Consumer acceptance and physicochemical quality of osmodehydrated carambola (Averrhoa carambola L.) slices

Abstract

Consumer acceptability and physicochemical properties of candied osmodehydrated (OD) carambola were evaluated in an effort to increase consumption of the fruit. Fresh carambola slices (Averrhoa carambola L.) were soaked in either 15% or 20% or 25% NaCl brine for 18 h, then in 40 °Brix sucrose for 18 h, followed by 60 °Brix sucrose for 18 h and dried at 55°C for 18 h. Slices soaked in 15% NaCl were most preferred by a focus group. Decreases in pH, total soluble solids (TSS) and increase in salinity were recorded in sucrose solutions after soaking carambola. During osmosis, carambola became less green and more orange‐yellow (P < 0.05). The pH of candied OD products varied between 3.62 and 4.16, salinity 16–28 ppt, TSS of 67–70 °Brix and 18.8–20.8% moisture. There were no differences (P > 0.05) in flavour or texture for products brined in 15% NaCl and soaked in either refined white sucrose (RS) solutions or brown unrefined sucrose (URS) syrups, but differences (P < 0.05) in appearance, colour and overall acceptability. Candied RS carambola had higher (P < 0.05) overall acceptability (6.2 – liked slightly to moderately) to products from URS (5.6 – neither liked nor disliked to liked slightly), which was also supported by paired preference testing. Flavour was most liked (P < 0.05) of all sensory attributes.

Effect of slice thickness and blanching time on different quality attributes of instant ginger candy

“…2). This finding was in accordance with the study reported by Maharaj and Badrie (2006) and Skierkowski et al (1990). They carried out instrumental and sensory evaluation of textural properties of extrudates from blends of high starch/high protein fractions of dry beans.…”

OPTIMIZATION OF OSMOTIC DEHYDRATION PROCESS OF CARAMBOLA (Averrhoacarambola L.) FRUIT IN BINARY SOLUTION OF SALT AND SUCROSE

“…Carambola or star fruit (Averrhoacarambola L.) is cultivated in many tropical and subtropical countries and belongs to the family Oxalidaceae. The fruit is a rich source of vitamin C, antioxidants and phenolic compounds including some dietary fibre and potassium (Maharaj & Badrie, 2006;Pantaleon-Velasco et al, 2014). The major antioxidants present in the fruit are L-ascorbic acid, epicatechin, gallic acid in gallotanin forms and pro-anthocyanidin (Gheewala et al, 2012).…”