Improving Mass Transfer by Vacuum Impregnation During Osmotic Dehydration of Ripe Kadamb (Neolamarckia cadamba) Fruit

Kadamb (Neolamarckia cadamba) is an underutilized fruit which has many nutritional and medicinal properties. The literature availability on utilization of kadamb as food is scarce. The present work was carried out to find the effect of vacuum impregnation during osmotic dehydration on the quality of kadamb fruit (Neolamarckia cadamba) candy (KC). The vacuum impregnation at 100 mbar for 15 min, brix value of hypertonic solution at 60°, 65°, 70°, and 75°, and time of osmotic dehydration 24, 36, 48, and 72 h were taken as variables in the process. Mass transfer parameters like water loss, solute gain, and weight reduction for all samples were calculated. The treatment with 75° Brix, 48 h, 100 mbar vacuum for 15 min got best results with more water loss (67.48% ± 1.11%), solute gain (19.63% ± 0.32%), and less weight reduction (40.51% ± 0.39%), respectively. No microbial load was found in the developed candy. Infrared (IR) spectrum, texture profile analysis, and field emission scanning electron microscopy tests revealed the availability of compounds, textural and microstructure of KC, respectively. The candy prepared from 75° Brix, 48 h, 100 mbar vacuum for 15 min has the highest organoleptic scores. The prepared candy cubes were packed into low‐density polyethylene (LDPE) pouches and stored under ambient conditions, and the quality changes during storage were studied.