Optimization of osmotic drying as a pre-treatment for making Papaya candy

Papaya is a perishable fruit; drying is an economical method of food preservation. In the present study, papaya (variety Red Lady) candy was prepared using a combination of osmotic drying (OD) and conventional air drying (CAD). The central composite design was used to optimize time, temperature and sucrose concentration to achieve maximum water loss (WL) and minimum solute gain (SG) in papaya slices. The optimized conditions for osmotic dehydration of papaya slices were time (2.6 h), temperature (41°C) and sucrose concentration (60°Brix) for obtaining a water loss of 28.73 (g/100 g) and solute gain of 6.98 (g/100 g). Best selected OD papaya slices were further dried by CAD for making papaya candy. Combined drying (OD + CAD) significantly reduced the drying time and had better retention of sensory attributes.