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PEELING AND THE PHYSICAL AND CHEMICAL PROPERTIES OF KIWI FRUIT
Author(s) -
GULDAS METIN
Publication year - 2003
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2003.tb00517.x
Subject(s) - kiwi , pectin , chemistry , ascorbic acid , alkali metal , food science , organic chemistry
Hand peeling of kiwi fruit has some disadvantages such as difficulty during peeling, increase of loss in weight and nutritional value. Peeling of kiwi fruits with alkali (NaOH) was investigated. Some chemical (acidity, pectin, and chlorophyll) and physical properties (Hunter color value and weight loss) of the fruits were determined after selected alkali peeling methods were used. Peeling methods at 80, 90 or 100C temperatures; in 13, 18 or 23% of NaOH solutions and for 3, 4 or 5 min durations were tested and compared with hand peeling. Weight (fruit tissue) loss in hand peeling was higher than alkali peeling. Peeling with alkali was easier. Nutritional value (ascorbic acid content) of alkali peeled fruits was higher than hand peeled kiwi fruit. Because of less weight loss, better green color and high pectin content the method including 15% of NaOH solution at 95C for 4 min was selected as most advantageous peeling method.