Wanve B.V., K.H. Pujari and P. P. Relekar
Abstract
The study was aimed to determine the effect of dry sugar on osmotic dehydration of ripe jackfruit slices. The experiment was laid out with factorial completely randomized design (F.C.R.D.). There were five treatments with various dry sugar levels (1:0.5, 1:1, 1:1.5 and 1:2 ratio) for osmotic dehydration and the product was analyzed for physcio-chemical composition and sensory qualities at an interval of 30 days up to a storage period of 90 days at ambient conditions. As per the results of the present study, the osmotically dehydrated jackfruit slices could be stored up to 3 months at ambient condition, when packed in 400 gauge low density polyethylene (LDEP). The a*value for colour of osmodehydrated jackfruit slices increased with decline in the L* and b* value for colour during storage. The moisture, TSS, reducing and total sugar content exhibited increasing trend with increase in the sugar levels for osmodehydration.