30G-11 |
Incorporation of minerals to apple slabs through vacuum impregnation and osmotic dehydration |
H. MÚJICA-PAZ1, M. A. Hernández-Fuentes2, A. López-Malo2, E. Palou2, A. Valdez-Fragoso1, and J. Welti-Chanes2. (1) Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Ciudad Universitaria, Chihuahua, 31170, Mexico, (2) Departamento de Ingeniería Química y Alimentos, Universidad de las Américas-Puebla, Santa Catarina Mártir, Cholula Puebla, 72820, Mexico People consume less calcium and zinc than the recommended dietary intake, leading to several physiological disorders. Fruits products may be fortified with specific micronutrients to meet particular nutrient requirements and to improve human health. The enrichment in Ca and Zn of fruits products may be achieve through vacuum dewatering-impregnation-soaking in osmotic solutions. This study was conducted to obtain apple slabs fortified with Ca and Zn, by vacuum osmotic dehydration-impregnation, and to evaluate their quality characteristics. The dehydration-impregnation tests were carried out in a sucrose osmotic solution (OS) (50 °Brix) at a vacuum pressure of 50 cm Hg. Five impregnation and relaxation times and 5 concentrations of either Ca or Zn in the OS were selected for the treatments. Ca and Zn concentrations were measured by atomic absorption spectroscopy. Texture and color parameters of apple slabs were also measured. The highest Zn concentration in apple slabs (220 ppm) was achieved at 45 minutes relaxation time with the OS containing 375 ppm Zn. 380 ppm Ca in apple slabs were achieved with the OS containing 1000 ppm Ca and 45 minutes relaxation time. Remarkable texture changes occurred after the vacuum dewatering-impregnation-soaking treatments were applied. The lightness parameter of osmodehydrated apple slabs significantly decreased. These results may help in optimizing impregnation conditions to achieve suitable levels of minerals in apple slabs.
Session 30G, Fruit & Vegetable Product: Processed Fruits and Vegetables
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