Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices

文献类型： 外文期刊

第一作者： Wang, Fengzhao

作者： Wang, Fengzhao;Bi, Jinfeng;Lyu, Jian;Wu, Xinye;Xie, Jin;Wang, Fengzhao;Bi, Jinfeng;Lyu, Jian

作者机构：

关键词： carotenoid; IMO; osmotic dehydration; sucrose; texture

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.693； 五年影响因子：3.856 ）

ISSN： 0022-1147

年卷期：

页码：

收录情况： SCI

摘要： The water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices pretreated with or without osmotic dehydration (OD) combined with heat pump drying were studied. In this study, different osmotic agents were used, namely, sucrose and isomaltooligosaccharide (IMO) with 30 degrees Brix for 1, 3, and 5 h. Results showed that the dehydrated samples pretreated by sucrose-OD with the best shape and cell structure showed lower hardness compared to the dehydrated yellow peach slices with IMO-OD pretreatment and without OD pretreatment. Notably, the highest total carotenoid content was found in dehydrated yellow peach slices pretreated by IMO-OD, followed by samples without OD, and samples with sucrose-OD pretreatment. In addition, the lowest a(W) (0.517) was obtained in samples with IMO-OD for 5 h, which was beneficial for storage. The assessment of water status and total carotenoid content of dehydrated yellow peach slices showed that IMO-OD pretreatment could better improve the quality of dehydrated fruits. Moreover, the use of IMO in OD treatment was a good alternative to sucrose.

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