DOI QR코드

DOI QR Code

Characteristics of Apple, Persimmon, and Strawberry Slices Dried with Maltodextrin

  • Published : 2009.12.31

Abstract

Apple, persimmon, and strawberry slices were dehydrated after treating with 30, 50, and 80% (w/w) maltodextrin solution. The dried apple, persimmon, and strawberry slices were compared with hot air-dried and freeze-dried samples in terms of rehydration ratio, ascorbic acid, color, and sensory evaluation. The rehydration ratio of maltodextrin-treated samples was greater than that of hot-air or freeze-dried samples. Maltodextrin-treated samples had higher content of ascorbic acid than other dried samples. Additionally, maltodextrin-treated apple, persimmon, and strawberry slices had better color and sensory evaluations than those of freeze-dried or hot-air dried samples. These results suggest that, compared to other drying methods, dehydration of apple, persimmon, and strawberry slices using maltodextrin is very efficient, resulting in good rehydration capacity, minimal destruction of ascorbic acid, and good color and sensory evaluation.

References

  1. Rastogi NK, Nayak CA, Raghavarao KSMS. 2004. Influence of osmotic pre-treatments on rehydration characteristics of carrots. J Food Eng 65: 287-292 https://doi.org/10.1016/j.jfoodeng.2004.01.027
  2. Karathanos V, Angela S, Karel M. 1993. Collapse of structure during drying of celery. Drying Tech 11: 1005- 1023 https://doi.org/10.1080/07373939308916880
  3. Kaymak-Ertekin F. 2002. Drying and rehydration kinetics of green and red peppers. J Food Sci 67: 168-175 https://doi.org/10.1111/j.1365-2621.2002.tb11378.x
  4. Dermesonlouoglou EK, Giannakourou MC, Taoukis P. 2007. Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes. J Food Eng 78: 272-280 https://doi.org/10.1016/j.jfoodeng.2005.09.026
  5. Giannakourou MC, Taoukis PS. 2003. Stability of dehydrofrozen green peas pretreated with nonconventional osmotic agents. J Food Sci 68: 2002-2010 https://doi.org/10.1111/j.1365-2621.2003.tb07009.x
  6. Piotrowksi D, Lenart A, Wardzynski A. 2004. Influence of osmotic dehydration on microwave-convective drying of frozen strawberries. J Food Eng 65: 519-525 https://doi.org/10.1016/j.jfoodeng.2004.02.015
  7. Kowalska A, Lenart A. 2001. Mass exchange during osmotic pretreatment of vegetables. J Food Eng 49: 137-140 https://doi.org/10.1016/S0260-8774(00)00214-4
  8. Singh B, Panesar PS, Nanda V. 2008. Osmotic dehydration kinetics of carrot cubes in sodium chloride solution. Int J Food Sci Tech 43: 1364-1370
  9. Moura CP, Masson ML, Yamamoto CI. 2005. Effect of osmotic dehydration in the apple (Pyrus malus) varieties Gala, Gold and Fuji. Thermal Eng 4: 46-49
  10. Castello ML, Igual M, Fito PJ, Chiralt A. 2009. Influence of osmotic dehydration on texture, respiration, and microbial stability of apple slices (Var. Granny Smith). J Food Eng 91: 1-9 https://doi.org/10.1016/j.jfoodeng.2008.07.025
  11. Uddin MB, Ainsworth P, İbanoglu S. 2004. Evaluation of mass exchange during osmotic dehydration of carrots using response surface methodology. J Food Eng 65: 473-477 https://doi.org/10.1016/j.jfoodeng.2004.02.007
  12. Matusek A, Meresz P. 2002. Modelling of sugar transfer during osmotic dehydration of carrots. Periodica Polytechnica Ser Chem Eng 46: 83-92
  13. Kim MH, Kim MK, Yu MS, Song YB, Seo WJ, Song KB. 2009. Dehydration of sliced ginger using maltodextrin and comparison with hot-air dried and freeze-dried ginger. Korean J Food Sci Tech 41: 146-150
  14. Kim MK, Kim MH, Yu MS, Song YB, Seo WJ, Song KB. 2009. Dehydration of carrot slice using polyethylene glycol and maltodextrin and comparison with other drying methods. J Korean Soc Food Sci Nutr 38: 111-115 https://doi.org/10.3746/jkfn.2009.38.1.111
  15. Yoo MS, Seo HC. 2003. Molecular press dehydration method for vegetative tissue using the solid phase of water soluble polymer substances as a dehydrating agent. WO Patent 03/039273
  16. Lenart A. 1996. Osmo-convective drying of fruits and vegetables: Technology and application. Drying Tech 14: 391-413 https://doi.org/10.1080/07373939608917104
  17. Yoo MS. 2005. Molecular press dehydration of plant tissues using soluble high molecular weight dehydrating agent. Korean Patent 10-04748861
  18. Lee HS, Coates GA. 1999. Vitamin C in frozen, fresh squeezed, unpasteurized, polyethylene-bottled orange juice: A storage study. Food Chem 65: 165-168 https://doi.org/10.1016/S0308-8146(98)00180-0
  19. Singh GD, Sharm R, Bawa AS, Saxena DC. 2008. Drying and rehydration characteristics of water chestnut (Trapa natans) as a function of drying air temperature. J Food Eng 87: 213-221 https://doi.org/10.1016/j.jfoodeng.2007.11.027
  20. Witrowa-Rajchert D, Lewicki PP. 2006. Rehydration properties of dried plant tissues. Int J Food Sci Tech 41: 1040-1046 https://doi.org/10.1111/j.1365-2621.2006.01164.x
  21. Lewicki PP, Wickzkowska J. 2006. Rehydration of apple dried by different methods. Int J Food Properties 9: 217-226 https://doi.org/10.1080/10942910600596084
  22. Patras A, Brunton NP, Pieve SD, Butler F. 2009. Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purees. Innov Food Sci Eng Tech 10: 308-313 https://doi.org/10.1016/j.ifset.2008.12.004
  23. Planchon V, Lateur M, Dupont P, Lognay G. 2004. Ascorbic acid level of Belgian apple genetic resources. Sci Hortic 100: 51-61 https://doi.org/10.1016/j.scienta.2003.08.003
  24. Kondo S, Yoshikawa H, Katayama R. 2004. Antioxidant activity in astringent and non-astringent persimmons. J Hort Sci Biotech 79: 390-394 https://doi.org/10.1080/14620316.2004.11511778
  25. Krokida MK, Maroulis ZB, Saravacos GD. 2001. The effect of the method of drying on the colour of dehydrated products. Int J Food Sci Tech 36: 53-59 https://doi.org/10.1046/j.1365-2621.2001.00426.x
  26. Litvin S, Mannheim C, Milta J. 1998. Dehydration of carrots by a combination of freeze drying microwave heating and air or vacuum drying. J Food Eng 36: 103-111 https://doi.org/10.1016/S0260-8774(98)00054-5
  27. Karathanos VT, Kanellopoulos NK, Belessiotis VG. 1996. Development of porous structure during air drying of agriculture plant products. J Food Eng 29: 167-183 https://doi.org/10.1016/0260-8774(95)00058-5
  28. Tiwari G, Wang S, Birla SL, Tang J. 2008. Effect of water-assisted radio frequency heat treatment on the quality of 'Fuyu' persimmons. Biosystems Eng 100: 227-234 https://doi.org/10.1016/j.biosystemseng.2008.03.005
  29. Besada C, Arnal L, Salvador A. 2008. Improving storability of persimmon cv. Rojo Brillante by combined use of preharvest and postharvest treatments. Postharvest Biol Technol 50: 169-175 https://doi.org/10.1016/j.postharvbio.2008.05.013

Cited by

  1. Quality characteristics of purple sweet potato (Ipomoea batatas) slices dehydrated by the addition of maltodextrin vol.52, pp.4, 2011, https://doi.org/10.1007/s13580-011-0015-x
  2. Physicochemical properties of paprika (Capsicum annuum L.) dehydrated with red algae extract vol.21, pp.1, 2012, https://doi.org/10.1007/s10068-012-0018-0
  3. Dehydration of blueberries using maltodextrin and the physicochemical properties of dried blueberries vol.53, pp.6, 2012, https://doi.org/10.1007/s13580-012-0761-4
  4. Postharvest Treatment of Sweet Persimmon and Preparation of Its Dehydrated Product vol.57, pp.4, 2014, https://doi.org/10.3839/jabc.2014.051
  5. Physicochemical properties of lotus (Nelumbo nucifera) root slices dehydrated with polyethylene glycol vol.20, pp.5, 2011, https://doi.org/10.1007/s10068-011-0193-4
  6. Effects of Dehydrating Agents on the Physicochemical Properties of Dried Plum (Prunus salicina L.) Slices vol.56, pp.1, 2013, https://doi.org/10.3839/jabc.2013.004
  7. Microbial growth and sensory quality of dried potato slices irradiated by electrons vol.80, pp.6, 2011, https://doi.org/10.1016/j.radphyschem.2011.02.016
  8. Physicochemical Characteristics of Kohlrabi Slices Dehydrated by the Addition of Maltodextrin vol.16, pp.2, 2011, https://doi.org/10.3746/jfn.2011.16.2.189