INFLUENCE OF COMBINED OSMOTIC DEHYDRATION AND AIR DRYING ON QUALITY OF GUAVA SLICES
Abstract: This study was carried out to investigate the effect of osmotic dehydration on moisture content of guava slices during osmosis, the weight losses, solid gain and moisture losses parameters. Then the effect of the physical, chemical, microbiological characteristics and sensory attributes of the dried and osmo air dried guava slices were evaluated. The results showed that moisture content of guava slices was highly decreased in the first two hours during immersion in different osmotic solution regardless with and without addition of calcium chloride. The results indicated that osmosis increased weight losses, solids gain and water losses from 29.7 -43.48% of initial weight, 16.19 -18.66% of initial solid and 46.34 -62.46% of initial water in osmotically dehydrated guava slices, respectively. The results indicated that total sugar, ascorbic acid and phenolic contents of osmo air–dried guava slices were higher than that air dried guava slices. The results showed that drying ratio of the osmosed samples ranged from 2.63:1 to 2. 86:1 regardless with and without addition of calcium chloride, while drying ratio of air dried guava slices without osmosis (control treatment) was 6.52:1. The results illustrated that overall acceptability scores of osmo air-dried prepared with sucrose solution or sucrose: fructose solution and sucrose: glucose at a ratio 1: 1(wt:wt) with adding calcium chloride was highly significant followed the same treatments without adding calcium chloride.
Key words: air drying, guava, osmotic dehydration.
Publication year 2012
Pages 275-285
Organization Name
City Cairo
serial title Bull . Fac. Agric. Cairo Univ
Author(s) from ARC
Publication Type Journal
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