Effect of Osmo-Dehydration and gamma irradiation on Nutritional Characteristics of Dried Fruit | ||||
| Egyptian Journal of Food Science | ||||
| Volume 52, Issue 1, 2024, Page 1-16 PDF (1.02 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejfs.2024.263040.1174 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Esraa A. M. Mousa   1; Maha Ibrahim kamal Ali 1; Naglaa A. A. Hassan 2; Khaled R. A. Elbassiony 3
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| 1Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||||
| 2Department of Home Economics, Faculty of Agriculture, Alexandria University, Alexandria, Egypt | ||||
| 3Plant Research Department, Nuclear Research Center, Egyptian Atomic Energy Authority, 13759, Egypt. | ||||
| Abstract | ||||
| This work objective to evaluate the nutritional characteristics of dried fruit and the impact of osmotic solution (1% citric acid, 20% sucrose, and a combination of 1% citric acid and 20% sucrose) and gamma irradiation doses (1 and 3 kGy). the chemical composition, mineral content, color measurement, texture profile, phenolic acids and flavonoids, vitamin C levels, DPPH radical scavenging activity and sensory evaluation of dried fruit were measured. Results indicated that treating fruit with a combination of 1% citric acid and 20% sucrose (F4) led to the highest contents of carbohydrates, flavonoids, antioxidant activity, total phenolic compounds and vitamin C content compared to other treatments. Panelists preferred F4 sample for its superior attributes in color, crispness, aroma, and overall acceptability. No significant differences in proximate chemical composition, mineral content, and texture profile analysis among irradiation doses at 1 and 3 kGy. However, sensory evaluation scores revealed that the sample irradiated dose at 1 kGy scored higher than sample irradiated at 3 kGy and the unirradiated sample. this study recommends treating fruit with a combination of 1% citric acid and 20% sucrose before drying and the use of irradiation dose at 3 kGy in enhancing most nutritional characteristics of dried fruit. | ||||
| Keywords | ||||
| gamma irradiation; osmotic solutions; phenolic acids profile | ||||
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