Beyond Sucrose: Osmotic Dehydration of Aonla with Honey and Jaggery - A Comparative Analysis

This study investigates the osmotic dehydration of aonla (Emblica officinalis) using honey and jaggery as novel osmotic agents, comparing their efficacy with traditional sucrose. Jaggery and honey were effective and comparable with sucrose in weight loss during osmotic dehydration of aonla. Furthermore, results reveal significant variations in ash and total phenolic content among the different osmotic agents. Honey based aonla candies had higher TPC, while jaggery contributes to ash content which is an indicator of mineral content. Sensory studies indicate that honey and jaggery based candies were in higher acceptability range and comparable to the sucrose based candy. The findings underscore the potential of honey and jaggery as effective alternatives to sucrose in osmotic dehydration, offering enhanced preservation and added nutritional value to aonla. This comprehensive study provides valuable insights for both the food industry and consumers seeking healthier and more sustainable preservation methods.