ISSN : 0975-3710
EISSN : 0975-9107
M. KEERTHISHREE1*, P.R. GEETHA LEKSHMI2, VIJAYA RAGHAVAKUMAR3, H.P. CHETHAN PRASAD4, M. ERAGEGOWDA5
1Department of Processing Technology, College of Agriculture, Vellayani, Kerala Agricultural University, Thiruvananthapuram, 695522, Kerala
2Department of Post-Harvest Technology, College of Agriculture, Vellayani, Kerala Agricultural University, Thiruvananthapuram, 695522, Kerala
3Professor and Head, Department of Agricultural Statistics, College of Agriculture, Vellayani, Kerala Agricultural University, Thiruvananthapuram, 695522, Kerala
4Department of Post-Harvest Technology, Aspee College of Horticulture and Forestry, Navasari Agricultural University, Navasari, 396450, Gujarat
5Department of Plantation, Spices, Medicinal and Aromatic Crops, College of Horticulture, Bangalore, University of Horticultural Sciences, Bagalkot, 587104, Karnataka
* Corresponding Author : keerthishree150@gmail.com
Received : 11-01-2017 Accepted : 16-01-2017 Published : 30-01-2017
Volume : 9 Issue : 5 Pages : 3772 - 3778
Int J Agr Sci 9.5 (2017):3772-3778
Keywords : Osmotic dehydration, Preservation, Fruits, Organoleptic quality, Kruskall-wallis test
Conflict of Interest : None declared
Acknowledgements/Funding : Author thankful to Department of Post-Harvest Technology, College of Agriculture, Kerala Agricultural University, Thiruvananthapuram, 695522, Kerala.
Author Contribution : All author equally contributed
Osmotic dehydration has received more importance in recent years as an effective method for preservation of fruits. Being a simplest and easiest process, it facilitates processing of fruits with retention of initial fruit characteristics viz., colour, aroma, texture and nutritional composition. It is less energy consumption with less coast than air or vacuum drying process because it can be conducted at ambient temperature. It has advantages for the processing industry to maintain the food quality and to preserve the freshness of the food. It includes two steps, water removal sugar solution and dehydration by cabinet drier in which moisture gets removed and helps to maintain higher shelf life. Sensory evaluation has played a major role in the selection of the product based on the consumer preferences. The sensory selected product based on shapes, thickness, concentration, time showed the significant differences (Chi-square value) between the treatments.
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