Resumo

PINZON, Magda Ivonne; VILLA, Cristian C  e  NIETO, Jhon A. COLOR AND FLAVOR CHANGES ON THE OSMOTIC SOLUTION, USED IN THE OSMOTIC DEHYDRATION OF TREE TOMATO. Rev.Bio.Agro [online]. 2011, vol.9, n.2, pp.121-129. ISSN 1692-3561.

The reusing of the osmotic solution (OS) in the osmotic dehydration (OD) process of tropical fruits, enriched with exotic flavors like the tree tomatoes (Cyphomadra betecea (Cav) Sendth), from which very satisfactory results have been obtained, changes the different properties of the OS. The most important one being the enrichment in different sustains that came from the fruit; this makes the OS a very interesting raw matter in the formulation and desing of new food products. In this paper we study the changes in the color and flavor of the OS when being reused, taking into account that these properties will have a bigger impact in the sensatory properties of the new food product. Deformed tree tomatoes cubes were used, dehydrate during 240 minutes, using a 65°Brix OS, with a fruit:solution rate of 5:1. In each OD cycle fresh fruit was used and the same OS, without re-concentration, filtrating every four cycles during 9 OD cycles. The color of the OS was analyzed finding a descent in the L* values and changes in the other color parameters: a*, b* C*, h°, that were only instrumentally appreciated; these changes did not showed a drastic change in the osmodehydrated fruit color; besides the appearance of flavor components from the tree tomatoes into the OS, as it was reused was found.

Palavras-chave : Color; Flavor; Osmotic solution; Osmotic dehydration; Tree tomatoes.

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