A method for producing a dried fruit product in which certain physical, chemical and/or sensory features such as green color, flavor and Vitamin C content are stabilized wherein pieces of fruit are produced by peeling and slicing from a green chlorophyll-containing fruit, the pieces of fruit are infused with a low molecular weight carbohydrate, preferably in an infusion solution comprising one or more of glucose, sucrose and fructose together with a buffering agent, and then the pieces are dried. The infused dried product is suitably packaged in an oxygen, water vapor and ultraviolet light impermeable medium for prolonged storage. A dried fruit product produced by the method is also claimed.
A formulation incorporating maltose or maltose corn syrup which allows increased levels of fructose or high fructose corn syrup to be infused into fruit or fruit pieces before drying. The formulation decreases the stickiness associated with high fructose infusion and agglomeration of fruit. Use of the formulation eliminates the need to oil coat fruit to keep it free-flowing. The formulation provides for retention of the original product character (size and shape) by requiring less quantity of water to be removed by dehydration since the fruit water is replaced with infiltrant. With a greater amount of the less costly infiltrant to be sold per amount of fruit, the cost of the product is thereby reduced. The texture of the finished product remains pliable due to the amount of humectant present. The sweetness intensity which would overwhelm the original flavor of the fruit product at these levels is reduced along with possible volatile retention.
