Effect of Sodium Alginate Coating on Osmotic Dehydration of Pumpkin

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The effect of coating blanched pumpkin cubes with sodium alginate (SA) on water loss (WL), solid gain (SG), physicochemical qualities and cell structure of osmotic dehydrated (OD) pumpkin was studied. Pumpkin samples coated with 1.0%, 2.0%, 3.0% SA (w/w), and samples without coating (control) were immersed in 70% (w/w) sucrose solution with a ratio of solution to sample of 4:1 for 12 h. The results showed that WL, hardness and reducing sugar of coated samples at the equilibrium point were higher than those of samples without coating significantly (p<0.05), while water  activity, moisture content, SG and total sugar of coated samples were less than samples without coating significantly (p<0.05). Coating with 3.0% SA gave the highest process efficiency index (WL/SG) of 5.28. 

S. Jansrimanee
S. Lertworasirikul
International Food Research Journal