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  • The effect of different osmotic agents on the sensory perception of osmo-treated dried fruit.

    Author(s) : Konopacka, D.Jesionkowska, K.Klewicki, R.Bonazzi, C.

    Author Affiliation : Research Institute of Pomology & Floriculture, Skierniewice, 18 Pomologiczna Street, 96-100 Skierniewice, Poland.

    Author Email : Dorota.Konopacka@insad.pl

    Journal article : Journal of Horticultural Science and Biotechnology 2009 Vol.84 No.Special Issue pp.80-84 ref.14

    Abstract : To increase the attractiveness of dried fruitdried fruitSubject Category: Commodities and Products
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    , the osmotic dehydrationdehydrationSubject Category: Techniques, Methodologies and Equipment
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    method (DIS) was used to fortify the structural matrix of fruit tissues with health-promoting compounds. The aim of these studies was to determine the impact of different osmotic agents on the sensory perception and acceptability of osmo-dried and osmo-freeze-dried sour cherries, blackcurrants, and apples. The osmo-dried fruits, thus manufactured, were subjected to profile sensory analysis. With the exception of basic fruit tastetasteSubject Category: Miscellaneous
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    , all the sensory attributes investigated were influenced significantly by the osmotic agent used for fruit impregnation before dryingdryingSubject Category: Techniques, Methodologies and Equipment
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    . We proved that the osmotic solution significantly influenced the taste and/or texturetextureSubject Category: Properties
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    profile of the dehydrated fruit and affected their sensory acceptability, but the changes depended on species and drying method. In general, dried fruit pre-treated with sucrosesucroseSubject Category: Chemicals and Chemical Groups
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    (S), inverted sugar (IS), or de-acidified fruit juice (DeAFJ) were characterised by having a predominantly sweet taste, while those treated with concentrated apple juice (JF) had high acidity. Oligofructose (OF) applied to freeze-dried fruit created a high level of crispness in the final product. Polyols such as galactosorbitol (GALSOR) and sorbitol (SOR) could not be recommended for osmotic impregnation of fruit due to a sensation of increasing hardness that lowered consumer acceptability of the product.

    ISSN : 1462-0316

    URL : http://www.jhortscib.com

    Record Number : 20103057548

    Publisher : Headley Brothers Ltd., The Invicta Press

    Location of publication : Ashford

    Country of publication : UK

    Language of text : English

    Indexing terms for this abstract:

    Descriptor(s) : dehydrationdehydrationSubject Category: Techniques, Methodologies and Equipment
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    , dried fruitdried fruitSubject Category: Commodities and Products
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    , dryingdryingSubject Category: Techniques, Methodologies and Equipment
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    , food acceptabilityfood acceptabilitySubject Category: Properties
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    , food preservationfood preservationSubject Category: Miscellaneous
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    , food preservativesfood preservativesSubject Category: Miscellaneous
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    , fructosefructoseSubject Category: Chemicals and Chemical Groups
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    , fruitfruitSubject Category: Commodities and Products
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    , osmosisosmosisSubject Category: Miscellaneous
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    , sensory evaluationsensory evaluationSubject Category: Techniques, Methodologies and Equipment
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    , sucrosesucroseSubject Category: Chemicals and Chemical Groups
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    , tastetasteSubject Category: Miscellaneous
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    , texturetextureSubject Category: Properties
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    Identifier(s) : fruit sugar, ketohexose, laevulose, levulose, saccharose