Food fortification potential of osmotic dehydration and the impact of osmo-combined techniques on bioactive component saturation in fruits and vegetables
Nabeela Haneef,
Najma Hanif,
Tahira Hanif
et al.
Abstract:Osmotic dehydration (OD) is a widely used technique for lowering the moisture content and water activity of biological products. During OD, food is immersed in an aqueous hypertonic solution of salt and/or sugar. Food and the surrounding osmotic solution have different osmotic pressures which allows for the transportation of solute from the osmotic solution into the food product. OD could be utilized as a fortification method by addition of solutes of interest to the osmotic solution. Adding vitamins, dietary … Show more
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