Quality Characteristics of Semi-Moist Apricot-Cornflakes: Effect of Different Composite Coating Application and Storage Time

The effect of different composite coatings on quality semi-moist apricot cubes mixed with cornflakes was investigated during 180 days storage. were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) whey protein isolate-bees wax-oleic acid (WPI-BW-OA) applied after HAD the samples added to cornflakes. Application OD pectin-ascorbic (Pec-AA) coating (prior HAD) WPI-BW-OA (after led significant retention total phenol compounds, β-carotene antioxidant activity in compared uncoated CBW-coated samples. WPI-BW-OA-coated gave significantly higher L* values (lighter color) b* (more creamy or yellowish lower a* (less reddish browning than control followed by apricots any time storage (p < 0.05). rate moisture loss gain cubes, CBW- effective retaining crispness measured firmness (Fmax) upon Based obtained results, allowed effectively preserving characteristics components state.