Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 47, Issue 1, Pages 47-54Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-010-0014-4
Keywords
Aonla; Indian gooseberry; Dehydration; Optimization; Osmosis; Response surface methodology
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Response surface methodology was used to investigate the effect of sugar concentration (50-70 degrees Brix), solution temperature (30-60 degrees C), solution to fruit ratio (4:1-8:1) and immersion time (60-180 min) on the water loss, solute gain, rehydration ratio, vitamin-C loss, colour change and sensory overall acceptability of Indian gooseberry (aonla) slices. The optimum process parameters obtained by computer generated response surfaces, canonical analysis and contour plot interpretation were:sugar concentration, 59 Brix solution temperature 51 degrees C, solution to fruit ratio 4:1 and immersion time of 60 min.
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