Preparation of fruit by osmotic dehydratation in sugar beet molasses for bakery applications
2006
Filipcev, B.(Tehnoloski fakultet, Novi Sad (Serbia)) | Levic, Lj.(Tehnoloski fakultet, Novi Sad (Serbia)) | Simurina, O.(Tehnoloski fakultet, Novi Sad (Serbia)) | Kuljanin, T.(Tehnoloski fakultet, Novi Sad (Serbia))
Water loss, sugar gain and weight reduction were studied during the osmotic dehydratation of apple slices in sucrose solutions (30, 50, and 70%) and sugar beet molasses solutions (40, 60, and 80%) at three time intervals (1, 3 and 5 hours). The solid content of apples increased by 32.6% during the 5-hour treatment with 70% sucrose solution while it increased by 34.8% when 40% molasses solution was used. The highest water loss/sugar gain ratio came from the 30% sucrose/1 hour and the 80% molasses/ 1, 3, 5 hour processes. Similar weight reductions were measured for longer time intervals for both osmotic media, ranging from 2.5 to 3.9 g/g db for molasses and from 1.4 to 3.4 g/g db for sucrose solutions.
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