Assessing the Physicochemical Characteristics: A Comparative Analysis of Various Drying Methods in Osmotic Treated Fruit Slices

Abstract

Background: Due to their high perishability, we cannot store fruits in their fresh form for long. The different drying techniques have affected the physical and nutritional qualities of the dried fruit pieces. Adoption of osmotic dehydration will help to protect and improve the quality characteristics of the final products. Methods: Selected fruit slices, viz., apple, pineapple, guava, mango and banana, were subjected to sugar osmosis (60°Bx for up to 48 hours), followed by drying in different drying methods, viz., open sun (ODT), solar tunnel (SDT) and hot air drying (CDT) and the physical and chemical characteristics of the end products were analysed. Result: The osmosis process improved the total soluble solids content, while CDT and SDT improved both the rehydration of the dried fruit slices and the percentage of weight loss. The desirable physical attributes of the dried products significantly varied among the different drying methods and within the fruit slices. The CDT-dried samples had better nutritional properties in terms of total phenol content and antioxidant activity than did the other drying methods and fresh samples, except for vitamin C content, which was greater in fresh fruit slices. The results recommended using CDT techniques in osmosis-treated fruit slices, which could improve fruit's physical and nutritional properties and be useful as good functional foods for a long time.