Osmotic dehydration as a pre-treatment for jackfruit berries ( Artocarpus heterophyllus )
Effect on physico-chemical properties, shelf life and sensory acceptability
Bibliographic Data
| ID | 21295014 |
|---|---|
| Authors | Raquel Alves Evaristo (Universidade Federal da Paraíba), Gilmar Freire da Costa (0000-0003-0525-2058, Universidade Estadual de Campinas (UNICAMP)), Cristiani Viegas Brandão Grisi (0000-0003-3365-1814, Universidade Federal da Paraíba), Solange de Sousa (0000-0002-8587-4828, Universidade Federal da Paraíba) |
| Year | 2022 |
| Volume | 124 |
| Issue | 10 |
| Pages | 3338-3351 |
| Publication date | 2022-08-25 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | British Food Journal (JOURNAL) |
| Journal identifiers | ISSN: 0007-070X • E-ISSN: 1758-4108 |
| Publisher | Emerald (PUBLISHER) |
| DOI | 10.1108/bfj-07-2021-0774 |
| OpenAlex | W3211695363 |
| Language | EN |
| References cited | 15 |
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: T 1 – Jackfruit berries dried in an oven at 50°C; T 2 – Jackfruit berries dried in an oven at 60°C; T 3 – Jackfruit berries pre-treated with an osmotic-sucrose solution (60 Brix concentration) and oven-dried at 50°C and T 4 – 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 T 3 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
Artocarpus · Biology · Brix · Dehydration · Flavor · Moisture · Osmotic dehydration · Postharvest · Sensory analysis · Shelf life · Sucrose · Sugar · Water activity · Water content · Biochemistry · Chemistry · Food Quality and Safety Studies · Food Science · GABA and Rice Research · Horticulture · Phytoestrogen effects and research
| Highly cited | No |
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