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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer-Verlag

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DOI

10.1007/bf02906670

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0975-8402

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Effect of sucrose and binary solution on osmotic d

Authors: O Raji Abdul Ganiy O Falade Kolawole W Abimbolu Fadeke
Publish Date: 2010/07/29
Volume: 47, Issue: 3, Pages: 305-309
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Abstract

Pepper chilli Capsicum annum varieties ‘Tatase’ and ‘Rodo’ Capsicum frutescens ‘Sombo’ and ‘Bawa’ were osmotically dehydrated in sucrose solutions of 40 50 and 60o Brix and binary solutions of 50° sucrose with 5 10 and 15 salt at 20 30 and 40°C for 9 h Samples osmosed at higher sugar concentrations 50° and 60°Brix gave better results while improved solute gain were obtained using binary mixture with lower processing time energy and cost Effects of varietal differences on solid gain and water loss showed a descending in the order ‘Sombo’ ‘Rodo’ ‘Bawa’ and ‘Tatase’ The colours were retained and stabilized after osmotic dehydration Therefore the solid gain and colour retention are indications of value addition

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Other Papers In This Journal:
  1. Application of Fourier transform infrared (FTIR) spectroscopy for the identification of wheat varieties
  2. Optimization of Rabadi -like fermented milk beverage using pearl millet
  3. Selection of process parameters for producing high quality defatted sesame flour at pilot scale
  4. Oxidative stability, chemical composition and organoleptic properties of seinat ( Cucumis melo var. tibish ) seed oil blends with peanut oil from China
  5. Physical properties of ebony seed ( Pithecellobium flexicaule ) and functional properties of whole and defatted ebony seed meal
  6. Chemical composition of Nigella sativa L. seed extracts obtained by supercritical carbon dioxide
  7. Optimization of enzymatic hydrolysis of guar gum using response surface methodology
  8. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation
  9. Effects of hydrocolloids as texture improver in coriander bread
  10. Kinetic study of enzymatic hydrolysis of starch isolated from sorghum grain cultivars by various methods
  11. Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification
  12. Enzymatic and non-enzymatic antioxidant potentials of Chlorella vulgaris grown in effluent of a confectionery industry
  13. Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root
  14. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix
  15. Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions
  16. Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar
  17. Effect of supplementation of drumstick ( Moringa oleifera ) and amaranth ( Amaranthus tricolor ) leaves powder on antioxidant profile and oxidative status among postmenopausal women
  18. Quality of rusks prepared by incorporation of concentrated whey
  19. Horse gram- an underutilized nutraceutical pulse crop: a review
  20. Biological activities of fructooligosaccharide (FOS)-containing Coix lachryma-jobi Linn. extract
  21. Antifungal efficacy of plant essential oils against stored grain fungi of Fusarium spp.
  22. Phytase activity in brown rice during steeping and sprouting
  23. Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham
  24. Effects of removal of surface proteins on physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat
  25. Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods
  26. Comparative analysis of phytochemical profile, antioxidant activities and foam prevention abilities of whole fruit, pulp and seeds of Emblica officinalis
  27. A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy
  28. Chlorophyll and total phenolic contents, antioxidant activities and consumer acceptance test of processed grass drinks
  29. Effects of multiple freezing (−18 ± 2 °C) and microwave thawing cycles on the quality changes of sea bass ( Dicentrarchus labrax )
  30. Antioxidant, DNA protective efficacy and HPLC analysis of Annona muricata (soursop) extracts
  31. Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ
  32. Date canning: a new approach for the long time preservation of date
  33. Chemical composition, antioxidant and antibacterial properties of Bene ( Pistacia atlantica subsp. mutica) hull essential oil
  34. Development of meat-bone separator for small scale fish processing
  35. The effect of process parameters and microstructural changes on a new convenience food – quick-frozen paste-coated mushrooms ( Agaricus bisporus )
  36. In vitro physicochemical, phytochemical and functional properties of fiber rich fractions derived from by-products of six fruits
  37. Effect of osmotic pretreatment on air drying characteristics and colour of pepper ( Capsicum spp ) cultivars
  38. Quality characteristics and storage stability of restructured chicken meat blocks extended with different combinations of vegetative extenders
  39. Antihypercholesterolemic and antioxidant effect of sterol rich methanol extract of stem of Musa sapientum (banana) in cholesterol fed wistar rats
  40. Evaluation of maize flour incorporated vermicelli for nutritional, sensory and storage quality
  41. Optimization of ultrasound-assisted-extraction of porcine placenta water-soluble proteins and evaluation of the antioxidant activity
  42. Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food
  43. Flaxseed—a potential functional food source
  44. Stability of oryzanol fortified biscuits on storage
  45. Searching trans -resveratrol in fruits and vegetables: a preliminary screening
  46. Cereal bars enriched with antioxidant substances and rich in fiber, prepared with flours of acerola residues
  47. Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions
  48. Kinetics of thermal softening of cassava tubers and rheological modeling of the starch
  49. Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina
  50. Shelf life and storage stability of spray-dried bovine colostrum powders under different storage conditions
  51. Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips
  52. Formation of volatiles and fattyacids of therapeutic importance in the probiotic Lactobacillus plantarum LPcfr adapted to resist GIT conditions
  53. Effect of pre-harvest calcium sprays on post-harvest life of winter guava ( Psidium guajava L.)
  54. Evaluation of the proximate, fatty acid and mineral composition of representative green, brown and red seaweeds from the Persian Gulf of Iran as potential food and feed resources
  55. Effect of ascorbyl palmitate on oxidative stability of chemically interesterified cottonseed and olive oils
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  57. Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry ( Prunus avium )
  58. Optimization of ingredients for formulating a diabetic dietary supplement
  59. Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel ( Selenicereus megalanthus )
  60. Application of ultrasound to microencapsulation of coconut milk fat by spray drying method
  61. Storage behavior of mango as affected by post harvest application of plant extracts and storage conditions
  62. Dehulling reduces toxicity and improves in vivo biological value of proteins in vegetal milk derived from two mucuna ( Mucuna pruriens L.) seeds varieties
  63. In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd
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