Unveiling the Influence of Osmotic Pretreatment on Dried Fruit Characteristics: A Meta-Analysis Approach
Tri Yulni, Waqif Agusta, Anuraga Jayanegara, Mohammad Nafila Alfa, Lusiana Kresnawati Hartono, Tantry Eko Putri Mariastuty, Herdiarti Destika Hermansyah, Astuti Astuti, Primawati Yenni Fauziah, Dian Anggraeni, Meivie Lintang
Abstract
<0.05). Osmotic pretreatment did not affect total phenolic content and vitamin C. Subgroup analysis highlighted the influence of moderator variables on the quality of osmo-dried fruits, with each fruit responding differently to osmotic pretreatment. Moreover, using 10% sugar solution as an additive effectively enhanced the quality of dried fruits. In addition, osmotic dehydration can be combined with convective drying at a temperature of 60°C for optimal results in the drying process.
Topics & Concepts
HorticultureMeta-analysisChemistryFood scienceBotanyBiologyMedicineInternal medicineBotanical Research and ApplicationsPostharvest Quality and Shelf Life ManagementFood Drying and Modeling