<div>Background: Bilimbi is a profusely bearing tree and majority of fruits produced are wasted due to lack of proper preservation methods. Osmo-dehydration studies on quality attributes of bilimbi (Averroha bilimbi) was conducted with the objective to standardize the process variables for osmodehydrated bilimbi and to assess the retention of bioactive compounds. 
 
Methods: Harvested mature bilimbi fruits of uniform size were washed, surface dried, pricked and blanched in hot water for one minute. Blanched fruits were subjected to osmotic treatment, with sucrose solution of 40, 60 and 80&deg;B for 60, 120 and 180 minutes. The osmodehydrated bilimbi fruits were analyzed for mass transfer, biochemical and sensory qualities. Best treatments were stored for four months in the room temperature. 
 
Result:&nbsp;Mass transfer characters viz., solid gain, water loss, percentage weight reduction, yield and biochemical parameters such as reducing sugar and total sugar increased with increase in osmotic concentration and immersion time whereas free acids, ascorbic acid and antioxidant activity were decreased. The osmotic treatment of 80&deg;B for 180 minutes recorded the highest value for solid gain (5.10%), water loss (16.72%), weight reduction (22.57%), ratio of water loss to solid gain (3.25%) and yield (21.13%) which exhibited superior sensory scores for taste (8.43), flavor (8.27), texture (8.46) and overall acceptability (8.43). The best three treatments selected based on sensory analysis were subjected to storage stability studies under room temperature. Osmodehydrated bilimbi obtained highest sensory score at the end of storage.</div>

Effect of Osmo Dehydration on Quality Attributes of Bilimbi (Averroha bilimbi) Fruits

<div style="text-align: justify;">A study was undertaken during 2015-2017 to study the sensory evaluation and microbial analysis of selected osmo dehydrated bilimbi treatments during storage. Osmo dehydrated bilimbi in 600Brix for 180 minutes and 80 0Brix for an immersion time of 120 and 180 minutes were packed using polypropylene packaging material and stored at ambient temperature for a period of four months. &nbsp;Minimum fungal count (2.42 cfu/g) and bacterial count (2.53 cfu/g) was recorded for bilimbi osmosed in 800B for 180 minutes. Bilimbi osmo dehydrated in 800 Brix for 180 minutes recorded highest sensory score for taste (8.17), texture (8.17) and flavor (7.97) and overall acceptability (8.17) after four months of storage. &nbsp;All the treatments were microbiologically safe and acceptable during the storage.</div>

Studies on sensory attributes and microbial analysis of stored osmo dehydrated bilimbi (Averroha bilimbi)

Background: The fruit samples of Phyllantus emblica (Indian gooseberry) from Phyllanthaceae family are rich in iron content, known for centuries. The fruit samples of Averrhoa bilimbi (Bilimbi) of&nbsp; oxalidaceae family are not much investigated for the iron content. Since these traditional fruits are consumed for a long time, their iron contents are not yet compared by any means. 
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Methods: The comparison of&nbsp; iron rich gooseberry with bilimbi was done by employing the spectrophotometric method. The extraction of iron from the samples was done by acid digestion and the quantification done spectrophotometrically by thiocyanate method. The calibration plot constructed by recording the optical density of standard iron(III) solutions was linear.&nbsp; 
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Result: The iron content of gooseberry is found to be 2.5 times more than that of bilimbi.

Effect of Osmo Dehydration on Quality Attributes of Bilimbi (Averroha bilimbi) Fruits

Studies on sensory attributes and microbial analysis of stored osmo dehydrated bilimbi (Averroha bilimbi)

Spectrophotometric Comparison of Iron (III) in the Fruit Samples of Gooseberry and Bilimbi