Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying
| Autor: | Aleksandra Małkiewicz, Ewa Domian, Hanna Kowalska, Andrzej Lenart, Sabina Galus, Agnieszka Ciurzyńska, Agata Marzec, Jolanta Kowalska, Ewelina Masiarz |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Taste Sucrose Chemical Phenomena Water activity Food Handling Pharmaceutical Science 01 natural sciences Article Analytical Chemistry fruit chips lcsh:QD241-441 chemistry.chemical_compound Freeze-drying 0404 agricultural biotechnology lcsh:Organic chemistry 010608 biotechnology Drug Discovery medicine Dry matter Dehydration Food science Physical and Theoretical Chemistry Rosaceae Flavor mechanical and acoustic properties PCA Organic Chemistry 04 agricultural and veterinary sciences medicine.disease 040401 food science Fruit and Vegetable Juices chemistry Chemistry (miscellaneous) freeze-drying Molecular Medicine Snacks Food Analysis convection and microwave-vacuum drying (hybrid) Osmotic dehydration osmotic treatment |
| Zdroj: | Molecules Volume 25 Issue 23 Molecules, Vol 25, Iss 5504, p 5504 (2020) |
| ISSN: | 1420-3049 |
| DOI: | 10.3390/molecules25235504 |
| Popis: | Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemical and sensory properties of 3 mm slices of Japanese quince fruit (with skin, without seeds) obtained by osmotic pre-treatment in chokeberry and apple juice concentrates, and with the use of convection (convective drying, C-D), freeze-drying (F-D), and convection-microwave-vacuum drying (hybrid) are assessed. The methods of drying osmo-dehydrated slices do not affect the dry matter content. In most dried quince, the water activity is 0.40 or lower. Pre-osmotic dehydration and drying have a significant impact on the mechanical and acoustic properties of quince chips. Sensory attractive chips emit loud acoustic emission (AE) during the breaking test. Chips that are osmo-dehydrated in a mixture of chokeberry juice concentrate and sucrose and dried by a hybrid method are attractive. They have a dark red color given by chokeberry concentrate and a slight sweet (with a slight sour-bitter) taste. The sensory evaluation was useful for determining the quality of the chips in terms of their texture (crispness) tested by mechanical methods. Their sensory ratings (overall desirability as weight of color, taste, crispness, and flavor) are high and similar (from 3.8 to 4.1). The use of innovative drying methods with pre-osmotic treatment allows obtaining dried material with properties comparable to those obtained by the F-D method, but in a much shorter time, i.e., with lower energy and using a simple method. |
| Databáze: | OpenAIRE |
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