EFFECT OF SUCROSE BRIX, DRYING METHOD AND PACKAGINGMATERIAL ON PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF OSMOTICALLY DEHYDRATED GUAVA (PSIDIUMGUAJAVA L.) SLICESPRAVEEN KUMAR NISHAD, VIJAY BAHADUR, K.C. YADAV MANOJ KUMAR,SAGAR KUMAR, KM NIKAM KUMARI, SOORAJ AND GAGAN TIWARIAbstract An experiment was conducted during 2012-13 and 2013-14 at laboratory of SHUATS, Prayagraj,U. P, to study the effect of sucrose brix, drying method and packaging material on physico-chemical andorganoleptic properties of somatically dehydrated guava slice. The experiment was laid out in three factorialcompletely random design (CRD), consisting of 24 treatments in factor (a), viz., SB0: Control, SB1: 50 0Brix,SB2: 60 0Brix and SB3: 70 0Brix, factor (b) DM1: Vacuum dryer, DM2: Hot Air oven dryer and DM3: Solar dryer,and factor (c) PM1: LDPE (Low density polyethylene) and PM2: HDPE (High density polyethylene),respectively. Pooled data of experiment in treatment sucrose brix (700) significant and maximum moisturecontent (29.364 %), total soluble solid (21.85 %) and reducing sugar (5.000 %) were recorded compare to theother sucrose treatment, respectively. Analysis data of colour (7.444), flavor (7.39), overall acceptability (7.38),texture and taste (7.42), significantly the highest were recorded in the treatment SB2: 60 0Brix, respectively.Drying method applied by the vacuum dryer treatment significantly the highest was found the physico-chemicalobservation viz., total soluble solid (21.36 %). Further, drying method applied by the vacuum dryertreatment significantly the highest were found the organoleptic observations viz., colour (7.617), flavor (7.21),overall acceptability (7.63), texture (7.77), taste (7.76) and appearance (7.43), respectively. Packaging materialPM2: HDPE (High density polyethylene) was recorded significantly the highest moisture content (28.031 %)and total soluble solid (21.07 %), respectively. Further, drying method applied by the vacuum dryertreatment significant and maximum was found the organoleptic observations viz., colour (7.407), flavor(7.18), overall acceptability (7.27), texture (7.30), taste (7.36) and appearance (7.00), respectively. |