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Vol. 7, Issue 12 (2018)

Study on quality analysis of osmotic dehydrated pineapple slices with different sugar syrup concentrations during storage

Author(s):
Akula Rahim, Prahlad Deb and Nirmala P Reshmi
Abstract:
In this experiment quality of osmotically dehydrated pineapple slices treated with different sugar syrup concentrations was analyzed. Effect of osmotic dehydration on weight loss (%), dry weight (g/100g), Rehydration ratio (%), Dehydration ratio (%) were investigated to find out the osmotic dehydration technique as a pre-treatment for further pineapple slices drying. The pineapple slices were cut into 0.5mm thickness and were subjected to different sugar syrup concentrations viz. 35°B, 40°B, 45°B, 50°B, 55°B, 60°B for 24 hours and control as no treatment. In all the six treatments 750g of pineapple slices were immersed. After osmotic dehydration it is kept under drying in tray drier at 60°c until it gets desired moisture. Weight loss (%) is highest in control as there is no treatment and maximum weight loss (%) observed in T1 at (35°B). Dry weight (g/100g) is highest in (25.21g/100g). Dehydration ratio and rehydration ratio (%) is highest (22.04%) and (3.31%) respectively in control and minimum observed in (3.61%) and (2.21%) in T6 (60°B). The present experiment results revealed that weight loss, rehydration and dehydration ratio (%) were highest in control and maximum in T1 (35°B), whereas dry weight (g/100g) is highest in T6 (60°B) and lowest in control (4.53%).Thus, it is concluded that weight loss, dehydration and rehydration ratio are found in control and maximum values are observed in T1 (35°B). However dry weight (g/100g) is found highest (25.21g/100g) in T6 (60°B).
Pages: 159-162  |  376 Views  12 Downloads
How to cite this article:
Akula Rahim, Prahlad Deb, Nirmala P Reshmi. Study on quality analysis of osmotic dehydrated pineapple slices with different sugar syrup concentrations during storage. Pharma Innovation 2018;7(12):159-162.
The Pharma Innovation Journal