Studies on the physicochemical properties of drumsticks preserved by osmotic dehydration

Osmotic dehydration is a water removal technique, which is applied to fruits and vegetables, to reduce the content of the moisture, while increasing soluble solid content. The treated product has to be further processed by other drying techniques to obtain a shelf stable product. The osmotic dehydration technique not only enables the storage of the vegetables for a longer period, but also preserves flavor, nutritional characteristics and prevents microbial spoilage. Apart from this, problems of marketing, handling and transport becomes much simpler and all the horticultural produce could be made available throughout the year. A study was conducted on osmotic dehydration of drumstick which was treated in a osmotic solution of sodium chloride and citric acid followed by three methods of drying viz., sun drying, tray drying and vacuum drying. The quality of the product was determined by evaluating the physico–chemical characteristics such as color, texture, taste, flavor, ascorbic acid, calcium content and overall acceptability of drumsticks. The organoleptic analysis of the dehydrated drumstick showed that the best sample was that blanched in solution of 3% calcium chloride at 60°C for 2 minutes and sulphited to 3000 ppm with potassium metabisulphite and followed by osmotic treatment and drying in vacuum drier at 5mm Hg for 6 hours.