THE OPTIMIZATION OF OSMOTIC SOLUTION AND INVESTIGATION OF OSMOTIC DEHYDRATION EFFECTS ON TEXTURAL AND COLOR PROPERTIES OF QUINCE TREATED BY POLYSACCHARIDE BASED ACTIVE COATINGS

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AKBARIAN M.; GHANBARZADEH B.; DEHGHANNYA J.; SOWTI M.

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Journal: Iranian Food Science and Technology Research Journal Year:2013 | Volume:9 | Issue:2 Page(s): 165-174

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Title

THE OPTIMIZATION OF OSMOTIC SOLUTION AND INVESTIGATION OF OSMOTIC DEHYDRATION EFFECTS ON TEXTURAL AND COLOR PROPERTIES OF QUINCE TREATED BY POLYSACCHARIDE BASED ACTIVE COATINGS

Author(s)

AKBARIAN M. | GHANBARZADEH B. | DEHGHANNYA J. | SOWTI M. | Issue Writer Certificate

Keywords

QUINCEQ2

OSMOTIC DEHYDRATIONQ2

ACTIVE EDIBLE COATINGQ1

RESPONSE SURFACE METHODOLOGYQ1

TEXTURE ANALYSISQ2

COLORIMETERYQ2

Abstract

In this study, the optimization of osmotic solutions (containing fructose, calcium chloride and citric acid) were investigated based on maximum water loss (WL) in the OSMOTIC DEHYDRATION of QUINCE. The RESPONSE SURFACE METHODOLOGY (RSM) and central composite design, with 18 treatment and 3 replicate, was used for optimizing. The results showed that fructose and calcium chloride had linear and quadratic significant effects (p<0.5) on the WL and citric acid had no significant effect at determined range of concentration. The sample containing fructose 47.68%, calcium chloride 3.99% and citric acid 3.49% were selected as the optimum solution by RSM. The control and pretreated samples were subsequently dried by air drying and effects of coating by pectin-carboxymethyl cellose-ascorbic acid based solutions and OSMOTIC DEHYDRATION on dried QUINCE quality attributes include color and textural properties were studied. The results of compression test showed that coating and OSMOTIC DEHYDRATION caused to decreasing in the hardness of samples which was attributed to plasticizing effects of low molecular compounds in solutions and fruit texture. Coating and OSMOTIC DEHYDRATION caused to decreasing in overall color change of the dried QUINCE which was attributed to decreasing contact of QUINCE slice with oxygen, reduction effect of ascorbic acid and chelating and pH decreasing effects of citric acid.

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APA: Copy

AKBARIAN, M., GHANBARZADEH, B., DEHGHANNYA, J., & SOWTI, M.. (2013). THE OPTIMIZATION OF OSMOTIC SOLUTION AND INVESTIGATION OF OSMOTIC DEHYDRATION EFFECTS ON TEXTURAL AND COLOR PROPERTIES OF QUINCE TREATED BY POLYSACCHARIDE BASED ACTIVE COATINGS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 9(2), 165-174. SID. https://sid.ir/paper/143695/en

Vancouver: Copy

AKBARIAN M., GHANBARZADEH B., DEHGHANNYA J., SOWTI M.. THE OPTIMIZATION OF OSMOTIC SOLUTION AND INVESTIGATION OF OSMOTIC DEHYDRATION EFFECTS ON TEXTURAL AND COLOR PROPERTIES OF QUINCE TREATED BY POLYSACCHARIDE BASED ACTIVE COATINGS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2013;9(2):165-174. Available from: https://sid.ir/paper/143695/en

IEEE: Copy

M. AKBARIAN, B. GHANBARZADEH, J. DEHGHANNYA, and M. SOWTI, “THE OPTIMIZATION OF OSMOTIC SOLUTION AND INVESTIGATION OF OSMOTIC DEHYDRATION EFFECTS ON TEXTURAL AND COLOR PROPERTIES OF QUINCE TREATED BY POLYSACCHARIDE BASED ACTIVE COATINGS,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 9, no. 2, pp. 165–174, 2013, [Online]. Available: https://sid.ir/paper/143695/en

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