36E-62 |
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L. M. Pereira1, R. L. Cunha, H. M. A. B. Cardello, M. D. Hubinger1, and M. CRISTIANINI1. (1) Dept. of Food Engineering, State Univ. of Campinas, P.O. Box 6121, Campinas, 13083-862, Brazil Sucrose solutions are commonly employed as osmotic agent in fruit dehydration process, however the use of others sugars, like maltose, has appeared as a good alternative due to its protective effect on the structural properties and color stability. Calcium salts are also been used in osmotic solution in order to preserve the processed tissues structure, resulting in products with better texture characteristics. The osmotic dehydration of guavas (var. Paluma) in sucrose and maltose solutions, with calcium lactate addition was studied to verify the effects of these two different disaccharides and of calcium ion on color (L*, a* and b*), texture (stress and strain at failure, relaxation time and residual stress) and sensory acceptance of dehydrated fruits. Three concentrations of the sugars (40, 50 and 60º Brix) and six concentrations of calcium lactate (0 to 1.5%) were employed and the osmotic process was carried out at 40º C during two hours. The sugar type was the more important variable in guavas characteristics, showing a strong influence on color and texture of fruits as well as on sensory acceptance. The guavas color was also influenced by sugar concentration and calcium lactate addition was determinant on guavas texture. The guavas osmotically dehydrated in sucrose solution had better sensory acceptance than the fruits treated with maltose solution independent on sugar concentration and on calcium addition, although all samples studied were accepted by the consumers.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |