Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasound

Abstract

Red beet (or beetroot) is highly nutritious and can be preserved by drying, in order to avoid wastage, to take advantage of crop surpluses, and to add value during the off-season. The objective of this study was to evaluate the effects of osmotic dehydration (OD) and ultrasound (US) pre-treatments on the nutritional quality and sensory characteristics of dried beetroot chips. The kinetics of moisture loss during OD and US were predicted by fitting the experimental data with thin-layer models. The physicochemical parameters (moisture, protein, lipid, carbohydrate, energy, ash, sodium and nitrate) and sensory properties (affective preference-ordering and acceptance test) were determined. Correlations between the treatments and the sensory acceptability evaluated by consumer’s perceptions were performed by applying unsupervised chemometric techniques (Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA)). The two-term exponential model provided the best fit for the experimental drying data. The US treatment promoted a higher drying rate and lower lipid, ash and energy values, while the OD process resulted in higher ash and sodium values. Multivariate analysis revealed that the US and OD treatments improved the sensory properties of the beetroot chips. The US was more efficient pre-treatment for producing beet chips due to its leads a significant reduction on drying time and intermediate level of sensory preference.

Osmotic dehydration as a pre-treatment for jackfruit berries (Artocarpus heterophyllus): effect on physico-chemical properties, shelf life and sensory acceptability

“…treatments without osmotic pre-treatment ( T 1 and T 2) had the highest values compared to osmo-convective treatments at 50 and 60°C but without significant difference ( p > 0.01) between T 2 and T 4. Findings that were different were reported by Peters et al (2021) in beet treated by osmo-convective dehydration at 60°C. The authors reported an increase, mainly in lipid and ash contents.…”

Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food

“…Besides these factors, the pretreatment and combined methods are also effective on the sensory quality of the food products. Osmotic treatment and their combination with ultrasound treatment improved the sensory quality of sweet potato snacks and beetroot chips (Tabtiang et al, 2012; Peters et al, 2021). Increasing ultrasonication time and frequency adversely affected the appearance and texture scores as it caused ruptures and damages in tissue (Roueita et al, 2020; Noshad et al, 2018; Shamaei et al, 2012).…”