Effect of Different Dry Sugar Levels on Organoleptic Evaluation of Osmotic Dehydrated Ripe Mango Slices

The present investigation was undertaken with an objective to study the storage behaviour and quality parameters of osmotic dehydrated ripe mango slices. The study was restricted to find effect of different levels of dry sugar concentration and ascorbic acid on osmotic dehydration of ripe mango slices. The experiment was planned using seven main treatments of different levels of dry sugar and ascorbic acid using Factorial Completely Randomize Design (FCRD). The dried product obtainedfrom different treatments was evaluated for its organoleptic evaluation. The present study revealed that the dry sugar levels exhibited a significant variation with respect to sensory qualities of the osmotic dehydrated ripe mango slices.