Impact of Drying Pretreatments on the Quality Characteristics of Indian Cherry Fruit Pulp | ||
| Journal of Food and Dairy Sciences | ||
| Article 2, Volume 9, Issue 10, October 2018, Pages 347-351 PDF (393.37 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2018.36026 | ||
| Author | ||
| A. O. Toliba* | ||
| Food Science Department, Faculty of Agriculture, Zagazig University, Egypt. | ||
| Abstract | ||
| The present research has been conducted to study the effect of different dehydration pre-treatments on the proximate chemical composition, drying curve, dehydration and rehydration characteristics, colour and sensory properties of Indian cherry (Cordia dichotoma) fruit pulp. The obtained results revealed that the fresh Indian cherry fruit pulp contained 78.97±2.04% moisture, 16.43±0.94% carbohydrate, 0.98±0.11% crude protein, 1.49±.62% crude fiber, 1.03±0.27% fat and 0.56±0.02% ash. For dried samples, slight variations were observed between the proximate chemical compositions of all samples which have different treatments. The Pre-treatments performed in this search are an important parameter that affects drying time. Where, Samples dipped in a citric + ascorbic or ascorbic acids solutions prior to drying had a shorter drying time (7.5 hrs) compared to citric acid as well as blanching (8 hrs) and finally control samples (8.5 hrs). The maximum dehydration ratio was 4.70 for dried samples treated with citric + ascorbic acids. Also, rehydrated fruit pulp treated with citric + ascorbic acids had the highest rehydration ratio recording 3.51 followed by those treated with ascorbic acid (3.32), citric acid (3.31), blanching (3.26) and finally control sample (3.10). Rehydrated products contained clearly lower moisture content than fresh samples, it ranged between 65.34±1.98% for control sample to 69.87±1.01% for sample treated with citric + ascorbic acids. The Indian cherry fruit pulp colour treated with citric + ascorbic acids had the lightest colour as measured by the HunterLab color analyzer and as appears from the photos of studied samples, while control samples had the darkest colour comparing with all dried products. It could be referred that the dipping of Indian cherry fruit pulp in a 2% citric + 2% ascorbic acid solution before dehydration greatly increase the sensory attributes of the resulted dried products. | ||
| Keywords | ||
| Indian cherry; pretreatment dehydration; chemical and sensory properties | ||
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