Abstract
Osmodehydrofreezing, a ’combined” process where osmotic dehydration is followed by air dehydration and freezing, has been proposed to prepare reduced-moisture fruit ingredients, free of preservatives, with a natural and agreeable flavour, colour and texture, and with functional properties suitable for different applications. The influences of syrup composition and air dehydration level on the chemical-physical properties of osmodehydrofrozen apricot and clingstone peach were studied. The presence in the syrup of sorbitol, known as a humectant, produced a lower solid gain, a higher weight reduction and a lower consistency in osmodehydrated apricot and peach cubes. The use of this sugaralcohol, in addition to other sugars as osmotic agents, could lead to fruit products with good rehydratability properties to be used as ingredients in bakery products, ice cream or yoghurt.
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