Vol. 11, Special Issue 2 (2022)

Author(s):
Deep P Patel, Kusum Meghwal, Maya Sharma and Sanjay Kumar Jain

Abstract:
Syrup concentration (40, 50 and 60 °Brix), process temperature (35, 45 and 55 °C) and duration of osmosis (30, 60, 90, 120, 150, 180, 210, 240, 270 and 300 min) for osmotic dehydration of banana (Grand Naine) slices were optimized for the maximum water loss and optimum sugar gain by using response surface methodology. The ripe banana slices of 20 mm thickness were immersed in sugar syrup at constant temperature water bath having syrup to banana slices ratio of 5:1 (w/w). The slices were removed from bath at pre-decided time, rinsed with water and weighed. Initial moisture content of papaya samples were 75.5-78.5 per cent (wb), which was reduced to 61.1-68.02 per cent after osmotic dehydration in various experiments showing water loss and sugar gain were found in the range of 9.41-28.63 and 3.86-6.79 per cent, respectively. The water loss and sugar gain data were statistically analyzed and regression equations of second order were found the best fit for all the experimental data. Maximum water loss of 13.49 per cent with optimum sugar gain of 4.81 per cent was predicted for the 45 °Brix syrup concentration at 47 °C for syrup to fruit ratio as 5:1 in 210 min of osmotic dehydration.