The impact of the use of vacuum and calcium lactate on the osmotic dehydration of papaya with isomaltulose solution

Papayas are one of the most consumed fruits in world. Enriching papayas with isomaltulose and calcium through osmotic dehydration (OD) is a noteworthy strategy for providing these substances to consumers. The present study evaluated influence application vacuum addition lactate an solution (35%) on OD papaya. Papaya cubes edge length 10 mm were immersed solutions, or without lactate, total time 300 min, during first 20 totaling four treatments. processes reduced moisture content (MC) water activity caused change color greater shrinkage change. Calcium impregnation increased loss (WL), weight reduction (WR), hardness, chroma papaya solid gain (SG), MC shrinkage. Therefore, proved be appealing alternative production predehydrated enriched calcium.