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Food Science and Technology Vol. 13(1), pp. 65 - 75
DOI: 10.13189/fst.2025.130107
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Osmotic Dehydration of Kamias (Averrhoa bilimbi): Optimized Formulation, Physicochemical and Sensory Properties

Marife R. Hilapad ^*
Department of Food Technology, Mambusao Satellite College, Capiz State University, Philippines

ABSTRACT

Kamias (Averrhoa bilimbi Linn.) is a valuable medicinal plant widely found in regions such as Africa, Asia, Latin America, and Oceania, where various tropical fruits and vegetables thrive. However, this fruit is often underutilized, frequently left to fall and decay. This study aimed to evaluate the sensory properties, determine the physicochemical characteristics, analyze the colorimetric properties, optimize the levels of baking soda and syrup concentration, and assess the production cost of osmotically dehydrated kamias. The study followed a 3x3 factorial experiment, subjected to physicochemical tests, sensory evaluation and color analysis. Contour plots of acceptability ratings were superimposed to determine the optimal formulation. Results indicated that dried kamias soaked with 5 g/L baking soda and 40掳B syrup concentration exhibited the highest color acceptability. Meanwhile, samples soaked with 15 g/L baking soda and 40掳B syrup concentration received the highest ratings for aroma, taste, texture, and overall acceptability. Additionally, kamias treated with 15 g/L baking soda and both 40掳B and 50掳B syrup concentrations achieved the highest overall acceptability scores. Furthermore, samples soaked in 15 g/L baking soda and 60掳B syrup concentration had the highest aftertaste acceptability. In terms of physicochemical properties, pH was not significantly affected by the tested variables. Total Soluble Solids (TSS) had a significant impact on the variables analyzed. This indicates that increasing the levels of baking soda and syrup concentration significantly affected the total soluble solids content of dried kamias, both linearly and quadratically. Meanwhile, moisture content was highest when baking soda and syrup concentration levels were at intermediate values. In terms of color analysis, dried kamias treated with 5 g/L baking soda and 40掳B syrup concentration exhibited the highest browning and yellowness indices, with values of 3.43 and 4.50, respectively. The optimal formulation for dried kamias was determined to be 15 g/L baking soda and 40掳B syrup concentration.

KEYWORDS
Baking Soda, Syrup Concentration, Browning Index, Total Soluble Solids, Moisture Content

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Marife R. Hilapad , "Osmotic Dehydration of Kamias (Averrhoa bilimbi): Optimized Formulation, Physicochemical and Sensory Properties," Food Science and Technology, Vol. 13, No. 1, pp. 65 - 75, 2025. DOI: 10.13189/fst.2025.130107.

(b). APA Format:
Marife R. Hilapad (2025). Osmotic Dehydration of Kamias (Averrhoa bilimbi): Optimized Formulation, Physicochemical and Sensory Properties. Food Science and Technology, 13(1), 65 - 75. DOI: 10.13189/fst.2025.130107.