Studies on sensory attributes and microbial analysis of stored osmo dehydrated bilimbi (Averroha bilimbi)

A study was undertaken during 2015–2017 to study the sensory evaluation and microbial analysis of selected osmo dehydrated bilimbi treatments during storage. Osmo dehydrated bilimbi in 60⁰Brix for 180 minutes and 80 ⁰Brix for an immersion time of 120 and 180 minutes were packed using polypropylene packaging material and stored at ambient temperature for a period of four months. Minimum fungal count (2.42 cfu/g) and bacterial count (2.53 cfu/g) was recorded for bilimbi osmosed in 80⁰Bfor180 minutes. Bilimbiosmo dehydrated in80⁰ Brix for180 minutesrecorded highestsensoryscorefor taste (8.17), texture (8.17) and flavor (7.97) and overall acceptability (8.17) after four months of storage. All the treatments were microbiologically safe and acceptable during the storage.