1Associate Professor, Department of Food Processing and Preservation Technology, Avinashilingam Institute for Home Science and higher Education for Women, Tamilnadu, India
2Research Scholar, Department of Food Processing and Preservation Technology, Avinashilingam Institute for Home Science and higher Education for Women, Tamilnadu, India
*Email id: reni_fppt@aviunty.ac.in
Online published on 1 May, 2021.
Osmotic dehydration is one of the best and efficient method to increase the shelf life of any fruits or vegetables by obtaining high quality dried product. This method is applied here for Pithecellobium dulce (P. dulce) commonly known as“Manila Tamarind”, which is enriched with numerous anti-oxidant, anti- inflammatory, anti- diabetic and anti- cancer properties. The osmotic dehydration of Manila Tamarind was done using the sugar solution of 55, 65, and 75o Brix. The approximately 50g of Manila Tamarind were dipped in glass beakers, maintaining 1:4 products to liquid ratio. The effects of solute concentration and osmotic duration on water loss and sugar gain were observed. It was found that the water loss and sugar gain both increased with concentration and duration of osmosis. The water loss and soild gain were observed in the range of 19.58 to 35.4, 21.2 to 44.5 and 2.46 to 7.09 percent respectively for 2h duration of osmosis for various concentration. The osmotic pretreated samples (55, 65, and 75o Brix )were dried at 500C using tray and vaccum drier (10 mm Hg).The drying characteristic for the osmotic pretreated samples were compared for tray drier and vaccum drier.
Osmotic Dehydration, Water Loss, Solid Gain, Manila Tamarind
