Effect of osmotic dehydration in fructose, sucrose and fructooligosaccharide solutions on the content of saccharides in plums and apples and their energy value

Authors

  • R. KLEWICKI
  • M. UCZCIWEK

Abstract

Plums (Najbolia and Stanley) and apples (Idared) were subjected to osmotic dehydration in 50% solutions of fructose, sucrose and fructooligosaccharides (FOS) at 22, 40 and 60 °C for 24 hours. The content of fructooligosaccharides, sucrose and monosaccharides in dried material was determined. Plums osmosed in fructose contained from 22.3% w/w to 29.6%w/w of this saccharide depending on the process temperature. The content of sucrose in plums and apples varied from 18.6% w/w to 30.4% w/w after using sucrose as osmotic agent. Material processed at 40 °C was characterised by the highest content of FOS: 22.624.7% w/w in plums (nystose as osmotic agent) and 13.7% w/w in apples (FOS preparation as osmotic agent). The partial replacement of sucrose and monosaccharides by fructooligosaccharides reduced the energy value of carbohydrates in dried material by 1237% depending on the process conditions.;

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Section
Articles

Published

2008-01-04

How to Cite

KLEWICKI, R., & UCZCIWEK, M. (2008). Effect of osmotic dehydration in fructose, sucrose and fructooligosaccharide solutions on the content of saccharides in plums and apples and their energy value. Agricultural and Food Science, 17(4), 367–375. https://doi.org/10.2137/145960608787235559