.99 mg/100g ascorbic acid, 33.72-43.74 %
reducing sugars, 39.86-51.82 % total sugars and 18.44-22.23 % moisture content with no
microbial growth in any of the sample. Among different osmotic treatments, the fruit slices
prepared by using 700B sugar syrup were found most acceptable with sensory hedonic score
of 7.74 on 9-point hedonic scale as compared to 50oB and 60oB sugar syrup. Thus, the guava
fruit slices can successfully be utilized for development of self- stable osmo-dehydrated
slices