| Full text | |
| Author(s): |
Marconi Germer, Silvia Pimentel
[1]
;
Morgano, Marcelo Antonio
[2]
;
da Silva, Marta Gomes
[2]
;
de Arruda Silveira, Neliane Ferraz
[2]
;
Guerreiro Souza, Elaine de Cassia
[1]
Total Authors: 5
|
| Affiliation: | [1] Inst Food Technol, Fruit & Vegetable Technol Ctr, Campinas, SP - Brazil
[2] Inst Food Technol, Food Sci & Qual Ctr, Campinas, SP - Brazil
Total Affiliations: 2
|
| Document type: | Journal article |
| Source: | Drying Technology; v. 34, n. 8, p. 997-1008, 2016. |
| Web of Science Citations: | 8 |
| Abstract | |
The aim of this study was to assess the effect of reconditioning and reuse (RR) of sucrose syrup in quality properties and retention of nutrients in guava during osmotic dehydration (OD). Two trials of 15 OD cycles were conducted with RR of osmotic solution. The parameters of water loss (WL) and solid incorporation (SI), as well as microbial load and physical-chemical properties of syrup and fruit were evaluated. The results showed that the RR did not modify the parameters WL and SI, and the microbial load remained low. The RR did not influence the color of osmodehydrated fruit, as well as the nutrient retentions, but probably it influenced the citric acid and reduced sugar retentions. At the end, the syrup was enriched of vitamin C, polyphenols, potassium, with traces of lycopene, beta-carotene, and other minerals (Fe, Mg, Mn, and Zn) and could be used to formulate new products. (AU) | |
| FAPESP's process: | 12/24117-1 - Reuse of sucrose syrup in the osmotic dehydration of guava and the effect on the quality and stability of dried products |
| Grantee: | Silvia Pimentel Marconi Germer |
| Support Opportunities: | Regular Research Grants |