Osmo-convective dehydration of pineapple cubes using jaggery and coconut sugar as non-conventional osmotic agents

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Seelam Siwach, Baljeet Singh Yadav, Ritika Yadav, Nidhi Dalal
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Abstract

This study evaluates the suitability of unconventional natural sweeteners as an alternative to sucrose for pineapple’s osmotic dehydration (OD). This study focused on the mass transfer kinetics and the quality attributes of pineapple cubes treated with five different osmotic solutions, i.e., sucrose, jaggery, coconut sugar, sucrose-jaggery, and sucrose-coconut sugar mix. The concentration of solutes (60°Brix), sample-to-solution ratio (1:2), immersion time (5 h), and process temperature (room temperature) were kept constant for all the treatments. The evaluation of mass transfer kinetics was performed at an interval of 1 h by fitting the experimental data of water loss (WL), solid gain (SG), and weight reduction (WR) in the Peleg model (R2 = 0.91 to 0.98). WL, SG and WR increased with the increasing immersion time. The combined mixture of two solutes (sucrose and jaggery) was found to be the best osmotic agent in terms of water loss (32.3%) and weight reduction (24.9%). Using coconut sugar instead of sucrose had little influence on osmo-dried pineapple cubes except for rehydration ratio (1.83), shrinkage (71.75%), and color responses. Sucrose and coconut sugar-treated cubes retained ascorbic acid at an acceptable level of 29.61% and 28.007%, respectively. A substantial impact on the sensory attributes of pineapple cubes was observed by introducing new and healthy sweeteners as osmotic agents. Replacement or combination of sucrose (conventional sweetener) with natural sweeteners like jaggery and coconut sugar could be an excellent strategy for decreasing unhealthy sucrose consumption.

用粗糖和椰子糖作为非常规渗透剂对菠萝块进行渗透对流脱水
本研究评估了非传统天然甜味剂作为菠萝渗透脱水(OD)的蔗糖替代品的适用性。本文研究了五种不同渗透溶液处理菠萝块的传质动力学和品质特性,即蔗糖、粗糖、椰子糖、蔗糖-粗糖和蔗糖-椰子糖混合。所有处理均保持溶质浓度(60°Brix)、样液比(1:2)、浸泡时间(5 h)和工艺温度(室温)不变。通过拟合Peleg模型中失水(WL)、固重(SG)和减重(WR)的实验数据(R2 = 0.91 ~ 0.98),每隔1 h进行传质动力学评价。WL、SG和WR随浸泡时间的增加而增加。两种溶质(蔗糖和粗糖)的混合渗透剂在水损失(32.3%)和重量减轻(24.9%)方面效果最好。用椰子糖代替蔗糖对渗透干燥菠萝块的再水化率(1.83)、收缩率(71.75%)和颜色反应影响不大。蔗糖和椰子糖处理过的立方体分别保留了29.61%和28.007%的可接受水平的抗坏血酸。通过引入新的健康甜味剂作为渗透剂,观察到菠萝块的感官属性有实质性的影响。用天然甜味剂如粗糖和椰子糖代替或混合蔗糖(传统甜味剂)可能是减少不健康蔗糖消耗的绝佳策略。
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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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