Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture

Autor(es)

Chaguri, Livia ; Sanchez, Mariana S. ; Flammia, Veronica P. ; Tadini, Carmen C.

• Tipo de documento: Artigo Científico
• Fonte: Food and Bioprocess Technology; v. 10, n. 4, p. 615-629, APR 2017.
• Citações Web of Science: 3

Resumo

Osmotic dehydration effects on the kinetics and on some quality attributes of green banana slices (Musa cavendishii) at 25 degrees C with non-caloric solutes (glycerol, sorbitol, and a mixture of both) at concentrations varying from 40 to 60 g/100 g for up to 6 h were studied. The three-component diagram showed that the first pseudo-equilibrium was achieved, and the water pseudo-diffusion coefficient presented higher values with glycerol solutions. A modified Peleg's model was applied to obtain the maximum water loss. Changes in green banana physical-chemical properties were observed: moisture content from 1.25 to 0.19 kg/kg dry basis, soluble solute content from 5.4 to 16.9 degrees Brix; total color-difference from 2.7 to 15.8; and the maximum biaxial extensional viscosity from 0.63 to 1.53 MPa s. Moreover, the obtained low chroma difference values suggest that the osmotically drying process may be a suitable technique to preserve the final color of green banana slices. (AU)

• Processo FAPESP: 11/23599-0 - Desidratação da banana verde para obtenção de farinha: análise das propriedades físicas, químicas, funcionais e de microestrutura durante o processo e armazenamento
• Beneficiário: Carmen Cecilia Tadini
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 11/22398-0 - Desidratação da banana verde para obtenção de farinha: análise das propriedades físicas, químicas, funcionais e de microestrutura durante o processo e armazenamento
• Beneficiário: Lívia Chaguri e Carvalho
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado