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2002•Journal of Food Processing and PreservationOpen access

OSMOTIC DEHYDRATION OF APPLES BY IMMERSION IN CONCENTRATED SUCROSE/MALTODEXTRIN SOLUTIONS

Ebner Azuara, César I. Beristain, Gustavo F. Gutiérrez‐López

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Abstract

The effect of sucrose:maltodextrin (S:M100) ratios on solids gain (SG) and water loss (WL) was investigated during the osmotic dehydration of apple disks. Concentrated solutions were prepared at 40C with 100:0, 90:10, 70:30, 50:50, 30:70 and 10:90 ratios of (S:M100). The highest score in sensory evaluation was achieved with 90:10 ratio of (S:M100). Three stages of osmotic dehydration can be observed by plotting the shrinkage of apple disks vs the moisture content. The result is that a higher maltodextrin concentration favors volume loss and enhances water loss, increasing the duration of stage 2 osmotic dehydration.

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What this paper is about

The effect of sucrose:maltodextrin (S:M100) ratios on solids gain (SG) and water loss (WL) was investigated during the osmotic dehydration of apple disks. Concentrated solutions were prepared at 40C with 100:0, 90:10, 70:30, 50:50, 30:70 and 10:90 ratios of (S:M100). The highest score in sensory evaluation was achieved with 90:10 ratio of (S:M100). Three stages of osmotic dehydration can be observed by plotting the shrinkage of apple disks vs the moisture content. The result is that a higher maltodextrin concentration favors volume loss and enhances water loss, increasing the duration of stage 2 osmotic dehydration.

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Available abstract

The effect of sucrose:maltodextrin (S:M100) ratios on solids gain (SG) and water loss (WL) was investigated during the osmotic dehydration of apple disks. Concentrated solutions were prepared at 40C with 100:0, 90:10, 70:30, 50:50, 30:70 and 10:90 ratios of (S:M100). The highest score in sensory evaluation was achieved with 90:10 ratio of (S:M100). Three stages of osmotic dehydration can be observed by plotting the shrinkage of apple disks vs the moisture content. The result is that a higher maltodextrin concentration favors volume loss and enhances water loss, increasing the duration of stage 2 osmotic dehydration.

Key concepts: Osmotic dehydration, Maltodextrin, Dehydration, Chemistry, Sucrose, Shrinkage, Food science, Water content

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OSMOTIC DEHYDRATION OF APPLES BY IMMERSION IN CONCENTRATED SUCROSE/MALTODEXTRIN SOLUTIONS — Research Paper | ScholarLens