Articles
INFLUENCE OF OSMOSIS TIME ON THE QUALITY OF DEHYDROFROZEN KIWI FRUIT
Article number
282_54
Pages
425 – 434
Language
Abstract
Optimum conditions of osmodehydration of kiwi fruit were investigated in order to improve the quality of dehydrofrozen products.
The influence of osmosis time on the chemical, physical and organoleptic characteristics of the dehydrofrozen fruit was studied.
Kiwi disks were osmodehydrated for two, four and six hours at ambient temperature using a 70° Bx sucrose syrup, then the disks were I.Q.F. frozen and stored at -20° C for 9 months.
Objective analyses (pH, acidity, dry matter, ascorbic acid, sugars, texture, color) and subjective (organoleptic tests) carried out during the process and the storage, pointed out the good quality of the osmodehydrated kiwi products until six months of storage.
With respect to the osmosis time the two hours osmodehydrated kiwi fruit resulted preferred by the test panel in comparison with the other ones, expecially for its texture.
The influence of osmosis time on the chemical, physical and organoleptic characteristics of the dehydrofrozen fruit was studied.
Kiwi disks were osmodehydrated for two, four and six hours at ambient temperature using a 70° Bx sucrose syrup, then the disks were I.Q.F. frozen and stored at -20° C for 9 months.
Objective analyses (pH, acidity, dry matter, ascorbic acid, sugars, texture, color) and subjective (organoleptic tests) carried out during the process and the storage, pointed out the good quality of the osmodehydrated kiwi products until six months of storage.
With respect to the osmosis time the two hours osmodehydrated kiwi fruit resulted preferred by the test panel in comparison with the other ones, expecially for its texture.
Publication n. 271- Research carried out for the Ministry of Agriculture, project "Frutticoltura".
Publication
Authors
E. Forni, D. Torreggiani, G. Crivelli, A. Maestrelli, G. Bertolo, F. Santelli
Keywords
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