Quality evaluation of yellow peach chips prepared by explosion puffing drying

Abstract

Nineteen evaluation indicators in 15 yellow peach chips prepared by explosion puffing drying were analyzed, including color, rehydration ratio, texture, and so on. The analysis methods of principle component analysis (PCA), analytic hierarchy process (AHP), K-means cluster (KC) and Discriminate analysis (DA) were used to analyze the comprehensive quality of the yellow peach chips. The dispersed coefficient of variation of the 19 evaluation indicators varied from 3.58 to 852.89 %, suggesting significant differences among yellow peach cultivars. The characteristic evaluation indicators, namely, reducing sugar content, out-put ratio, water content, a value and L value were analyzed by PCA, and their weights 0.0429, 0.1140, 0.4816, 1.1807 and 0.1807 were obtained by AHP. The levels in 15 cultivars effectively were classified by discrimination functions which obtained by KC and DA. The results suggested that three levels of comprehensive quality for yellow peach chips were divided, and the highest synthesis scores was observed in Bsenggelin( 11.1037), while the lowest synthesis value was found in Bgoldbaby^(−3.7600).

Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

“…This decompression induces a partial auto-evaporation of the internal water, creating engenders mechanical constraints with the product, which has a viscoelastic behavior (Louka and Allaf 2002;Lyu et al 2015). meanwhile, a complex alveolation phenomenon occurs.…”

“…mango (Zou et al 2013). peach (Lyu et al 2015). strawberry (Alonzo-Macias et al 2014), banana (Setyopratomo et al 2012).…”

“…Exact 20 g of the jackfruit powder was weighed and mixed with 20 mL distilled water, and the mixture was centrifuged at 6000 g for 10 min. Total soluble solid (TSS) content of the supernatant was measured by a refractometer (dBX-55, Atago Co. Ltd., Tokyo, Japan) (Lyu et al 2015). Titratable acidity (TA) of the supernatant was determined by titrating a sample with 0.05 mol/L NaOH, and the result was calculated as citric acid equivalents (Zou et al 2013).…”

“…Texture of the jackfruit chips was measured using a TA.XT2i/ 50 Texture Analyzer (Stable Micro System Ltd., Godalming, UK) fitted with a ball probe (p/0.25S) (Lyu et al 2015). The pre-test, test and post-test speed were 1.0 mm/s, 1.0 mm/s, 2.0 mm/s, respectively.…”

“…The bulk volume of the jackfruit chip was measured using a Volscan Profiler (Stable Micro-System, England) (Lyu et al 2015). The volume ratio (VR) was calculated using eq.…”