期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 99, 期 14, 页码 6248-6257出版社
WILEY
DOI: 10.1002/jsfa.9898
关键词
apple juice concentrate; osmotic pretreatment; carrot chips; texture; carotenoids; phenolic compounds
资金
- National Key R&D Program of China [2016YFD0400700, 2016YFD0400704]
BACKGROUND Osmotic pretreatment is an effective processing unit for improving the textural quality of dried fruit and vegetable snacks, whereas nutrition loss and high calorie after impregnation is still a noteworthy shortcoming of sugar-immersed products. Therefore, the use of apple juice concentrate as a clean label solution to improve the qualities of instant controlled pressure drop (DIC)-dried carrot chips was investigated. RESULTS Apple juice concentrate impregnation substantially enhanced the physical properties of the carrot chips, including hardness (38.28 N), crispness (2.01 mm), porosity (66.72%) and homogeneous microstructure, comparable to chips obtained using sucrose and maltiltol based osmotic solutions. Additionally, compared to the sucrose and maltiltol impregnated chips, a higher retention of carotenoids (302.81 mu g g(-1), dry basis), a higher multiplicity of phenolic compounds, stronger antioxidant activities and a superior sensory score were observed in the chips pretreated with apple juice concentrate. CONCLUSION Apple juice concentrate could be used as a clean label osmotic solution to enhance the organoleptic attributes and fortify the nutritional properties of DIC-dried carrot snacks. (c) 2019 Society of Chemical Industry
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