INNOVATIVE TECHNOLOGIES FOR FROZEN SEMI-FINISHED PRODUCTS FROM APPLES WITH REDUCED ENERGY VALUE
DOI:
https://doi.org/10.15421/jchemtech.v33i1.316856Keywords:
edible coating; osmotic dehydration; freezing; semi-finished apple products; quality.Abstract
Freezing is an effective way to preserve the quality of fruit and vegetable products and is widely used for the production of quick-frozen foods, semi-finished products and ready-to-eat meals. However, the quality of frozen products can undergo undesirable changes that can be prevented by pretreatment. The aim of the study was to evaluate the effect of a polysaccharide coating of pectin solution of different concentrations on the physicochemical properties of partially osmotically dehydrated frozen semi-finished apple products. Jonagold (Wilmuta) apples were peeled, core removed, and cut into 20⨯20 mm slices, blanched in a 0.1 % citric acid solution at 85 °C for 2–5 min, dried, and immersed in a pectin solution with a concentration of 1, 2, 3, 4, 5 %, followed by drying. The prepared apple particles were kept for 30 min in a 30 % aqueous sucrose solution before freezing. Uncoated apple particles were used as a control. The apples were frozen in bulk at minus 30 ± 1°C, packed in plastic film bags, and stored for 6 months at minus 18±1 °C. The application of a food coating from a pectin solution to apple semi-finished products before partial osmotic dehydration and freezing inhibited the increase in dry soluble substances during dehydration by 1.4–2.0 %. The cryoresistance of the semi-finished product samples was recorded at 87.9–95.8 %, with an increase in the values of the studied indicator by 0.8–7.9 % in the coated samples. The use of a food coating made of a pectin solution contributed to a decrease in product weight loss during freezing by 0.2–1.1 % and dry soluble substances by 0.2–0.4 %. The presence of the food coating had a positive effect on the appearance and consistency of the semi-finished products. Semi-finished products with food coating in a pectin solution of 5 % concentration were of better quality.
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