EFFECT OF PARTIAL OSMOTIC DEHYDRATION ON APPLE SLICES COMPOSITION

Authors
ADAMBOUNOU LT CONWAY J CASTAIGNE F
Citation
Lt. Adambounou et al., EFFECT OF PARTIAL OSMOTIC DEHYDRATION ON APPLE SLICES COMPOSITION, Sciences des aliments, 14(1), 1994, pp. 75-85
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Sciences des aliments → ACNP
ISSN journal
02408813
Volume
14
Issue
1
Year of publication
1994
Pages
75 - 85
Database
ISI
SICI code
0240-8813(1994)14:1<75:EOPODO>2.0.ZU;2-O
Abstract
The influence of partial dehydration on the contents in carbohydrates, organic acids, calcium and pectic substances in several varieties of apple was quantified. Contrary to the decrease in organic acids conten t in the varieties Cortland, Delicious, Empire, Spartan and McIntoch, estimated respectively al 61%, 56%, 47%, 53% and 75%, total free sugar s in these varieties increased respectively by 99%, 58%, 92%, 81% and 92%. However the concentration of calcium and pectic substances in all varieties studied were both significantly higher in osmotic dehydrate d samples compared to those untreated.