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Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying

Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemical and sensory properties of 3 mm slices of Japanes...

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Autores principales: Kowalska, Hanna, Marzec, Agata, Domian, Ewa, Masiarz, Ewelina, Ciurzyńska, Agnieszka, Galus, Sabina, Małkiewicz, Aleksandra, Lenart, Andrzej, Kowalska, Jolanta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7727861/
https://www.ncbi.nlm.nih.gov/pubmed/33255419
http://dx.doi.org/10.3390/molecules25235504
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author Kowalska, Hanna
Marzec, Agata
Domian, Ewa
Masiarz, Ewelina
Ciurzyńska, Agnieszka
Galus, Sabina
Małkiewicz, Aleksandra
Lenart, Andrzej
Kowalska, Jolanta
author_facet Kowalska, Hanna
Marzec, Agata
Domian, Ewa
Masiarz, Ewelina
Ciurzyńska, Agnieszka
Galus, Sabina
Małkiewicz, Aleksandra
Lenart, Andrzej
Kowalska, Jolanta
author_sort Kowalska, Hanna
collection PubMed
description Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemical and sensory properties of 3 mm slices of Japanese quince fruit (with skin, without seeds) obtained by osmotic pre-treatment in chokeberry and apple juice concentrates, and with the use of convection (convective drying, C-D), freeze-drying (F-D), and convection-microwave-vacuum drying (hybrid) are assessed. The methods of drying osmo-dehydrated slices do not affect the dry matter content. In most dried quince, the water activity is 0.40 or lower. Pre-osmotic dehydration and drying have a significant impact on the mechanical and acoustic properties of quince chips. Sensory attractive chips emit loud acoustic emission (AE) during the breaking test. Chips that are osmo-dehydrated in a mixture of chokeberry juice concentrate and sucrose and dried by a hybrid method are attractive. They have a dark red color given by chokeberry concentrate and a slight sweet (with a slight sour-bitter) taste. The sensory evaluation was useful for determining the quality of the chips in terms of their texture (crispness) tested by mechanical methods. Their sensory ratings (overall desirability as weight of color, taste, crispness, and flavor) are high and similar (from 3.8 to 4.1). The use of innovative drying methods with pre-osmotic treatment allows obtaining dried material with properties comparable to those obtained by the F-D method, but in a much shorter time, i.e., with lower energy and using a simple method.
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spelling pubmed-77278612020-12-11 Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying Kowalska, Hanna Marzec, Agata Domian, Ewa Masiarz, Ewelina Ciurzyńska, Agnieszka Galus, Sabina Małkiewicz, Aleksandra Lenart, Andrzej Kowalska, Jolanta Molecules Article Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemical and sensory properties of 3 mm slices of Japanese quince fruit (with skin, without seeds) obtained by osmotic pre-treatment in chokeberry and apple juice concentrates, and with the use of convection (convective drying, C-D), freeze-drying (F-D), and convection-microwave-vacuum drying (hybrid) are assessed. The methods of drying osmo-dehydrated slices do not affect the dry matter content. In most dried quince, the water activity is 0.40 or lower. Pre-osmotic dehydration and drying have a significant impact on the mechanical and acoustic properties of quince chips. Sensory attractive chips emit loud acoustic emission (AE) during the breaking test. Chips that are osmo-dehydrated in a mixture of chokeberry juice concentrate and sucrose and dried by a hybrid method are attractive. They have a dark red color given by chokeberry concentrate and a slight sweet (with a slight sour-bitter) taste. The sensory evaluation was useful for determining the quality of the chips in terms of their texture (crispness) tested by mechanical methods. Their sensory ratings (overall desirability as weight of color, taste, crispness, and flavor) are high and similar (from 3.8 to 4.1). The use of innovative drying methods with pre-osmotic treatment allows obtaining dried material with properties comparable to those obtained by the F-D method, but in a much shorter time, i.e., with lower energy and using a simple method. MDPI 2020-11-24 /pmc/articles/PMC7727861/ /pubmed/33255419 http://dx.doi.org/10.3390/molecules25235504 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Kowalska, Hanna
Marzec, Agata
Domian, Ewa
Masiarz, Ewelina
Ciurzyńska, Agnieszka
Galus, Sabina
Małkiewicz, Aleksandra
Lenart, Andrzej
Kowalska, Jolanta
Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying
title Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying
title_full Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying
title_fullStr Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying
title_full_unstemmed Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying
title_short Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying
title_sort physical and sensory properties of japanese quince chips obtained by osmotic dehydration in fruit juice concentrates and hybrid drying
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7727861/
https://www.ncbi.nlm.nih.gov/pubmed/33255419
http://dx.doi.org/10.3390/molecules25235504
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