Quality and sensorial characteristics of osmotically dehydrated mango with syrups of inverted sugar and sucrose

• Published in: Scientia agricola 2009-01, Vol.66 (1), p.40-43
• Main Authors: Bernardi, Sabrina(USP FZEA), Bodini, Renata B.(USP FZEA), Marcatti, Bruna(USP FZEA), Petrus, Rodrigo Rodrigues(USP FZEA Depto. de Engenharia de Alimentos), Favaro-Trindade, Carmen Sílvia(USP FZEA Depto. de Engenharia de Alimentos)
• Format: Article
• Language: English
• Subjects: aceitação sensorial; AGRICULTURE, MULTIDISCIPLINARY; incorporação de sólidos; loss in mass; Mangifera indica; perda de massa; sensory acceptance; solids incorporation
• ISSN: 0103-9016; 1678-992X; 1678-992X; 0103-9016
• DOI: 10.1590/s0103-90162009000100005

Osmotic dehydration is becoming more popular as a complementary treatment in the processing of dehydrated foods, since it presents some advantages such as minimising heat damage to the colour and flavour, inhibiting enzymatic browning and thus dispensing the addition of sulphite and, mainly, reducing energy costs. The objective of the present study was to evaluate the effect of using inverted sugar and sucrose syrups as osmotic agents in the dehydration of mango. The conditions used in the dehydration process were: syrup/fruit ratio of 3:1 (v/w); temperature of 45ºC and constant stirring. The in natura and osmo-dehydrated fruits were evaluated in relation to pH, moisture content, water activity (a w) and soluble solids (ºBrix). Solids incorporation and loss in mass after the dehydration process were also determined. The sensory acceptance of the in natura and osmo-dehydrated fruits was determined for the attributes of aroma, flavour, texture and overall acceptance using a hedonic scale. Osmotic dehydration resulted in a reduction in moisture content and water activity, an increase in Brix and maintenance of the pH. The treatment with inverted sugar syrup resulted in more significant alterations in moisture content, a w, Brix, solids incorporation and loss in mass than the treatment with sucrose syrup. Mangos osmo-dehydrated with inverted sugar (55.3% inversion rate) syrup obtained acceptance similar to in natura mangos, this treatment being considered the most adequate for dehydration purposes. A desidratação osmótica tem se tornado uma tecnologia cada vez mais usual no processamento de alimentos desidratados, por apresentar vantagens como a redução nas perdas de cor e sabor durante o tratamento térmico, inibição do escurecimento enzimático, prescindindo da adição de agentes sulfitantes, e principalmente economia no consumo de energia. Este trabalho avaliou o efeito da utilização de xaropes de açúcar invertido e sacarose como agentes osmóticos na desidratação de manga. As condições utilizadas no processo de desidratação foram: relação xarope/fruto de 3:1(v/p); temperatura de 45ºC e agitação constante. Os frutos in natura e osmo-desidratados foram avaliados quanto ao pH, umidade, atividade de água (a a) e sólidos solúveis (ºBrix). Determinou-se a incorporação de sólidos e a perda de massa após o processo de desidratação. A aceitação sensorial dos frutos in natura e osmo-desidratados foi avaliada através de um teste com escala hedônica, para os atributos aro