Vol. 6, Issue 4 (2018)
Effect of different osmotic dehydration treatments on quality parameters of water melon rind candy during storage
Author(s): Dev Raj, Chethan HP, Vaghashiya JM, Mayani JM and Thumar VM
Abstract: The present investigation was aimed to utilize leftover water melon rind for the preparation of candy and to study the effect of different osmotic treatments on quality parameters of water melon rind candy during storage. Experiment was conducted for preparation of water melon rind candy using different levels of osmotic treatments viz. O1-50 g sugar/100g rind, O2-75 g sugar/100 g rind, O3-100 g sugar/100g rind, O4-100 g 60°Brix syrup/100 g rind and O5-100 g 70°Brix syrup/100 g rind (Factor 1) and acidity viz. A1 - 0.10 %, A2-0.20 % and A3-0.30 % (Factor 2). The results of the present investigations indicate that water melon rind candy prepared by mixing 100 g sugar per 100 g water melon rind along with 0.20 per cent acid from was rated as the best treatment (O3A2) on the basis of higher sensory score as well as nutritional composition and also exhibited minimum changes in nutritional as well as sensory quality during six month storage. Thus, developed technologies can commercially be explored by food processing industry for utilization of leftover rind for the preparation of candy after preparation of water melon beverages to ensure better returns to growers and processors as well.
Pages: 1722-1730 | 450 Views 73 Downloads
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How to cite this article:
Dev Raj, Chethan HP, Vaghashiya JM, Mayani JM, Thumar VM. Effect of different osmotic dehydration treatments on quality parameters of water melon rind candy during storage. Int J Chem Stud 2018;6(4):1722-1730.
