Osmotic Dehydration for the Production of Novel Pumpkin Cut Products of Enhanced Nutritional Value and Sustainability

Applied Sciences

Efimia Dermesonlouoglou¹  Varvara Andreou¹  Eleni Paraskevopoulou¹  Petros Taoukis¹ 

[1] Laboratory of Food Chemistry and Technology 5, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechniou, Polytechnioupoli Zografou, 15780 Athens, Greece;

关键词: Cucurbita pepo L.;    strained yoghurt whey;    osmosis;    mass transfer;    quality modelling;   

DOI  :  10.3390/app10186225

来源: DOAJ

【 摘 要 】

The quality and preservability of fresh-cut fruits can be improved by osmotic dehydration (OD). In this study, the impact of Strained Yoghurt Whey (SY Whey) (along with other osmotic solutes) on mass transfer kinetics (water loss, solid gain, water activity decrease), quality attributes (color, texture, sensory characteristics, vitamin C), and microbial stability during OD and subsequent refrigerated storage (5–15 °C) of OD-processed pumpkin cuts was studied. The effect of temperature (35–55 °C), time (10–240 min), and type of osmotic solvent was evaluated to select the optimal processing conditions (55 °C–120 min; WL: 9-99-10.86 g w./g i.d.m. SG: 1.47–1.79 g s./g i.d.m., a_w: 0.89). The use of SY Whey vs. water as solvent enhanced the mass transfer phenomena increasing the solids uptake diffusion coefficient by 20%. Water and whey osmosed samples were of similar quality (32–38% increase of hardness, total sensory quality score: 7.9–8.2/9.0, vitamin C content: 77–81 mg/100 g). At all studied storage temperatures, OD_{SY Whey} samples presented lower quality degradation rates compared to the respective OD_Water samples (e.g., almost half for hardness change). The shelf life of both OD processed pumpkin cuts exceeded 90 days at 5–15 °C (no microbial growth) supporting the applicability of SY whey as novel osmotic solvent.

【 授权许可】

Unknown