Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation

Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation

The objective of the present study was to study the effect of the variables of the osmotic dehydration process on sliced Fuji apples (Malus domestica) using a 2 x 3² factorial design. The variables studied in the apple slices were the pretreatment (blanching or acidification), the temperatures (30, 45 and 60ºC) and the FOS concentration (40%, 50% and 60% m/v) of the osmotic solution. There was no difference among the pretreatments for the water activity and titratable acidity. The slices pre-treated by the acidification presented less enzymatic browning (greatest luminosity L* value) combined with a greater soluble solid contents (thus, this treatment was selected). Treatments T4 (45ºC and 40% m/v) and T7 (60ºC and 40%m/v), using the acidification presented responses within the recommended standards and FOS were validated by the repetition.

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Main Authors: Egea,Mariana Buranelo, Silva,Rui Sérgio Souza Ferreira da, Yamashita,Fábio, Borsato,Dionísio
Format: Digital revista
Language:English
Published: Instituto de Tecnologia do Paraná - Tecpar 2012
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500015
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spelling oai:scielo:S1516-891320120005000152012-10-09Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporationEgea,Mariana BuraneloSilva,Rui Sérgio Souza Ferreira daYamashita,FábioBorsato,Dionísio surface response methodology optimization functional food fructo-oligosaccharide The objective of the present study was to study the effect of the variables of the osmotic dehydration process on sliced Fuji apples (Malus domestica) using a 2 x 3² factorial design. The variables studied in the apple slices were the pretreatment (blanching or acidification), the temperatures (30, 45 and 60ºC) and the FOS concentration (40%, 50% and 60% m/v) of the osmotic solution. There was no difference among the pretreatments for the water activity and titratable acidity. The slices pre-treated by the acidification presented less enzymatic browning (greatest luminosity L* value) combined with a greater soluble solid contents (thus, this treatment was selected). Treatments T4 (45ºC and 40% m/v) and T7 (60ºC and 40%m/v), using the acidification presented responses within the recommended standards and FOS were validated by the repetition.info:eu-repo/semantics/openAccessInstituto de Tecnologia do Paraná - TecparBrazilian Archives of Biology and Technology v.55 n.5 20122012-10-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500015en10.1590/S1516-89132012000500015
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country Brasil
countrycode BR
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databasecode rev-scielo-br
tag revista
region America del Sur
libraryname SciELO
language English
format Digital
author Egea,Mariana Buranelo
Silva,Rui Sérgio Souza Ferreira da
Yamashita,Fábio
Borsato,Dionísio
spellingShingle Egea,Mariana Buranelo
Silva,Rui Sérgio Souza Ferreira da
Yamashita,Fábio
Borsato,Dionísio
Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation
author_facet Egea,Mariana Buranelo
Silva,Rui Sérgio Souza Ferreira da
Yamashita,Fábio
Borsato,Dionísio
author_sort Egea,Mariana Buranelo
title Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation
title_short Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation
title_full Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation
title_fullStr Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation
title_full_unstemmed Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation
title_sort optimizing dehydration of apples malus domestica with fructo-oligosaccharide incorporation
description The objective of the present study was to study the effect of the variables of the osmotic dehydration process on sliced Fuji apples (Malus domestica) using a 2 x 3² factorial design. The variables studied in the apple slices were the pretreatment (blanching or acidification), the temperatures (30, 45 and 60ºC) and the FOS concentration (40%, 50% and 60% m/v) of the osmotic solution. There was no difference among the pretreatments for the water activity and titratable acidity. The slices pre-treated by the acidification presented less enzymatic browning (greatest luminosity L* value) combined with a greater soluble solid contents (thus, this treatment was selected). Treatments T4 (45ºC and 40% m/v) and T7 (60ºC and 40%m/v), using the acidification presented responses within the recommended standards and FOS were validated by the repetition.
publisher Instituto de Tecnologia do Paraná - Tecpar
publishDate 2012
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500015
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