Loading...

Determination of the Best Method of Dehydration of Tropical Fruits to be Incorporated in Gelatin-based Dessert with Unaltered Sensory Qualities

DOI: 10.18805/ajdfr.DR-241    | Article Id: DR-241 | Page : 446-450
Citation :- Determination of the Best Method of Dehydration of Tropical Fruits to be Incorporated in Gelatin-based Dessert with Unaltered Sensory Qualities.Asian Journal of Dairy and Food Research.2021.(40):446-450
Poorna Perera poornasmile@gmail.com
Address : Post Graduate Institute of Agriculture, University of Peradeniya, Ministry of Education, Sri Lanka.
Submitted Date : 31-05-2021
Accepted Date : 1-09-2021

Abstract

Background: Jelly based desserts are very popular among millions of people worldwide. The main gel forming ingredient used in these products is ‘Gelatin’, which is a complex polysaccharide in their chemical structure. This research study focusses on incorporation of fruit pieces in to the dessert jelly in order to give a novel experience to the consumers. 
Methods: To determine the best way of incorporating fruit pieces in a commercially available jelly mixture (which is made up of fruit flavour, acid, water, sugar and pectin as the jelling agent), fruit pieces were treated in two ways and compared for the best textural and sensory qualities. First sample constituted unblanched, oven dried fruit pieces in a commercially available jelly mixture and its was compared with a jelly sample with blanched (fruit pieces were pretreated to minimize any possible discolorations and textural changes), osmo air dehydrated and oven dried fruit pieces. Sensory qualities such as texture, mouth feel and flavour of two different samples were gauged through a sensory test. 
Result: From a sensory test carries out by a panel of 09 sensory panelists it was found that the jelly mixture when incorporated with osmo air dehydrate fruit pieces it did not degrade the texture of the final product as opposed to unblanched dried fruit pieces does. The osmo air dehydrated fruit pieces in the prepared jelly has a texture and an acceptable mouth feel which is closer in texturally to the natural mouth feel and the taste, when they are reconstituted inside the jelly mixture by absorbing the water from the mixture.

Keywords

Gelatin based desserts Osmo air dehydration of fruit Sensory qualities

References

  1. Agarry, S.E., Ajani, A.O. and Aremu, M.O. (2013). Thin layer drying kinetics of pineapple: Effect of blanching temperature- time combination. Nigerian Journal of Basic and Applied Sciences. 21(1): 1-10.
  2. Akbarian, M., Ghasemkhani, N. and Moayedi, F. (2014). Osmotic dehydration of fruits in food industrial: A review. International Journal of Biosciences. 4(1): 42-57.
  3. Aguilera, J.M. and Stanley, D.W. (1999). Simultaneous Heat and Mass Transfer: Dehydration. In: Microstructural principles of food processing and engineering (2nd ed.)  Gaithersburg, MA, USA: Aspen Publishers, Inc. (pp. 373-411).
  4. Ali, S., Khan, A.S., Malik, A.U. and Shahid, M. (2016). Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits. Food Chemistry. 206: 18-29.
  5. And, G.L. and Barrett, D.M. (2006). Influence of pre drying treatments on quality and safety of sun dried tomatoes. Part I: Use of steam blanching, boiling brine blanching and dips in salt or sodium metabisulfite. Journal of Food Science. 71(1): S24-S31.
  6. Barrett, D.M., Beaulieu, J.C. and Shewfelt, R. (2010). Color, flavor, texture and nutritional quality of fresh-cut fruits and vegetables: Desirable levels, instrumental and sensory measurement and the effects of processing. Critical Reviews in Food Science and Nutrition. 50(5): 369-389.
  7. Chatterjee, B. and Sharma, A. (2018). Fruit enzymes and their application: A review. International Journal of Clinical and Biomedical Research. 84-88.
  8. Chavan, U.D. and Amarowicz, R. (2012). Osmotic dehydration process for preservation of fruits and vegetables. Journal of Food Research. 1(2): 202.
  9. Dorantes-Alvarez, L., Jaramillo-Flores, E., González, K., Martinez, R. and Parada, L. (2011). Blanching peppers using microwaves. Procedia Food Science. 1: 178-183.
  10. Fernandes, F.A., Rodrigues, S., Law, C.L. and Mujumdar, A.S. (2011). Drying of exotic tropical fruits: A comprehensive review. Food and Bioprocess Technology. 4(2): 163-185.
  11. Gökmen, V. (2010). Selection of the indicator enzyme for blanching of vegetables. Enzymes in Fruit and Vegetable Processing, 123.
  12. Gupta, S., Jaiswal, A.K. and Abu-Ghannam, N. (2012). Statistical optimization of blanching time and temperature of Irish York Cabbage using desirability function. Journal of Food Processing and Preservation. 36(5): 412-422.
  13. Kusznierewicz, B., Bartoszek, A., Wolska, L., Drzewiecki, J., Gorinstein, S. and Namieœnik, J. (2008). Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glycosylates, bioactive compounds, total antioxidant activities and proteins. LWT-Food Science and Technology. 41(1): 1-9.
  14. Lazarides, H. N. (2019). Reasons and Possibilities to Control Solids Uptake during Osmotic Treatment of Fruits and Vegetables. In: Osmotic Dehydration and Vacuum Impregnation, CRC Press, (pp. 33-42).
  15. Lenart, A. and Cerkowniak, M. (1996). Kinetics of convection drying of osmodehydrated apples. Polish Journal of Food and Nutrition Sciences. 5(2):
  16. Maltini, E., Torreggiani, D., Brovetto, B.R. and Bertolo, G. (1993). Functional properties of reduced moisture fruits as ingredients in food systems. Food Research International. 26(6): 413-419.
  17. Predieri, S., Missere, D. and Gatti, E. (2000, September). Studies on Sensory Evaluation and Quality of Pear Fruits in Emilia- Romagna. In: VIII International Symposium on Pear 596 (pp. 817-820).
  18. Sharma, H.P., Patel, H. and Sugandha (2017). Enzymatic added extraction and clarification of fruit juices-A review. Critical Reviews in Food Science and Nutrition. 57(6): 1215-1227.
  19. Tiwari, R.B. (2005). Application of osmo-air dehydration for processing of tropical tropical fruits in rural areas. Indian Food Industry. 24(6): 62-69.
  20. Xin, Y., Zhang, M., Xu, B., Adhikari, B. and Sun, J. (2015). Research trends in selected blanching pretreatments and quick- freezing technologies as applied in fruits and vegetables: A review. International Journal of Refrigeration. 57: 11-25.
  21. Xu, C., Wang, M.T., Yang, Z.Q. and Zheng, Q.T. (2020). Low temperature and low irradiation induced irreversible damage of strawberry seedlings. Photosynthetic. 58(1): 156-164.

Global Footprints