Effect of Osmotically Process on Bastard Oleaster (Elaeagnus latifolia L.) Fruit Bar
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Abstract
This presented study aims to develop a fruit bar from bastard oleaster fruit. The osmotically dehydrated process was studied by soaking a whole fruit in sucrose syrup at the concentration of 20, 30 and 40 °Brix and adjusting pH at 2.5 and 2.8 by citric acid. The results indicated that the optimal process of bastard oleaster fruit bar was the fruit immersion in 40 °Brix sucrose syrup and controlling pH of syrup at 2.8 for 20-24 h. Then, the infused fruits were dried at 50-55 °C for 20-24 h. Thereafter, the osmotically dehydrated fruit were mixed with fructose syrup in the ratio of 5:1 weight by weight (w/w), formed into a rectangular shape, and dried at 50-55 °C for 12 h. Sensory evaluation showed that the finished product had the high acceptability scores in terms of appearance, color, taste, flavor, texture, and overall liking corresponding to like slightly to like moderately. It contained total soluble solid of 74.40 °Brix, 1.13 % total acidity, 1.78 mg ascorbic acid/100 g, and 1.27 mg gallic acid equivalent/g. This product also exhibited a high antioxidant activity as DPPH assay. Therefore, the bastard oleaster fruit bar can be used as an alternative health products for consumption.
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References
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