engleski

The effects of processing on the nutritional composition and quality evaluation of candied celeriac

In this work a new candying procedures with partial re-use of sugar syrup were proposed. Physicochemical analysis together with sensory evaluation of candied celeriac samples were done. Candying was performed in pilot unit at 650C, through three cycles of 5 hours duration each. A 750 Brix sugar syrups were used. The effects of 1% (m/v) citric and 1% (m/v) ascorbic acid addition, as well as drying procedure of candied celeriac (600C for 8 h) were investigated. Sugar syrup deterioration was estimated by the concentration of hydroxymethylfurfural. The results obtained shown that there were no significant (P<0.01) differences in total dry matter and total sugars content between samples, while the increase after drying were significant (P>0.01). The differences in sugars composition between samples were observed. Through three cycles samples turned lighter, with decreased L*value after drying. The celeriac from the first cycle of the ascorbic acid addition procedure was adjudged best for all quality parameters. The decreased concentration of hydroxymethylfurfural confirmed that the re-use of sugar syrup is possible.

ascorbic acid; candying; colour; HMF; sensory evaluation; sugar syrup

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