Préparation and characterizatîon
of osmodehydrated fruits from lemon
and date by-products
JElxll
h
Abstract:
dcs-scâen
Manel Masmoudi 11 ', Souhail Besbes a , Christophe Blecker b, Hamadi Attia"
* Food Analysis Unit, National Engineering School ofSfax, 3038 Sfax, Tunisia
Technology of Food Industries Unit, Agronomie Science* Univers ity ofGembloux, 5030 Gembloux, Belgium
* Correspondesctuthor, Tel: -21674274 088, Fax: -21614275 595
tablished in order lo for
lodehyclrated fruits Irom Citrus and date by-pioducts ODP were conducled at 40 °C This tempera
osmodehydration kinel
characteristics (lower acidily, higher sugar content ) lhar
led lemon by-product. Their attractive colour and their good densities
glucose and glucose^sucrose solutions presented more o
;tures and Iower water holding capacities (WHC) than thé others. The!
introduction
LJ in some milk products. The
isotonic solutio
Osmodehydrated fruits préparation
mposition iniluenced their physical charactenstics In lact. ODF prepared in
Physico-cltemical |>r<>|)erties ofthe by-products and
tht* date juicc (g/100g dry matter basis)
In Tuniiia. die prnduutinti H( unn> Iruiis « jj, nujrty 235IMH) Ion* in thé 2(MI2-2()(I3 erowms «i«>n.
lin tlw ollicr IIJIKÎ. dm» prudueliim u j. marly I ISIHHI t.,n. m lin. naunn. wiih 721)0(1 for Ihc "Deijlel
Componcnt
lliesc by-produel* aie général]y thniwn »r ni limileil K»» uwd in animal fced rir i» a lertilizer. Their
hy-pruducls
Dule by-prouuch
Ditejui»
Additifs (potassium sofbate: 0.18 % and ascorbic acid: 0.04%)
15.87
65.78
17.17
Ash
2.57
2.27
2.40
pH
.1.14
5.11
5.62
Acidity
(Meq/lOOg)
38.71
6.93
1.20
Proiein
7.S8
2. 84
1.79
Total sugars
13.77
87.71
85. SS
Pectîii
21.56
2.27
0.53
Total soluhk
solids (°Bri\
7.38
19
(1.980
0.957
Drymutlcr(%)
ui-ncrjlly Jistjriltd « |i.nli.i!ly inlcgraled in aiiinu! Iccil Citrui jnd dale> hj-proilutls cnuld hc usul'iil in
UK luod mJujiry. iwing tu ihcir hijjh uunieni uf many impurUnl iwiuriil wmpound) Hwh as peclin,
m™ni)Ids. tngiir jnit divlary lllier.
!n Iliis sgiuc. u ide pmsptwls l'or nimnliu dehydrjtiun (<)D) in tuiitcnlralcd .solutions hâve uriscn aa j
Stirring of thé mirture
urgjnnlcpLic and nutiiliotiil conieiu Thcic Truil prcpattliuns ., .ii.l bc u^cJ mit nnly un Tmishud pmiluul;
hul jlu) j.. tnitredicnt) fur niany fond: sud] js ii^-trcam. uiiifcctioncn' and hakcry pruducUi. The aim of
Addition ofthe lemon by product without pips
aller IrcaimCTl by Dl.S procui». Thc nio.<l phy.'iojl and chcmûjl {mipcrlie* of lemun by-pruiluuU an ucll
Osmodehydration(40-C)
Water bath (stirring 140 rpm) or Ovi
Until 40 'Brix
-CL
a*
sation (water bath : 75 °C, 10 min)
Kinetic of OOP in drying oven / water bath
Sludy ofthe ODP at a water bath
Molt-cular sizt uf tht \ugarx ^ ODPspL-ed <j
Physico-chemical properHea ofthe osmodehydrated fruits (g/100g dry niatter baxis)
Colour studv of osmodehydrated fruits
Isolonic solution
Component
Drv niailer(%)
Datejuke
Sucroie
Glucose/ sucrose
G lu eus e
41.99
4405
4] 5K
44.73
A.-ili
3.1)4
1.39
1.33
1.30
pu
3.57
3.26
3.15
307
Acidity (Mi;i]/1TOg)
17.32
14.41)
1 5 211
15.44
Protdns
S 75
6.85
6.86
6.55
Total sugars
78.56
S 1 .06
82.64
82.69
Total solublc sulids
4(1.14
40 36
411.17
4068
«.
0.919
0.932
0.925
0.904
WHC (%)
67.55
6 H 74
40. .19
54.58
Dcnsiiv
1.190
! 221)
1.230
1 230
-i -y \y <ù
CieLuI)
cou raina tt
liotunic lolntlon
Date juive
SUITUSL-
r
21.95
25.04
25.41
am
3.35
î 11
2 20
1.91
b'
4.16
6 15
7.09
16.47
Clucosc/sucrose
Glucose
16 y-i
Microstructure of thé osinodelivdrafed fruits
: Betferlensurial pruptrlit
: incorpui'iitiun in sumt milk pn)Ju<
Conclusion
Union and Jaic hy-pnidueLi *ere giioil fund mairivo fur Uw prepwaiion nf ODF picparaLi.in.s u-ing ODP
Kuulu ihimctl J hclUT tims innsl'cr wlicn Llic (JDP «js perlurmcd in Ihc Mjla hjth jl 4(1 'C' F!iy*liiu-i,|u:iiiii:jl Jnalysis mdiejled IhJl Ihc ODPha; httn dc.wrihcij i» u suitahlc mclhnd Inr prescrvni)j
(mil <jiuli!> jnd devcliiping new lixid in^eiliEiiu Hic lulurc urihc uilulm uscd Ji,r Ui= dchydrution liulutiun (sucruse. Blucose/sucruw. glueu.<c jnd dalo juitc) inllucnvcd ihc kinclic «I llw ODP » wcll n
lowerviscosity and WHC