Fruit Slices Research Articles

Eksplorasi Rasa Baru Melalui Inovasi Isian Choux Kolak Pisang untuk Meningkatkan Daya Tarik Menu

Choux craquelin is a variation of choux pastry characterized by a layer of dough on top, commonly referred to as craquelin, which becomes crunchy after baking. The primary ingredient used is wheat flour. The filling for choux typically consists of a cooled custard or cream, usually flavored with vanilla or fruit slices. In this instance, the author attempts to create a new flavor innovation for the choux au craquelin filling using kolak pisang. Kolak pisang is a sweet dish made with coconut milk and brown sugar, accompanied by the fragrant aroma of bananas, and is commonly enjoyed during certain occasions, such as Ramadan. The aim of this research is to determine the standard recipe, the level of preference for the product, and a business analysis. This study employs a research and development approach, and data collection was conducted through organoleptic testing with five expert panelists. The findings indicate that the appropriate standard recipe consists of the following: choux: 200g eggs, 120g water, 120g UHT milk, 100g margarine, 2g salt, and 150g wheat flour; craquelin: 100g butter, 100g wheat flour, and 90g granulated sugar; kolak pisang cream: 250g whipped cream, 7 pieces of jackfruit bananas, 200g palm sugar, 3 pandan leaves, 1g salt, 100g instant coconut milk, and 200g palm sugar. The business analysis revealed a food cost of Rp. 2,870 per piece, with a selling price of Rp. 8,000. The break-even point is reached by selling 442 pieces. To achieve a target profit of Rp. 3,000,000 per month, the author must sell 1,451 pieces per month. This research hopes to contribute to innovative developments in kolak pisang-based products.

Assessing the Physicochemical Characteristics: A Comparative Analysis of Various Drying Methods in Osmotic Treated Fruit Slices

Background: Due to their high perishability, we cannot store fruits in their fresh form for long. The different drying techniques have affected the physical and nutritional qualities of the dried fruit pieces. Adoption of osmotic dehydration will help to protect and improve the quality characteristics of the final products. Methods: Selected fruit slices, viz., apple, pineapple, guava, mango and banana, were subjected to sugar osmosis (60°Bx for up to 48 hours), followed by drying in different drying methods, viz., open sun (ODT), solar tunnel (SDT) and hot air drying (CDT) and the physical and chemical characteristics of the end products were analysed. Result: The osmosis process improved the total soluble solids content, while CDT and SDT improved both the rehydration of the dried fruit slices and the percentage of weight loss. The desirable physical attributes of the dried products significantly varied among the different drying methods and within the fruit slices. The CDT-dried samples had better nutritional properties in terms of total phenol content and antioxidant activity than did the other drying methods and fresh samples, except for vitamin C content, which was greater in fresh fruit slices. The results recommended using CDT techniques in osmosis-treated fruit slices, which could improve fruit's physical and nutritional properties and be useful as good functional foods for a long time.

Insight into the changes in active metabolite profiles of noni (Morinda citrifolia L.) fruit subjected to different drying treatments

Noni fruit is renowned for its abundance of bioactive compounds. Drying is an important method for processing functional products derived from noni. However, limited information exists on how drying methods affect the active metabolite profiles of noni fruit. This study investigated the impact of four common drying methods, including hot-air drying (HAD), vacuum freeze drying (VFD), microwave drying (MWD), and far infrared drying (FID), on the physicochemical indexes, bioactive components, and functional properties of dried noni fruit slices using targeted and untargeted metabonomics analysis. The results showed significant variations in appearance, water migration, and microstructure of dried noni fruit slices subjected to the four drying methods. VFD treatment yielded better dried noni fruit products when compared to other drying methods. The superiority of VFD treatment was due to its uniform stratification, reduced collapse, better retention of bioactive components and antioxidants, and higher enzyme inhibitory rates. These findings suggest that VFD method is ideal for obtaining premium bioactive profiles and maintaining the biological activity of noni fruit.

Extending shelf-life of fresh-cut apples using manna from ash tree (Fraxinus angustifolia) as natural antioxidant agent in comparision with calcium ascorbate

Manna is the sap extracted in summer from the phloem of the stem and the old branches of Fraxinus sp. trees. Its composition is characterized by a high content of D-mannitol, gallic acid, tyrosol and a great antioxidant activity. The aim of the present work was to compare the effect of a solution enriched with manna or calcium ascorbate, the latter widely used by researchers as an antioxidant agent on the control of browning of apple slices. After harvest, apple fruit were cut, treated with manna (MN), calcium ascorbate (CA) or with distilled water as a control (CTR), and packed in polylactic acid (PLA) packaging. Physical, chemical and sensory analyses were performed after 3, 5, 7 and 10 days of storage at 5±0.5 °C. After one week of storage, manna and calcium ascorbate-based treatment significantly inhibited apple fruit slices browning of cut surface, to the same extent, while no significant differences occurred in terms of weight loss, DPPH, total carotenoids and flavor score. On the whole, manna may inhibit apple slices water loss without affecting fruit flavour and providing the maintenance of their shelf-life. It seems that manna and calcium ascorbate mechanism and effect on browning inhibition are very similar and account for maintaining stored apple slices shelf-life up to 7 days. Therefore, our work lays the foundations for the use of manna as a natural antioxidant compound capable of reducing fresh-cut enzymatic browning

Microwave-vacuum drying: Modeling validation of drying and rehydration kinetics, moisture diffusivity and physicochemical properties of dried dragon fruit slices

This study investigated the drying of dragon fruit slices with varying samples (0.5 cm, 1 cm, and 1.5 cm) using a microwave-vacuum dryer at power levels of 400 W, 600 W, and 800 W, under a vacuum pressure of 600 mm Hg. The comprehensive assessment included drying kinetics, effective moisture diffusivity (Deff), rehydration behavior, color changes, and ascorbic acid content. Results indicated a substantial moisture content reduction from an initial 614.28% to an average of 7.14% (dry basis) post-microwave vacuum drying. The Wang and Singh model proved most suitable, exhibiting high R2 values and low RMSE values, providing accurate insights into the drying process. Dragon fruit samples showed Deff values from 4.381 × 10−3 to 4.084 × 10−2 cm2/min, increasing with microwave power level. Rehydration, modeled by the Peleg model, revealed that the highest power level had the highest R2 and lowest RMSE values. Notably, 1.5 cm slices at 400 W exhibited minimal color change (18.32) and retained the most ascorbic acid (6.94 mg/100 g). This study offers valuable insights into dragon fruit drying, highlighting its impact on moisture content, modeling, and product quality.

Enhancing the texture and nutritional value of pumpkin dessert/jam through vacuum impregnation pre-treatment with calcium and vitamin D3.

This study involved fortifying pumpkin slices with calcium and vitamin D3 using vacuum impregnation (VI) pre-treatment and assessing the quality characteristics of the resulting desserts/jams. Slices were subjected to immersion or VI pre-treatments for 30, 60, and 90 min in a solution containing calcium oxide and vitamin D3. Calcium ions contributed to the hardness of desserts, with VI reducing processing time. The highest impregnated calcium (58.17 mg/100 g fw) and vitamin D3 contents (6.02 mg/100 g dm) were determined in slices pre-treated by VI for 90 min. VI was more effective than immersion in terms of calcium and vitamin D3 transition into pumpkin tissues. Scanning electron microscope (SEM) images indicated that calcium oxide particles were noticeable in slices pre-treated by VI. Immersing fruit slices for 90 min produced desserts with a textural hardness of 11.04 N, while VI pre-treatment for the same duration increased their hardness value to 18.92 N. Desserts produced with VI-pre-treated slices exhibited superior texture and sensory attributes, with no adverse taste resulting from calcium oxide. In conclusion, VI pre-treatment shows significant potential for the industrial production of desserts/jams with enhanced structural integrity for fruits.

Differences in monophenolic content and composition of persimmon fruit slices from different regions under fresh and microwave drying

The browning of moon persimmons during the drying process was primarily caused by the oxidation of phenolic compounds. Additionally, microwave drying led to uneven browning of the fruit slices. This study aimed to evaluate effect of microwave drying on the content of 19 monophenolic compounds in moon persimmon fruit slices from six different regions (A1, A2, B1, B2, C1 and C2). The analysis was conducted using ultra-performance liquid chromatography with high-resolution mass spectrometry. The findings indicated that the three primary monophenols with the highest concentrations in fresh moon persimmon fruit slices were gallic acid, phenylalanine and catechin; these concentrations ranged from 0.554 to 6.797 mg/100 g. The distribution of monophenol species was higher in the outer edge region of the fruit slices, with 14 monophenols detected in the C2 region. Microwave drying increased gallic acid content and decreased other monophenol content. Monophenolic compounds under microwave drying underwent autoxidation and also transformed into each other. The B2 region of the fruit slices displayed the earliest occurrence of browning and exhibited the most significant changes in both rate and magnitude of phenolic content. The colour deterioration of moon persimmon fruit slices during microwave drying is related to the change in phenol content, which may be caused by the phenol autoxidation reaction.

Pengaruh Suhu dan Ketebalan Irisan Terhadap Lama Penggorengan dan Karakteristik Keripik Kentang Menggunakan Vacuum Frying

Potatoes are root crops and are classified as short-lived plants. The growth is bushy and creeping and has a rectangular stem. One effort to maintain the quality and shelf life of fruit is to process it into dry food (fruit chips). The way to produce healthy food without changing its original shape is to use Vacuum Frying technology. The purpose of this study was to produce the best quality potato chips at temperatures of 800C, 850C and 900C and the thickness of the sliced fruit was 1mm, 2mm and 3mm and to find out the temperature and thickness of the sliced fruit needed to produce chips with good quality. best. This study used a factorial complete randomized design using two factors. Each repetition was carried out 3 times, so that 27 experimental units were obtained. The parameters observed in this study were the analysis of material shrinkage, moisture content, frying time and organoleptic tests. The best potato chip frying to use in a vacuum frying machine is at a temperature of 900C and a thickness of 1mm fruit slices with a frying time of 26 minutes.Keywords: potatoes, chips, vacuum frying

Microwave drying vs hot-steam-air drying of seedless noni fruit: drying performance and post-drying quality

Noni fruit contains several beneficial compounds for health, including scopoletin as its active component. The fruits contain a high moisture content, generally above 80%, rendering them to rot quickly. The drying process can potentially increase the fruit’s shelf life as it reduces the moisture content, stop the enzymatic reactions/microorganism activities and inhibit the quality degradation. This study compared the drying performance and post-process quality of noni fruit slices from the microwave and hot-steam-air drying at 50°C and 60°C. The drying performance parameters were time and rate. Several post-drying quality parameters stipulated in Indonesia pharmacopoea standard, such as scopoletin, total ash, and insoluble-acid ash contents, were observed. The results show the drying rate of noni fruit ranged from -3.51 x 10−3 % min−1 (for microwave-drying) to -2.45 x 10-5 % min−1 (for hot-steam-air drying at 50°C). Noni fruits from hot-steam-air drying at 60°C had the highest scopoletin content (22.47 mg kg−1) and the lowest total ash content (4.78%). Microwave-dried noni fruit had the lowest insoluble-acid ash content (0.02%). Drying methods significantly affected the drying rate, total ash content, and insoluble-acid ash content of noni fruit. Treatment scoring shows microwave- and hot-steam-air drying at 60°C are potential options for drying noni fruit.

Effect of Different Pretreatments and Air Temperatures on Drying Characteristics of Kachri (Cucumis callosus) Dried in Heat Pump Dryer

Kachri (Cucumis callosus) is an underutilized fruit of India widely found in the western part of Rajasthan during the rainy season. In this study kachri fruit slices were pretreated with different pretreatments such as hot water blanching, 0.1% w/v potassium metabisulfite (KMS) and 0.1% w/v magnesium oxide (MgO) at 800C for 3 min. Pretreated samples were dried in a heat pump dryer at 40, 50 and 600C and their drying characteristics such as moisture content, drying rate, moisture diffusivity and rehydration ratio were studied. The initial moisture content of control kachri was 893.04% (db) and for the pretreated sample, it was 906.75% (db) and the final moisture content was found 4 to 6% (db) for all the treatments. The KMS treated sample took less drying time and a higher drying rate followed by MgO, hot water blanching and control. Moisture diffusivity ranged from 1.90 × 10-07 to 8.28 × 10-07 m2/s as the temperature increased from 40 to 600C. The value of the rehydration ratio ranged from 2.1 to 5.03. It was found that both rehydration ratio and moisture diffusivity values increased with an increase in drying air temperature.

Evaluation of selected drying models of white sapote (Casimiroa edulisL.) slices as affected by drying methods and pre-drying treatments

This investigation was performed on the drying modelling of white sapote slices that were influenced by drying methods and pre-drying treatments. The experimentation was performed by two factors: drying techniques and pre-drying treatments. The drying techniques included oven-, solar- and open sun-driers, whereas the pre-drying pretreatments were blanching, sodium metabisulfite, sodium-chloride and control. Behaviours of the drying were plotted with the moisture ratio vs time of drying, moisture content (% db) vs time of drying, and drying rate (g of water/100 g dm/hr) versus drying time (t). At the commencement of the drying progression, the drying rate was increased steadily and reduced through the advancement of drying model parameters a and n (empirical constants) and k (drying rate constant) were determined. Their combinations were optimised to suit the requirements of the minimal value of the sum of square deviation on the expected data values (model values). The models were evaluated with the regression coefficient (R2) and chi-square (χ2), resulting in values of 0.95–0.99 and 0.000132 to 0.00511, respectively. Henderson and Pabis's model demonstrated the highest coefficient R2 values (0.99) for oven-dried drying techniques. Also, the Page model gave the highest R2 value (0.99) for sodium metabisulphite pretreatments. It can be concluded that the Henderson and Pabis model is best suited for oven drying among the drying techniques. In contrast, the Page model best fits sodium metabisulphite among the pre-drying treatments. Hence, Henderson and Pabis, and Page models might describe the drying characteristics of the white sapote fruit slices based on respective drying methods and pre-drying treatments.

Optimized solar food dryer with varied air heater designs

The use of solar energy for drying is considered one of the most environmentally friendly ways to reduce dependence on fossil fuels. The purpose of this experimental study is to determine how absorption plate design affects the evaporation rate of a solar food dryer in Baghdad, Iraq. Tests were performed on four different absorbent panel models. This dryer design consists of a section for heating solar air and one for preserving food. There is insulation at the back of the dining cabinet, which is made of wood. As food samples, orange slices were selected. Except for the absorb plate design, all four models have identical measurements. Matte black aluminum absorbent plate is featured on the Model-1. Both Models 2 and 3 have perforated cylindrical fins arranged uniformly and vertically in Model 2 and horizontally in Model 3. Model 4 uses horizontal fins and an absorber plate coated with 15 % silicon content. A fruit cabinet holds sliced fruit in five movable mesh trays. According to experimental results, the shape of the absorbent plate directly affects the temperature of the outlet air, which in turn affects the rate at which water is evaporated from fruit slices and the overall drying process. Model-1 solar air heaters could be improved by approximately 17 % by coating them with 15 % silicon. The efficiency of Models 2, 3, and 4 is increased by 20 %, 40 %, and 65 % by adding fins and tint over Model 1. Models 1, 2, 3, and 4 had moisture contents of 28 %, 25 %, 20 %, and 18 %, respectively, at 15 p.m. A solar dryer has been demonstrated to be suitable for successfully drying fruits and vegetables in Iraq's atmosphere through practical experiments.

Optimization of osmotic dehydration in dragon fruit (Hylocereus Polyrhizus) slices using response surface methodology

Dragon fruit (Hylocereus polyrhizus) is emerging as a super crop because of its several health and therapeutic benefits and ease of cultivation even in degraded land. Using response surface approach, the process parameters for osmotic dehydration of dragon fruit slices included process temperature, syrup concentration and process time. Slices of size 20 x 20 x 5 mm were dipped into sugar syrup with a syrup to dragon fruit slice ratio of 4:1 (w/w). After osmotic dehydration, the initial moisture content of dragon fruit samples was reduced to 27.5-68.49% (wb), demonstrating water loss, solid gain, and mass reduction in the range of 18.01-65.9%, 6.3-17.9% and 9.31-50.6%, respectively. After statistical analysis of the data on water loss, solid gain, and weight reduction, it was shown that regression equations of second order provided the greatest match for all the experimental data. With a syrup to fruit ratio of 4:1 and a syrup concentration of 65.3° Brix at a syrup temperature of 56.5°C, a maximum water loss of 58.2% and a minimum solid gain of 7.7% were expected to occur in 240 minutes of osmotic dehydration.

Effect of antioxidant agents on sensory profile of some aromatic fresh-cut peaches

Fresh-cut peach is very perishable, being discoloration or browning the main factors affecting loss quality and consumer acceptability. The aim of the study was to investigate the effect of chemical treatments on sensory peaches profile 'Pesca di Bivona' and 'Pesca di Leonforte' landraces, treated with 2 % ascorbic acid and 1 % calcium lactate (AA), or 1 % ascorbic acid and 1 % calcium lactate and 0.5 % citric acid (SOL) during 12 days of storage. 150 g of peach fruit slices were placed in rigid bi-oriented polystyrene bags and stored for 3, 5, 7 and 12 days at 5 ± 1 °C in passive atmosphere condition. For each sampling day color, sensorial analysis, respiration rate, firmness, total soluble solids, titratable acidity, ascorbic acid and total phenols were measured. Our results showed that the use of ascorbic acid in combination with calcium lactate gave the best results in terms of overall liking in both 'Pesca di Bivona' and 'Pesca di Leonforte' genotypic groups after 7 days of storage. However, 'Pesca di Bivona' and 'Pesca di Leonforte' landraces had a different behavior to antioxidant treatments with AA in terms of browning, acidity, vitamin C and total phenolic content maintaining a high smell, flavor and juice attributes.

Effect of intermittent microwave convective drying on quality characteristics of persimmon fruit

The present study investigates the quality parameters of dried persimmon (Diospyros kaki) fruit slice by the application of intermittent microwave convective drying (IMCD) method. For the experiment four microwave power 200, 300, 400 and 500 W and three pulse ratio cycle (PR) 1:5, 1:10 and 1:15 were used. Total of 12 experimental runs were conducted with different combinations of selected microwave power and PR to reduce the moisture content of persimmons fruit slice from 90±2% (w.b.) to a safer limit of around 9.86±1.62% (w.b.). Out of all the experimental runs the sample dried at microwave power of 500 W and PR of 1:5 found to have shorter drying time of 66 min and the longer drying time of 208 min was observed for the sample dried at 200 W and PR of 1:15. The functional properties such as total phenolic content (TPC), antioxidant activity and total flavonoid content (TFC) decreased as drying progressed whereas the physical quality parameter change in color was increased with increase in drying time. The functional properties were fitted with first and second order kinetic model, and second order kinetic model found to predict the data with higher accuracy when compared with first order kinetic model. The change in color followed zero order kinetic model with parameter ranging from 0.105 to 0.323min−1. Overall, persimmon fruit slice dried at IMCD condition with power 500 W and PR 1:5 had the highest functional property with lower change in color.

Thermal modelling of microwave dehydration of fruit slice

The thermal modelling of microwave dehydration of papaya fruit slice was established. The mathematical modelling used approximation equations of the Heat and Mass Transfer laws, the development of internal heat resulting from the transformation of electromagnetic energy was investigated. MATLAB was used for coding the Partial Differential Equations (PDE) of the coupled system, to obtain the plots. The projected temperature, along with the mass loss while drying was analysed. Using Energy2D Computational Fluid Dynamics (CFD) model of the radiation in a box (microwave oven) procedure, the temperature at each point of the slice and moisture content was investigated. From the results it's significant that temperature was higher at the surface corner of the leading edge and lower at the symmetry leading edge. The depletion of water is more efficient when the surface temperature is higher and the surface moisture is lower than it is at the surface corner. The proposed model's capability to provide information on moisture and temperature at all times, a crucial aspect of food safety, allowing for the discovery of the region within the fruit. Hence, using the created model, it is possible to anticipate how temperature and moisture will vary over time.

Towards a Multispectral Imaging System for Spatial Mapping of Chemical Composition in Fresh-Cut Pineapple (Ananas comosus).

With increasing public demand for ready-to-eat fresh-cut fruit, the postharvest industry requires the development and adaptation of monitoring technologies to provide customers with a product of consistent quality. The fresh-cut trade of pineapples (Ananas comosus) is on the rise, favored by the sensory quality of the product and mechanization of the cutting process. In this paper, a multispectral imaging-based approach is introduced to provide distribution maps of moisture content, soluble solids content, and carotenoids content in fresh-cut pineapple. A dataset containing hyperspectral images (380-1690 nm) and reference measurements in 10 regions of interest of 60 fruit (n = 600) was prepared. Ranking and uncorrelatedness (based on ReliefF algorithm) and subset selection (based on CfsSubset algorithm) approaches were applied to find the most informative wavelengths in which bandpass optical filters or light sources are commercially available. The correlation coefficient and error metrics obtained by cross-validated multilayer perceptron neural network models indicated that the superior selected wavelengths (495, 500, 505, 1215, 1240, and 1425 nm) resulted in prediction of moisture content with R = 0.56, MAPE = 1.92%, soluble solids content with R = 0.52, MAPE = 14.72%, and carotenoids content with R = 0.63, MAPE = 43.99%. Prediction of chemical composition in each pixel of the multispectral images using the calibration models yielded spatially distributed quantification of the fruit slice, spatially varying according to the maturation of single fruitlets in the whole pineapple. Calibration models provided reliable responses spatially throughout the surface of fresh-cut pineapple slices with a constant error. According to the approach to use commercially relevant wavelengths, calibration models could be applied in classifying fruit segments in the mechanized preparation of fresh-cut produce.

Convective drying of feijoa (Acca sellowiana Berg): A study on bioactivity, quality, and drying parameters

The impact of feijoa convective drying on the physicochemical characteristics, polyphenol content, antioxidant capacity, and anti-inflammatory activity, as well as the drying parameters (energy consumption and drying rate), were tested. Feijoa fruit slices were dried at 50, 60, and 70 °C, at air velocities of 0.5 and 1 m/s, and at thicknesses of 0.003 m and 0.005 m. The aqueous extracts were used for the determination of bioactivity. Anti-inflammatory activity was determined from the ability of the extracts to counteract and enhance the expression of pro- and anti-inflammatory genes in human THP-1 cells. The best operational drying parameters were found by means of response surface methodology and desirability function. High temperatures, high air velocities and thinner slices obtained the best results for colour, water activity, antioxidant capacity, anti-inflammatory activity and drying rate. Low temperatures, high air velocities, and thinner slices were suitable for the retention of polyphenols, vitamin C, and antioxidant capacity. The optimal conditions were 50.83 °C, 1 m/s air velocity, and 0.003 m thickness. The results indicate that convective drying is a suitable and cost-effective technique to generate functional ingredients while conserving biocompounds and biological activities.

Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying.

Due to its less adverse impact on the environment as well as human health, electrolyzed water, a non-thermal method, has been recognized to be a promising alternative as a new disinfectant for the food industry, which does not change odor, texture, and flavor of foods. Spondias dulcis fruit is rich in bioactive compounds, vitamins and minerals, which are known to have many beneficial effects on health. Fresh S. dulcis has a short shelf life and drying is an option to preserve the fruit. In this study, the effects of electrolyzed water treatment on the quality characteristics of dried S. dulcis were investigated. Slices of fruit treated with four different electrolyzed waters (Anolyte NaCl, Catholyte NaCl, Anolyte Na2CO3, and Catholyte Na2CO3) were dried in a conventional oven at 70 °C. Color, Browning index, antioxidant characteristics, texture profile, rehydration capacity, pH, and Fourier transform infrared spectroscopy analyzes of dried S. dulcis were performed. The samples treated with electrolyzed water prior to drying showed higher antioxidant activity (59.46 ± 0.09), total phenolic content (287.00 ± 1.76), and rehydration capacity (4.52 ± 0.05) compared to the control samples. The findings of the current study showed that electrolyzed water treatment could prevent the browning of dried S. dulcis fruits and preserve bioactive compounds as well as chemical properties.

<em>Roblox</em> and Meta Verch

<em>Roblox</em> and Meta Verch