Nutrient Enhancement of Fruit and Effects of Storage Conditions
Abstract
In order to study nutrient enhancement of fruit, whole pitted cherries and apple cubes were osmotically dried. Mango flavoring was infused into the apple cubes during drying. Nutrients (folic acid, magnesium and zinc) were also infused during the drying. The products (apples and cherries with minerals and folic acid) were then placed in storage after initial sensory testing. The sensory testing, both with no storage and after one month of storage at 120 F showed the products were all highly acceptable. In addition, a field study of the products also showed high acceptability. Samples stored at 40, 70 and 100 F were tested at zero time, 1, 3, 6, 9, and 12 months of storage time. The samples were all stored in the consumer transparent package and military barrier package. Samples were tested for moisture loss, water activity and reflectance color. The major changes were in moisture losses. The barrier packages held up better than the commercial packages. In addition, there is a general darkening of the products with time and storage temperature. The products readily accepted the nutrients, although there is a loss of folic acid with storage time and temperature. This research demonstrates that highly acceptable, osmotically dried, nutrient-infused products can be prepared.
Document Details
- Document Type
- Technical Report
- Publication Date
- May 01, 1998
- Accession Number
- ADA345063
Entities
People
- Jeff Tucker
- Jospeh Cohen
Organizations
- United States Army Soldier Systems Center