International Journal of Food Science and Nutrition

Authors
Apsara V, Rudragoud P, Roopa N, Chauhan O P, Shekhar N, Devaki C S, Geethashree K

Abstract
Apple ber (Ziziphus mauritiana Lam), commonly called Indian jujube, is a highly nutritious fruit. It is rich in ascorbic acid and also contains good amount of protein and vitamins. The aim of the present study was to optimize and develop osmo-dehydrated apple ber and to evaluate its nutritional, functional and quality parameters. Osmotic dehydration is one of the preservative methods in which the food is dipped in concentrated sugar solutions which involve moisture removal to reduce the risk of microbial growth and proliferation and it helps to improve the quality. Optimization of the process parameters was carried out based on the organoleptic evaluation using 9 point hedonic scale. For the optimization of osmo-dehydrated Apple ber different concentration of sugar syrup viz 50º, 60ºand 70ºBrix and soaking time of 6,12,and 24 hours were used, followed by washing, blanching and drying in cabinet dryer. The dried samples were packed in metalized polyesters. Based on the sensory parameters, 50°Brix and 12 hours of soaking time was optimized for process parameters and was used for further evaluation of nutritional, functional and quality parameters The product was initially evaluated for sensory, physico-chemical, CIE colors quality, microbial and functional parameters. The osmo-dehydrated product was stabilized and they were kept for storage at both ambient temperature (25±2ºC) and refrigerated temperature (4ºC) and they were analyzed for every 15 days of Storage. During storage, functional and quality parameters decreased and the product was microbially safe. The Quality parameters indicated that Apple ber product were in good condition upto 45 days of storage.