Desidratação osmótica de peras: compostos bioativos e avaliação sensorial

The objective of this work was to evaluate physic-chemically and sensorially pears submitted to osmotic dehydration followed by conventional drying. The fruits were purchased at the Ceasa of Campo Grande, MS, sanitized and cut into pieces, later on, separated into four different treatments, varying the soluble solids concentration of the immersion syrup for osmotic dehydration (Control or 0° Brix; 40° Brix; 55° Brix; 70° Brix). After immersion, the pieces were dehydrated in a conventional fixed tray dryer at 60°C until approximately 20% (bu) of moisture was reached. The dehydrated pears were evaluated for centesimal composition, pH, and total phenol contents, tannins, antioxidant activity, and sensory analysis. Analyzing the bioactive values in 20% (bu) of humidity, it was verified that the total phenols and tannins contents increased by incrementing solids to the pieces. The products dehydrated at 40o Brix presented greater capacity to steal free radicals. The pieces dehydrated at 70° Brix were preferred by tasters.