Open AccessEFFECT OF PROCESSING ON NUTRIENT COMPOSITION AND TEXTURE OF PRUNES
Author(s) -
BOLIN H. R.
Publication year - 1977
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1977.tb00935.x
Subject(s) - texture (cosmology) , vitamin c , chemistry , composition (language) , pulp (tooth) , nutrient , food science , vitamin , biochemistry , medicine , computer science , artificial intelligence , dentistry , organic chemistry , art , literature , image (mathematics)
. Skin texture was influence by hydration procedure with the methods requiring the longest time at high temperatures producing the tenderest skin. The texture of freshly hydrated prunes continued to change during the first 6–15 weeks of storage. Hydration method had a pronounced effect on the nutrient composition and texture of prunes. No vitamin A loss occurred when prunes were hydrated by a high temperature short time process, compared to an 18% loss in the slower procedures. The skin of the prune contained more vitamin A and iron than the pulp.