STUDIED ON PHYSICO-CHEMICAL PROPERTIES OF OSMO-DEHYDRATED SWEET POTATO SLICES DURING STORAGE

EKTA SHARMA¹*, ANKIT SINGH², YOGENDRA SINGH³, PINKOO SINGH⁴, ANKIT SHARMA⁵, R.K. DOHREY⁶, JAIVIR SINGH^7
1Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture & Technology, Modipuram, Meerut, 250110, U.P., India
²Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture & Technology, Modipuram, Meerut, 250110, U.P., India
³Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture & Technology, Modipuram, Meerut, 250110, U.P., India
⁴Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture & Technology, Modipuram, Meerut, 250110, U.P., India
⁵Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture & Technology, Modipuram, Meerut, 250110, U.P., India
⁶Department of Extension Education, College of Agriculture, Narendra Dev University of Agriculture and Technology, Kumarganj, Faizabad, 224 229, U.P.
⁷Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture & Technology, Modipuram, Meerut, 250110, U.P., India
* Corresponding Author : ashishdwivedi842@gmail.com

Received : 15-06-2016     Accepted : 08-07-2016     Published : 18-10-2016
Volume : 8     Issue : 48       Pages : 2053 - 2055
Int J Agr Sci 8.48 (2016):2053-2055

Keywords : Osmotic dehydration, Ascorbic acid, pH and solar drying
Academic Editor : P. T. Patel, Dr Anil Kumar
Conflict of Interest : None declared
Acknowledgements/Funding : None declared
Author Contribution : None declared

A study was undertaken to compare the pre-treated sweet potato slices (Ipomoea batatas) dried by different drying methods (tray drying and solar drying) and its quality evaluation. From the study, it is found that solution temperature, sugar concentration and duration of osmosis were the most pronounced factors affecting water loss of sweet potato slices during osmotic dehydration. It is found that tray drying of 6 hours at 600C is sufficient to achieve desirable physico-chemical properties of sweet potato slices, while in case of solar drying it will take 8 hours to achieve desirable physico-chemical properties. The overall acceptability was found to be higher for tray drying for 600C at 48oBrix.