Cintia da Silva Araújo, Leandro Levate Macedo, Wallaf Costa Vimercati, Vanessa Moreira Osório, Sérgio Henriques Saraiva
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The higher concentration (60%) and higher temperature (50 °C) resulted in higher values of water loss, solid gain, and weight reduction during OD for both sugars. CD time varied between 225 and 345 min. OD as pre-treatment reduced drying time by up to 65%. The dried banana had low moisture content and low water activity. The shrinkage was up to 73.44%, associated with the higher concentration treatment and higher temperature during OD. OD reduced product hardness after CD. In general, using coconut sugar resulted in greater changes in color parameters and higher levels of bioactive compounds in dried bananas. Volatile compounds highly related to banana flavor were present after drying. Therefore, the use of coconut sugar as an alternative did not compromise the efficiency of the process and resulted in a product with some distinct characteristics compared to those obtained using sucrose.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"286 1","pages":""},"PeriodicalIF":5.3000,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Quality Attributes of Dried Osmo-Dehydrated Banana Slices Using Coconut Sugar and Sucrose as Osmotic Agents\",\"authors\":\"Cintia da Silva Araújo, Leandro Levate Macedo, Wallaf Costa Vimercati, Vanessa Moreira Osório, Sérgio Henriques Saraiva\",\"doi\":\"10.1007/s11947-024-03558-y\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Dried fruits have gained more and more space in the food market. 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引用次数: 0
摘要
干果在食品市场上占有越来越大的份额。渗透脱水(OD)可用作对流干燥的前处理,目的是生产出具有不同特性的食品。因此,本研究评估了使用椰子糖和蔗糖对香蕉片进行渗透脱水的过程,及其对对流干燥(CD)和产品理化参数的影响。制备了 40% 和 60% 的渗透溶液,在 30°C 和 50°C 下进行 OD。对 OD 和 CD 动力学参数进行了分析。干燥产品的特征包括水分、水活性、收缩率、质地、颜色、生物活性和挥发性化合物。较高的浓度(60%)和较高的温度(50 °C)导致两种糖在 OD 期间的失水、固体增加和重量减少值较高。CD 时间在 225 至 345 分钟之间变化。作为预处理,OD 可使干燥时间缩短 65%。干燥后的香蕉水分含量低,水分活性也低。收缩率高达 73.44%,这与高浓度处理和 OD 期间较高的温度有关。OD 降低了 CD 后产品的硬度。总的来说,使用椰子糖会使香蕉干的颜色参数发生更大的变化,生物活性化合物的含量也更高。与香蕉风味高度相关的挥发性化合物在干燥后出现。因此,使用椰子糖作为替代品并不会影响工艺的效率,而且与使用蔗糖相比,椰子糖制成的产品具有一些独特的特征。
Quality Attributes of Dried Osmo-Dehydrated Banana Slices Using Coconut Sugar and Sucrose as Osmotic Agents
Dried fruits have gained more and more space in the food market. Osmotic dehydration (OD) can be applied as a pre-treatment to convective drying, aiming to produce foods with different characteristics. Therefore, the present study evaluated the OD process of banana slices using coconut sugar and sucrose, as well as its influence on convective drying (CD) and the physicochemical parameters of the product. Osmotic solutions at 40 and 60% were prepared, and OD was conducted at 30 and 50 °C. OD and CD kinetic parameters were analyzed. The dried product was characterized by moisture, water activity, shrinkage, texture, color, bioactive and volatile compounds. The higher concentration (60%) and higher temperature (50 °C) resulted in higher values of water loss, solid gain, and weight reduction during OD for both sugars. CD time varied between 225 and 345 min. OD as pre-treatment reduced drying time by up to 65%. The dried banana had low moisture content and low water activity. The shrinkage was up to 73.44%, associated with the higher concentration treatment and higher temperature during OD. OD reduced product hardness after CD. In general, using coconut sugar resulted in greater changes in color parameters and higher levels of bioactive compounds in dried bananas. Volatile compounds highly related to banana flavor were present after drying. Therefore, the use of coconut sugar as an alternative did not compromise the efficiency of the process and resulted in a product with some distinct characteristics compared to those obtained using sucrose.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.