Articles
DRIED FRUIT LEATHERS FROM KIWIFRUIT AND APPLE PULPS
Article number
498_40
Pages
331 – 336
Language
Abstract
Chemical characteristics and different drying curves were determined for different kiwifruit and apple dehydrated blends.
The blends tested were 25, 50 and 75% of kiwifruit (K) with 75, 50 and 25% of apple (A) respectively plus 15% sugar, either 100% sucrose (S) or 50% sucrose (S) and 50% glucose (G). The total sugar content was 75–80% according to the blend; the reducing sugars were 33 to 56%, lower in the blend with only sucrose added.
The acidity and vitamin C content were higher in blends with high proportion of kiwifruit pulp (0.72% and 36 mg/100). All the formulations presented high caloric values (near 365 Kcal/100g). As in other fruit dehydration process in the first two hours the rate of drying is very high (42.4% of the total weight loss).
The blends tested were 25, 50 and 75% of kiwifruit (K) with 75, 50 and 25% of apple (A) respectively plus 15% sugar, either 100% sucrose (S) or 50% sucrose (S) and 50% glucose (G). The total sugar content was 75–80% according to the blend; the reducing sugars were 33 to 56%, lower in the blend with only sucrose added.
The acidity and vitamin C content were higher in blends with high proportion of kiwifruit pulp (0.72% and 36 mg/100). All the formulations presented high caloric values (near 365 Kcal/100g). As in other fruit dehydration process in the first two hours the rate of drying is very high (42.4% of the total weight loss).
The equation for the drying process was y=1/1.87*10-3 +7.05*10-6 x [(where y= weight (g) and x= time (min)]; and the derived function was: y = -7.05*10-6 / (1.87*10-3 + 1.87*10-3 x)2 [(where y= rate (g/min) and x= time (min)].
Publication
Authors
C. Sáenz, A.M. Estévez, A. Stier
Keywords
Actinidia deliciosa, dehydration, fruit pulp, fruit purees, fruit processing
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