National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The main purpose of the study was to investigate the effect of solution on the shelf life and quality of pineapple slices and development of high quality dehydrated pineapple products. Pineapples collected from local market cut into 6, 8, 10 and 12 mm slices. Solution effect was assessed using honey, sugar solution. The osmosis samples were dried in a mechanical drier at 55-60°C temperature till the fruits reached the desired moisture content and product quality. Fresh and dehydrated pineapple was analyzed for their chemical composition. The experiment of pretreatments moisture loss (%), weight loss (%), solid gain (%) dehydrated yield (%) was assumed as indicator of solution effect and slightly decreased (per unit weight) with increasing thickness of pineapple slices at constant immersion time (24 hour) and concentration sugar solution and honey. This gain was higher in honey solution followed by sugar solution. After osmotic dehydration, the pineapple slices were packed in low density polythene covers and stored at ambient temperature for a period of 90days.The Physico-chemical properties and organoleptic quality of the products were evaluated during the storage period. Moisture content (11.14 to 13.25%),ascorbic acid(23.11 to12.96mg/100g), acidity(1.09 to 0.83%), total sugars (61.39 to 66.86%) and Reducing sugars(28.47 to 32.38%).However osmotic pretreatment with 500sugar syrup at (25â°C) for 24 hours(T5) resulted in highest sensory score (8.05) while it was lowest in control (4.22) and steeping of pineapple slices in honey syrup at (25â°C)for 24 hours (T5), resulted in the highest sensory score (8.49), while the lowest was recorded 12mm thickness pineapple slice using in honey(T8).
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