Effect of crystalline sucrose on the water activity and overall acceptability of osmotically dehydrated apple slices
2002
Ayub, M. | Alam, S. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Food Science and Technology)
Water activity plays a very important role in progressing chemical and microbiological changes within the foods. The rate of these changes can be reduced by decreasing water activity. Intermediate moisture (IM) sweetened apple slices were prepared using dry crystalline .sucrose. The moisture content of fresh apple slices decreased .from 85% to 64, 54, 52 and 49% for 24, 48, 72, and 96 hours storage in crystalline sucrose respectively. Total soluble solids (TSS) of the .slices increased from 8.4 to 37, 42,44 and 52 degree after this period. Water activity (aw) of the sweetened slices after combined osmotic and cabinet dehydration were 0.67, 0.57, 0.43 and 0.36 after 24, 48, 72 anti 96 hours of treatment. Acidity of the fresh slices decreased from 0.523% to 0.122, 0.11, 0.1 and 0.027% during this storage period. Organoleptically the 24 hours treatment was found to be the most effective time in maintaining the overall quality and aw of the slices.
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