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Studies on the Chemical and SensoryProperties of Jam from Osmotically DehydratedPineapple Slices

机译:渗透脱水菠萝片果酱的化学和感官性能研究

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Dried fruits have limited food use, this study explored the food utilization potential of dehydrated pineapple slices. The influence of 50 °Brix sugar and 47:3 % w/w sugar/salt solutions on the quality of jam produced were investigated. Pineapple slices were osmotically dehydrated (4 hr), oven dried (60 a?? 27 hr), and rehydrated at 90 a?? for 15 min and at room temperature (RT) for 6 hr. Jams were made from dried pineapple slices (with or without osmotic dehydration), fresh pineapple and compared with commercial pineapple jam. Chemical and sensory properties of the jam were conducted. Osmotic dehydration contributed to the titratable acidity values, rehydration temperature had no significant (P<0.05) effect on total soluble solid of the samples dehydrated in sugar/salt solution, also the moisture content increased as the rehydration temperature was increased. Osmotic dehydration of fruits prior to drying had effect on the retention of the vitamin C and protected reducing sugar from being lost. Panelist revealed that jam samples produced from pineapple dehydrated in sugar solution and rehydrated at room temperature were most preferred. The results suggest that surplus fruits can be preserved by osmotic dehydration followed by oven drying for later use in jam production.
机译:干果限制了食物的使用,这项研究探索了脱水菠萝片的食物利用潜力。研究了50°Brix糖和47:3 %w / w糖/盐溶液对果酱品质的影响。菠萝片经渗透脱水(4小时),烘箱干燥(60 a-27小时),并在90 a-50时再水化。放置15分钟,然后在室温(RT)放置6小时。由干菠萝片(有或没有渗透性脱水),新鲜菠萝制成果酱,并与市售菠萝果酱进行比较。进行了果酱的化学和感官特性。渗透脱水对可滴定的酸度值有贡献,再水化温度对糖/盐溶液中脱水的样品的总可溶性固形物没有显着影响(P <0.05),并且随着再水化温度的升高水分含量也增加。水果在干燥前的渗透脱水作用对维生素C的保留有影响,并保护还原糖不致丢失。专家小组成员发现,最优选的菠萝制果酱样品是在糖溶液中脱水并在室温下再水化的。结果表明,可通过渗透脱水,随后进行烤箱干燥来保存多余的水果,以用于以后的果酱生产。

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