Effect of Osmotic Dehydration on Drying Method and Physicochemical Properties of Pineapple (Ananas comosus. var. Queen)

B. Manasa *

College of Horticulture, Rajendranagar, SKLTSHU, Hyderabad, India.

R. Purnima Mishra

College of Horticulture, Rajendranagar, SKLTSHU, Hyderabad, India.

Veena Joshi

College of Horticulture, Rajendranagar, SKLTSHU, Hyderabad, India.

D. Vijaya

College of Horticulture, Rajendranagar, SKLTSHU, Hyderabad, India.

*Author to whom correspondence should be addressed.


Abstract

Osmotic dehydration in pineapple cubes by using sucrose solution is able to improve the quality like colour, aroma, texture, appearance as well as overall acceptability. The physico-chemical properties of the product were evaluated during the experiment. There were significant differences among different treatments. The range of recovery % (13.210%-14.780%), TSS°Brix (54.52°Brix-75.40°Brix), reducing sugars % (30.14%-39.80%), non-reducing sugars % (14.67%-43.70%), total sugars (50.20%-73.85%), acidity% (1.45%-1.67%), pH (3.32-3.95), ascorbic acid % (25.1%-35.1%) moisture% (9.95-15.90%), weight loss % (10.25%-32.04%), solid gain % (11.87%-18.65%), dehydrated yield % (13.02%-14.95%), dehydration ratio (6.75-7.77), rehydration ratio (1.23-1.71) were observed.

Keywords: Pineapple, drying method, osmosis, dehydration


How to Cite

Manasa, B., R. Purnima Mishra, Veena Joshi, and D. Vijaya. 2022. “Effect of Osmotic Dehydration on Drying Method and Physicochemical Properties of Pineapple (Ananas Comosus. Var. Queen)”. International Journal of Environment and Climate Change 12 (11):2635-44. https://doi.org/10.9734/ijecc/2022/v12i111479.

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