18E-7

S.-I. PARK¹, M. G. Traber², S. W. Leonard², and Y. Zhao¹. (1) Dept. of Food Science and Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97331-6602, (2) Linus Pauling Institute, Oregon State Univ., Dept. of Nutrition and Food Management, 561-A Weniger Hall, Corvallis, OR 97331-6512

The consumption of fresh-cut fruits and vegetables has continuously increased. However, most fruits and vege-tables are poor sources of vitamin E, calcium and zinc. The hypothesis of this study is that Vacuum Impregnation (VI) and edible coating may be beneficial approaches to develop high quality and vitamin E and minerals fortified fresh-cut apples. The objectives of this study were to examine the feasibility of vitamin E, calcium and zinc fortification in fresh-cut apples using sugar or edible coating materials as VI solutions, and to evaluate the physicochemical quality of nutritionally fortified apples. VI solutions were prepared with 20% high fructose corn syrup (HFCS), 1% hydroxypropyl methylcellulose (HPMC), or 1% calcium caseinate (CC) containing 0.4% α-tocopheryl acetate (VE), 7.5% Gluconal Cal® (GC), and 0.04% zinc lactate (ZL). Fresh-cut apples were subjected to 100 mmHg vacuum pressure for 15 min, and then restored at atmospheric pressure for 30 min. Samples were stored at 2º C for 21 d. Vitamin E, calcium and zinc content, color, and selected physicochemical properties of apples were analyzed. Results showed that VI treatment increased vitamin E content to 21.8 mg, 12.0 mg and 20.2 mg in 100 g of apples when 20% HFCS, 1% HPMC and 1% CC were used as VI solutions, respectively. Calcium and zinc contents were increased to 146.6 mg and 1.7 mg in 100 g of apples, respectively. HFCS is a promising material for vitamin E fortification and retention of natural apple color. HPMC and CC were preferred in achieving the least impact on the soluble solids and moisture contents of the apples. This study demonstrated that there is great potential for using high molecular weight HPMC and CC as VI solutions for developing high quality and nutritionally fortified fresh-cut apples instead of low molecular weight sugars.

Session 18E, Nutraceutical & Functional Foods: General I
2:00 PM - 5:30 PM, Sunday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana