Optimization of osmotic dehydration process of pointed gourd by response surface methodology

Abstract

Response Surface Methodology was used for quantitative investigation of effect of salt concentration (5, 10, 15, 20 and 25 %), solution temperature (30, 35, 40, 45 and 50 oC) and immersion time (30, 60, 90, 120 and 150 min.) on the water loss, solute gain, moisture content of osmo-dehydrated sample, sensory and nutritional properties of pointed gourd samples. Quadratic regression equations describing the effects of these factors on the water loss, solute gain and moisture content of osmo-dehydrated sample were developed. Osmotic dehydration treatment facilitated best results in sensory quality of the final product for the optimized parameters of salt concentration- 10.27 %, solution temperature- 45 oC, and immersion time- 120 minutes.