Articles
EFFECT OF SLICE THICKNESS AND BLANCHING TIME ON QUALITY OF OSMOTICALLY DEHYDRATED PAPAYA TUTI FRUITI
Article number
851_85
Pages
555 – 564
Language
English
Abstract
Papaya fruits are commonly used throughout the year both as table fruit and vegetable purpose.
Shelf life of the fresh (green) and ripen fruit is very less due to its high water content.
Osmotic dehydration of the mature green fruits to produce papaya tuti fruiti is an important alternative to minimize post harvest losses.
Moreover, the demand on ready to use dehydrated products is fast increasing throughout the world with the increase in population.
The osmotic dehydrated papaya tuti fruiti was prepared with different slice thickness (2-10 mm). The process parameters considered were slice thickness (2-10 mm) and blanching duration (0-20 min) followed by immersion of slices to 40 and 70°B sugar solutions containing 0.05%, potassium meta bisulphate (KMS) and 0.1% citric acid respectively for 1 and 2 h dip at warm condition (80°C). Response surface methodology (RSM) design was considered for this experiment and final products were evaluated for its nutritive value and organoleptic quality.
The optimum product qualities in terms of ascorbic acid loss (30.38%), hardness (1.67 kg) and overall acceptability (7.8) were obtained at slice thickness of 7.8 mm and blanching time of 13.6 min.
Shelf life of the fresh (green) and ripen fruit is very less due to its high water content.
Osmotic dehydration of the mature green fruits to produce papaya tuti fruiti is an important alternative to minimize post harvest losses.
Moreover, the demand on ready to use dehydrated products is fast increasing throughout the world with the increase in population.
The osmotic dehydrated papaya tuti fruiti was prepared with different slice thickness (2-10 mm). The process parameters considered were slice thickness (2-10 mm) and blanching duration (0-20 min) followed by immersion of slices to 40 and 70°B sugar solutions containing 0.05%, potassium meta bisulphate (KMS) and 0.1% citric acid respectively for 1 and 2 h dip at warm condition (80°C). Response surface methodology (RSM) design was considered for this experiment and final products were evaluated for its nutritive value and organoleptic quality.
The optimum product qualities in terms of ascorbic acid loss (30.38%), hardness (1.67 kg) and overall acceptability (7.8) were obtained at slice thickness of 7.8 mm and blanching time of 13.6 min.
Publication
Authors
A. Nath, A. (Akath) Singh, B.C. Deka, D. Paul, S. Choudhary
Keywords
papaya, fruit, dehydrated, tuti fruiti
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