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- Title
Preparation and Characterization of Osmodehydrated Fruits from Lemon and Date By-products.
- Authors
Masmoudi, M.; Besbes, S.; Blecker, C.; Attia, H.
- Abstract
An osmotic dehydration process (ODP) was established in order to formulate osmodehydrated fruits from lemon and date by-products. ODP was conducted at 40°C, maintained using an oven, or a water bath with continuous stirring. The kinetics of the osmodehydration in a water bath showed a better mass transfer. Then, osmodehydrated fruit (ODF) preparations of about 40°Brix were formulated using different isotonic solutions (sucrose, glucose/sucrose, glucose, and date juice). All the formulated products showed better characteristics (lower acidity, higher sugar content, etc.) than the untreated lemon by-product. The isotonic solution composition influenced their physical characteristics such as microstructure and viscosity. In fact, ODF prepared in glucose and glucose/sucrose solutions presented more open structures, lower viscosities, and water holding capacities (WHC) than the others. The products were microbiologically stable during 3 months at 4°C. These results support the valorization of lemon and date by-products as ODF that could be consumed or incorporated as an ingredient in food formulations.
- Subjects
FOOD composition; SUGAR; SUCROSE; GLUCOSE; MONOSACCHARIDES
- Publication
Food Science & Technology International, 2007, Vol 13, Issue 6, p405
- ISSN
1082-0132
- Publication type
Article
- DOI
10.1177/1082013208089562