Vol. 12, Issue 2 (2023)

Author(s):
Shivani Verma, Anju Bhat, Neeraj Gupta and Akshay Kumar

Abstract:
The osmotically dehydration of karonda was studied while subjected to various osmotic solutions like sugar and jaggery having different concentrations (50,60 & 70° Brix) and the dipping time duration was set for 24 hours. After that the syrups were drained out, karonda slices were spread in cabinet dryer for dehydration and then packed in low density polyethylene pouches for storage at an ambient temperature at regular period of 3 months. The physio- chemical properties like moisture content, iron content, titratable acidity, ascorbic acid, anthocyanin, total phenols, reducing sugar and total sugar of the product were estimated. During storage slight decrease in titratable acidity, ascorbic acid, anthocyanin, total phenols, iron and increase in moisture, reducing sugar, total sugar of osmo-dried product was observed. The osmo-dried karonda prepared from the treatment T4 (70° Brix sugar syrup) adjudged as the superior on the basis of sensory attributes by scoring 7.90, 7.92, 7.95, 7.92 values for color, texture, taste and overall acceptability. No microbial spoilage was detected up to 90 days of storage.