Author(s): Dr. Mohini M Dange and Pragati R Thakare

Abstract: The study was proposed for preparing value added product from radish so as to increase its overall consumer acceptability and storability. Minimal processing technique i.e., osmotic dehydration of radish was carried out for preparing radish cubes. Response surface methodology (RSM) and Box- Behnken design was used for optimizing input parameters. The fresh white radish was used for this investigation. The Box- Behnken design of three variables and three levels including 17 experiments formed by 5 central points was used for optimizing input parameters. The effect of sugar concentration (40, 50 and 60°B), osmotic temperature (40, 50 and 60 °C), fruit to syrup ratio (1:5) and duration of osmosis (120, 180 and 240 min) were studied during osmotic dehydration. With respect to water loss, solid gain, mass reduction and colour (L) the linear, quadratic and interaction effects of three variables were analysed. For each response, second order polynomial models were developed using multiple regression analysis. Analysis of variance (ANOVA) was performed to check the adequacy and accuracy of the fitted models. The superimposed graph recorded the optimum process parameters i.e., syrup temperature 52.47 °C, sugar concentration 40°B and duration or time 238.57 min for determined the various responses i.e., 53.34% water loss, 8.45% sugar gain and 80.66 colour (L). Results of validation tests were highly acceptable since the coefficient of Regression Coefficient (R greater than 0.98) and coefficient of variation (CV<5%) of the responses.

DOI: 10.33545/26174693.2024.v8.i5l.1234