Effect of sucrose and binary solution on osmotic dehydration of bell pepper (chilli) (Capsicum spp.) varieties

Pepper (chilli) (Capsicum annum) varieties, 'Tatase' and 'Rodo', (Capsicum frutescens) 'Sombo' and 'Bawa' were osmotically dehydrated in sucrose solutions of 40, 50 and 60o Brix and binary solutions of 50° sucrose with 5, 10 and 15% salt at 20, 30 and 40°C for 9 h. Samples osmosed at higher sugar concentrations (50° and 60°Brix) gave better results while improved solute gain were obtained using binary mixture with lower processing time, energy and cost. Effects of varietal differences on solid gain and water loss showed a descending in the order 'Sombo', 'Rodo', 'Bawa' and 'Tatase'. The colours were retained and stabilized after osmotic dehydration. Therefore, the solid gain and colour retention are indications of value addition.