Effect of pretreatment with salt and sucrose on the quality and stability of dehydrated cauliflower

Summary Dehydrated cauliflower was prepared by soaking the blanched pieces in solutions of different concentrations of common salt and sucrose (cane sugar), alone and in combination, prior to drying in a cabinet drier and evaluated for sensory, rehydration, storage, microbiological, histological and sorption characteristics. While sucrose alone produced considerable improvement, salt supplemented its effect. The optimum treatment was soaking in 3% salt and 6% sucrose for 12–16h at 4°C it markedly reduced shrinkage and improved rehydration without affecting palatability. It was necessary to boil the soak solution for 3 min and cool prior to soaking to reduce microbial contamination. The treatment increased ascorbic acid loss by 8%. Monolayer moisture content calculated from BET equation was 6.5% (moisture‐free) basis for treated and 5.3% for untreated. The treatment increased the shelf‐life of the product from 3 to 12 months at ambient temperature when packaged in paper‐foil‐polythene laminate.