Ändra sökning
RefereraExporteraLänk till posten
Permanent länk

Direktlänk
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annat format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annat språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples
Warsaw University of Life Sciences, Poland.
RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.ORCID-id: 0000-0003-3171-1203
Warsaw University of Life Sciences, Poland.
Warsaw University of Life Sciences, Poland.
Visa övriga samt affilieringar
2019 (Engelska)Ingår i: Journal of food science and technology, ISSN 0022-1155, E-ISSN 0975-8402, Vol. 56, nr 4, s. 1927-1938Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

Osmotic dehydration (OD) of apples caused a reduction of normalized water content (NWC) and an increase of normalized solids gain (NSG), independently of the kind of osmotic solution. The use of 22°Brix osmotic solutions with the addition of fruit concentrates or bilberry extract resulted in only slight reduction in the NWC in the samples, i.e. by about 15 and 20%, respectively after 6 and 24 h, against a value up to 80% in case of 65°Brix use. Similarly, larger NSG was achieved at higher solution concentrations, but the differences were smaller. In the case of the use of 80% bilberry press cake extract the NSG was very low but NWC was relatively high. Such a low concentration of slightly concentrated fruit juices is not effective for dehydration of apples, but it may be sufficient to enrich the fruit with the desired colorants. This higher concentration of osmotic solution and a larger addition, especially of the concentrate of chokeberry juice, significantly affected the color changes of dehydrated apples. The apple dehydrated in mixture of 65°Brix sucrose and 15% chokeberry juice concentrate solution exhibited the highest sensory parameters. The addition of berry fruit juices and extract was able to improve the apple sensory quality after 24 h OD in comparison with sucrose solution. Ethanol extract was a good osmotic agent, but not accepted due to taste and overall quality. However, the addition of the extract can be successfully used in conjunction with a sugar solution. © 2019, The Author(s).

Ort, förlag, år, upplaga, sidor
2019. Vol. 56, nr 4, s. 1927-1938
Nyckelord [en]
Apple, Bilberry juice, By-product, Chokeberry juice, Ethanol bilberry extract, Peleg’s model, Byproducts, Dehydration, Ethanol, Fruit juices, Osmosis, Sugar (sucrose), Normalized water content, Osmotic dehydration, S models, Sensory properties, Solution concentration, Fruits
Nationell ämneskategori
Naturvetenskap
Identifikatorer
URN: urn:nbn:se:ri:diva-38236DOI: 10.1007/s13197-019-03658-0Scopus ID: 2-s2.0-85062793964OAI: oai:DiVA.org:ri-38236DiVA, id: diva2:1299500
Tillgänglig från: 2019-03-27 Skapad: 2019-03-27 Senast uppdaterad: 2021-06-18Bibliografiskt granskad

Open Access i DiVA

Fulltext saknas i DiVA

Övriga länkar

Förlagets fulltextScopushttps://rd.springer.com/article/10.1007%2Fs13197-019-03658-0

Person

Eliasson, Lovisa

Sök vidare i DiVA

Av författaren/redaktören
Eliasson, Lovisa
Av organisationen
Jordbruk och livsmedel
I samma tidskrift
Journal of food science and technology
Naturvetenskap

Sök vidare utanför DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetricpoäng

doi
urn-nbn
Totalt: 34 träffar
RefereraExporteraLänk till posten
Permanent länk

Direktlänk
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annat format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annat språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf