Effect of different treatments on quality and sensory attributes of osmo-dehydrated wild apricot

摘要

The fruit of wild apricot have very short life and usually goes waste. Hence, studies were conducted with the objective to develop value-added product and assess the quality parameters of osmo-dried wild apricots. The blanched and lye dipped fruits of wild apricot were dipped in sugar syrup of concentration 50 and 70 degrees Brix for 24 h prior to mechanical dehydration. After drying, the fruits were packed in polyethylene pouches and stored at ambient conditions for six months to observe the effect of storage on quality and shelf-life. In case of osmo-dehydrated apricot, the maximum total sugars content (31.77%) and ascorbic acid content (10.66 mg/100 g) were observed in T-6 (lye dipped + 70 degrees Brix syrup), respectively. Sensory evaluation of osmo-dehydrated wild apricot revealed that T-6 (lye dipped + 70 degrees Brix syrup) treatment recorded the highest score for overall acceptability.