Abstract

Grapefruit (Citrus paradisi) peel is usually discarded during flesh grapefruit consumption. Albedo of grapefruit is rich in pectin, glucosides, flavonones and dietary fiber. Fibers from grapefruit albedo not only provide energy but also maintain healthy and balanced diet. However, naringin occurs in high concentrations in the albedo layer of grapefruit limiting its applications. Therefore, our present research focused on the effect of soaking, blanching and osmotic dehydration in air drying of grapefruit albedo on the acceptability of dried osmotic dehydrated product, research was conducted from 2018 to 2019 in the Soc Trang Nanotech Scientific Laboratory. Results revealed that albedo should be soaked in 7% salt solution in 4 h to mild its bitterness. The grapefruit albedo would then be blanched in hot water 100°C in 45 sec, cooling and the excess water was removed. The pre-treatment grapefruit albedo was subjected into saccharose solution 65° Brix for 12 h in the presence of 1.5% citric acid. The osmotic dehydrated grapefruit albedo was then dried in hot air oven at 65°C for 18 h. From this approach, the added value of grapefruit albedo would be enhanced and consumer had a better chance to use this functional component.