Effect of temperature and synergism of sucrose, saccharin and sugar light in osmotic dehydration aguaymanto (Physalisperuviana)

We investigated the synergistic effect of three solutes (sucrose, saccharin and sugar light) in different combinations of solutions to a concentration of 30 ° Brix, on the moisture, soluble solids gain and overall acceptability in terms of taste and appearance, using a design Mixing Expanded Centroid Simplex. Cape gooseberries were used 1.5 cm in diameter. The kinetics of moisture and solid gain depending on the process temperature for 3 hours. We determined the average effective diffusivity of water and soluble solids. It was found that samples belonging to treatment 6 (0.5% sugar 0.5% saccharin and light) is no greater gain better soluble solids and the temperature at a given was 53 ° C. In regard to the organoleptic characteristics such as taste, was found to be higher in solutions with higher proportion of sucrose and saccharin lower. It was also felt that in appearance, this was more significant in the treatments containing a higher content of sucrose, likewise in the interaction of saccharin with light sugar. For moisture, can be seen in temperatures of 35 ° C and 53 ° C have no statistically significant effect (p> 0.05) in linear and quadratic models with adjusted R 2 values that don’t let a very low response surface analysis in these cases.