Author(s):

Tippanna KS, Mangesh, Pratiksha, Srinivas N and Anand G Patil

Abstract: Application of osmotic dehydration for different fruits has been increased significantly in recent years. Among different fruits, pineapples have characteristic pleasant flavour, distinct aroma and exquisite taste and are one of the most suitable fruit used for osmotic dehydration. Many studies have suggested that increasing consumption of plant foods like pineapples decreases the risk of obesity, overall mortality, diabetes, and heart disease. The effect of osmotic dehydration on mass fluxes (water loss, solids gain and weight reduction) was investigated. The rate of mass transfer in the fruit varied with osmotic solution concentration and the best treatment for production of osmotically dehydrated pineapple was using 60 per cent sucrose solution which gave high solid gain and weight loss (16.39 and 25.22 respectively) and highest scores for sensory attributes like colour, texture, flavour and overall acceptability (26.88, 26.75, 36.50 and 93.31 respectively).

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