Open AccessChanges in nutritive and textural quality of apple osmodehydrated in sugar beet molasses and saccharose solutions
Author(s) -
Gordana Koprivica,
Nevena Mišljenović,
Ljubinko Lević,
V. Pribiš
Publication year - 2009
Publication title -
acta periodica technologica/acta periodica technologica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.134
H-Index - 15
eISSN - 2406-095X
pISSN - 1450-7188
DOI - 10.2298/apt0940035k
Subject(s) - sugar beet , osmotic dehydration , sugar , chemistry , dehydration , food science , texture (cosmology) , osmotic pressure , sucrose , horticulture , biochemistry , biology , artificial intelligence , computer science , image (mathematics)
The paper describes texture and mineral content of apple, osmotically dehydrated in sugar beet molasses as compared to apples treated in saccharose solution. Osmotic dehydration was conducted at constant temperature of 55°C and atmospheric pressure. During the experiment, the concentration of sugar beet molasses was varied 40 to 80%, the concentration of saccharose solutions was varied in the range of 30 to 70%, and the most important kinetic parametars of the osmotic dehydration, after 1, 3 and 5 hours of immersion were observed. During osmotic dehydration, in the samples which were treated in sugar beet molasses, the content of minerals was increased to a great extent that enhanced their nutritive value. Textural quality parameter was evaluated from the maximum cut force, tested at Instron testing machine. It was found that the samples dehydrated in saccharose solutions had a softer and more gentle texture - the maximum force load decreased threefold as compared to the other samples