Physicochemical Properties of Osmo-Dried Ma-Kiang (Cleistocalyx nervosum var. paniala) as Affected by Different Osmotic Solutions
Abstract
Physicochemical properties of osmo-dried Ma-kiang (Cleistocalyx nervosum var. paniala) prepared by various osmotic solutions were investigated. Sucrose solution (60 and 70 °Bx) mixed with 1% citric acid (CA) and calcium chloride (CaCl2) were used. Osmo-dried Ma-kiang fruits were hot air dried at 60°C for 8 hr. Results showed that there were no significant differences in all samples with respect to color (L*, a*, and b* values), moisture content, water activity, pH, total soluble solid, titratable acidity and ascorbic acid content (p>0.05). However, hardness and firmness were significantly different (p≤0.05). When considering sensory evaluation, the highest hedonic score of overall liking was found in the 70°Bx sucrose solution containing 1% citric acid (70°Bx-CA) sample. Osmotic dehydration was could be used as the promising pre-treatment before hot-air drying, in which 70°Bx-CA was an appropriate osmotic solution that enabled improvement of the sensory quality of dried Ma-kiang fruits. Keywords : Cleistocalyx nervosum var. paniala, osmotic dehydration, osmotic solution, hot-air drying, physiochemical propertiesReferences
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Castelló, M.L., Fito, P.J., Chiralt, A. (2010). Changes in respiration rate and physical properties of strawberries due to osmotic dehydration and storage. Journal of Food Engineering, 97 (1), 64-71.
Chandra, S., Kumari, D. (2015). Recent development in osmotic dehydration of fruit and vegetables: Critical Reviews in Food Science and Nutrition, 55 (4), 552-561.
Chauhan, O.P., Singh, A., Singh, A., Raju, P.S., Bawa, A.S. (2011). Effects of osmotic agents on colour, textural, structural, thermal, and sensory properties of apple slices. International Journal of Food Properties,
14 (5), 1037-1048.
da Costa Ribeiro, A.S., Aguiar-Oliveira, E., Maldonado, R.R. (2016). Optimization of osmotic dehydration of pear followed by conventional drying and their sensory quality. LWT - Food Science and Technology, 72,
407-415.
Denardin, C.C., Hirsch, G.E., da Rocha, R.F., Vizzotto, M., Henriques, A.T., Moreira, J.C.F., Guma, F.T.C.R., Emanuelli, T. (2015). Antioxidant capacity and bioactive compounds of four Brazilian native fruits.
Journal of Food and Drug Analysis, 23 (3), 387-398.
Falade, K.O., Akinwale, T.O., Adedokun, O.O. (2003). Effect of drying methods on osmo-dried cashew apples. European Food Research and Technology, 216 (6), 500-504.
Fernandes, F.A.N., Rodrigues, S., Gaspareto, O.C.P., Oliveira, E.L. (2006). Optimization of osmotic dehydration of bananas followed by air-drying. Journal of Food Engineering, 77 (1), 188-193.
González-Martínez, C., Cháfer, M., Xue, K., Chiralt, A. (2006). Effect of the osmotic pre-treatment on the convective air drying kinetics of pear Var. Blanquilla. International Journal of Food Properties, 9 (3),
541-549.
Haj Najaf, A., Yusof, Y.A., Ganjloo, A., Ling, C.N. (2014). Effect of osmotic dehydration process using sucrose solution at mild temperature on mass transfer and quality attributes of red pitaya. International Food Research Journal, 21 (2), 625-630.
Jalali, V.R.R., Narain, N., Silva, G.F.d. (2008). Effect of osmotic predehydration on drying characteristics of banana fruits. Food Science and Technology, 28, 269-273.
Jansom, C., Bhamarapravati, S., Itharat, A. (2008). Major anthocyanin from ripe berries of Cleistocalyx nervosum var. paniala. Thammasat Medical Journal, 8, 364–370.
Kaushal, P., Sharma, H.K. (2016). Osmo-convective dehydration kinetics of jackfruit (Artocarpus heterophyllus). Journal of the Saudi Society of Agricultural Sciences, 15 (2), 118-126.
Khoyi, M.R., Hesari, J. (2007). Osmotic dehydration kinetics of apricot using sucrose solution. Journal of Food Engineering, 78 (4), 1355-1360.
Klein, B.P., Perry, A.K. (1982). Ascorbic acid and vitamin a activity in selected vegetables from different geographical areas of the united states. Journal of Food Science, 47 (3), 941-945.
Labuza, T.P., Altunakar, L. (2008). Water Activity Prediction and Moisture Sorption Isotherms In: Barbosa-
Cánovas, G.V., Fontana Jr, A. J., Schmidt, S. J., Labuza, T. P. (Eds), Water Activity in Foods: Fundamentals and Applications, Blackwell Publishing Ltd, pp. 109-154.
Lakshmishri Roy, D.B. (2015). Osmotic dehydration of litchi using sucrose solution: Effect of mass transfer. Journal of Food Processing & Technology, 6 (7), 1-7.
Landim, A.P.M., Barbosa, M.I.M.J., Júnior, J.L.B. (2016). Influence of osmotic dehydration on bioactive compounds, antioxidant capacity, color and texture of fruits and vegetables: a review. Ciência Rural,
46 (10), 1714-1722.
Lerici, C.R., Pinnavaia, G., Rosa, M.D., Bartolucci, L. (1985). Osmotic dehydration of fruit: Influence of osmotic agents on drying behavior and product quality. Journal of Food Science, 50 (5), 1217-1219.
Lewicki, P.P., Lukaszuk, A. (2000). Effect of osmotic dewatering on rheological properties of apple subjected to convective drying. Journal of Food Engineering, 45 (3), 119-126.
Mandala, I.G., Anagnostaras, E.F., Oikonomou, C.K. (2005). Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics. Journal of Food Engineering, 69 (3), 307-316.
Manosroi, J., Chankhampan, C., Kumguan, K., Manosroi, W., Manosroi, A. (2015). In vitro anti-aging activities of extracts from leaves of Ma Kiang (Cleistocalyx nervosum var. paniala). Pharmaceutical Biology, 53 (6), 862-869.
Park, K.J., Bin, A., Pedro Reis Brod, F. (2003). Drying of pear d’Anjou with and without osmotic dehydration. Journal of Food Engineering, 56 (1), 97-103.
Paul, P.K., Ghosh, S.K., Singh, D.K., Bhowmick, N. (2014). Quality of osmotically pre-treated and vacuum dried pineapple cubes on storage as influenced by type of solutes and packaging materials. Journal of Food Science and Technology, 51 (8), 1561-1567.
Phisut, N., Rattanawedee, M., Aekkasak, K. (2013). Effect of osmotic dehydration process on the physical, chemical and sensory properties of osmo-dried cantaloupe. International Food Research Journal, 20 (1), 189-196.
Ponting, J.D., Jackson, R., Watters, G. (1972). Refrigerated apple slices: Preservative effects of ascorbic acid, calcium and sulfites. Journal of Food Science, 37 (3), 434-436.
Poontawee, W., Natakankitkul, S., Wongmekiat, O. (2016). Protective effect of Cleistocalyx nervosum var. paniala fruit extract against oxidative renal damage caused by cadmium. Molecules, 21 (2), 133.
Resurreccion, A.V.A. (1998). Consumer sensory testing for product development. Aspen Publishers, Gaithersburg, Maryland, pp. 71-91.
Sablani, S.S., Shafiur Rahman, M. (2003). Effect of syrup concentration, temperature and sample geometry on equilibrium distribution coefficients during osmotic dehydration of mango. Food Research International, 36 (1), 65-71.
Sette, P., Salvatori, D., Schebor, C. (2016). Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying. Food and Bioproducts Processing, 100, 156-171.
Singh, B., Kumar, A., Gupta, A.K. (2007). Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes. Journal of Food Engineering, 79 (2), 471-480.
Srinang, J., Chatasuwankul, N., Borompichaichartkul, C. (2015). Effect of drying methods on chemical and physical properties of osmo-dried jackfruit. Paper presented at the International Society for Horticultural Science (ISHS), Leuven, Belgium.
Subhadrabandhu, S. (2001). Under-Utilized Tropical Fruits of Thailand. Retrieved from Bangkok, pp. 30-33.
Zhao, J.-H., Hu, R., Xiao, H.-W., Yang, Y., Liu, F., Gan, Z.-L., Ni, Y.-Y. (2014). Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples. International Journal of Food Science & Technology, 49 (4), 960-968.
Castelló, M.L., Fito, P.J., Chiralt, A. (2010). Changes in respiration rate and physical properties of strawberries due to osmotic dehydration and storage. Journal of Food Engineering, 97 (1), 64-71.
Chandra, S., Kumari, D. (2015). Recent development in osmotic dehydration of fruit and vegetables: Critical Reviews in Food Science and Nutrition, 55 (4), 552-561.
Chauhan, O.P., Singh, A., Singh, A., Raju, P.S., Bawa, A.S. (2011). Effects of osmotic agents on colour, textural, structural, thermal, and sensory properties of apple slices. International Journal of Food Properties,
14 (5), 1037-1048.
da Costa Ribeiro, A.S., Aguiar-Oliveira, E., Maldonado, R.R. (2016). Optimization of osmotic dehydration of pear followed by conventional drying and their sensory quality. LWT - Food Science and Technology, 72,
407-415.
Denardin, C.C., Hirsch, G.E., da Rocha, R.F., Vizzotto, M., Henriques, A.T., Moreira, J.C.F., Guma, F.T.C.R., Emanuelli, T. (2015). Antioxidant capacity and bioactive compounds of four Brazilian native fruits.
Journal of Food and Drug Analysis, 23 (3), 387-398.
Falade, K.O., Akinwale, T.O., Adedokun, O.O. (2003). Effect of drying methods on osmo-dried cashew apples. European Food Research and Technology, 216 (6), 500-504.
Fernandes, F.A.N., Rodrigues, S., Gaspareto, O.C.P., Oliveira, E.L. (2006). Optimization of osmotic dehydration of bananas followed by air-drying. Journal of Food Engineering, 77 (1), 188-193.
González-Martínez, C., Cháfer, M., Xue, K., Chiralt, A. (2006). Effect of the osmotic pre-treatment on the convective air drying kinetics of pear Var. Blanquilla. International Journal of Food Properties, 9 (3),
541-549.
Haj Najaf, A., Yusof, Y.A., Ganjloo, A., Ling, C.N. (2014). Effect of osmotic dehydration process using sucrose solution at mild temperature on mass transfer and quality attributes of red pitaya. International Food Research Journal, 21 (2), 625-630.
Jalali, V.R.R., Narain, N., Silva, G.F.d. (2008). Effect of osmotic predehydration on drying characteristics of banana fruits. Food Science and Technology, 28, 269-273.
Jansom, C., Bhamarapravati, S., Itharat, A. (2008). Major anthocyanin from ripe berries of Cleistocalyx nervosum var. paniala. Thammasat Medical Journal, 8, 364–370.
Kaushal, P., Sharma, H.K. (2016). Osmo-convective dehydration kinetics of jackfruit (Artocarpus heterophyllus). Journal of the Saudi Society of Agricultural Sciences, 15 (2), 118-126.
Khoyi, M.R., Hesari, J. (2007). Osmotic dehydration kinetics of apricot using sucrose solution. Journal of Food Engineering, 78 (4), 1355-1360.
Klein, B.P., Perry, A.K. (1982). Ascorbic acid and vitamin a activity in selected vegetables from different geographical areas of the united states. Journal of Food Science, 47 (3), 941-945.
Labuza, T.P., Altunakar, L. (2008). Water Activity Prediction and Moisture Sorption Isotherms In: Barbosa-
Cánovas, G.V., Fontana Jr, A. J., Schmidt, S. J., Labuza, T. P. (Eds), Water Activity in Foods: Fundamentals and Applications, Blackwell Publishing Ltd, pp. 109-154.
Lakshmishri Roy, D.B. (2015). Osmotic dehydration of litchi using sucrose solution: Effect of mass transfer. Journal of Food Processing & Technology, 6 (7), 1-7.
Landim, A.P.M., Barbosa, M.I.M.J., Júnior, J.L.B. (2016). Influence of osmotic dehydration on bioactive compounds, antioxidant capacity, color and texture of fruits and vegetables: a review. Ciência Rural,
46 (10), 1714-1722.
Lerici, C.R., Pinnavaia, G., Rosa, M.D., Bartolucci, L. (1985). Osmotic dehydration of fruit: Influence of osmotic agents on drying behavior and product quality. Journal of Food Science, 50 (5), 1217-1219.
Lewicki, P.P., Lukaszuk, A. (2000). Effect of osmotic dewatering on rheological properties of apple subjected to convective drying. Journal of Food Engineering, 45 (3), 119-126.
Mandala, I.G., Anagnostaras, E.F., Oikonomou, C.K. (2005). Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics. Journal of Food Engineering, 69 (3), 307-316.
Manosroi, J., Chankhampan, C., Kumguan, K., Manosroi, W., Manosroi, A. (2015). In vitro anti-aging activities of extracts from leaves of Ma Kiang (Cleistocalyx nervosum var. paniala). Pharmaceutical Biology, 53 (6), 862-869.
Park, K.J., Bin, A., Pedro Reis Brod, F. (2003). Drying of pear d’Anjou with and without osmotic dehydration. Journal of Food Engineering, 56 (1), 97-103.
Paul, P.K., Ghosh, S.K., Singh, D.K., Bhowmick, N. (2014). Quality of osmotically pre-treated and vacuum dried pineapple cubes on storage as influenced by type of solutes and packaging materials. Journal of Food Science and Technology, 51 (8), 1561-1567.
Phisut, N., Rattanawedee, M., Aekkasak, K. (2013). Effect of osmotic dehydration process on the physical, chemical and sensory properties of osmo-dried cantaloupe. International Food Research Journal, 20 (1), 189-196.
Ponting, J.D., Jackson, R., Watters, G. (1972). Refrigerated apple slices: Preservative effects of ascorbic acid, calcium and sulfites. Journal of Food Science, 37 (3), 434-436.
Poontawee, W., Natakankitkul, S., Wongmekiat, O. (2016). Protective effect of Cleistocalyx nervosum var. paniala fruit extract against oxidative renal damage caused by cadmium. Molecules, 21 (2), 133.
Resurreccion, A.V.A. (1998). Consumer sensory testing for product development. Aspen Publishers, Gaithersburg, Maryland, pp. 71-91.
Sablani, S.S., Shafiur Rahman, M. (2003). Effect of syrup concentration, temperature and sample geometry on equilibrium distribution coefficients during osmotic dehydration of mango. Food Research International, 36 (1), 65-71.
Sette, P., Salvatori, D., Schebor, C. (2016). Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying. Food and Bioproducts Processing, 100, 156-171.
Singh, B., Kumar, A., Gupta, A.K. (2007). Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes. Journal of Food Engineering, 79 (2), 471-480.
Srinang, J., Chatasuwankul, N., Borompichaichartkul, C. (2015). Effect of drying methods on chemical and physical properties of osmo-dried jackfruit. Paper presented at the International Society for Horticultural Science (ISHS), Leuven, Belgium.
Subhadrabandhu, S. (2001). Under-Utilized Tropical Fruits of Thailand. Retrieved from Bangkok, pp. 30-33.
Zhao, J.-H., Hu, R., Xiao, H.-W., Yang, Y., Liu, F., Gan, Z.-L., Ni, Y.-Y. (2014). Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples. International Journal of Food Science & Technology, 49 (4), 960-968.
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2019-06-26
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