Effect of Partial Replacement of Sucrose With Humectant in the Osmotic Solution on the Characteristics of Osmo-Dried Cantaloupe

Phisut NaknaenDivision of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Bangkok, ThailandCorrespondence[email protected]

Rattanawedee ManeyamDivision of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Bangkok, Thailand

Aekkasak Kam-OnsriDivision of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Bangkok, Thailand

Figures & data

Figure 1. Water loss during osmotic dehydration of cantaloupe using various ratios of sucrose and humectant solutions (Su = sucrose, Sor = sorbitol, Glu Sy = glucose syrup).

Figure 2. Solid gain during osmotic dehydration of cantaloupe using various ratios of sucrose and humectant solutions (Su = sucrose, Sor = sorbitol, Glu Sy = glucose syrup).

Table 4. Acceptance scores on the different attributes of osmo-dried cantaloupe obtained from the 9-Point hedonic scale.

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Effect of Partial Replacement of Sucrose With Humectant in the Osmotic Solution on the Characteristics of Osmo-Dried Cantaloupe

Table 1. Physical quality of osmo-dried cantaloupe.

Table 2. Chemical quality of osmo-dried cantaloupe.

Table 3. Nutritional compositions of osmo-dried cantaloupe.

Table 4. Acceptance scores on the different attributes of osmo-dried cantaloupe obtained from the 9-Point hedonic scale.

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Effect of Partial Replacement of Sucrose With Humectant in the Osmotic Solution on the Characteristics of Osmo-Dried Cantaloupe

Figures & data

Table 1. Physical quality of osmo-dried cantaloupe.

Table 2. Chemical quality of osmo-dried cantaloupe.

Table 3. Nutritional compositions of osmo-dried cantaloupe.

Table 4. Acceptance scores on the different attributes of osmo-dried cantaloupe obtained from the 9-Point hedonic scale.

Reprints and Corporate Permissions

Academic Permissions

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