Development of osmo-convective drying of sweet orange slices by using different osmotic agents

The aim of this study was to study the effect of various sweetening agents on Sweet orange slices in osmotic solution and also the taste of sweet orange slices. Fresh juice of sweet orange is refreshing, thirst quenching and energizing drink that improves health and nutritional requirements. Fresh sweet oranges are purchased and were cut into 0.3 cm thick slices with peel using a sharp knife. Sugar, jaggery, honey, stevia was used as osmotic agents. Experiments were carried out with a product/solution ratio (1:5) such that the concentration of the solution remained approximately constant during the experiments. The quality characteristics of developed product such as moisture content, color, hardness and sensory evaluation was done. Osmo-convective dried sweet orange slices by using sugar osmotic solution gives good result as compared to honey and jaggery. Osmo-convective dried sweet orange slices by using stevia solution were not workable because of its shrinkage during drying.