Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics

Abstract

The objective of the present study was to develop a functional product from the osmo-dehydrated Fuji apple incorporating FOS with acceptable physical, chemical and sensorial characteristics and potential for commercialscale production. Some treatments were discarded due to texture and water activity that did not reach the desired quality parameters. The products submitted to the osmo-dehydration treatments presented a greater vitamin C loss.All the treatments obtained sensory scores of 6 in a 9 points scale for all the attributes, except the crispness, indicating good acceptance. The sensory scores and incorporated FOS quantities indicated that the osmodehydrated apple products have potential for commercial-scale production.

A hybrid AHP‐TOPSIS method for prospectively modeling of ultrasound‐assisted osmotic dehydration of strawberry

“…The amount of vitamin C decreases in the samples by increasing frequency and duration of ultrasonic waves. It is caused by formation of micro channels during cavitation process of the samples (Egea, Borsato, Silva, F, & Yamashita, , Vissers, Carr, Pullar, & Bozonet, ). The samples loss more vitamin C due to its water solubility.…”

Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food

“…Osmotically dehydrated samples with lactic acid and calcium chloride had higher sensory acceptance scores (Germer et al, 2014). The flavor and texture of the final product depend on the osmotic agent which causes residual flavor (Egea et al, 2012). The PEF application before the osmotic treatment improved the lightness appearance and sensory characteristics (Dermesonlouoglou, Chalkia, Dimopoulos, & Taoukis, 2018; Dermesonlouoglou, Chalkia, & Taoukis, 2018; Dermesonlouoglou & Giannakourou, 2018; Tylewicz et al, 2017).…”

“…Organic acids and calcium salts can be used as additives in OD solution. Osmotically dehydrated samples with lactic acid and calcium chloride had higher sensory acceptance scores (Germer et al, 2014).The flavor and texture of the final product depend on the osmotic agent which causes residual flavor (Egea et al, 2012).The PEF application before the…”

Obtaining candied fruit of calabash (Lagenaria siceraria)

“…In addition, the osmotic process which uses the temperature increase is responsible for the thermal degradation of this vitamin (Martins, Cunha & Silva, 2008). The losses of vitamin C decrease with the realization of the osmotic process as pre-treatment for convective drying, as has already been proven to oranges (Mendes, Freitas, Scaglioni, Schmidt & Furlong, 2013) and apple (Egea, Borsato, Silva & Yamashita, 2012). Martins, Cunha and Silva (2008), studying dried cashew nuts produced by osmotic dehydration, found high losses of vitamin C (86 to 95 %) when compared to the content of vitamin C of the in natura pseudo fruit.…”