Effect of storage studies on chemical composition of osmo-dried pear slices

Abstract

A study was conducted to evaluate the effect of storage periods on osmotically dehydrated pear slices. Peeled pear slices were subject to osmotic pretreatment (60% Glucose + 0.5% KMS) for 18 hours. Pretreated pear slices were cabinet dried at 50°C till desired moisture content. Dried pear slices were analyzed for proximate composition at 0, 90 and 180 days of storage at ambient conditions. Results indicated that the moisture content and reducing sugars increased significantly (p≤0.05) during storage. However, titratable acidity and total sugars decreased during storage.