[Sugar beet molasse as a favourable hypertonic solution for osmotic pretreatment of apple]
2008
Filipcev, B., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Ljevic, Lj., Tehnoloski fakultet, Novi Sad (Serbia) | Pribis, V., Tehnoloski fakultet, Novi Sad (Serbia) | Kabic, D., Institut za prehrambene tehnologije, Novi Sad (Serbia)
The paper describes changes in some physical properties (colour, texture) and mineral content of apples, osmotically dehydrated in sugar beet molasses as compared to apples treated in saccharose solution. The osmotic dehydration was performed at 55 deg C under atmospheric pressure. The following concentrations of osmotic solutions were used: 70% (w/w) for saccharose and 80% (w/w) for molasses. The duration of immersion was 5 hr. The obtained result showed that the osmotic dehydration is an adequate procedure for water elimination from apple since the humidity level has been reduced by 30%. The apple samples treated with sugar beet molasses had increased mineral content that enhanced their nutritive value. Textural quality parameter was evaluated from maximum cut force, tested at Instron testing machine. It was found that the samples dehydrated in saccharose solutions had softer and more gently texture - the maximum force lead decreased three-fold as compared to the other samples.
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