Osmotic dehydration as a pre-treatment for jackfruit berries (Artocarpus heterophyllus): effect on physico-chemical properties, shelf life and sensory acceptability.
In: British Food Journal, Jg. 124 (2022-10-01), Heft 10, S. 3338-3351
academicJournal
Zugriff:
Purpose: The aim of the study was to evaluate the effect of osmo-convective dehydration using two drying temperatures (50 and 60°C) on the physico-chemical properties, shelf life and sensory acceptability of jackfruit berries. Design/methodology/approach: Four treatments were used as follows: T1 – Jackfruit berries dried in an oven at 50°C; T2 – Jackfruit berries dried in an oven at 60°C; T3 – Jackfruit berries pre-treated with an osmotic-sucrose solution (60 Brix concentration) and oven-dried at 50°C and T4 – Jackfruit berries pretreated with osmotic solution (60 Brix concentration) and oven-dried at 60°C. Berries' shelf life was monitored by moisture analysis, water activity (Wa) and microbiological analysis. The influence of treatments on physico-chemical properties and sensory quality was also investigated. Findings: Osmo-convective dehydration at 50 and 60 C significantly (p = 0.001) reduced moisture content and Wa. All treatments increased the shelf life of jackfruit berries within 30 days of storage. Regarding sensory analysis, the T3 treatment was significantly (p = 0.001) the most preferred by the tasters. Originality/value: In general, the results indicated that osmo-convective dehydration at 50 C has great potential to be a maid in the processing of minimally processed jackfruit berries, as, in addition to providing the product with high stability, it was the one with the greatest acceptability by the tasters. [ABSTRACT FROM AUTHOR]
Copyright of British Food Journal is the property of Emerald Publishing Limited and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Titel: |
Osmotic dehydration as a pre-treatment for jackfruit berries (Artocarpus heterophyllus): effect on physico-chemical properties, shelf life and sensory acceptability.
|
---|---|
Autor/in / Beteiligte Person: | Alves Evaristo, Raquel ; Costa, Gilmar Freire da ; Grisi, Cristiani Viegas Brandão ; de Sousa, Solange |
Zeitschrift: | British Food Journal, Jg. 124 (2022-10-01), Heft 10, S. 3338-3351 |
Veröffentlichung: | 2022 |
Medientyp: | academicJournal |
ISSN: | 0007-070X (print) |
DOI: | 10.1108/BFJ-07-2021-0774 |
Sonstiges: |
|