Osmotic Dehydration of Plantain Cultivar French (Agnrin) in Binary Solution (Sucrose or Glucose)

Bilo, Loa Jean François Régis; Françoise, Kouame Akissi; Benjamin, Yao N’zué

doi:10.20546/ijcmas.2017.610.449

Cited by 3 publications

(3 citation statements)

References 21 publications

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“…The osmotic dehydration of ripe plantain using sucrose as the osmotic agent been reported by several researchers (Durvesh andSamsher, 2015: Gallegos-Marin et al, 2016;Loa et al, 2017;Chavan et al, 2010;Haque et al, 2020). The resulting product may not be good for consumption for people with certain ailment especially diabetics because the use of sucrose coupled with the high sugar content of ripe plantain (10.42%) (Adewole and Duruji, 2010) may contribute torising the blood sugar level and the glycemic index of the concerned.…”

Section: Introductionmentioning

confidence: 89%

Kinetics and Modeling of Osmotic Dehydration of Plantain (Musa paradisiaca) using a Low- calorie Sugar

Lobe,

Nde,

Jean

2023

Preprint

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The study was aimed at evaluating the influence of process variableon mass transfer parameters; water loss (WL) and solute gain (SG) on osmotic dehydration of plantain (Musa paradisiaca) in low calorie sugar solution. Fully matured unripe plantain fruits of the ´´False Horn´´ cultivar were peeled and sliced into thicknesses of 2.5, 5 and 10mm. The slices were immersed in the commercial low-calorie sugar solutionsof concentrations 12.5, 25 and 50% and varying sample /solution ratio (1:5, 1:10 and 1:20) at room temperature (27 ± 2). To investigate the effect of temperature, plantain slices of thickness 5mm were immersed in low calorie sugar solution of concentration 12.5 and sample/solution ratio 1:20 at temperatures 30, 40 and 50°C. The water WL and SG of the slices under the different experimental conditions were measured at various time intervals (10, 20, 40, 60, 80, 100, 120 and 140min). The kinetics of the osmotic dehydration was modeled using the Azuara, Peleg and Page models.Plantain slice of thickness 5mm, low-calorie sugar solution concentration of 50% at temperature 40°C, and a sample/solution ratio of 1:20 was judged best for osmotic treatment of plantains in low-calorie sugar solution.The Peleg model best described the dehydration kinetics with the highest R2(> 0.999) and the least RMSE.

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Section: Introductionmentioning

confidence: 89%

Kinetics and Modeling of Osmotic Dehydration of Plantain (Musa paradisiaca) using a Low- calorie Sugar

Lobe,

Nde,

Jean

2023

Preprint

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“…The osmotic dehydration of ripe plantain using sucrose as the osmotic agent has been reported by several researchers [20][21][22][23]. The resulting product may not be good for consumption by people with certain ailments especially diabetics because the use of sucrose coupled with the high sugar content of ripe plantain (10.42 %) [24] may contribute to a rise in the blood sugar levels and the glycemic index of the concerned.…”

Section: Introductionmentioning

confidence: 99%

Osmotic Dehydration Kinetics of Plantain (Musa paradisiaca) using a Low-calorie Sugar

Eyembe,

Nde,

Sonchieu

2024

Preprint

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Plantain is consumed as a stable food in most sub-Saharan countries and to some extent in southern America and Asia. To avoid deterioration of the plantain after harvest and to provide food variety, a reasonable quantity of plantain is now being transformed into flour. Osmotic dehydration (OD) is a critical step in the flour production process because it enhances the nutritional and sensory quality of the flour. There are concerns to use alternative osmotic agents to sucrose and salts to avoid their high content in the final product which have an adverse effect on the health of consumers. Suitable alternatives are low-calorie sugars (LCS) because they have low glycemic indices but which unfortunately have not been tested for the OD of plantain. The aim of this work was to study the osmotic dehydration of unripe plantain using a commonly consumed commercial LCS (Sussli) as an osmotic agent. The influence of process variables (thickness, concentration, sample/solution ratio and temperature) on mass transfer parameters; water loss (WL) and solute gain (SG) on osmotic dehydration of plantain (Musa paradisiaca) were evaluated. All parameters studied had a significant influence on weight loss and solid gain. The kinetics of the osmotic dehydration was modeled using the Azuara, Peleg and Page models. Plantain slice of thickness 5 mm, LCS solution concentration of 50% at ambient temperature (25 ± 2°C), and a sample/solution ratio of 1:10 (w/v) was judged best for osmotic treatment of plantains in LCS. Under these conditions the weight loss and solid gain were 20% and 1.73% respectively. The Peleg model best described the dehydration kinetics with the highest R2 (0.999) and the least RMSE.

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“…It is effective even at ambient temperature, so heat damage to texture, color and flavor of food is minimized hence, energy efficient and improves storage quality [20][21]. Literature on the use of osmotic dehydration as a pretreatment of plantain largely focuses on process kinetics [22][23] and structural change [24]). Furthermore, few studies were focused on the modeling of OD process [25][26].…”

Section: Introductionmentioning

confidence: 99%

Effect of Pretreatment on the Physicochemical, Technological and Glycemic Properties of Plantain (Musa paradisiaca) Flour: Review Paper

Elias Eyembe,

Humprey Mbah,

Nganmou

2023

Int J Res Rev

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Plantain is an important source of energy for many in sub-Saharan Africa. It is however highly perishable and its transformation to flour after drying helps prolong its shelf life. Drying has been associated with loss of nutrients and organoleptic quality such as color, texture and aroma. Diverse individual or combined pretreatment techniques have been largely used to improve the flour color, and texture, reduce drying time and nutrient loss during drying. There has been increasing attention on food processing methods, because food transformation can alter the nutritional, technological and physiological fate of food components. In this review, the various pretreatment techniques applied in production of plantain flour have been discussed. In addition, the impact on the nutritional, technological, properties of plantain were reviewed. Keywords: Plantain, pretreatment, Flour, Nutritional properties, technological properties

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Osmotic Dehydration of Plantain Cultivar French (Agnrin) in Binary Solution (Sucrose or Glucose)

Cited by 3 publications

References 21 publications

Kinetics and Modeling of Osmotic Dehydration of Plantain (Musa paradisiaca) using a Low- calorie Sugar

Kinetics and Modeling of Osmotic Dehydration of Plantain (Musa paradisiaca) using a Low- calorie Sugar

Osmotic Dehydration Kinetics of Plantain (Musa paradisiaca) using a Low-calorie Sugar

Effect of Pretreatment on the Physicochemical, Technological and Glycemic Properties of Plantain (Musa paradisiaca) Flour: Review Paper

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