Vol. 11, Issue 2 (2022)

Author(s):
Shruthi Kudri, Harshitha T, Pavitra G Hegde, Mansurkhan Tadkod, Satish R Desai and Hemalatha S

Abstract:
The present investigation was undertaken to assess the effect of honey, molasses and sugar on osmotic dehydration of muskmelon cubes with the objectives to find out the possibility of using honey and molasses alternative to sugar in osmotic dehydration. Muskmelon cubes without (T₁) and with (T₂, T₃, T_4, and T₅) osmotic treatments were dehydrated in cabinet drier at 60 ⁰C. Osmotic solutions of sugar T₂ and T₃ (50% and 60% respectively), honey solution T₄ (60%), and molasses solution T₅ (60%) were prepared using water. Results revealed that moisture content of T₃ (6.650%) were lesser than other treatments. Ash content in were T₂, T₃, T₄ and T₅ higher and T₅ (2.480%) treatment was highest. Fat, protein, and titrable acidity of dehydrated cubes without and with osmotic treatments were same. TSS of T₄ (58%) and T₅ (57%) solution treatment were T₃ (57%). Reducing (3.101 g/100g) and total sugars (5.618 g/100g) in T₄ was higher. β-carotene and ascorbic acid content in dehydrated cubes with osmotic treatment (1.8 µg/100 g of β-carotene and 23 mg/100g of ascorbic acid) was lesser than T₁ (2.050 µg/100 g of β-carotene and 30.140 mg/100g of ascorbic acid). Per cent shrinkage of T₂, T₃, T_4, and T₅ was lesser than T₁. Density of T₂, T₃, T_4, and T_{5 was} higher than T₁. Rehydration factor of T₂, T₃, T_4, and T₅ was lesser than T₁. Sensory panel adjudged T_4, and T₅ was on par with T₂ and T₃. The correlation and regression analysis of sensory data shows that over all acceptability of dehydrated cubes were largely dependent on texture, taste, and flavour. Hence, the study revealed that honey and molasses can be used as alternatives to sugar as osmotic agents in osmotic dehydration of muskmelon.