Study on the development of a freeze-dried snack production process from substandard Cucumis melo var. reticulatus

Abstract

This study aimed to develop an optimized
process for producing freeze-dried Cucumis
melo var. reticulatus snacks from substandard
fruits. The objective was to utilize an abundant
raw material that does not meet commercial size
standards to create a value-added product,
thereby reducing agricultural waste. The effects
of added sugar content (10 - 30 g), ascorbic acid
concentration (0.2 - 0.5 g), and soaking time (7 -
10 min) on product quality were investigated. The
optimal results indicated that a processing
condition of 29.33 g sugar, 0.2 g ascorbic acid,
and a soaking time of 7 min produced the best
sensory quality. The final product exhibited low
moisture content (1.2%), ash content of 0.4%,
total sugar content 98,24g/1kg, color deviation
ΔE* 25.6 met microbiological safety
requirements, and retained its characteristic
color and flavor