Effect of Lepidium perfoliatum seed gum coating on mass transfer and quality of osmotic dehydrated apple

The effect of Lepidium perfoliatum seed gum coating (0, 0.5 and 1%) on the mass transfer and quality of osmotic dehydrated apple was studied. For this purpose, hardness, adhesion, cohesion, gumminess and chewiness were evaluated. Results showed that the Lepidium perfoliatum seed gum coating improved apple texture during osmotic dehydration. The solid gain of sample coated with 0.5% decreased but at high gum concentration no significant difference was observed. Scanning electron microscopy also showed that the content of shrinkage decreased for osmotic dehydrated samples. Apples coated with Lepidium perfoliatum had porous structures and were puffed. Coating the samples with Lepidium perfoliatum seed gum, only effected the hardness of apples. Using 0.5 % gum concentration reduced the color change and increased the puff structure and hardness of sample during osmotic dehydration.