Study the sensory attributes of osmo-dried papaya slices

Abstract

The experiment was conducted to determine the sensory attributes of osmotically papaya samples. Papaya slices were treated with different pre-treatments namely control, T1 = Control, T2 = Potassium Metabisulphate, T3 = Sodium bisulphate and T4 = Blanching at 95oC for 4 minute. The treated sample were osmosed in syrup solution of 55 oBrix & 65 oBrix for period of 180 minutes, than wiped and dried in tray dryer and hot air oven dryer at 60oC. Overall acceptability for osmo-dried papaya slices was awarded highest score for T4, T3 and T2 as compared to control sample. All samples coincided in the range of ‘like moderately’ to ‘like very much’ for control samples.