FUNCTIONAL-PROPERTIES OF PEPPER OSMODEHYDRATED IN HYDROLYZED CHEESE WHEY PERMEATE WITH OR WITHOUT SORBITOL

Osmodehydrofreezing, a combined process where osmotic dehydration is f ollowed by air-dehydration and freezing, has been proposed to prepare reduced moisture vegetable ingredients, free from preservatives, with a natural and agreeable flavor, color and texture, and with functional properties suitable for different applications. The influence of syru p composition (hydrolyzed lactose syrup from cheese whey ultrafiltrati on permeate with or without sorbitol) and air-dehydration level on the chemical-physical properties of osmodehydrofrozen red pepper cubes wa s studied. Owing to the intake of galactose and sorbitol, osmo-air-deh ydrated red pepper cubes showed lower water activities and lower consi stencies than the air-dehydrated red pepper cubes at the same refracto metric index. By incorporating sorbitol, a known humectant, into the v egetable using osmosis, an even softer product can be obtained owing t o the higher relative water content at a determined a(w), useful as in gredients at reduced a(w) without rehydration.