Application of immersion pre-treatments and drying temperatures to improve the comprehensive quality of pineapple (Ananas comosus) slices
Wahidu Zzaman, Rahul Biswas, Mohammad Afzal Hossain
Abstract
g/100g) were found at 60 °C drying temperature with 10% fructose pretreatment's samples. The lowest drying time required was 7.64 h using 2% NaCl pre-treatment at 60 °C, considering the time required to reach 20% moisture content in the dried product at 30% RH. Based on the reported results, it is concluded that 1% trehalose at 50 °C can be used to develop high quality pineapple snacks, which maintained the maximum desired physicochemical and nutritious properties. This study could play an essential role in meeting the emerging demand of developing good quality nutritious dried pineapple snacks.
Topics & Concepts
AnanasChemistryTrehaloseFood scienceDPPHSucroseFreeze-dryingWater contentVitamin CDistilled waterRelative humiditySugarFlavonoidFructoseAntioxidantChromatographyBotanyBiochemistryPhysicsEngineeringGeotechnical engineeringBiologyThermodynamicsFood Drying and ModelingPineapple and bromelain studiesMicroencapsulation and Drying Processes