The main purpose of this study was to prepare a delicious value added product from the osmo-dried eureka lemon peel flakes which otherwise is a wastage material. The peels of eureka lemon were used to prepare flakes. Plain water was used for washing of flakes, thereafter after washing these were blanched for five minutes and dipped in sugar and jaggery syrup concentrations as per the treatment combinations for 24 hours. In another 24 hours, the peel flakes were dried in cabinet tray drier (60°C) for 4–5 hours after draining out the water. Thereafter, the peel flakes were packed in LDPE bags and then stored at room temperature for 3 months. At the interval of 1 month, the various chemical and sensory characters were investigated. Osmo-dried eureka lemon peel flakes showed a decreasing trend in L* value, b* value, ascorbic acid and β-Carotene whereas an increasing trend was observed in reducing sugar, total sugar and a* value during storage period of three months. On the basis of overall acceptability, treatment T₇ (75°Brix sugar syrup) was found to be the most preferred osmo-dried eureka lemon peel flakes. It could be concluded that osmo-dried eureka lemon peel flakes can be preserved safely for three months.

中文翻译：

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利用尤里卡柠檬皮开发增值产品

这项研究的主要目的是从渗透干燥的尤里卡柠檬皮片中制备可口的增值产品，否则会浪费材料。尤里卡柠檬皮用来制备薄片。用清水洗涤薄片，然后将薄片烫漂五分钟，然后根据处理组合浸入糖和粗糖浆浓度为24小时。再过24小时，将果皮薄片沥干水分后，在橱柜托盘干燥机（60°C）中干燥4–5小时。之后，将果皮薄片包装在LDPE袋中，然后在室温下保存3个月。在1个月的间隔内，研究了各种化学和感官特征。渗透干燥的尤里卡柠檬皮片的L *值，b *值，抗坏血酸和β-胡萝卜素，而在三个月的储存期中，还原糖，总糖和a *值则呈上升趋势。根据总体可接受性，治疗T_发现7（75°Brix糖浆）是最优选的渗透干燥的尤里卡柠檬皮片。可以得出结论，渗透干燥的尤里卡柠檬皮片可以安全保存三个月。