Effect of different osmotic pretreatments on sensory quality of osmotically dehydrated guava slices

Abstract

Osmotically dehydrated guava slices were evaluated for their sensory qualities in the present investigation. The various osmotic pretreatments significantly affected the sensory score for colour and it was highest (23.79) in treatment T8 (70° Brix syrup for 18 hours) followed by T9 and T3 while the minimum value (17.48) was obtained for control sample (T10). The overall texture score for dehydrated products from Allahabad Safeda slices (21.17) was significantly superior to Pink Flesh (22.19). The maximum score for texture was recorded in treatment T3 (50 oBrix syrup for 24 hours). With respect to score for flavour, effect of different osmotic treatments indicated that guava slices made using 70° Brix syrup for 18 hours (T8) rated significantly superior (31.08) followed by T4 and T6. Significantly highest overall sensory score (78.16) was recorded in case of samples obtained with 70° Brix sugar syrup for 18 hours (T8). Overall acceptability was rated good for smotically dehydrated Allahabad Safeda and Pink Flesh slices produced through treatment T8 (70° Brix sugar syrup for 18 hours). Osmotically dehydrated slices showed better colour, flavour, texture, and overall acceptability at initial stage than two and four months after storage under ambient conditions. However, products were found acceptable and both varieties Allahabad Safeda and Pink Flesh were found suitable for osmotic dehydration.