Effect of osmotic solution and drying temperature on organoleptic evaluation of papaya cubes

Papaya fruit cubes after washing, peeling and cutting were subjected to osmotic treatment in sugar solution of various concentrations (55, 65 and 75°Brix) for 6 hours under ambient conditions followed by draining and air-drying (at 50, 60 and 70°C) in conventional tray dryer. The air-dried products (fresh and osmosed) were subjected to organoleptic and chemical evaluation. Papaya cubes treated in 65°Brix syrup concentration and air-dried at 60°C were found to be more acceptable than those with 55, 75°Brix and air dried at 60°C. The osmotic treatment resulted in better quality products as adjudged by the panel of judges. The samples having medium contents of sugar had higher overall organoleptic acceptability. From the study it was concluded that osmotic processing could process papaya into intermediate moisture products. The process is economical, simple and non-destructive with least wastage of fruit during processing.