engleski

Effect of maltodextrin and ultrasound on osmotic dehydration of orange peel

As a result of the functional and nutritional characteristics of orange peel, it may be considered to be available ingredient for a wide variety of products such as baked goods, dairy and meat products, etc. In this work, ultrasound pretreatment of orange peel cubes using aqueous solutions of sucrose (45, 55 and 65 %) with and without addition of maltodextrins (10 and 20 %) were used to enhance mass transfer during osmotic dehydration at atmospheric pressure (OD) and pulsed vacuum osmotic dehydration (PVOD). Total and soluble solids, colour parameters (L*, a*, b*, C*, h*) and firmness of orange peel cubes (15 x 15 mm) before and after treatments at room temperature were analysed. The water loss and solid gain were significantly increased when the orange peel was treated with vacuum. The combined effects of ultrasound (10 min at 35 kHz) and PVOD (5 min at 50 mbar, and afterward 5 min at atmospheric pressure) in treatments with 45 % sucrose and 20 % maltodextrin showed the best conditions for dehydrating orange peel, regarding to colour and firmness. Ultrasound and PVOD treatments are recommendable to develop high-quality orange peel products, taking advantage of much shorter treatment times, increasing its sweetness and improving its sensory acceptability.

orange peel ; maltodextrin ; ultrasound ; osmotic dehydration

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