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The objective of this study was to evaluate the effect of Fast Freezing (FF) and Slow Freezing (SF) pretreatment on the osmotic dehydration of banana. An untreated sample (UT) was used as a control. Freezing pretreated samples (FF and SF) showed a high moisture loss after 3 h soaking time, which was lowered than the untreated sample (4 h soaking time). The variation of drying time at 70°C from 4 to 6 h was studied. The physicochemical (moisture content, pH, titratable acidity, hardness, total sugar, ascorbic acid, color) and sensory properties of fast freezing, slow freezing and untreated sample were determined. The drying process significantly (p<0.05) lowered moisture content and ascorbic acid of bananas, as well as increased in hardness and total sugar. The pH and titratable acidity were no significant differences (p>0.05) among all samples at any drying time. An increase in the L * value of all samples was evident with increasing drying time, while slow freezing sample had the highest b * value (p<0.05). The sensory results revealed that freezing pretreated banana slices were acceptable equally to the untreated sample. The longer drying time caused slightly decreased (p<0.05) in scores of sweetness and overall acceptability of both freezing pretreated banana slices.

This research was aimed to study the quality of coconut slices produced by the osmotic dehydration. Coconut slices, both unblanched and blanched samples, were treated with three pretreatment solutions such as 2% roselle, 2% butterfly pea, and 20% honey. Physicochemical and microbiological analysis of treated samples were determined against the flesh coconut (control). At the same pretreatment solution, the lower pH, but higher acidity and moisture were found in blanched samples, and they also looked darker than unblanched samples. The blanched coconut treated with roselle and butterfly pea were superior in red and blue color, respectively. TBA values gradually increased from 0.047 to 0.546 mg malonaldehyde/kg sample after 4 weeks of storage. The blanched coconut treated with honey only showed no detectable total plate count and total yeast and mold growth throughout storage. The quinoa/coconut mixed dessert had better sensorial characteristics than the control. The dessert with butterfly pea osmo-dried coconut was the most desirable product and purchasing decision.

Chicken nugget extended with white button mushroom was developed by reducing the salt content and enhancing the quality with eggplant powder. A total of two independent variables, including salt reduction (0−40%) and eggplant powder (0−5%), were studied using response surface methodology. Physical properties on cooking yield, shrinkage, firmness, and color (L*, a*, b*) values, while sensory analyses on color, flavor, texture, and overall acceptability were evaluated. The results showed that the two variables had significant linear, quadratic, and interaction effects on the nugget characteristics. The eggplant powder had a greater impact on L*, a*, b* color values. The cooking yield increased at a low salt reduction (<20%) but decreased at a high reduction. All physical parameters deteriorated when lowering the salt content. Incorporating a proper level of eggplant powder improved the physical properties of modified nuggets. Sensorial characteristics were deleterious to high salt reduction and eggplant powder. The lower levels of salt reduction and eggplant powder is suitable for producing the chicken/white button mushroom nugget formulation

This research aimed to investigate the quality of fruit bars prepared with different ratios of sapodilla-wild almond seed (80:20 and 70:30 w/w) and sugar substitution with stevia (0, 1/3, and 2/3 as equivalent sweetness basis). Physical properties (moisture and water activity), sensory acceptability, and preference mapping of the fruit bars were investigated. The samples formulated with a higher proportion of sapodilla pulp had higher moisture and water activity than those with less sapodilla pulp. Increasing the sugar substitution with stevia tended to decrease the moisture and water activity of the fruit bars. The stevia incorporation had effects on sensorial attributes, especially the flavor depending on how much sapodilla pulp proportion used in fruit bar preparation. The fruit bars formulated with 80:20 of the sapodilla-wild almond seed and 2/3 sugar substitution and that with 70:30 and full-sugar perceived the highest overall acceptability. The preference mapping revealed the importance of product attributes, and the texture was an important attribute on sensorial acceptance. In conclusion, the fruit bar prepared with 80/20 of sapodilla-wild almond seed and 2/3 sugar substitution with stevia was the most preferred formulation.