Process optimization for the manufacture of angoori petha

摘要

Angoori petha (AP) is delicacy which is relished by large section of Indian population. Fully ripened ash gourd fruits were osmotically dehydrated at different lime water concentration, lime water treatment time and sugar concentration for the manufacture of AP. The response variables consisted of sensory parameter for flavour, body and texture, colour and appearance and overall acceptability and physico-chemical properties. A central composite rotatable design (CCRD) was used as experimental design to predict the optimum conditions for manufacture of petha. The interaction of lime water concentration and lime water treatment time had significant (P < 0.05) effect for flavour, body and texture, colour and appearance and overall acceptability score (OAA) score in AP. The colour and appearance score had declining trend with increase the lime water treatment time and lime water concentration. Reducing sugar varied from 1.0% to 2.0%. The mean values for total invert sugar, sucrose and total sugar were in the range of 31.6–68.3%, 30.6–66.9% and 31.6–68.4%, respectively in different runs of AP samples. The optimum osmotic diffusion treatment consisted of lime water concentration of 12.6%, lime water treatment time of 54.1 min and sugar concentration of 87.9% for maximum acceptability in AP.