Preparation of osmo-dried peel sticks from galgal

An experiment was conducted at Division of Food Science and Technology, SKUAST-Jammu during the year 2017–2018 to prepare osmo-dried peel sticks from galgal peel. The osmo-dried galgal peel sticks were made by using different treatment combinations i.e. dipping concentration of sugar and jaggery solution of 30, 40 and 50° Brix. The osmo-dried galgal peel sticks were stored for 3 months and the chemical and organoleptic changes were recorded at an interval of one month. The maximum values of TSS and ascorbic acid of 54.020 Brix and 120.05mg/100g. However, with an advancement of storage period an increasing trend was observed in TSS but decreasing trend in titratable acidity, moisture, ascorbic acid and caroteniods during three month of storage. Treatment 50° Brix with sugar showed maximum value (8.19) of overall acceptability during storage. After completion of three months storage period, treatment T₃: 50° Brix with Sugar was more acceptable in comparison to the other treatments.