Maltodextrin Moderated Microwave Osmotic Dehydration of Mango Cubes with Finish Air-Drying: Optimum Considerations

Abstract

The microwave osmotic dehydration of mango cubes under the continuous flow of maltodextrin moderated sucrose solution spray (MWODS) was evaluated based on the quality of the finish air-dried product. Experiments were designed according to a central composite rotatable design to evaluate the effect of maltodextrin moderated sucrose solution [sucrose + maltodextrin (10DE) at a proportion of 85:15] on the finish air-dried product. The process variables were temperature (30 to 70 °C), solute concentration (30 to 70%), contact time (10 to 50 min) and flow rate (0.8 to 3.8 L/min). The optimum processing conditions were determined based on several processes and product-related quality parameters such as moisture loss (ML), solids gain (SG), weight gain, ML/SG, color, texture, rehydration capacity (RHC), bulk density and drying time. The MWODS contact time was the largest significant contributor with respect to most of the parameters, followed by temperature. The optimum values found were an osmotic treatment temperature of 51.7 °C, a solute concentration of 58.5%, a contact time of 30.6 min and a solution flow rate of 1.8 L/min. Finally, these optimized processing conditions were used to compare three different solute mixtures [sucrose only, sucrose + dextrose and sucrose + maltodextrin (10DE) at a ratio of 85:15%] to understand the effect of various solutes on the quality of the finished dried product. Based on the color and textural parameters, along with the RHC, of the finished product, the sucrose + maltodextrin mixture was shown to result in the most desirable quality and the air-dried product without MWODS pretreatment (control) resulted in the least desirable. Overall, the results suggest that the sucrose + maltodextrin combination offered an advantage in terms of quality for the MWODS air-drying of mango cubes.

Sustainable Utilization of Mushroom By-Products Processed with a Combined Osmotic Dehydration Pretreatment and a Hot-Air-Drying Step

“…On the other hand, maltodextrin of a low molecular weight (DE in the range between 10 and 21) is a carbohydrate commonly used as a food additive and an osmotic agent frequently used for lowering water activity, mainly for fruit and vegetables being osmotically treated [6,[19][20][21]. As also demonstrated in Shinde & Ramaswamy (2022 [22,23], the incorporation of maltodextrins of low DE (as the one employed in this study) is favorable to limit solid uptake and maximize moisture reduction. Taking into account that maltodextrin is a carbohydrate of a high glycemic index, meaning that it can raise the blood sugar levels quickly after consumption, it is important to control and limit its concentration in the final product.…”

“…Since the main target of the osmotic pretreatment was water reduction rather than solid uptake, osmotic agents of a low molecular weight were selected, including oligofructose, a well-known prebiotic fiber with significant health benefits. The solute mixture also contained maltodextrin of a low DE, which has been shown to have a positive impact on the quality of finished dried products [22,23]. Studying the first step of our composite procedure (OD followed by air-drying) and aiming to create an osmotically dehydrated product of a minimum a w and with maximum color retention, the optimal conditions for mushroom osmosis were found to be 38 • C, 40% oligofructose, 19.3% maltodextrin, and an 80 min osmotic dehydration duration, based on the RSM results.…”