PROCESSING AND EVALUATION OF OSMODRIED MANGO SLICES: A MICRONUTRIENT RICH FOOD

G. GURUMEENAKSHI¹*, N. VARADHARAJU^2
1Centre for Post Harvest Technology, Agricultural Engineering College & Research Institute, Tamil Nadu Agricultural University, Coimbatore, 641003, India
²Dean, Agricultural Engineering College & Research Institute, Tamil Nadu Agricultural University, Coimbatore, 641003, India
* Corresponding Author : gurumeenakshi@gmail.com

Received : 08-10-2018     Accepted : 26-10-2018     Published : 30-10-2018
Volume : 10     Issue : 20       Pages : 7345 - 7347
Int J Agr Sci 10.20 (2018):7345-7347

Keywords : Mango, Pretreatment, Osmotic agent, Dehydration
Conflict of Interest : None declared
Acknowledgements/Funding : Author thankful to Indian Council of Agricultural Research, New Delhi for funding the research. Author also thankful to Agricultural Engineering College & Research Institute, Tamil Nadu Agricultural University, Coimbatore, 641003, India
Author Contribution : All author equally contributed

Osmotic dehydration is a novel technique for the production of shelf stable, nutritious and tasty products. Mango is a fruit which is highly relished in both raw and processed form. Various studies have indicated that pretreatment of fruits prior to osmotic dehydration improved the quality of the product. Hence an attempt was made to study the effect of various pretreatments in the quality characteristics of osmo dried fruits. Two varieties of mango namely Bangalora and Pairi were selected for the study. The fruits were washed, peeled, destoned and cut to slices. The slices were given four pretreatments viz., soaking the fruit slices in a solution of citric acid, citric acid + KMS, ascorbic acid and ascorbic acid + KMS for 30 min. After pretreatment the fruit slices were soaked in the osmotic agent (sugar syrup) for 18 h followed by dehydration, cooling and packing. The dried fruit slices were packed in metallised polypropylene packs and subjected to shelf life studies for a period of 180 days. Analysis of the physiochemical qualities, microbial and sensory qualities of the fruit slices during storage, indicated that the osmo dried fruit samples pretreated with ascorbic acid +KMS and citric acid + KMS had retained highly acceptable qualities.

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