Studies on Impact of Processing on Physiochemical and Biochemical Properties of Osmodehydrated Pineapple (Ananas comosus (L) Merr.) Cuboid and Its Storage Stability
European Journal of Nutrition & Food Safety,
Page 20-29
DOI:
10.9734/ejnfs/2022/v14i111262
Abstract
Osmotic dehydration of pineapple cuboids were conducted to study the effect of sugar concentration of osmotic solution on mass transfer, weight reduction, vitamin-C, total phenol content and antioxidant property of samples pretreated with steam blanching and microwave heating. As treatment time went on, there was an increase in water loss, weight loss, and solids accumulation. The sample treated with 60°B experienced the highest mass transfer during the osmotic dehydration of pineapple cuboids, whereas the sample treated with 30°B experienced the lowest mass transfer. The pineapple cuboids immersed in 60˚B sugar syrup and dried in a tray drier resulted maximum weight loss. Microwave heated samples dipped in 60˚B sugar syrup showed better retention of nutritive value(total phenol content, vitamin C and antioxidant activity) as well as better color, texture, taste and mouth feel .According to the sensory analysis, the samples treated with 60°B solution received the highest acceptability for color, flavour, texture, mouth feel, and taste. Osmodried samples were stored for 3 months at ambient condition without any adverse effect on sensory and nutritional parameters.
Keywords:
- Osmodehydration
- pineapple
- kinetic study
- bioactive compound
- storage stability
How to Cite
References
Available:http://bookshop.cabi.org/Uploads/Books/PDF/978085995038/
Joy PP. Benefits and uses of pineapple. Pineapple research station. Kerala, India: Kerala Agricultural University; 2010.
Available:http://www.kau.edu/prsvkm/Html/BenefitsofPA.htm
Tedjo W, Taiwo KA, Eshtiaghi MN, Knorr D. Comparison of pretreatment methods on water and solid diffusion kinetics of osmotically dehydrated mangos. J Food Eng. 2002;53(2):133-42.
DOI: 10.1016/S0260-8774(01)00149-2
Bchir, Besbes B, S, Attia H, Blecker C. Osmotic dehydration of pomegranate seeds (Punica granatum L.): effect of freezing pretreatment. 2011.
DOI: 10.1111/j.1745-4530.2010.00591.x
Rastogi NK, Raghavarao KSMS, Niranjan K, Knorr D. Recent developments in osmotic dehydration: methods to enhance mass transfer. Trends Food Sci Technol. 2002;13(2):48-59.
DOI: 10.1016/S0924-2244(02)00032-8
Lazarides HN. Reasons and possibilities to control solid uptake during osmotic treatment of fruit and vegetables. In: Fito P, Chiralt A, Barat MJ, Spiess EW, Behsnillian D, editors Osmotic dehydration and vacuum impregnation. Technomic Publishing; 2001.
Lazarides HN, Mavroudis NE. Freeze/thaw effects on mass transfer during osmotic dehydration. J Food Sci. 1995;60(4):826-8.
DOI: 10.1111/j.1365-2621.1995.tb06239.x
Gardner PT, White TAC, McPhail DB, Duthie GG. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chem. 2000;68(4):471-4.
DOI: 10.1016/S0308-8146(99)00225-3
Charoensiri R, Kongkachuichai R, Suknicom S, Sungpuag P. Betacarotene, lycopene, and alpha-tocopherol contents of selected Thai fruits. Food Chem. 2009; 113(1):202-7.
DOI: 10.1016/j.foodchem.2008.07.074
Singleton VL, Orthofer R, Lamuela-Raventós RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol. 1999;299: 152-78.
DOI: 10.1016/S0076-6879(99)99017-1
Matuska M, Lenart A, Lazarides HN. On the use of edible coatings to monitor osmotic dehydration kinetics for minimal solids uptake. J Food Eng. 2006;72(1): 85-91.
DOI: 10.1016/j.jfoodeng.2004.11.023
Advanced in Food and Nutrition Research. 2004;48:174–225.
Renaud SC, Guéguen R, Schenker J, d’Houtaud A. Alcohol andmortality in middle-aged men from France. Epidemiology. 1998;9(2):184-8.
DOI: 10.1097/00001648-199803000-00014, PMID 9504288.
Shi J, Xue JS. Application and development of osmotic dehydration technology in food processing. In: Ratti C, editor. Advances in food dehydration. CRC Press; 2009.
Khin MM, Zhou W, Perera CO. A study of mass transfer in osmotic dehydration of coated potato cubes. J Food Eng. 2006; 77(1):84-95.
DOI: 10.1016/j.jfoodeng.2005.06.050
FAOSTAT; 2016.
[Cited August 2018].
Available:http://faostat3.fao.org/home/E
Halliwell B. Antioxidants in human health and disease. Annu Rev Nutr. 1996;16: 33-50.
DOI:10.1146/annurev.nu.16.070196.000341, PMID 8839918.
Diplock AT. Antioxidants and disease prevention. Mol Aspects Med. 1994;15(4):293-376.
DOI: 10.1016/0098-2997(94)90005-1, PMID 7845187.
Geocoppens. Eeckenbrugge; 2001.
Available:http://www.ciat.cgiar.org/ipgri/fruits_from_americas/d
Brahim B. Upgrading agro industries and related technical skills; 2000.
Available:http://www.Unido.org/doc/39.html
Torreggiani D, Bertolo G. Present and future in process control and optimization of Osmotic dehydration. Advances in Food and Nutrition Research. 2004:173-238.
DOI: 10.1016/S1043-4526(04)48004-8 Ed.)
Rahman S, Lamb J. Air drying behavior of fresh and osmotically dehydrated Pineapple. J Food Process Engineering. 1991;14(3):163-71.
DOI: 10.1111/j.1745-4530.1991.tb00088.x
Available:http://livewell.jillianmichaels.com/acids-pineapple-juice-5081.html
Ranganna S. Handbook of analysis and quality control for fruit and vegetable products. Tata: McGraw-Hill Education. 1986;1112.
Benzie IFF, Strain JJ. The ferric reducing ability of plasma as a measure of ’antioxidant power.’ The FRAP assay. Anal Biochem. 1996;239(1):70-6.
DOI: 10.1006/abio.1996.0292, PMID 8660627.
Aktas T, Fujii S, Kawano Y, Yamamoto S. Effects of pretreatments of sliced vegetables with trehalose on drying characteristics and quality of dried products. TransIChemE, Part C, Food and Bio products processing. 2007;85(C3): 178-83.
-
Abstract View: 109 times
PDF Download: 40 times
