Development of dried chewy longan arils

Dried chewy longan arils were developed by osmotic dehydration with sucrose and glucose syrup solution and hot air drying. The water sorption isotherm of dried longan aril s was better fitted by Gugenheim-Anderson de Boer (GAB) model than Brunauer-Emmett-Teller (BET)model and it showed that the water activity and moisture content of dried longan arils weredecreased by glucose syrup solution. The most acceptable product was longan aril soaked for 2 days in sucrose solution followed by 2 days in glucose syrup solution before drying. This product showed the antioxidant capacity of at least 0.53+0.08 mg vitamin C equivalent per g dry sample and thisantioxidant activity was stable for 12 months. Its shelf life was predicted at 20 months.

Abstract licence: CC BY-NC

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