1Department of Horticulture, Sam Higginbottom Institute of Agriculture, Technology & Sciences (formerly AAI-DU), Allahabad, 211 007, Uttar Pradesh
2Department of Food processing and Technology, Sam Higginbottom Institute of Agriculture, Technology & Sciences, 211 007, Allahabad, U.P
3P. G. Centre (University of Horticultural Sciences, Bagalkot), GKVK Campus, Bengaluru-560 065, Karnataka
*E-mail: gourishkaran@gmail.com
Online published on 19 December, 2013.
Studies were conducted the osmo-convective dehydration studies of pineapple slices using sugar syrup concentrations of sucrose (20%, 30% and 40% w/v in combination with 2% CaCl2) and glucose (50%, 60%, 70% and 80% w/v) along with lye treatment, blanching and control. The products were evaluated for sensory evaluation, rehydration rate, dehydration rate and physico-chemical parameters. Pineapple slices treated with 40% sucrose and 2% CaCl2 was most accepted by the sensory panel and scored highest sensory points. This treatment was endorsed with lowest acidity (0.10%), moderate ascorbic acid (7.73 to 8.70 mg/100g) retention, reducing sugar (22.50%), total sugars (43.06%) and dehydration ratio (4.50). The dehydrated product was much appreciated by the panels and recommended as ready to use product could be consumed directly as a snack food.
Ananas comosus L. Merril, sugar syrup, convective drying, value addition
