Effect of Different Osmotic Agents on the Physical, Chemical and Sensory Properties of Osmo-Dried Cantaloupe

Effects of various osmotic agents (sucrose, maltitol, sorbitol, and invert sugar) on the physical, chemical and sensory properties of osmo-dried cantaloupe were evaluated. The cantaloupe slices were immersed in each osmotic agent (50 degrees Brix) for 24 h (30 degrees C). Thereafter, the slices from each process were dried by using hot air oven at 60 degrees C until the moisture content was below 18%. Then, the physical, chemical and sensory properties of the final product were measured. During osmotic dehydration process, water loss and solid gain were monitored. Significantly higher solid gain and water loss were observed in the sample dipped in sorbitol solution, whereas sucrose-treated sample showed the lowest water loss and solid gain. The sorbitol-and maltitol-treated samples had higher L* value and lower a* and browning intensity than invert sugar and sucrose-treated samples. The highest brown color was found in invert sugar-treated sample. Hardness was found to be significantly lower in sorbitol- and maltitol-treated samples, while it was at a maximum in sucrose-treated sample. The use of sorbitol and maltitol could reduce a(w), reducing sugar, total sugar and 5-hydroxymethylfurfural (HMF) content in the finished product compared to sucrose. However, the loss of vitamin C, phenolic compound and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was observed to be more in sorbitol-treated sample. The sensory attributes of osmo-dried cantaloupe were found to be better in the case of sorbitol- and maltitol-treated samples as evidenced by color, texture and overall acceptability scores.