Arendse Washiela, Jideani Victoria
Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7560, South Africa.
Foods. 2022 Mar 28;11(7):984. doi: 10.3390/foods11070984.
The effects of a dipping solution containing 2.0% citric acid (CA) and 0.1% leaf extract powder (MOLEP) (CMO) and another dipping solution with CA at 2.0%, MOLEP at 0.1% and potassium sorbate (PS) at 0.2% (CMOP) on the storage stability over 3 months and consumer acceptability of dried apple slices were evaluated. Microbiological testing (osmophilic yeast, Escherichia coli and yeast and moulds) and total acidity testing were performed and physical tests, namely moisture analysis, water activity (A), texture analysis and colour were performed at day 0, day 60 and day 120. Moisture increased over the shelf-life period, which affected the extensibility of the pre-treated dried sliced apples negatively. The CMO pre-treatment was effective in reducing browning and inhibiting microbial growth on the dried apple slices over the storage period. A consumer acceptability test was performed using the nine-point hedonic scale. The dried sliced apples pre-treated with the 2% CA and 0.1% MOLEP powder water solution were acceptable to consumers with regards to colour, texture and taste.
评估了含有2.0%柠檬酸（CA）和0.1%叶提取物粉末（MOLEP）的浸渍溶液（CMO）以及另一种含有2.0%CA、0.1%MOLEP和0.2%山梨酸钾（PS）的浸渍溶液（CMOP）对苹果干片3个月储存稳定性和消费者接受度的影响。进行了微生物检测（嗜渗酵母、大肠杆菌以及酵母菌和霉菌）和总酸度检测，并在第0天、第60天和第120天进行了物理测试，即水分分析、水分活度（A）、质地分析和颜色测定。在保质期内水分增加，这对预处理过的苹果干片的延展性产生了负面影响。CMO预处理在储存期内有效减少了苹果干片的褐变并抑制了微生物生长。使用九点快感标度进行了消费者接受度测试。用2%CA和0.1%MOLEP粉末水溶液预处理的苹果干片在颜色、质地和味道方面为消费者所接受。
