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Research Article

Academia Journal of Agricultural Research 8(4): 102-111, April 2020
DOI: 10.15413/ajar.2020.0102
ISSN: 2315-7739
2020 Academia Publishing

Abstract

 

The physicochemical and sensory evaluation of osmo-dehydrated intermediate moisture lychee slices

Accepted 31st January 2020
 

Syed Masood Shah1, Abdul Jalal2,3, Rabia shabir1, Sumayya Rani1,4, Syed Asim Shah Bacha2,5and Mohammad Ayub1

1Department of Food Science and Technology, Faculty of Nutrition Sciences, University of Agriculture Peshawar, KP 25000, Pakistan.
2Department of Horticulture, Faculty of Crop Production Sciences, University of Agriculture Peshawar, KP 25000, Pakistan.
3College of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
4Department of Agriculture, University of Swabi, Swabi, KP 23430, Pakistan.
5Institute of Pomology, Chinese Academy of Agricultural Sciences, China.

 

In the light of benefits of osmotic dehydration process in food industry, this study was designed to test the effect of osmodehydration on physicochemical and overall quality of lychee slices. The lychee slices were dipped in different concentrations of sucrose and glucose for 24 h and studied for the physicochemical and sensory attributes from the initial day in fifteen days of intervals stored for 90 days at room temperature (252C). During storage durations, decrease in mean values of pH, ascorbic acid and non-reducing sugar was recorded. On other hand, increase in mean values of TSS, acidity and reducing sugar was observed. In organoleptic evaluation, the mean score of judges for color, flavor, texture and overall acceptability decreased during storage intervals. The minimum increase in TSS and acidity was observed in L2, maximum decrease in reducing sugar was observed in L4 and the maximum decrease in ascorbic acid was recorded for L0. Similarly, the minimum decrease in pH, ascorbic acid, non-reducing sugar, flavor, texture and overall acceptability was observed in L2. From these results, it can be concluded that the treatments L2 (sucrose 50%) and L4 (glucose 50%) gave the best results on the basis of physicochemical analysis sensory evaluation.

Key words: Osmodehydration, lychee slices, concentrated solutions, physicochemical analysis, storage.

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Cite this article as:

Shah SM, Jalal A, Shabir R, Rani S, Bacha SAS, Ayub M (2020). The physicochemical and sensory evaluation of osmo-dehydrated intermediate moisture lychee slices. Acad. J. Agric. Res. 8(4): 102-111.

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