Osmotic Dehydration of Kamias (Averrhoa bilimbi): Optimized Formulation, Physicochemical and Sensory Properties

Kamias (Averrhoa bilimbi Linn.) is a valuable medicinal plant widely found in regions such as Africa, Asia, Latin America, and Oceania, where various tropical fruits and vegetables thrive. However, this fruit is often underutilized, frequently left to fall and decay. This study aimed to evaluate the sensory properties, determine the physicochemical characteristics, analyze the colorimetric properties, optimize the levels of baking soda and syrup concentration, and assess the production cost of osmotically dehydrated kamias. The study followed a 3x3 factorial experiment, subjected to physicochemical tests, sensory evaluation and color analysis. Contour plots of acceptability ratings were superimposed to determine the optimal formulation. Results indicated that dried kamias soaked with 5 g/L baking soda and 40°B syrup concentration exhibited the highest color acceptability. Meanwhile, samples soaked with 15 g/L baking soda and 40°B syrup concentration received the highest ratings for aroma, taste, texture, and overall acceptability. Additionally, kamias treated with 15 g/L baking soda and both 40°B and 50°B syrup concentrations achieved the highest overall acceptability scores. Furthermore, samples soaked in 15 g/L baking soda and 60°B syrup concentration had the highest aftertaste acceptability. In terms of physicochemical properties, pH was not significantly affected by the tested variables. Total Soluble Solids (TSS) had a significant impact on the variables analyzed. This indicates that increasing the levels of baking soda and syrup concentration significantly affected the total soluble solids content of dried kamias, both linearly and quadratically. Meanwhile, moisture content was highest when baking soda and syrup concentration levels were at intermediate values. In terms of color analysis, dried kamias treated with 5 g/L baking soda and 40°B syrup concentration exhibited the highest browning and yellowness indices, with values of 3.43 and 4.50, respectively. The optimal formulation for dried kamias was determined to be 15 g/L baking soda and 40°B syrup concentration.