Generality
Non-oily dried fruit is a group of PRESERVED foods, therefore elaborated-artifacts, based on fresh fruit deprived of its free water (Activity Water - AW).
Non-oily dried fruit does NOT include achenes and oil seeds (eg walnuts, hazelnuts, almonds, pine nuts, etc.), instead belonging to the category of dried fruit proper.
Non-oily dried fruit includes two large categories:
- Dehydrated / dried non-oily dried fruit
- Non-oily candied dried fruit
Dehydrated / dried non-oily dried fruit
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They belong to non-oily dried / preserved fruit: dried apricot, dried pineapple, dried banana, dried chestnut, dried cherry, dried date, dried fig, dried kiwi, dried mango, dried apple, dried melon, dried blueberry, dried coconut , dried papaya, dried mango, dried pear, dried peach, dried plum, dried grapes.
The reduction of AW from percentages of 80-90% up to 30% determines a significant increase in shelf life, significantly reducing the bacterial action on the substrate; however, it does not have as satisfactory effects on fungal growth (however slowed down but not as much as the previous one) and on oxidation. Often dehydrated / dried non-oily nuts (especially those processed at low temperatures), not using natural ingredients such as sugar, alcohol or salt must be added with food additives such as preservatives sulfur dioxide (E 220) sulphites (E 220-224, E226-228), benzoic acid and its salts (E 210-213) or ascorbic acid and its salts (E 200-203). Fortunately, it has been discovered for some time that non-oily dried fruit dehydrated / dried at higher temperatures (around 70 ° C) can make use of a natural antioxidant, melanoidin; these molecules, the result of the Maillard reaction, fight oxidative stress and can replace the presence of some preservatives.
As for non-oily dried fruit dehydrated / dried by means of SULFATES, these are highly inadvisable foods; sulphates (and not sulphites) are unsafe and, at times, potentially harmful molecules. It is advisable to read the label to ensure that non-oily dried / dehydrated nuts do not contain sulphates.
Dehydrated / dried non-oily dried fruit has a greater quantity of calories determined by the concentration of the nutrients themselves (to the detriment of some oxidizable or photosensitive vitamins).
Non-oily candied dried fruit
The non-oily candied dried fruit belongs to a category of fruits preserved by means of the deprivation of free water, facilitated by the addition of sucrose.
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They belong to candied non-oily dried fruit: all the fruits mentioned for dehydrated / dried non-oily dried fruit and citrus peel.
Non-oily candied dried fruit is often also rich in additives; a classic example are dyes, flavorings and preservatives such as: sulfur dioxide (E 220) sulphites (E 220-224, E226-228), benzoic acid and its salts (E 210-213) or ascorbic acid and its salts (E 200-203).
Candied Fruit for Cremonese Mostarda
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