Development of Value Addition of Pineapple (Ananas Comosus) Chunks Using Solar Dehydration Technology

Abstract

Osmotic dehydration is a method for the partial dehydration of water rich foods and has received greater attention in recent years as an effective method for preservation of fruits and vegetables. Being a simple process, it facilitates processing of fruits and vegetables such as banana, sapota, fig, guava, pineapple, apple, mango, grapes, carrots, pumpkins, etc. with retention of initial fruit characteristics viz., color, aroma, texture and nutritional composition. It is less energy intensive than any other drying technique. Thus the objective of this study was to develop the pineapple chunks using Osmo solar dehydration technique. With this objective, the study was conducted to develop Osmo – solar dried pineapple (Ananas comosus), with 9 sunny hours (cabinet temp. 50°C-55°C) of drying time with a yield of 21.460%, and 11.282% moisture content in the product. The product was packed into two different packaging material viz., Aluminium and Polypropylene pouches. Physico-chemical characteristics and nutritional parameters along with microbiological quality and shelf life at ambient and accelerated conditions for 60days were studied. The result showed that the sugar content in Osmo solar was high (68.499) when compared to fresh fruit (10.788) due to the overnight dip in osmotic solution. The sensory scores showed that the samples in aluminium pouch were superior in appearance and taste when compared to polypropylene pouch samples after 60days of storage. It can be concluded that Osmo solar dehydration technique seems to be the best method for dehydrating pineapple chunks and is found to be shelf stable for a period of 60days which is equivalent to 6months. This product can also be used as snack food where the Osmo solar dehydrated pineapple chunks are embedded with chocolate coating in order to increase its acceptability