تأثير المعاملات الأولية و طريقة التجفيف الأسموزي في بعض معايير الجودة الغذائية لفاكهة الأجاص المجففة بالهواء الساخن

Abstract EN

This research was conducted at Department of Food science, Faculty of Agriculture, The research aimed to study the effect of primary pretreatments and Osmo drying method on some chemical indicators and bioactive effective compounds of fresh and dried pear slices.

The results showed a high content of samples treated with citric acid.

and dried osmosis using hot air with their content of total phenols and the anti-oxidant activity and total flavonoids, which reached respectively 12.9 mg / 100 g dry weight, 15.03%, and 4.39 mg queerstein / 100 g) Dry weight.

Samples treated with sodium metabisulphite solution (8%) and osmotic dried using hot air showed the highest values for indicator L (80.44), indicator b(14.17) and the lowest value for indicator a(-2.04).