Jam manufacture with osmodehydrated fruit
2002
Garcia-Martinez, E. | Ruiz-Diaz, G. | Martinez-Monzo, J. | Camacho, M.M. | Martinez-Navarrete, N. | Chiralt, A.
Jams are made from fruit and sugar mixed in proportions so that the final product contains a minimum fruit content of 30% and 45 degrees Brix minimum. Traditional manufacturing methods require concentration by heat treatments, which promotes quality changes that affect sensory and nutritional properties, the latter related mainly to ascorbic acid losses. An alternative to concentration is to incorporate previously dehydrated fruit, avoiding thermal treatment. Osmotic dehydration with sugar solutions has been described as a suitable method for preserving fruit quality to a great extent. On the other hand, osmotic solution becomes enriched with water-soluble fruit components after osmotic treatment. In this work, the production of kiwi and orange jam by using osmotically dehydrated fruits mixed with osmotic solution, without thermal treatment, has been studied. Physical (colour and mechanical properties) and physico-chemical properties (a(w), degrees Brix, moisture content, pH, acidity) of obtained products have been analysed and compared with those determined for commercial available products.
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