| dc.contributor.author | Nićetin, Milica | |
| dc.contributor.author | Lončar, Biljana | |
| dc.contributor.author | Filipović, Vladimir | |
| dc.contributor.author | Cvetković, Biljana | |
| dc.contributor.author | Filipović, Jelena | |
| dc.contributor.author | Knežević, Violeta | |
| dc.contributor.author | Šuput, Danijela | |
| dc.date.accessioned | 2023-07-17T08:55:50Z | |
| dc.date.available | 2023-07-17T08:55:50Z | |
| dc.date.issued | 2022 | |
| dc.identifier.issn | 2066-7744 | |
| dc.identifier.uri | http://oa.fins.uns.ac.rs/handle/123456789/303 | |
| dc.description | Based on the above-discussed, it can be concluded that an increase in processing temperature and duration of osmotic dehydration resulted in improved mass transfer during the process. Accordingly, the maximum values obtained for dry matter content, water loss, and solid gain were achieved at the end of 4 hours of the process at the highest temperature (50°C), indicating a good level of dehydration. Statistical analysis confirmed that the values of investigated kinetic parameters were influenced by both process parameters (time and temperature), with time being the most influential parameter. The content of mineral components in osmodehydrated wild garlic decreased, whereas sodium and sucrose content increased as a consequence of mass transfer
during the osmotic dehydration in the sucrose–salt solution | en_US |
| dc.description.abstract | Due to its nutritional and nutraceutical qualities, wild garlic (Allium ursinum L.) has great potential for use in the food and pharmaceutical industries. The availability of this plant is limited to the spring season, and it is perishable immediately after harvest. Osmotic dehydration (OD) is verified as an effective pre-treatment to improve sustainability by reducing the water content of raw material with minimal negative effect on its nutritive and sensorial qualities. In this study, OD of wild garlic leaves in aqueous solution of sucrose and salt was analysed at three temperatures and after diverse immersion times. The effects of the processing time and temperature on the dry matter content, water loss, and solid gain were evaluated using response surface methodology and analysis of variance. Some components in the samples were determined before and after OD. The results showed that during OD, the dry matter content of wild garlic increased from 7.91 ± 1.08% to 51.51 ± 1.34%. The maximum achieved values for water loss (0.6189 ± 0.0146 g/g i.s.) and solid gain (0.2417 ± 0.0146 g/g i.s.) indicated a good dehydration level. In the osmotically dehydrated wild garlic, the amount of
analysed minerals decreased, sodium and sugar increased, and the content of protein, cellulose, and fat did not change – compared to the fresh sample | en_US |
| dc.description.sponsorship | The Ministry of Education, Science and Techno logical Development of the Republic of Serbia (Grant No: 451-03-68/2022-14/200134) for their financial support. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Acta Universitatis Sapientiae, Alimentaria, | en_US |
| dc.subject | Allium ursinum | en_US |
| dc.subject | osmotic solution | en_US |
| dc.subject | mass transfer kinetics | en_US |
| dc.subject | chemical | en_US |
| dc.subject | mineral content | en_US |
| dc.title | Osmotic dehydration of wild garlic in sucrose-salt solution | en_US |
| dc.type | Article | en_US |
