Effects of Sugars on the Drying Of Some Local Fruits and Their Importance on Baked Products-Bread and Cake

Abstract

The effect of sugars on the drying of some local fruits (pineapple, pawpaw, and banana) and their importance on baked products (bread and cake) were investigated. The fresh fruits were washed with clean water, peeled, sliced, and soaked in different sugar solutions (glucose, sucrose and maltose). After 8h the fruit slices were drained off the sugar solution, then placed in trays and dried in a moisture extraction oven to a constant weight. After drying, the dried fruits were allowed to cool and then packaged in bottles with cover. The mixed dried fruits were packaged according to the treatment with the sugar solution. The mixed dried fruit samples were tested organoleptically and compared with mixed dried fruits sold in the market for colour, aroma, taste, texture, and chewiness at a 9-point hedonic scale. These mixed dried fruits were also used in the baking of bread and cakes, and the mixed dried fruits obtained from the market served as control. Results show that mixed dried fruits treated with sucrose solution were a close substitute for the mixed fruits sold in the market. For according to the panelists, there were no significant (p<0.05) difference between control and dried fruits treated with sucrose solution in all parameters tested. In the production of nutritional bread and cakes, the use of these dried fruits increased the organoleptic properties. Treatment with sugar solutions are recommended for drying of fruits because they reduce nutrient loss and drying time.