Effect of sweeteners on the water activity and shelf stability of osmotically dehydrated persimmon slices
2003
Ayub, M. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Food Science and Technology)
The solutions of three sweeteners namely sucrose, suc/glu (sucrose/glucose 7:3) and corn syrup at different concentrations (20- 50o brix) were used to prepare osmotically dehydrate, shelf stable non astringent persimmon slices. The fruits were dipped in water at 40 degree C for 5 hour as a de-astringency treatment. The fruit slices after blanching and sulfating were submerged in sweeteners solutions and then cabinet dehydrated to a final moisture content of 21%. The water activity aw values were calculated after osmotic and cabinet dehydration. The sucrose treated fruit slices had aw values 0.90 and 0.65 respectively. The aW value for suc/glu 7:3) sweetener treated fruit slices were 0.88 and 0.62. The fruit slices treated with corn syrup solution developed dark color so no analyses were carried out. The selected dehydrated fruit slices were packed in polyethylene bags ant were stored for 4 months. The suc/glu (7:3) sweetener was found to be more effective sweetener in lowering the water activity, greater water binding ability and better shelf stability of fruit product. The product prepared with suc/glu (7:3) sweetener also had higher overall acceptability as regard to its organoleptic quality. Ascorbic acid was found to be the least stable constituent during storage.
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