Texture Quality of Candied Fruits as Influenced by Osmotic Dehydration Agents

Candied fruits produced with healthier ingredients for obtaining low glycemic index, low energy and/or dietary fiber enriched products were develop by substituting the traditionally used osmotic dehydration sugars sucrose and glucose by fructose, sorbitol, maltitol, fructooligosaccharides and galactooligosaccharides. Quality of candied fruits was evaluated chemically, rheologically and sensorially. For all fruits the final composition was dependent on the osmotic dehydration agent used and, in all cases, the final composition show that fruits can be impregnated successfully with the healthier ingredients. Each of the different osmotic dehydration agents significantly influenced the texture and sensorial profile of the candied fruits, but the changes were dependent on the fruits, with the texture and sensorial quality of some products being better and other poorer than the commercial candied fruits. For all fruits tested, the osmotic dehydration agent sorbitol imprinted peculiar characteristics. The chemical composition of the final products show that candied fruits obtained with these alternative osmotic dehydration agents are suitable healthier alternatives of the traditional candied fruits. Still, only a consumer's trial would assess the palatability of the different fruits/osmotic dehydration agents tested. Practical ApplicationsOne of the main objectives of food processing is the preservation of perishable foods. Candying of fruits results in a decrease of water activity by osmotic dehydration, prolonging fruits shelf-life. This process changes the textural and sensorial properties but also has an impact on its dietary value, due to sucrose and glucose used in candying, accused for being responsible for various illness. Therefore, the candying industry is looking for substitutes, those so called healthy ingredients that can be used for osmotic dehydration and yield products with similar or even better quality properties (structural, textural and organoleptic). Fructose, sorbitol, maltitol, and dietary fiber oligosaccharides, are possible candidates for substitution of sucrose in the candying industry. With this work we aim to increase the knowledge about modifications at the textural and sensorial level occurring on these fruits after the candying process to adequately control candying and improve the quality of candied fruits.