Preparation and characterization of osmodehydrated fruits from lemon and date by-products

Masmoudi, M.; Besbes, S.; Blecker, Christophe; Attia, H.

doi:10.1177/1082013208089562

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Article (Scientific journals)

Preparation and characterization of osmodehydrated fruits from lemon and date by-products

Masmoudi, M.; Besbes, S.; Blecker, Christophe et al.

2007 • In Food Science and Technology International, 13 (6), p. 405-412

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/37014

DOI
10.1177/1082013208089562

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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 :

Issue :

Pages :

405-412

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 18 May 2010

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