The influence of osmotic dehydration in polyols solutions on sugar profiles and color changes of apple tissue
Joanna Cichowska , Łukasz Woźniak , Adam Figiel , Dorota Witrowa-Rajchert
AbstractThe following study aims to evaluate the changes in profile of selected sugars and content of polyols in the apple tissue after osmotic dehydration. What makes this research innovative is the use, in the osmotic pre-treatment, of solutions which have hitherto not been commonly used in fruit processing by researchers worldwide. Selected substances from the polyols group (erythritol, xylitol, and maltitol) were used as osmotic agents in 30 % concentrated solutions. The ideal osmotic pressure, as well as efficiency of the process, was calculated, and these parameters were the highest in the case of erythritol. It was confirmed that type of osmotic solution and time of the process have significant influence on discussed parameters. Osmotic dehydration in polyols solutions resulted in increasing the content of these compounds during the process and minor changes in sugars profile of apple tissue. Color changes caused by pre-treatment were small, but still they could be noticed by an inexperienced observer.
|Journal series||Periodica Polytechnica-Chemical Engineering, [Periodica Polytechnica: Chemical Engineering], ISSN 0324-5853, e-ISSN 1587-3765, (N/A 20 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Apple; Osmotic dehydration; Polyols; Sugar alcohols; Sugar profiles|
|License||Journal (articles only); published final; ; with publication|
|Score||= 20.0, 21-04-2021, ArticleFromJournal|
|Publication indicators||= 1; = 1; : 2016 = 0.36; : 2019 = 1.257 (2) - 2019=1.368 (5)|
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