Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 49, Issue 4, Pages 960-968Publisher
WILEY
DOI: 10.1111/ijfs.12388
Keywords
Freezing; mango; melting temperature; osmotic dehydration; quality attributes
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Funding
- National Science & Technology Support Plan of the Chinese Ministry of Education [2011BAD39B00]
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The effect of osmotic dehydration pretreatment on the quality attributes (e.g. colour, hardness, drip loss, vitamin C content and pH) of frozen mango cuboids in different osmotic solutions (sucrose, glucose and maltose) and concentrations (30, 45 and 60% (wt/wt)) was investigated. Results revealed that melting temperature of mango cuboids was affected by both solute type and solid mass fraction. In addition, the dehydrofrozen samples pretreated in maltose had higher quality in vitamin C content (increasing by 23.5-73.0%), colour (colour change reducing by 2.6-39.2%) and drip loss (reducing by 0.7-9.7%) than those pretreated in other osmotic solutions. The cuboids pretreated in glucose displayed higher hardness (increasing by 16.4-36.2%). Based on principal component analysis and group distance, osmotic dehydration in 45% maltose was proposed as the most favourable freezing conditions with the highest sensory score (6.8). The current work indicates osmotic dehydration significantly improves frozen mango quality.
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