Thesis

The Effect of Osmotic Dehydration and Different Drying Temperatures on the Physicochemical and Sensory Characteristics of Fruit Snack Enriched with Folic Acid

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The study addressed the global health concern surrounding folate deficiency by proposing
the development of folate-enriched natural snacks using osmotic dehydration, due to its
potential to fortify fruits with essential vitamins. The study was structured into preliminary
and primary studies. In the preliminary study, a variety of fruits were assessed, and guava
was selected as the most suitable fruit for osmotic dehydration. The primary study assessed
18 dried guava formulations: C1-C9 (control samples) and F1-F9 (folic acid samples), both
were prepared at 40-60°Brix and 50-70°C. Results showed that sucrose concentration and
drying temperature significantly affected the hardness, browning, water removal, water
activity, crude fiber, and ash content of dried guava. The addition of 200 ppm folic acid
increased folic acid content, with F2 (folic acid formulation at 40°Brix and dried at 60°C)
achieving the highest at 1658.73 μg/g DW ± 13.301. Notably, F4 (folic acid formulation at
40°Brix and dried at 60°C) treatment showed the highest antioxidant content (28.330 mM
TE/g DW ± 0.431) and the second-highest folic acid content of 1529.1234 μg/g DW ± 14.614.
Sensory evaluation of formulations C2 (control at 40°Brix and dried at 60°C), F2, and F4
revealed that F4 excelled in taste, texture, and aroma. The ideal physicochemical and
sensory properties were achieved with 50°Brix folic acid treatment at 50°C. Therefore, the
study successfully demonstrated a viable method for producing folic acid-enriched dried
guava snacks through the use of osmotic dehydration infused with folic acid.

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Availability

Detail Information

Series Title

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Call Number

FSN 24-016

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Osmotic Dehydration
folic acid enrichment
sucrose concentration
drying temperature
dried fruit

Specific Detail Info

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Statement of Responsibility

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Other version/related

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