Impact of osmotic dehydration and different drying methods on the texture and sensory characteristic of sweet corn kernels
Salvador Castillo‐Gironés , Klaudia Masztalerz , Krzysztof Lech , Hanán Issa‐Issa , Adam Figiel , Angel Carbonell-Barrachina
AbstractThe main aim of the study was to examine the quality and properties of sweet corn kernels treated by osmotic dehydration (OD) and different drying methods. Drying kinetics, texture profile analysis (TPA), color, and a descriptive sensory analysis were performed in the study. The study found that the use of vacuum–microwave drying (VMD) as a part of the drying process had a significant impact on the formation of crispy characteristic of the sample. Also, application of OD performed in concentrated apple juice followed by drying resulted in a fruitier, not that crispy, but juicier material when compared with non‐OD samples. At the end, VMD was selected as optimal for production of crunchy sweet corn kernels, whereas OD/VMD was recommended for obtaining juicier, less crunchy material with improved taste as a result of OD.
|Journal series||Journal of Food Processing and Preservation, ISSN 0145-8892, e-ISSN 1745-4549, (N/A 40 pkt)|
|Publication size in sheets||0.65|
|ASJC Classification||; ;|
|Score||= 40.0, 06-05-2021, ArticleFromJournal|
|Publication indicators||= 0; = 1; : 2018 = 0.662; : 2019 = 1.405 (2) - 2019=1.517 (5)|
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