| Titles |
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English :
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Effect of Osmotic Partial Dehydration on Chemical Composition and Organoleptic Properties of Dried Apricot
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Arabic :
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تأثير التجفيف الجزئي الأسموزي علي التركيب الكيماوي والحسي للمشمش المجفف
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| Abstract |
The current study aim was to evaluate apricot fruit osmotic drying process using different concentrates of sucrose solution 40%, 50%, 60%, and 70% which induce partial removal of water as a result of submersing fruits in sucrose solution. The apricots were washed thoroughly blanched in the presence of sodium Hydroxid (NaoH1%) at 90°C for 30 seconds. Apricots were soaked in different sucrose concentrations. Significant changes occurred within the first 90 minutes of the submersion. The mass ratio between the solution and apricot was 4:1 (W/W). during this period highest loss of water occurred at 70% sucrose and at ambient temperature.
The increase of total sugars caused changes in organoleptic properties. Osmotic drying is an interesting technique used as a pretreatment prior to air drying as it is supposed to obtain excellent dry apricot, having a natural color, without sulphur dioxide, which could be suitable for different application. Best conditions were found to be immersion time 5 hrs at ambient temperature while sucrose concentration solutions was 70%. The complementary dried method was done at 50°C for a period of 24-32hr.
Organoleptic properties were improved especially with using 70% sucrose as immersed media since scores given to dried apricot were 9.4, 9.1, 9.2, 8.8and 9.1 for color, texture, taste, flavor and all over acceptability. Storage affect the organoleptic properties however the overall acceptability scores were over 80% after six months storage. Both total microbial flora and yeasts and molds counts (CFU/g) decreased with increasing storage period.
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| Publication year |
2013
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| Pages |
69-91
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Egyptian J. of Nutrition
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| Author(s) from ARC |
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| External authors (outside ARC) |
محمد الأمين محمد موسى
معهد بحوث تكنولوجيا الأغذية – مركز البحوث الزراعية – الجيزة- مصر
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| Publication Type |
Journal
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