Asian Journal of Dairy and Food Research, volume 37 issue 2 (june 2018) : 154-157

Studies on sensory attributes and microbial analysis of stored osmo dehydrated bilimbi (Averroha bilimbi)

G.S. Aparna, P.R. Geetha Lekshmi, C. Mini, Thushara T. Chandran
1Department of Post Harvest Technology College of Agriculture, Kerala Agricultural University, Vellayani, 695 522, Trivandrum, India.
Cite article:- Aparna G.S., Lekshmi Geetha P.R., Mini C., Chandran T. Thushara (2018). Studies on sensory attributes and microbial analysis of stored osmo dehydrated bilimbi (Averroha bilimbi). Asian Journal of Dairy and Food Research. 37(2): 154-157. doi: 10.18805/ajdfr.DR-1314.
A study was undertaken during 2015-2017 to study the sensory evaluation and microbial analysis of selected osmo dehydrated bilimbi treatments during storage. Osmo dehydrated bilimbi in 600Brix for 180 minutes and 80 0Brix for an immersion time of 120 and 180 minutes were packed using polypropylene packaging material and stored at ambient temperature for a period of four months.  Minimum fungal count (2.42 cfu/g) and bacterial count (2.53 cfu/g) was recorded for bilimbi osmosed in 800B for 180 minutes. Bilimbi osmo dehydrated in 800 Brix for 180 minutes recorded highest sensory score for taste (8.17), texture (8.17) and flavor (7.97) and overall acceptability (8.17) after four months of storage.  All the treatments were microbiologically safe and acceptable during the storage.
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