Author(s):

Nisha Kumari and Pratibha Devi Sharma

Abstract: Response Surface Methodology was used for quantitative investigation of effect of salt concentration (5, 10, 15, 20 and 25 %), solution temperature (30, 35, 40, 45 and 50 ^oC) and immersion time (30, 60, 90, 120 and 150 min.) on the water loss, solute gain, moisture content of osmo-dehydrated sample, sensory and nutritional properties of pointed gourd samples. Quadratic regression equations describing the effects of these factors on the water loss, solute gain and moisture content of osmo-dehydrated sample were developed. Osmotic dehydration treatment facilitated best results in sensory quality of the final product for the optimized parameters of salt concentration- 10.27 %, solution temperature- 45 ^oC, and immersion time- 120 minutes.

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