WITHDRAWN

Osmotic dehydration in pineapple cubes by using sucrose solution is able to improve the quality like colour, aroma, texture, appearance as well as overall acceptability.The physico-chemical properties of the product were evaluated during the experiment.There were significant differences among different treatments.The range of recovery % (13.210%-14.780%),TSSBrix (54.52Brix-75.40Brix),reducing sugars % (30.14%-39.80%),non-reducing sugars % (14.67%-43.70%),total sugars (50.20%-73.85%),acidity% (1.45%-1.67%),pH (3.32-3.95),ascorbic acid % (25.1%-35.1%)moisture% (9.95-15.90%),weight loss % (10.25%-32.04%),solid gain % (11.87%-18.65%),dehydrated yield % (13.02%-14.95%),dehydration ratio (6.75-7.77),rehydration ratio (1.23-1.71)were observed.