Osmotic dehydration of wild garlic in sucrose–salt solution

Abstract Due to its nutritional and nutraceutical qualities, wild garlic ( Allium ursinum L.) has great potential for use in the food pharmaceutical industries. The availability of this plant is limited spring season, it perishable immediately after harvest. Osmotic dehydration (OD) verified as an effective pre-treatment improve sustainability by reducing water content raw material with minimal negative effect on nutritive sensorial qualities. In study, OD leaves aqueous solution sucrose salt was analysed at three temperatures diverse immersion times. effects processing time temperature dry matter content, loss, solid gain were evaluated using response surface methodology analysis variance. Some components samples determined before OD. results showed that during OD, increased from 7.91 ± 1.08% 51.51 1.34%. maximum achieved values loss (0.6189 0.0146 g/g i.s.) (0.2417 indicated a good level. osmotically dehydrated garlic, amount minerals decreased, sodium sugar increased, protein, cellulose, fat did not change – compared fresh sample.