Zaki, S. (2007). EFFECT OF OSMOTIC AND CONVENTIONAL DEHYDRATION ON QUALITY OF SOME FRUITS AND VEGETABLES. Journal of Food and Dairy Sciences, 32(2), 1179-1201. doi: 10.21608/jfds.2007.198697
Sahar M. Zaki. "EFFECT OF OSMOTIC AND CONVENTIONAL DEHYDRATION ON QUALITY OF SOME FRUITS AND VEGETABLES". Journal of Food and Dairy Sciences, 32, 2, 2007, 1179-1201. doi: 10.21608/jfds.2007.198697
Zaki, S. (2007). 'EFFECT OF OSMOTIC AND CONVENTIONAL DEHYDRATION ON QUALITY OF SOME FRUITS AND VEGETABLES', Journal of Food and Dairy Sciences, 32(2), pp. 1179-1201. doi: 10.21608/jfds.2007.198697
Zaki, S. EFFECT OF OSMOTIC AND CONVENTIONAL DEHYDRATION ON QUALITY OF SOME FRUITS AND VEGETABLES. Journal of Food and Dairy Sciences, 2007; 32(2): 1179-1201. doi: 10.21608/jfds.2007.198697
EFFECT OF OSMOTIC AND CONVENTIONAL DEHYDRATION ON QUALITY OF SOME FRUITS AND VEGETABLES
Food Tech. Res. Inst., Agric. Res. Center , Giza ,Egypt
Abstract
This study deals with the effect of using osmotic pr-etreatment technology applied to plant materials prior to osmotic dehydration ((O.D)) and the conventional drying((C.D)) on some physicochemical and sensory characteristics of apples , papaya fruits and sweet potatoes . The osmosis syrups were sucrose ,high fructose corn syrup (HFCS) and a mixture of sucrose + HFCS (1:1) . Physicochemical properties of apples , papaya fruits and sweet potatoes were evaluated. The quality attributes of osmo –dehydrated ((O.D)) and convectional dried ((C.D)) cubes of apples , papaya fruits and sweet potatoes were evaluated just after processing and during storage for 6 months at ambient temperature . Results indicate that osmo-dried ((O.D)) samples recorded higher values of moisture , sugars , total acidity but lower pectin contents compared to the convention dried ((C.D)) samples . Also, the retention of ascorbic acid and β–carotene was higher in (O.D) samples which means higher nutritive value . The positive effect of osmotic pretreatment on the physical properties of different dried samples was found . The drying ratio , rehydration ratio (R.R ) , the texture ( firmness ) and drying time were lower in (O.D) samples compared with the (C.D) samples . The reduction in Hunter color parameters L , a and b was higher in (C.D) samples than the (O.D) ones . The effect of storage on different quality parameters were more evident in the C.D samples than the (O.D) ones . The evaluation of sensory characteristics indicated that the (O.D) samples gained the highest scores while there were high significant differences found between the (O.D) and (C.D) samples . slight significant differences were found between the different used syrups of osmosis .
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