Product Development of Osmotic Dehydrated Apple (Quick Method)

Abstract

The objective of this research was to study the basic formulas for osmotic dehydrated apple (quick method), to determine suitable amounts of sugar and lime powder, consumer acceptance, and to evaluate the physical of final product. The results of study basic formulas examined three types of stabilizers: calcium lactate, calcium chloride, and calcium hydroxide, each used at a concentration of 1% (w/v). Sensory evaluation results showed that calcium chloride received the highest scores for appearance, color, taste, texture and overall were 7.17 7.40 7.13 7.27 and 7.40, respectively. The type of stabilizer had no significant effect on the odor of the product (p>0.05). The appropriate amounts of sugar and lime powder were then studied using two levels of sugar (50% and 100%) and two levels of lime powder (50% and 100%). The results indicated that the formulation containing 100% sugar and 100% lime powder had the highest sensory acceptability. Sensory evaluation results for appearance, color, odor, taste, and overall were 7.30 7.37 7.03 7.20 and 7.30, respectively. The total soluble solids showed a significant difference, ranging from 37.67 to 58.00 ºBrix (p≤0.05). Consumer acceptance testing of the product showed mean liking scores all rated at the moderately like level from 7.32 - 7.90, and an overall acceptance rate of 96%. During storage for 30 days, the L* value in lightness decreased and the a* value in redness increased (p≤0.05), resulting in increased browning of the product.