Effect of temperature and pretreatment on water diffusion during rehydration of dehydrated mangoes

Maldonado, Silvina; Arnau, E.; Bertuzzi, María Alejandra

doi:10.1016/j.jfoodeng.2009.08.017

Cited by 60 publications

(65 citation statements)

References 47 publications

(71 reference statements)

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“…Schulze, Hubbermann, and Schwarz (2014) reported soluble solid losses (19% dm o ) due to freeze-drying of Granny Smith apples. Maldonado, Arnau, and Bertuzzi (2010) reported that the soluble solid content of dried mango decreased by 70% after 100 min of rehydration in water.…”

Section: Chemical Characteristicsmentioning

confidence: 99%

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

et al. 2017

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a b s t r a c tThe influence of processing (freezing at À196°C in liquid N 2 , FN sample; freeze-drying at À50°C and 30 Pa, FD sample; and convective drying at 60°C and 2 m/s, CD sample) on apple (var. Granny Smith) behavior during in vitro gastric digestion was investigated. Dried apples (FD and CD samples) were rehydrated prior to digestion. Changes in carbohydrate composition, moisture, soluble solids, acidity, total polyphenol content (TPC), and antioxidant activity (AA) of apple samples were measured at different times during digestion. Processing resulted in disruption of the cellular structure during digestion, as observed by scanning electron microscopy, light microscopy, and changes in carbohydrate composition. Moisture content increased (6-11% dm o ), while soluble solids (55-78% dm o ), acidity (44-72% dm o ), total polyphenol content (30-61% dm o ), and antioxidant activity (41-87%) decreased in all samples after digestion. Mathematical models (Weibull and exponential models) were used to better evaluate the influence of processing on apple behavior during gastric digestion.

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Section: Chemical Characteristicsmentioning

confidence: 99%

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

et al. 2017

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“…Most dried food materials must be rehydrated before direct consumption or use in the manufacture of other products. In the rehydration process the dried products come into contact with water or other liquids such as fruit juices, sucrose, glucose or glycerol solutions (Krokida and Marinos-Kouris, 2003;Maldonado et al, 2010). It is more desirable for the rehydration process to be as fast as possible in order to retain suitable structural and chemical characteristics and to acquire better qualityreconstituted products (flavour, texture and nutritional quality) (Sanjuan et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Effect of moisture content on textural attributes of dried figs

Maftoonazad¹,

Farahnaky²,

Hosseini³

et al. 2014

International Agrophysics

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A b s t r a c t. Due to their soft texture consumers prefer moist figs, which has motivated fig processors to increase the production of this product. However, as water enhances the browning reaction rate, moisture content optimisation of moist figs is very important. Processed figs must have suitable texture softness with browning kept to a minimum. The purpose of this study was to examine the effect of moisture content on the textural attributes of dried figs. Hardness, compression energy, gradient, gumminess and chewiness of fig samples decreased with moisture content exponentially, whereas the trend of springiness and cohesiveness with change of moisture content was nearly constant. Moreover, in the texture profile analysis plot of rehydrated figs, the presence of negative area is an indication of adhesiveness which was zero in control dried figs. The results of the texture profile analysis tests proved the existence of a critical moisture content of about 18.4%, above which no significant effect of moisture content on textural parameters was found. The glass-rubber transition results from differential scanning calorimeter may explain the different texture profile analysis attributes of dried figs compared with rehydrated figs.

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“…Therefore, the rehydration mechanism needs to be elucidated to design or optimize the conditions. Many studies have focused on elucidating the phenomena occurring during rehydration for a variety of dried foods, such as apples, 1) oranges, 2) date palm fruits, 3) shiitake mushrooms, 4) candied mangoes, 5) mangoes, 6) carrots, 7,8) and water chestnuts. 9) Pasta was originally considered to be a traditional food in Italy but nowadays eaten in many countries, including Japan.…”

mentioning

confidence: 99%

Effects of relaxation of gluten network on rehydration kinetics of pasta

Ogawa

Hasegawa

Adachi

2014

Bioscience, Biotechnology, and Biochemistry

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The aim of this study was to investigate the effects of the relaxation of the gluten network on pasta rehydration kinetics. The moisture content of pasta, under conditions where the effects of the diffusion of water on the moisture content were negligible, was estimated by extrapolating the average moisture content of pasta of various diameters to 0 mm. The moisture content of imaginary, infinitely thin pasta did not reach equilibrium even after 1 h of rehydration. The rehydration of pasta made of only gluten was also measured. The rate constants estimated by the Long and Richman equation for both the pasta indicated that the rehydration kinetics of infinitely thin pasta were similar to those of gluten pasta. These results suggest that the swelling of starch by fast gelatinization was restricted by the honeycomb structural network of gluten and the relaxation of the gluten network controlled pasta rehydration kinetics.

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Effect of temperature and pretreatment on water diffusion during rehydration of dehydrated mangoes

Cited by 60 publications

References 47 publications

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

Effect of moisture content on textural attributes of dried figs

Effects of relaxation of gluten network on rehydration kinetics of pasta

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