Effects of processing on nutritional composition and quality evaluation of candied celeriac

Abstract

In this work, a new candying procedure with partial re-use of sugar syrup is proposed. Physicochemical analysis, together with sensory evaluation, of candied celeriac samples was done. Candying was performed in a pilot unit at 65°C, through three cycles of 5 hours duration each. Sugar syrups of 75° Brix were used. Effects of 1% (m/v) citric and 1% (m/v) ascorbic acid addition, as well as the drying of candied celeriac (60°C for 8 h) were studied. Sugar syrup deterioration was estimated by the concentration of hydroxymethylfurfural. The results obtained showed that there were no significant (P < 0.01) differences in total dry matter and total sugar content between samples, while the increases after drying were significant (P > 0.01). Differences were observed in sugar compositions between samples. After three cycles, samples turned lighter, with decreased L* values after drying. The celeriac from the first cycle of the ascorbic acid addition procedure was adjudged best with respect to all quality parameters. The decreased concentration of hydroxymethylfurfural confirmed that re-use of sugar syrup is possible.