INFLUENCE OF SUGAR COMPOSITION AND AIR DEHYDRATION LEVELS ON THE CHEMICAL-PHYSICAL CHARACTERISTICS OF OSMODEHYDROFROZEN FRUIT

Osmodehydrofreezing, a 'combined' process where osmotic dehydration is followed by air dehydration and freezing, has been proposed to prepare reduced-moisture fruit ingredient's, free of preservatives, with a natural and agreeable flavour, colour and texture, and with functional properties suitable for different applications. The influences of syrup composition and air dehydration level on the chemical-physical properties of osmodehydrofrozen apricot and clingstone peach were studied. The presence in the syrup of sorbitol, known as a humectant, produced a lower solid gain, a higher weight reduction and a lower consistency in osmodehydrated apricot and peach cubes. The use of this sugar-alcohol, in addition to other sugars as osmotic agents, could lead to fruit products with good rehydratability properties to be used as ingredients in bakery products, ice cream or yoghurt.