P. Ojha, A. Sigdel, R. Karki, A. Mishra, U. Subedi and T.B. Karki
Food Research Division, Nepal Agricultural Research Council, Lalitpur, Nepal
National College of food Science and Technology, Kathmandu, Nepal
Department of Biotechnology, Kathmandu University, Dhulikhel, Nepal
Corresponding author: projha84@gmail.com
Received on: 19-5-2017, revised on: 28-8-2017, accepted on: 30-8-2017

DOI

ABSTRACT

The research was aimed at studying the effect of Osmo-air drying on physiochemical quality and
bioactive properties of black mulberry fruit. Mulberry was steeped in the 55⁰Bx sugar solution for 5 hours
at temperature 40⁰C and then dried at 60⁰C for 8 hours in cabinet drier. Acidity (% citric acid) decreased
from 1.03±0.01 to 0.92±0.01% along with increase of pH from 3.87±0.01 to 3.9±0.02. Ash content (%
db.) reduced to 0.73±0.02 from 5.02±0.26, calcium (mg/100g) and iron (mg/100g) reduced from
272.16±8.00 and 48.78±3.94 to 155.07±4.53 and 29.66±3.51, respectively. Total soluble solid increased
to 29.33±0.57% from 12.00±0.3%. Vitamin C, total phenol, anthocyanin and antioxidant activity of fresh
fruit were found to be 15.38±1.24mg%, 5080.67±7.05mg/100g, 1293±4.06mg/100g and 91.90±1.04 %
respectively, while significant reduction in vitamin C (9.6±0.26 mg %), total phenol
(722.33±3.33mg/100g db) and antioxidant activity (74.33±1.53%) were observed in Osmo-air dried fruits.
Osmo-air drying process not only preserves seasonal fruit but also produce dried fruit that may have
potential to use in various food products for value addition and product diversification.