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Effect of different ripening stages on the physicochemical properties of osmotic dehydrated mango cubes (var. Chonsa) was investigated. Osmotic dehydration was performed at 50°C for 2 hours using 45, 55 and 65˚Brix osmotic solutions. Water Loss (WL), Solute Gain (SG) and Dehydration Efficiency Index (DEI) found to be dependent on the maturity stage. Partially-ripe mango cubes showed highest WL and SG but revealed low DEI. Shrinkage and Firmness revealed non-linear correlation with increasing maturity. Dehydrated mango cubes shrank more and found harder at 55°Brix. Mango cubes dehydrated at 45 and 55°Brix showed significant variation in physicochemical properties.
Mahmood Azam, Syed Nazeer Ali, Nabeel Ahmed Khan, Abid Hasnain. (2011) EFFECTS OF MATURITY ON PHYSICOCHEMICAL PROPERTIES OF OSMOTICALLY DEHYDRATED MANGO CUBES, , Volume 08, Issue 4.
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