Author(s):

Priyanka, Anil Kumar Verma, PC Sharma, Raj Saini, Meenakshi Thakur and Shivani

Abstract: Technology for utilization of guava fruits for preparation of dried slices was optimized by osmotic dehydration technique. The guava fruits of cultivar Lalit and Shweta were selected for preparation of dried slices. Out of different pre-treatments, 6mm slice thicknesses and the use of 0.2% KMS+0.5% CaCl₂ guava were found most suitable with respect to moisture loss, drying time and sensory characteristics for further development of osmo-dried fruit slices. The slices were then kept in different osmotic solutions viz, 50⁰B, 60⁰B and 70⁰B for 24 hour and dried in a cabinet drier at 55⁰ ± 5 ⁰C to constant moisture content. The osmo-dried slices were found to contain 18.44 - 21.75% moisture content, 57.84 - 78.86⁰ B TSS, 0.10 - 0.24% titratable acidity, 33.72 - 37.10% reducing sugar and 45.25- 51.82% total sugar.

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