Article (Scientific journals)
Preparation and characterization of osmodehydrated fruits from lemon and date by-products
Masmoudi, M.; Besbes, S.; Blecker, Christophe et al.
2007In Food Science and Technology International, 13 (6), p. 405-412
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Keywords :
osmotic dehydration; lemon; dates; by-products; glucose; sucrose
Abstract :
[en] An osmotic dehydration process (ODP) was established in order to formulate osmodehydrated fruits from lemon and date by-products. ODP was conducted at 40 degrees C, maintained using an oven, or a water bath with continuous stirring. The kinetics of the osmodehydration in a water bath showed a better mass transfer. Then, osmodehydrated fruit (ODF) preparations of about 40 degrees Brix were formulated using different isotonic solutions (sucrose, glucose/sucrose, glucose, and date juice). All the formulated products showed better characteristics (lower acidity, higher sugar content, etc.) than the untreated lemon by-product. The isotonic solution composition influenced their physical characteristics such as microstructure and viscosity. In fact, ODF prepared in glucose and glucose/sucrose solutions presented more open structures, lower viscosities, and water holding capacities (WHC) than the others. The products were microbiologically stable during 3 months at 4 degrees C. These results support the valorization of lemon and date by-products as ODF that could be consumed or incorporated as an ingredient in food formulations.
Disciplines :
Food science
Author, co-author :
Masmoudi, M.
Besbes, S.
Blecker, Christophe ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech
Attia, H.
Language :
English
Title :
Preparation and characterization of osmodehydrated fruits from lemon and date by-products
Publication date :
2007
Journal title :
Food Science and Technology International
ISSN :
1082-0132
eISSN :
1532-1738
Publisher :
SAGE Publications
Volume :
13
Issue :
6
Pages :
405-412
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 18 May 2010

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