Abstract
Previous study has explored dip dehydration as a novel variant of osmotic dehydration to reduce solid gain, which is the main problem of osmotic dehydration. However, this dehydration process commonly uses sucrose solution as osmotic agent which might contribute to the increase in glycaemic index and can also be linked to different diseases such as diabetes and obesity. Therefore, this study aims to investigate the effect of using alternative sweeteners as an osmotic agent on mass transfer, colour, and texture profiles during dip dehydration of apple slices. Three alternative sweeteners, i.e., erythritol, sorbitol and xylitol with 30% (w/v) concentration were used in this study. Apple slices with 1.5 mm thickness and diameter of 55 mm were dipped multiple time in the same concentrated solution every 40 minutes until 200 minutes before samples were analysed. Findings showed that different type of sweetener affect water loss and solid gain. Xylitol and sorbitol gave highest water loss about 36% and 40%, respectively. Lowest total colour different with fresh apple has been observed in sample treated with xylitol. As for texture, there is no remarkable effect of using alternative sweetener as osmotic agent at all processing times. Overall, the best alternative sweetener for sucrose is xylitol considering the mass transfer and quality of apple slices.
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Claims 6
Claim · model-written summary
Different types of sweetener affected water loss and solid gain of apple slices during dip dehydration.
- Taxon
- Apple
Malus domesticat0 - Treatment
- different type of sweetenere1
- Outcome
- water loss and solid gaine1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Apple Slice”
e1“different type of sweetener affect water loss and solid gain”
Claim · model-written summary
Xylitol gave the highest water loss of apple slices, about 36%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Apple Slice”
e2“Xylitol and sorbitol gave highest water loss about 36% and 40%, respectively”
Claim · model-written summary
Sorbitol gave the highest water loss of apple slices, about 40%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Apple Slice”
e2“Xylitol and sorbitol gave highest water loss about 36% and 40%, respectively”
Claim · model-written summary
Xylitol gave the lowest total colour difference from fresh apple.
- Taxon
- appleMalus domesticae3
- Treatment
- xylitole3
- Outcome
- total colour different with fresh applee3
- Direction
- Loweste3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Lowest total colour different with fresh apple has been observed in sample treated with xylitol”
Claim · model-written summary
Use of alternative sweeteners as osmotic agent had no remarkable effect on apple slice texture at any processing time.
- Taxon
- AppleMalus domesticat0
- Treatment
- alternative sweetener as osmotic agente4
- Outcome
- texturee4
- Direction
- no remarkable effecte4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Apple Slice”
e4“As for texture, there is no remarkable effect of using alternative sweetener as osmotic agent at all processing times”
Claim · model-written summary
The authors recommend xylitol as the best alternative to sucrose for apple slice dehydration, considering mass transfer and quality.
- Taxon
- appleMalus domesticae5
- Treatment
- xylitole5
- Outcome
- best alternative sweetener for sucrosee5
- Qualifier
- considering the mass transfer and quality of apple slicese5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“the best alternative sweetener for sucrose is xylitol considering the mass transfer and quality of apple slices”
The same questions in other papers
glucitol · physiology: water · Malus domestica (apple)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- negative
- positive
xylitol · physiology: water · Malus domestica (apple)Results agree
1 paper in the same direction as this paper
- positive
xylitol · quality: postharvest · Malus domestica (apple)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.