Changes of Nutritional and Physical Quality Characteristics during Storage of Osmotic Pretreated Apple before Hot Air Drying and Sensory Evaluation

Aktaş, Türkan; Ülger, Poyraz; Dağlıoğlu, Figen; Hasturk, F.

doi:10.1111/jfq.12062

Cited by 21 publications

(25 citation statements)

References 22 publications

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“…The softening effect of water was probably dominant over the hardening effect of salt because of the concentration of the brine solution. Similarly, Aktas et al (2013) pre-treated apple slices with trehalose and sucrose solutions and reported that the hardness of samples was decreased and elasticity of samples was increased after osmotic pre-treatment. On the other hand, slice thickness had no important statistical effect on brined slices (P < 0.05) but caused a significant difference in intact samples (P < 0.05).…”

Section: Hardness (H)mentioning

confidence: 98%

Convective and microwave drying of onion slices regarding texture attributes

Süfer¹,

Demi̇r²,

Sezer³

2018

Czech J. Food Sci.

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Süfer Ö., Demir H., Sezer S. (2018): Convective and microwave drying of onion slices regarding texture attributes. Czech J. Food Sci.,.The textural characteristics of onion slices (Allium cepa L.) of 3-and 7-mm thicknesses undergoing convective drying (50, 60, and 70°C) and microwave drying (68, 204, and 340 W real effective power levels) techniques with or without pre-treatment were evaluated. Pre-treatment consisted of dipping into brine solution (8% NaCl). Texture profile analysis at 25% compression was applied and hardness, chewiness, springiness and gumminess values of onions were recorded. As the temperature (convective) or real effective power level (microwave) increased, the hardness and chewiness levels of dried onion slices were enhanced. The values of these parameters were higher in response to microwave application compared to convective drying. Pre-treatment had an additive effect on hardness and chewiness in convectively dried samples. Maximum springiness was observed in response to convective drying. Dipping in brine solution generally caused no significant changes among slices of the same thickness (P < 0.05). With respect to gumminess, the results were quite similar to those for hardness and chewiness, i.e., markedly higher in microwave-dried onions.

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Section: Hardness (H)mentioning

confidence: 98%

Convective and microwave drying of onion slices regarding texture attributes

Süfer¹,

Demi̇r²,

Sezer³

2018

Czech J. Food Sci.

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“…Traditional drying used for fruit preservation adversely affects their quality and causes loss of labile ingredients. One of the treatments used to minimize defects of dried products is osmotic dehydration in sugar solutions used before drying (Aktas et al 2013). In addition, this process shortens the drying time and increases dryer efficiency (Yadav and Vir Sing 2014).…”

Section: Introductionmentioning

confidence: 99%

The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries

Kowalska

Lenart

Roszkowska

et al. 2019

AFSci

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The objective of this study was to explain the effect of osmotic dehydration pre-treatment (chokeberry juice or inulin) and drying method (microwave-convective drying or freeze-drying) on polyphenols content, antioxidant activity and sensory properties of dried strawberries. The addition of a chokeberry juice concentrate to the osmotic solution significantly influenced the increase of polyphenols content in the fruit. Their content was significantly higher in the samples treated via osmotic dehydration in solutions containing the chokeberry juice concentrate, followed by freeze-drying and also by microwave-convective method. The ability to bind DPPH• radicals ranged from 40% in the dried strawberries without osmotic dehydration to 82% in fruit osmo-dehydrated in a mixture of inulin and the chokeberry juice concentrate and dried by freeze-drying. Study results indicate that the concentrated chokeberry juice and inulin can be used as beneficial osmotic substances. The dried strawberries can represent an alternative to snacks or may be attractive component of other products. One of the very attractive proposals for today’s increasingly demanding consumers can therefore be dried fruit snacks enriched with natural bioactive ingredients.

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“…In Aktas et al study, retention of total phenol content was reported to be higher in osmosed samples than untreated samples (137.1mg/100g dry matter) after drying. However at the end of 12-months' storage a higher phenol content was recorded for untreated samples (Aktas et al, 2013) than osmosed ones. The polyphenols compounds are reported to leach out of apple slices during osmotic dehydration.…”

Section: Effects Of Osmo-convective Drying On Nutrients Of Dried Fruitsmentioning

confidence: 83%

“…Again, vitamin C was higher in samples osmosed with 50 °Brix trehalose than that with 20 °Brix. All samples showed great loss of vitamin C during storage, especially first 6 months (Aktas et al, 2013). Effects of additives in retention of vitamin C has been investigated during osmo-air dried papaya (Germer et al, 2014): the treatment includes: CA/CL -0.1 M citric acid with calcium lactate (0.5g/100g syrup); LA/CL -0.1 M lactic acid with calcium lactate (0.5g/100g syrup); CA/CC -0.1 M citric acid with calcium chloride (0.5g/100g syrup); LA/CC -0.1 M lactic acid with calcium chloride (0.5g/100g syrup); PME/CC -PME (1mL/kg fruit) with calcium chloride (1g/kg fruit); and P -papaya without additives.…”

Section: Effects Of Osmo-convective Drying On Nutrients Of Dried Fruitsmentioning

confidence: 98%

“…Many articles have been published on this subject to address different fruits and food materials. Notably among them include: osmo-convective drying of blueberries (Akharume et al, 2016;; osmo-convective dehydration of apples (Aktas et al, 2013;Kowalski & Mierzwa, 2013;; osmo-convective dehydration of Papaya (Germer et al, 2014); osmo-convective dehydration of cherries .…”

Section: 33c Temperature Time and Pressurementioning

confidence: 99%

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Improving Osmo-convective Dehydration as a Processing Technique to Food Preservation, Quality Enhancement, and New Product Development

Akharume¹

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This thesis is organized into five chapters. Chapter 1 contains a contains background information review of literature on osmo-convective drying of fruits, as well and nutrition, microbiology, and sensory attributes, Chapters 2 through 4 are three journal articles presented in the manuscript style. While chapter 2 is already published chapters 3 and 4 are prepared for submission to scientific journals. The chapter 2 addresses the use of apple juice concentrate as an alternative to the conventionally use of sugar solution in osmotic dehydration(OD) and convective drying of blueberries (fresh and frozen). OD was carried out at 50 ℃, atmospheric pressure and 50 rpm. Follow up convective drying was set to 70 ℃. Sugar gain, water loss, solid gain and OD yield were the parameters measured to compare the effect of these treatments. Additionally, desorption isotherm of fresh and frozen blueberries was measured to ascertain the role of freezing prior to OD and from these data the effective diffusion coefficient was estimated. The key points from the experiments reveal that fresh blueberries are not effective in OD. The use of apple juice experimentally did reflect a gain in solid, water loss and yield and as such can be used as an alternative. However, cost implication is not considered here. Chapter 3, explored the use of sucrose with or without addition of food grade refined liquid smoke (RLS) in osmotic dehydration of apple cubes. Osmo-dehydration kinetics of solid gain, water loss, dry matter content, solid soluble content as well as effective diffusion coefficient of water loss or solid gain were measured or estimated. The methodology was similar to experiment reported in chapter 2 with slight modification, but detailed in this report. The results showed that sampled osmosed in sucrose solution with 1%w/w RLS significant recorded a higher solid gain water loss, dry matter, and solid soluble content. Again, average effective diffusion coefficient on water loss was the same for both samples, but average effective coefficient on solid gain was higher in samples osmosed in sugar solution without 1% w/w RLS. Chapter 4 expanded on the methodology and data from chapter 3. Here dried apple slices were using experimental procedure described in chapter 3. The apple slices were analyzed for microbial growth, texture, and color quality to ascertain the effect of the addition of 1%w/w RLS on these sensory attributes. Results showed that dried apple slices pretreated in pure sugar solution retain the color of fruit better than untreated dried samples, while samples infused with RLS showed a characteristic brown coloration. Additionally, RLS infused dried apples showed the highest textural properties and control showed the lowest. In all samples, significant microbial reduction (below 5 log CFU/g) was recorded throughout storage period. However, RLS infused dried apples showed the highest microbial growth reduction and the control showed the lowest microbial growth reduction in a non-vacuum package. The last chapter, chapter 5, sum...

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Changes of Nutritional and Physical Quality Characteristics during Storage of Osmotic Pretreated Apple before Hot Air Drying and Sensory Evaluation

Cited by 21 publications

References 22 publications

Convective and microwave drying of onion slices regarding texture attributes

Convective and microwave drying of onion slices regarding texture attributes

The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries

Improving Osmo-convective Dehydration as a Processing Technique to Food Preservation, Quality Enhancement, and New Product Development

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