OSMOTIC TREATMENTS IN MELON (CANTALOUPE AND MUSKMELON) PROCESSING: PHYSICOCHEMICAL AND ORGANOLEPTICAL EFFECTS

During past decades, osmotic dehydration has become a novel approach in production of healthy and tasty minimally processed foods. Large quantities of cantaloupe and muskmelon are wasted because of improper harvest, handling and transportation. In this study, the effects of different parameters including pretreat¬ment with calcium salts such as CaCl₂, Ca(OH)₂, CaCO₃ at four levels (0, 0.5, 1, 1.5% w/v), different osmotic solutions such as sucrose, glucose and their mixture, pH, sensory attributes, and moisture content, a_w were evaluated. After osmotic dehydration at 4°C for 12h, samples were dried by air drier at 50-60°C. Tests were accomplished in 6 months with 2 months interval. A five point hedonic scale was utilized for comparison. Statistical analysis was carried out in a Complete Randomized Design (CRD). Results indicated that the best sensory attributes were obtained when CaCO₃ (1.5% w/v) was utilized as a pretreatment. Combination of sucrose and glucose led to better flavor and appearance. Heating of samples after immersion in osmotic solutions resulted in higher rate of dewatering. During storage, flavor intensity of dehydrated cantaloupe samples was enhanced.