MOUSTAFA, S., ABED EL-HAKIM, H., MAATOUK, H. (2016). OSMOTIC DEHYDRATION OF FIG AND PLUM. Egyptian Journal of Agricultural Research, 94(4), 905-921. doi: 10.21608/ejar.2016.153140
SOHAIR E. MOUSTAFA; HASSAN I. ABED EL-HAKIM; HEMET I. MAATOUK. "OSMOTIC DEHYDRATION OF FIG AND PLUM". Egyptian Journal of Agricultural Research, 94, 4, 2016, 905-921. doi: 10.21608/ejar.2016.153140
MOUSTAFA, S., ABED EL-HAKIM, H., MAATOUK, H. (2016). 'OSMOTIC DEHYDRATION OF FIG AND PLUM', Egyptian Journal of Agricultural Research, 94(4), pp. 905-921. doi: 10.21608/ejar.2016.153140
MOUSTAFA, S., ABED EL-HAKIM, H., MAATOUK, H. OSMOTIC DEHYDRATION OF FIG AND PLUM. Egyptian Journal of Agricultural Research, 2016; 94(4): 905-921. doi: 10.21608/ejar.2016.153140
Horticultural Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
Abstract
The present study was carried out to investigate the effect of osmotic partially dehydration and edible coating using of carboxy methyl cellulose (CMC) on physical, chemical and organoleptic characteristics on Fig and Plum. Chemical, physical properties and sensory evaluation were carried out for fresh and osmotic dehydrated Fig and Plum. The obtained results reveal that fresh Fig had a high content of total soluble solids (T.S.S) %, crude protein, total ash and total acidity compared to those reported by fresh Plum. Meanwhile, fresh Plum moisture content was higher than that of fresh Fig the same results for crude fiber, ether extract, total sugars, both reducing, non-reducing sugars, pH value and L-Ascorbic acid were observed. It was noticed that there were significant differences in total sugars between treatments No.T3, T6 (Air dried Fig and Plum immerged in (CMC) solution + calcium chloride solution + sucrose solution) and treatments No. T2, T5 (Air dried Fig and Plum immerged in sucrose solution) compared to control T1, T4 (Air dried Fig and Plum without any treatments). It was observed that there were significant differences between all treatments in total sugars and reducing sugars contents compared to control samples. The obtained results also, recorded that the phytochemical content for all treatments was lower than that observed for fresh samples, meanwhile, treatments No. (T3, T6) had the highest content of phytochemical component compared to other treatments. Using of edible coating protects phytochemical component for dried Fig and Plum. Sensory quality parameters of the coating and osmotic dehydrated Fig and Plum (T3 and T6) showed an excellent organoleptic characteristics of color, taste, odor, texture, and overall palatability as compared to other once. On The other hand, it was noticed that edible coating causes the increasing of shear strength due to decrease of solute up take to texture of samples. Meanwhile, the rate of weight loss, water loss and solid gain was higher in air dried samples immerged in osmotic agent compared to these values which reported by air dried samples immerged in edible coating and osmotic agent in both dehydrated Plum and Fig. It could be concluded that the dehydrated Fig and Plum prepared by using an edible coating agent (CMC) and sucrose syrup at T.S.S. (50%) shows good organoleptic properties and overall acceptability. The chemical and nutritional quality are also not affected due to use edible coating and osmotic drying treatment, and it was best for preparation of dehydrated Fig and Plums with good quality.
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