Department of Postharvest Management, College of Agriculture, Vellayani, Thiruvananthapuram, Kerala Agricultural University, 695522
*Corresponding Author’s Email: geetha.lekshmi@kau.in
**Corresponding Author’s Email: aparna.gs3@gmail.com
Online Published on 30 June, 2023.
Osmodehydration process for G. gummi-gutta (Malabar tamarind) fruit was optimized for the osmotic variables viz., osmotic solution concentration and immersion time. The fruit slices of 2 cm3 size were osmosed in two different concentrations of sucrose (50° Brix and 70° Brix) for 24, 36 and 48 hr immersion time. The effect of osmodehydration on mass transfer characters, biochemical and sensory parameters of the fruits were studied. The results showed that mass transfer characters were increased with osmotic concentration and immersion time. The osmotic pre-treatment of G. gummi-gutta with 70° Brix sucrose for 48 hr recorded superior quality dehydrated fruits in terms of biochemical and sensory parameters with consumer acceptability. The osmodehydrated fruits exhibited a storage stability of three months with better retention of nutritional and sensory qualities.
Garcinia gummi-gutta, Osmodehydration, Malabar tamarind, Solid gain
