Enhancing the quality of osmotically dehydrated apricots
2012
Essmat, H.M. | El-Seidy, S.M.E. | Siliha, H.A.E. | Abd El-Mageed, M.R.M.
The current study aimed to investigate the impact of using clarified concentrated apricot juice as well as mixtures of concentrated apricot ,juice concentrate and sucrose solution (up to 60� Brix) on quality characters of osmotically dehydrated apricots. A sample without osmotic pretreatment was used as a control. Osmotic treatments were carried out at 30�C. The data obtained showed that all parameters measured (ascorbic acid, color index, texture, AlS, pectin fractions, overall acceptability and scanning light microscopy) gave better scores for the samples osmosed with concentrated apricot juice (60� Brix). Moreover, it has improved the nutrient retention in the final product, making it more acceptable product. The quality parameters were declined by increasing the use of sucrose on expence of concentrated apricot juice. Samples treated with 15� Brix sucrose solution showed the lowest quality characteristics. The present study also dealt with impact of using calcium chloride ions (250mg,/1) in supporting the fruit texture, Adding calcium ions reduced cell wall rupture and improving the texture of dried apricots.
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