Quality and sensorial characteristics of osmotically dehydrated mango with syrups of inverted sugar and sucrose

Abstract

Osmotic dehydration is becoming more popular as a complementary treatment in the processing of dehydrated foods, since it presents some advantages such as minimising heat damage to the colour and flavour, inhibiting enzymatic browning and thus dispensing the addition of sulphite and, mainly, reducing energy costs. The objective of the present study was to evaluate the effect of using inverted sugar and sucrose syrups as osmotic agents in the dehydration of mango. The conditions used in the dehydration process were: syrup/fruit ratio of 3:1 (v/w); temperature of 45ºC and constant stirring. The in natura and osmo-dehydrated fruits were evaluated in relation to pH, moisture content, water activity (a w ) and soluble solids (ºBrix). Solids incorporation and loss in mass after the dehydration process were also determined. The sensory acceptance of the in natura and osmo-dehydrated fruits was determined for the attributes of aroma, flavour, texture and overall acceptance using a hedonic scale. Osmotic dehydration resulted in a reduction in moisture content and water activity, an increase in Brix and maintenance of the pH. The treatment with inverted sugar syrup resulted in more significant alterations in moisture content, a w , Brix, solids incorporation and loss in mass than the treatment with sucrose syrup. Mangos osmo-dehydrated with inverted sugar (55.3% inversion rate) syrup obtained acceptance similar to in natura mangos, this treatment being considered the most adequate for dehydration purposes. Key words: Mangifera indica, sensory acceptance, loss in mass, solids incorporation QUALIDADE E CARACTERÍSTICAS SENSORIAIS DE MANGA OSMOTICAMENTE DESIDRATADA COM XAROPES DE AÇÚCAR INVERTIDO E A SACAROSERESUMO: A desidratação osmótica tem se tornado uma tecnologia cada vez mais usual no processamento de alimentos desidratados, por apresentar vantagens como a redução nas perdas de cor e sabor durante o tratamento térmico, inibição do escurecimento enzimático, prescindindo da adição de agentes sulfitantes, e principalmente economia no consumo de energia. Este trabalho avaliou o efeito da utilização de xaropes de açúcar invertido e sacarose como agentes osmóticos na desidratação de manga. As condições utilizadas no processo de desidratação foram: relação xarope/fruto de 3:1(v/ p); temperatura de 45ºC e agitação constante. Os frutos in natura e osmo-desidratados foram avaliados quanto ao pH, umidade, atividade de água (a a ) e sólidos solúveis (ºBrix). Determinou-se a incorporação de sólidos e a perda de massa após o processo de desidratação. A aceitação sensorial dos frutos in natura e osmo-desidratados foi avaliada através de um teste com escala hedônica, para os atributos aroma, sabor, textura e aceitação global. A desidratação osmótica resultou na redução da umidade e da a a , no aumento do Brix e na manutenção do pH da manga. Os tratamentos com xarope de açúcar invertido ocasionaram mais alterações na umidade, na a a , no Brix, na incorporação de sólidos e na perda de massa comparado ao tratamento com xarope d...

Modeling of Water Loss during Osmotic Dehydration of Apple Cubes in Sugar Beet Molasses

“…During the process, two simultaneous flows through the cell walls are created in counter current: one of water leaving the fruit to the solution – the most important from the dehydration point‐of‐view – and other of osmotic solute (usually salt or sugar) from the solution into the fruit (Bernardi et al . ).…”

“…Water is removed because of the difference of osmotic pressure between the food and the osmotic solution, reducing the water activity of the food and consequently the water availability for chemical and biological deterioration. During the process, two simultaneous flows through the cell walls are created in counter current: one of water leaving the fruit to the solution -the most important from the dehydration point-of-view -and other of osmotic solute (usually salt or sugar) from the solution into the fruit (Bernardi et al 2009). Solution concentration, temperature, immersion time, sample size, geometry and ratio of sample to solution are the main parameters that have influence on the mass transfer during the process (Ganjloo et al 2011).…”

Evaluation of mass transfer during the osmotic dehydration of pumpkin slices (Sicana odorifera naud)

“…However, De Castro et al, [19] has different results in the osmotic dehydration of the guava slices, they present a small decrease in pH, which was attributed to a concentration of hydrogen ions caused by the elimination of water. In contrast, Bernardi et al, [20] did not report significant differences between the pH values obtained for natural mango fruits and for osmodehydrated fruits, which indicates that during the osmotic dehydration process there was no difference in the loss of organic symptoms.…”

Optimization of Osmotic Dehydration of Apples in Sugar Beet Molasses

“…During the process, two simultaneous flows through the cell walls are created in counter current: one is the water leaving from fruit into the solution (the most important from the dehydration point of view), and other is the osmotic solute (usually salt or sugar) from the solution into the fruit (Bernardi et al . ).…”

“…Water is removed due to the difference of osmotic pressure between the food and the osmotic solution, reducing the water activity of the food, and consequently, the water availability for chemical and biological deterioration. During the process, two simultaneous flows through the cell walls are created in counter current: one is the water leaving from fruit into the solution (the most important from the dehydration point of view), and other is the osmotic solute (usually salt or sugar) from the solution into the fruit (Bernardi et al 2009).…”