Influência da concentração e da proporção fruto: xarope na desidratação osmótica de bananas processadas

Sousa, Paulo Henrique Machado de; Maia, Geraldo Arraes; Filho, Mén de Sá Moreira de Souza; Figueiredo, Raimundo Wilane de; Nassu, R. T.; Neto, M. A. de Souza

doi:10.1590/s0101-20612003000400024

Cited by 26 publications

(23 citation statements)

References 2 publications

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“…This could be attributed to the fact that the osmotic solution was diluted by the water removed from the product resulting in a smaller concentration gradient and, consequently, a reduced water loss. Sousa et al (2003) also observed greater water loss and solids gain when they reduced the fruit:syrup proportion from 1:2 to 1:4 after 1.5 hours of osmotic dehydration of bananas under vacuum. However, when the process was carried out at atmospheric pressure, the increase in the fruit:syrup proportion did not result in significant differences in the water loss or solids gain.…”

Section: Osmotic Dehydration Kineticsmentioning

confidence: 84%

Effect of process variables on the osmotic dehydration of star-fruit slices

et al. 2012

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The objective of this work was to study the effect of blanching and the influence of temperature, solution concentration, and the initial fruit:solution ratio on the osmotic dehydration of star-fruit slices. For blanching, different concentrations of citric and ascorbic acids were studied. The samples immersed in 0.75% citric acid presented little variation in color in relation to the fresh star-fruit. Osmotic dehydration was carried out in an incubator with orbital shaking, controlled temperature, and constant shaking at 120 rpm. The influence of process variables was studied in trials defined by a complete 23 central composite design. In general, water loss and solids gain were positively influenced by temperature and by solution concentration. Nevertheless, lower temperatures reduced water loss throughout the osmotic dehydration process. An increase in the amount of dehydrating solution (initial fruit:solution ratio) slightly influenced the evaluated responses. The process carried out at 50 ºC with a solution concentration of 50% resulted in a product with lower solids gain and greater water loss. Under these conditions, blanching minimized the effect of the osmotic treatment on star-fruit browning, and therefore the blanched fruits showed little variation in color in relation to the fresh fruit.

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Section: Osmotic Dehydration Kineticsmentioning

confidence: 84%

Effect of process variables on the osmotic dehydration of star-fruit slices

et al. 2012

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“…According to Barbosa-Córnovas and Vega Mercado (1996), in osmotic dehydration the migration of solute depends on the selectivity and permeability of the foods, contact time and size of the material. Osmotic dehydration is considered to be an important technological tool for the development of new derived products from fruits, which add value to such products while maintaining their functional properties (TORREGGIANI; BERTOLO, 2001).…”

Section: Introductionmentioning

confidence: 99%

Effect of osmotic predehydration on drying characteristics of banana fruits

Jalali¹,

Narain²,

Silva³

2008

Ciênc. Tecnol. Aliment.

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“…Sousa et al (2003aSousa et al ( , 2003b avaliaram banana-passa produzida por desidratação osmótica, em diferentes condições, seguida de secagem em estufa com circulação forçada de ar e obtiveram produtos com valores de aceitação sensorial global pró-ximos a 7 (escala hedônica de 9 pontos), estáveis durante 120 dias de armazenamento.…”

Section: Introductionunclassified

Avaliação de banana-passa obtida de frutos de diferentes genótipos de bananeira

Jesus

Matsuura

Folegatti

et al. 2005

Pesq. agropec. bras.

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Resumo -A industrialização pode ser uma opção para o aproveitamento de excedentes de produção e de frutos com aparência comprometida para consumo in natura, ao proporcionar aumento da vida-de-prateleira e agregação de valor ao produto. Frutos de diferentes variedades de bananeira (Musa spp.), obtidas em programas de melhoramento genético, podem apresentar características diferenciadas no que se refere à adequação à determinada forma de processamento. O objetivo deste trabalho foi avaliar o produto banana-passa, obtido a partir de frutos de diferentes genótipos de bananeira. Os genótipos avaliados foram: Caipira; Nanica; Pacovan e seus híbridos PV03-44 e PV03-76; Prata Anã e seus híbridos FHIA-18, Pioneira e Prata Graúda. O processamento da banana-passa incluiu a aplicação de tratamento antioxidante, com ácido ascórbico (0,25%) e ácido cítrico (0,30%), e desidratação osmótica, com sacarose (40%, a 70°C). A desidratação foi completada em secador de cabine com circulação forçada de ar. Os produtos obtidos foram avaliados quanto aos aspectos físicos, físico-químicos, químicos e sensoriais. O maior rendimento de produção foi obtido pela cultivar Pacovan. As bananas-passa tiveram boa aceitação sensorial, com médias superiores a 6 (gostei ligeiramente) para os atributos aparência, cor, aroma, sabor e textura. A Pioneira foi o genótipo com maior aceitação sensorial.Termos para indexação: Musa, melhoramento genético, composição, aceitação sensorial. Evaluation of dehydrated banana obtained from fruits of different genotypesAbstract -Industrialization can be a good option for using production surplus and fruits with poor appearance for in natura consumption, because of its capacity to extend shelf life and to aggregate value to the product. Fruits from different banana (Musa spp.) varieties obtained from breeding programs may have differentiated characteristics regarding their adaptation to a certain fruit processing. The objective of this work was to evaluate the dehydrated banana product obtained from fruits of different genotypes. The genotypes used were: Caipira; Nanica; Pacovan and its hybrids PV03-44 and PV03-76; Prata Anã and its hybrids FHIA-18, Pioneira and Prata Graúda. Antioxidant treatments were ascorbic acid (0.25%), citric acid (0.30%); and osmotic dehydration treatment was sucrose (40%, at 70°C). Dehydration was completed in a dryer with forced air circulation. Products obtained were appraised for physical, physico-chemical, chemical and sensory aspects. The highest yield was obtained with Pacovan. Dehydrated bananas produced by the genotypes studied had good sensory acceptance, with means higher than 6 for the following attributes: appearance, color, aroma, flavor and texture. Pioneira was the genotype with highest sensory acceptance.

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Influência da concentração e da proporção fruto: xarope na desidratação osmótica de bananas processadas

Cited by 26 publications

References 2 publications

Effect of process variables on the osmotic dehydration of star-fruit slices

Effect of process variables on the osmotic dehydration of star-fruit slices

Effect of osmotic predehydration on drying characteristics of banana fruits

Avaliação de banana-passa obtida de frutos de diferentes genótipos de bananeira

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