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http://dx.doi.org/10.9799/ksfan.2016.29.5.808

Effect of Pre-soaking in Salt and Sugar Solutions before Air Drying on Quality Characteristics of Dried Apples  

So, Seul-Ah (Division of Applied Life Sciences, Gyeongsang National University)
Kim, Jong-Won (Gyeongsangnam-do Agricultural Research & Extension Services the Institute of Apple Utilization)
Kim, Ah-Na (Division of Applied Life Sciences, Gyeongsang National University)
Park, Chan-Yang (Division of Applied Life Sciences, Gyeongsang National University)
Lee, Kyo-Yeon (Division of Applied Life Sciences, Gyeongsang National University)
Rahman, Muhammad Shafiur (Division of Applied Life Sciences, Gyeongsang National University)
Choi, Sung-Gil (Dept. of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Publication Information
The Korean Journal of Food And Nutrition / v.29, no.5, 2016 , pp. 808-817 More about this Journal
Abstract
In this study, we investigated the effects of pre-soaking in salt and sugar solution prior to air drying at $50^{\circ}C$ on the characteristics of dried apples. Pre-soaking solutions included single solutions of salt 2% and sugar 2%; and combined solutions of salt 2%+sugar 2% and salt 2%+sugar 5%, respectively. The effects of pre-soaking condition and drying were evaluated in terms of moisture content (MC), water activity, color, antioxidant activity determined by DPPH radical scavenging activity, shear force, microbial contents, and sensory evaluation of apple slices. The control sample without pre-soaking showed the most rapid drying rate; in addition, the single solutions showed higher MC and water activity after drying time of 120 min, as compared to combined solutions. In all samples, MC and water activity showed high correlation coefficients of 0.91 to 0.97; whereas, shear force was negatively correlated with MC and water activity. The single solution of salt 2% showed decrease in change of color, including L, a, and b values, and the number of aerobic bacteria during drying. In addition, highest antioxidant activity and values of sensory preferences were observed in the dried apple pre-soaked in single solution of salt 2%.
Keywords
apple; osmotic dehydration; salt soaking; sugar soaking;
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Times Cited By KSCI : 10  (Citation Analysis)
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