Effects of processing on nutritional composition and quality evaluation of candied celeriac |
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Authors: | Email author" target="_blank">Greta?Kre?i?Email author Vesna?Lelas Borislav??imundi? |
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Affiliation: | (1) Faculty of Tourism and Hospitality Management, Department of Nutrition, University of Rijeka, Naselje Ika, Primorska 42, p.p.97, 51410 Opatija, Croatia;(2) Faculty of Food Technology and Biotechnology, University of Zagreb, Pierrottijeva 6, HR-10000 Zagreb, Croatia |
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Abstract: | In this work, a new candying procedure with partial re-use of sugar syrup is proposed. Physicochemical analysis, together
with sensory evaluation, of candied celeriac samples was done. Candying was performed in a pilot unit at 65‡C, through three
cycles of 5 hours duration each. Sugar syrups of 75‡ Brix were used. Effects of 1 % (m/v) citric and 1 % (m/v) ascorbic acid
addition, as well as the drying of candied celeriac (60‡C for 8 h) were studied. Sugar syrup deterioration was estimated by
the concentration of hydroxymethylfurfural. The results obtained showed that there were no significant(P < 0.01) differences in total dry matter and total sugar content between samples, while the increases after drying were significant(P > 0.01). Differences were observed in sugar compositions between samples. After three cycles, samples turned lighter, with
decreasedL* values after drying. The celeriac from the first cycle of the ascorbic acid addition procedure was adjudged best with respect
to all quality parameters. The decreased concentration of hydroxymethylfurfural confirmed that re-use of sugar syrup is possible. |
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Keywords: | Ascorbic acid candying colour hydroxymethylfurfural sensory evaluation sugar syrup |
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