Effect of starch as an edible coating material on the process of osmotic dehydration of carrot in saccharose solution and sugar beet molasses.docVIP

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Effect of starch as an edible coating material on the process of osmotic dehydration of carrot in saccharose solution and sugar beet molasses.doc

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Effect of starch as an edible coating material on the process of osmotic dehydration of carrot in saccharose solution and sugar beet molasses

APTEFF, 39, 1-212 (2008) DOI: 10.2298/APT0839029L UDC:635.13:664.844:664.15:664.2 BIBLID: 1450-7188 (2008) 39, 29-36 Original scientific paper EFFECT OF STARCH AS AN EDIBLE COATING MATERIAL ON THE PROCESS OF OSMOTIC DEHYDRATION OF CARROT IN SACCHAROSE SOLUTION AND SUGAR BEET MOLASSES Ljubinko B. Levi?, Gordana B. Koprivica, Nevena M. Mi?ljenovi?, Bojana V. Filip?ev, Olivera D. ?imurina and Tatjana A. Kuljanin The effect of edible coatings was studied with the objective to increase the content of solids during osmotic dehydration of foods. This study encompassed treatments of carrot with 3% maize starch solution applied in the form of single and double coatings. Samples of carrot were dehydrated in saccharose solution or sugar beet molasses as osmotic agents during 5 h, at 55°C and normal pressure. It was concluded that double coating performed best, increasing the content of solids in the samples by more than four times. The possibility of recycling the osmotic solutions after concentrating them to the initial solid content was also considered. KEYWORDS: Osmotic dehydration, carrot, edible coating, molasses, saccharose INTRODUCTION Osmotic dehydration is a method for partial removal of water from fruits and vege- tables by immersing them in various hypertonic aqueous solutions. This method is an effective way to reduce the water content with minimal decreases in nutritive and senso- rial values. The driving force for water removal is difference in osmotic pressure between the plant tissue and its surrounding solution (1). The complex cellular structure of plant tissue acts as a semi-permeable membrane. During osmotic dehydration, water from the plant tissue flows into the osmotic solution whereas osmotic solute diffuses from the solution to the tissue. Simultaneously, leaching of tissue’s own solutes (sugars, organic acids, minerals, vitamins, etc.) into the osmotic solution occurs as well, but to a much lesser ex