Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation

Brazilian Archives of Biology and Technology

Mariana Buranelo Egea²  Rui Sérgio Souza Ferreira Da Silva¹  Fábio Yamashita¹  Dionísio Borsato¹ 

[1] ,Universidade Federal do Paraná Departamento de Engenharia Química Curitiba PR ,Brasil

关键词: surface response methodology;    optimization;    functional food;    fructo-oligosaccharide;   

DOI  :  10.1590/S1516-89132012000500015

来源: SciELO

【 摘 要 】

The objective of the present study was to study the effect of the variables of the osmotic dehydration process on sliced Fuji apples (Malus domestica) using a 2 x 3² factorial design. The variables studied in the apple slices were the pretreatment (blanching or acidification), the temperatures (30, 45 and 60ºC) and the FOS concentration (40%, 50% and 60% m/v) of the osmotic solution. There was no difference among the pretreatments for the water activity and titratable acidity. The slices pre-treated by the acidification presented less enzymatic browning (greatest luminosity L* value) combined with a greater soluble solid contents (thus, this treatment was selected). Treatments T4 (45ºC and 40% m/v) and T7 (60ºC and 40%m/v), using the acidification presented responses within the recommended standards and FOS were validated by the repetition.

【 授权许可】

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