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- W2103463139 abstract "ABSTRACT In order to optimize the osmotic dehydration process as a pre-treatment to freezing, chemical and structural characteristics of the raw fruit have to be studied together with their influence on the solid liquid exchanges and on the quality of the end products Textural properties of fruits are intimately associated with the cellular structure and pectic composition. So the influence of osmodehydration on the modification of texture and water-soluble, oxalate-soluble and residual protopectin in kiwifruit slices was studied. To determine the optimum firmness level of the raw kiwifruit, the fruits were processed at three instrumentically measured texture levels: firm, medium and soft. Chemical and physical analyses showed that the biggest difference among the three groups of fresh kiwifruit was the protopectin content which was correlated directly with texture. No relationships were found between texture changes and pectic composition during osmodehydration, the slight firmness increase probably being produced by the soluble solids concentration." @default.
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- W2103463139 date "1999-08-01" @default.
- W2103463139 modified "2023-09-26" @default.
- W2103463139 title "INFLUENCE OF OSMOTIC DEHYDRATION ON TEXTURE AND PECTIC COMPOSITION OF KIWIFRUIT SLICES" @default.
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- W2103463139 doi "https://doi.org/10.1080/07373939908917622" @default.
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