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Food Science and Technology International
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Preparation and Characterization of Osmodehydrated Fruits from Lemon and Date By-products

M. Masmoudi

Unité Analyses Alimentaires, Ecole Nationale d'Ingénieurs de Sfax Route de Soukra, 3038 Sfax, Tunisia, mas_manel{at}voila.fr

S. Besbes

Unité Analyses Alimentaires, Ecole Nationale d'Ingénieurs de Sfax Route de Soukra, 3038 Sfax, Tunisia, besbes.s{at}voila.fr

C. Blecker

Unité de Technologie des Industries Agro-Alimentaires, Faculté des Sciences Agronomiques de Gembloux, passage des Déportés 2, 5030 Gembloux, Belgium

H. Attia

Unité Analyses Alimentaires, Ecole Nationale d'Ingénieurs de Sfax Route de Soukra, 3038 Sfax, Tunisia

An osmotic dehydration process (ODP) was established in order to formulate osmodehydrated fruits from lemon and date by-products. ODP was conducted at 40°C, maintained using an oven, or a water bath with continuous stirring. The kinetics of the osmodehydration in a water bath showed a better mass transfer. Then, osmodehydrated fruit (ODF) preparations of about 40°Brix were formulated using different isotonic solutions (sucrose, glucose/sucrose, glucose, and date juice). All the formulated products showed better characteristics (lower acidity, higher sugar content, etc.) than the untreated lemon by-product. The isotonic solution composition influenced their physical characteristics such as microstructure and viscosity. In fact, ODF prepared in glucose and glucose/sucrose solutions presented more open structures, lower viscosities, and water holding capacities (WHC) than the others. The products were microbiologically stable during 3 months at 4°C. These results support the valorization of lemon and date by-products as ODF that could be consumed or incorporated as an ingredient in food formulations.

Key Words: osmotic dehydration • lemon • dates • by-products • glucose • sucrose

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Food Science and Technology International, Vol. 13, No. 6, 405-412 (2007)
DOI: 10.1177/1082013208089562
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This Article
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