Changes in chemical, functional and sensory properties of osmo-dried eureka lemon peel flakes during storage

The objective of this study was to find the changes in chemical, functional and sensory properties of osmo-dried eureka lemon peel flakes during storage at ambient temperatures. The eureka lemon peel flakes were washed with plain water, blanched for 5 min and dipped in sugar and jaggery syrup concentrations (50, 55, 60, 65, 70, 75^oBrix) for 24 hours. The syrup was drained out next day and flakes were dried in cabinet tray drier (60^oC) for 4–5 hours. After cooling, the osmo-dried flakes were then packed into LDPE bags and stored at ambient temperature for three months to ascertain the storage stability at an interval of one month. The titratable acidity, tannin, crude fibre, ash, dehydration ratio and rehydration ratio decreased significantly with the increase in storage time. Regarding sensory evaluation, peel flakes prepared from the treatment T₇ (75^oBrix sugar syrup) was adjudged superior in terms of colour, texture and taste.