Effects of Dehydrating Agents on the Physicochemical Properties of Dried Plum (Prunus salicina L.) Slices

Kim, Min Sung; Kang, Ji Hoon; Chung, Kwansoo; Won, Mi Sun; Song, Kyung Bin

doi:10.3839/jabc.2013.004

Cited by 3 publications

(2 citation statements)

References 15 publications

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“…For the 'Tuleu gras' variety, the results obtained showed a very significant negative difference compared to the experience average, and for the 'Stanley' variety the recorded results were not statistically assured. The data obtained by us are similar to those reported by Stacewicz et al, 2001 andKim et al, 2013. Table 5 shows the unilateral influence of the variety on the total sugar content after dehydration. Regarding the sugar content of dehydrated plums, the 'Elena' variety has the highest amount of sugar 51.07%, registering a very distinctly significant positive difference compared to the experience average.…”

Section: Resultssupporting

confidence: 89%

“…Consumption of dried plums might decrease the risk of chronic diseases, exhibit anticancer, antimicrobial, antiallergenic, antimutagenic, antitrombothic and anti-inflammatory properties and relieve constipation (Forsido et al 2013;Rubio-Perez et al 2014;El-Beltagi et al, 2019). All these effects are associated with the biologically active components such as phenolic compounds, flavonoids, carotenoids, vitamins C, and dietary fiber that are naturally present in the fruit (Stacewicz et al, 2001;Kim et al, 2013). Physical properties of dehydrated plums are highly-dependent on the anatomic structure, firmness, water content and general aspects of the fruits.…”

Section: Introductionmentioning

confidence: 99%

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The Influence of Blanching Process on Dehydrated Plum Fruit Quality

Rózsa¹,

Lazăr²,

Borsai³

et al. 2021

CTNS

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Dehydrated plums are distinguished by a pleasant taste, but at the same time they are also distinguished by a special nutritional value, which brings many benefits to human health. After apples, plums are the most cultivated fruits in Romania. Quality as a notion is a general and specific characteristic being represented by certain features that condition both the marketing and the use of the finished product. The physical condition of dehydrated plums is determined by the anatomical structure, structural firmness, water content and appearance. The composition of the soluble dry matter is influenced by the variety, the degree of maturation, at which the raw material has been processed and by the qualitative changes undergone by each component, during dehydration. In this paper, we followed the influence of blanching treatment on 4 varieties of plums, dehydrated in a stream of warm air, at a temperature of 70 °C. The fruits taken into analysis were characterized by a water content of 75-84%, soluble dry matter 9-24%, total sugar 7-13%, acidity 0.45-0.98% and 2-17 mg ascorbic acid. After dehydration, the analyzed parameters were as follows: 16-24% water, total sugar 31-51%, total acidity 1.1-2.3%.

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Section: Resultssupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

The Influence of Blanching Process on Dehydrated Plum Fruit Quality

Rózsa¹,

Lazăr²,

Borsai³

et al. 2021

CTNS

View full text Add to dashboard Cite

show abstract

Osmotic dehydration: More than water loss and solid gain

Abrahão

Corrêa

2021

Critical Reviews in Food Science and Nutrition

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Non-thermal treatment of Prunus mume fruit and quality characteristics of the dehydrated product

Kang¹,

Kim²,

Song

2014

Korean Journal of Food Preservation

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To maintain the microbiological safety of Prunus mume fruit before it is processed, it was treated with a combination of 0.5% citric acid and 0.1% Tween 20, and stored at 4±1℃ for seven days. The combined treatment reduced total aerobic bacteria, yeast, and mold populations in the fruit by 2.20 and 1.70 log CFU/g, respectively, compared to those in the control. Organic acid contents and the Hunter L*, a*, and b* values were not affected by the treatment during the storage. In addition, the dried Prunus mume fruit prepared with 40% red algae extract (RAE) or maltodextrin (MD) treatment and hot-air drying were compared with respect to the fruit's physicochemical properties such as color, total phenolic and flavonoid content, and microstructure. The hot-air dried samples had undesirable color changes and inferior textures. The RAE-treated samples had a higher total phenolic content (225.15 mg gallic acid equivalent (GAE)/100 g) and total flavonoid content (49.25 mg quercetin equivalent (QE)/100 g) than the other treatments. The treatment of Prunus mume fruit with RAE can provide better-dried products than can MD treatment or hot-air drying. These results suggest that the combined treatment with citric acid and Tween 20 can be effective in preserving the microbiological safety of Prunus mume fruit, and its dehydration using RAE is an efficient drying method.

show abstract

Effects of Dehydrating Agents on the Physicochemical Properties of Dried Plum (Prunus salicina L.) Slices

Cited by 3 publications

References 15 publications

The Influence of Blanching Process on Dehydrated Plum Fruit Quality

The Influence of Blanching Process on Dehydrated Plum Fruit Quality

Osmotic dehydration: More than water loss and solid gain

Non-thermal treatment of Prunus mume fruit and quality characteristics of the dehydrated product

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