Physico-chemical properties of osmotically dehydrated karonda (Carissa carandas L.)

Abstract

The present investigation was carried out during 2013–2014 at College of\rHorticulture, Rajendranagar, Hyderabad. The osmotic dehydration of karonda was studied\rwith two concentrations of NaCl viz., 2 per cent and 5 per cent, NaCl with three different\rdurations of dipping times viz., 1, 2 and 3 hours. After osmosis of the karonda slices in the NaCl\r(salt) solutions, these were laid on the hot air oven for dehydration. After osmotic dehydration,\rthe products were packed in high density polyethylene bags and stored in ambient temperature\rfor a period of 4 months. The physico-chemical properties like moisture content, ascorbic acid,\rFe content, acidity of the product were evaluated during the storage period. During storage,\rslight decrease in ascorbic acid, iron content, acidity and increase in moisture content of osmodried\rproduct of karonda was noticed. All the products were acceptable at all the storage\rperiods. However, osmotic pre-treatment with 5 per cent NaCl for 3 hours was found highly\racceptable.