Studies on the Chemical and Sensory Properties of Jam from Osmotically Dehydrated Pineapple Slices
Beatrice M. Fasogbon, Saka O. Gbadamosi, Kehinde A. Taiwo
Current Journal of Applied Science and Technology · pp. 1327–1335 · Published 14 Aug 2013
10.9734/BJAST/2013/3718Abstract
Dried fruits have limited food use, this study explored the food utilization potential of dehydrated pineapple slices. The influence of 50 °Brix sugar and 47:3 % w/w sugar/salt solutions on the quality of jam produced were investigated. Pineapple slices were osmotically dehydrated (4 hr), oven dried (60 ℃ 27 hr), and rehydrated at 90 ℃ for 15 min and at room temperature (RT) for 6 hr. Jams were made from dried pineapple slices (with or without osmotic dehydration), fresh pineapple and compared with commercial pineapple jam. Chemical and sensory properties of the jam were conducted. Osmotic dehydration contributed to the titratable acidity values, rehydration temperature had no significant (P<0.05) effect on total soluble solid of the samples dehydrated in sugar/salt solution, also the moisture content increased as the rehydration temperature was increased. Osmotic dehydration of fruits prior to drying had effect on the retention of the vitamin C and protected reducing sugar from being lost. Panelist revealed that jam samples produced from pineapple dehydrated in sugar solution and rehydrated at room temperature were most preferred. The results suggest that surplus fruits can be preserved by osmotic dehydration followed by oven drying for later use in jam production.
References (8)
- 1 Official methods of analysis of the association of official analytical chemists [DOI]
- 2 Effect of blanching/osmotic dehydration combined methods on quality and stability of minimally processed strawberries [DOI]
- 3 Influence of high intensity electric field pulses and osmotic dehydration on the rehydration characteristics of apple slices at different temperatures [DOI]
- 4 Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment [DOI]
- 5 Jam manufacture with osmodehydrated fruit [DOI]
- 6 Rehydration Studies on Pretreated and Osmotically Dehydrated Apple Slices [DOI]
- 7 Selected Quality Attributes of Jam Produced from Osmo-Dehydrated Cashew Apple [DOI]
- 8 Statistical Package for the Social Sciences (SPSS) [DOI]
Cited by 9
Abebe Asmamaw Wasihun, Goitom Gebreyohannes Berhe, Desta Berhe Sbhatu · Journal of Food Quality · 2023
Temilade Akinlolu-Ojo, Esther E. Nwanna, Adebanjo Ayobamidele Badejo · 2022
Showing 2 of 9 known citations — external sources report more than can currently be individually listed.
Related research
- First Trimester Fasting Blood Glucose as a Screening Tool for Diabetes Mellitus in a Teaching Hospital Setting in Nigeria — shares topic coverage
- The Nature and Complications of Acute Traumatic Cervical Spinal Cord Injury in a University Hospital in Nigeria — shares topic coverage
- Musculoskeletal Complications of Sickle Cell Anaemia and Their Management Approaches in Makurdi, Nigeria — shares topic coverage
- Work-related Musculoskeletal Disorders among Radiologists in Nigeria — shares topic coverage
- The Skills of Cardiopulmonary Resuscitation in Some Professional and Student Teachers Compared — shares topic coverage
Article metrics
Real usage data collected on this platform.
48
Page views
0
PDF downloads
9
Outbound clicks
9
Citations
Views over time
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
Traffic sources
Referring site, by host.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.