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Effect of Partial Replacement of Sucrose With Humectant in the Osmotic Solution on the Characteristics of Osmo-Dried Cantaloupe

Naknaen, Phisut, Maneyam, Rattanawedee, Kam-Onsri, Aekkasak
International journal of fruit science 2016 v.16 no.3 pp. 225-241
2,2-diphenyl-1-picrylhydrazyl, ascorbic acid, cantaloupes, color, free radical scavengers, glucose, hardness, humectants, hydroxymethylfurfural, osmotic pressure, osmotic treatment, sensory properties, sorbitol, sucrose, syrups, texture, water activity
The effect of osmotic solutions consisting of sucrose and humectants (sorbitol and glucose syrup) on the quality of osmo-dried cantaloupe was investigated. The ratios between sucrose and each humectant were varied (90:10, 80:20, and 70:30). The increments in water loss and solid gain were observed with increasing the sorbitol ratio in the mixtures, while increasing the glucose syrup ratio in the mixture decreased water loss and solid gain during osmotic dehydration. All samples immersed in the osmotic solution containing sucrose and sorbitol had higher L* and lower a* values than those of samples immersed in the osmotic solution containing sucrose and glucose syrup. The hardness tended to decrease with increasing sorbitol and glucose syrup ratio in the osmotic solution. In addition, the increment of all humectants ratios caused a decrease in water activity (a w). The reduction in vitamin C, phenolic content, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was observed with increasing sorbitol concentration in the osmotic solution. Moreover, an increase in all humectant ratios could reduce 5-hydroxymethylfurfural content in the final product. The sensory attributes, including color, texture, and overall acceptability, were found to be better in the case of sucrose-sorbitol treated samples when compared to those of the sucrose-glucose syrup treated samples.