Osmotic dehydration of cauliflower for prolonged availability

An investigation was carried out to study osmotic dehydration of cauliflower after harvest with the view to make it available throughout the year. Blanched and unblanched cauliflower with or without the use of potassium metabisulphite (KMS), sodium benzoate and combination of KMS and sodium benzoate was dipped in 5, 10, 15, 20 and 25% osmotic solution (salt) for 1h, 2h, 4h, 8h and over night and dried at 55°C in a cabinet drier. With increase in salt concentration from 5% up to 25%, drying yield was increased by 17.8% over the control sample containing no salt. The colour of cauliflower was retained better with the use of higher concentration of osmotic solution. Non-enzymatic browning (NEB) was found to decrease with increase in salt concentration, being lowest in 25% and highest in control sample. Cauliflower dehydrated by osmotic dehydration had good taste, appearance and shelf life. Blanching treatment proved better in retention of colour than use of potassium metabisulphite and sodium benzoate treatments. However, rehydration ratio was found to decrease with increase in salt concentration due to dissolution of salt in water but this limitation was outweighed by the advantage of better preservation and better colour retention. Moreover, salt being class I preservative will not have any deleterious residual effect in the final product.