Textural formation of instant controlled pressure drop–dried peach chips: Investigation of the electrical, thermal, and textural properties of predried peach slices with osmotic dehydration pretreatment

Abstract

In this study, the effect of osmotic dehydration (OD) pretreatment with various sugar (erythritol, glucose, and trehalose) on the quality of hot-air-predried peach slices was investigated, particularly focusing on electrical properties, texture, thermal stability, and cell wall strength. Furthermore, the correlation between the properties of predried peach slices and the texture of the instant controlled pressure drop (DIC) dried peach chips was explored. OD pretreatments improved the stability and integrity of the cell wall and cell membrane of pre-dried peach slices, which inhibited the excessive expansion of samples during DIC drying. Especially, peach chips with trehalose-OD exhibited the highest crispiness (1.05 mm), the highest hardness (101.34 N) was obtained in erythritol-OD samples. Overall, the type of osmotic agents affected the texture of DIC peach chips with OD pretreatments. It should be noted that trehalose is a promising osmotic agent for controlling and regulating the quality of DIC peach chips.