CONTENT OF SELECTED NUTRIENTS IN SOUR CHERRIES, BLACKCURRANTS AND APPLES OSMODEHYDRATED IN REUSED FRUCTOOLIGOSACCHARIDE CONCENTRATE
2011
Uczciwek, M. | Piasecka, E. | Klewicki, R. | Konopacka, D. | Mieszczakowska-Frac, M. | Bonazzi, C.
The objective of the study was to examine the possibility of reusing an osmotic solution for fruit dehydration and its impact on fruit composition. Sour cherries, blackcurrants and apples were dehydrated at 40 degrees C for 60 min with 60 degrees Bx fructooligosaccharide concentrates. The solutions were used 10 times. The levels of saccharides, polyphenols, vitamin C and acidity were determined. The present study shows that fructooligosaccharide syrups can be successfully reused for fruit dehydration. The successive batches of osmodehydrated fruit were similar as regards the content and profile of carbohydrates and polyphenols. The only difference was the increasing acidity of osmodehydrated sour cherries and blackcurrants. The average content of prebiotic fructooligosaccharides amounted to 135 g kg(-1) in apples, 99 g kg(-1) in sour cherries and 104 g kg(-1) in blackcurrants. The level of total phenols was: 0.80, 3.20 and 5.10 g kg(-1), respectively.
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