INFLUENCE OF SUGAR COMPOSITION AND AIR DEHYDRATION LEVELS ON THE CHEMICAL-PHYSICAL CHARACTERISTICS OF OSMODEHYDROFROZEN FRUIT

Osmodehydrofreezing, a 'combined' process where osmotic dehydration is followed by air dehydration and freezing, has been proposed to prepar e reduced-moisture fruit ingredient's, free of preservatives, with a n atural and agreeable flavour, colour and texture, and with functional properties suitable for different applications. The influences of syru p composition and air dehydration level on the chemical-physical prope rties of osmodehydrofrozen apricot and clingstone peach were studied. The presence in the syrup of sorbitol, known as a humectant, produced a lower solid gain, a higher weight reduction and a lower consistency in osmodehydrated apricot and peach cubes. The use of this sugar-alcoh ol, in addition to other sugars as osmotic agents, could lead to fruit products with good rehydratability properties to be used as ingredien ts in bakery products, ice cream or yoghurt.