Effect of pectin-CMC-based coating on texture of hot air-dried honeydew

• Published in: Materials today : proceedings 2020, Vol.31, p.A170-A174
• Main Authors: Raup, M.F., Abdul Manap, M.A., Faridatul Ain, M.R., Ibrahim, S.F., Abdul Rahman, M.
• Format: Article
• Language: English
• Subjects: Dehydration; Edible coating; Food coating; Optimization
• ISSN: 2214-7853; 2214-7853
• DOI: 10.1016/j.matpr.2021.01.915

The optimization of temperature, immersion time and coating treatment, during hot air drying of honeydew, was investigated by the response surface methodology. The results show that the coated sample with immersion time of 35 min at drying temperature 55 °C was determined as the optimum condition for this study. The honeydew was coated with pectin-CMC-based edible coating (except non-coated sample) and was then hot-air dried. The data from the chromameter for colour analysis showed that the decreasing value of ΔE as the immersion time and temperature increase and non-coated samples also shows higher value than coated samples. The results of the texture (skin strength) analysis showed that the longer immersion time resulted in lower skin strength. However, the coated samples had better structural integrity and higher moisture content, but the plasticizing effect from the coating result in the lower skin strength. Highest moisture content recorded was from coated sample with 60 min immersion time at 58 °C. Pectin-CMC-based edible coating acts as a barrier where the sample moisture was trapped; longer the immersion time and higher barrier produced. Coated sample showed lower rehydration ratio than non-coated sample. The pectin-CMC-based edible coating solutions produced a sticky layer on the surface of samples, which is solidified during air-drying and this layer can potentially reduce water absorption into the porous structure in honeydew texture.