Optical and mechanical properties of cocona chips as affected by the drying process

Abstract

ElsevierAgudelo Sterling, CM.; Igual Ramo, M.; Talens Oliag, P.; Martínez Navarrete, N. (2015). Optical and mechanical properties of cocona chips as affected by the drying process. AbstractThe effect of the application of a pre-osmotic treatment to obtain hot air dried cocona (Solanum sessiliofurum Dunal) chips was studied. The drying kinetics and the optical and mechanical properties of cocona chips obtained by the combined method of osmotic dehydration and hot air drying (OD+HAD) and by only hot air drying (HAD) were compared. Samples were dried by hot air at 60ºC. For the combined method, they were pre-dried to a moisture content of 75 g water /100g, immersed in a 55 ºBrix sucrose solution at 25ºC for 48 minutes. The pre-osmodehydration applied did not influence the subsequent hot air drying kinetics, resulting in a final product with 0.055 ± 0.005 g water /g cocona. The optical properties of OD+HAD chips were more favourable, exhibiting a smaller color change with respect to the fresh fruit (±15 units) than the HAD samples (±23 units). On the other hand, the OD+HAD chips presented more fracture peaks than HAD ones, this related with a structure with a higher degree of crispness, a very desirable property for a chip product.

Influence of ripening stage and de‐astringency treatment on the production of dehydrated persimmon snacks

“…Despite drying treatments caused a slight increase in the K/S values of M2A40, M2A60, M3NA60, M2NA60, and M2NA40 and a slight decrease in M1A40, M3A40, and M1NA40, the values were low for all the snacks, as occurred in the fresh samples. Similar results were observed by Agudelo et al 26 . in cocona chips.…”

“…These effects explain the most notable colour changes of pulp in the third ripening stage of this study. However, since the Kubelka–Munk's theory describes the ability of the materials to transmit light depends on their light scattering ( S ) and absorbing ( K ) properties, low K/S values imply that more light is scattered by the samples indicating that the persimmon samples have closed structures, therefore, presented certain opacity 26 …”

“…However, since the Kubelka-Munk´s theory describes the ability of the materials to transmit light depends on their light scattering (S) and absorbing (K) properties, low K/S values imply that more light is scattered by the samples indicating that the persimmon samples have closed structures, therefore, presented certain opacity. 26 The soluble tannin content of fresh samples is shown in Table 1. The soluble tannin content of the A fresh samples decreases significantly (P < 0.05) as ripening progresses.…”

Effects of pretreatment ultrasound bath and ultrasonic probe, in osmotic dehydration, in the kinetics of oven drying and the physicochemical properties of beet snacks

“…It is based on the reduction of water activity ( a w ) and degradation processes, particularly caused by chemical and microbiological agents. Consequently, this process causes changes in the properties of the products such as in texture and color, reduced product weight and volume, which facilitates transport and storage (Agudelo, Igual, Talens, & Martínez‐Navarrete, ). According to Albertos et al () vegetable snacks can help people increase the consumption of fruits and vegetables, since it is an interesting product, ready for consumption, with high levels of bioactive compounds, fiber and low lipid levels, being considered a functional food.…”

Antioxidant Properties of Amazonian Fruits: A Mini Review of In Vivo and In Vitro Studies

“…It is consumed in salads and juices [34]. Cocona is slightly known mainly due its small-scale production [35]. However, local population consumes it very frequently as hypocholesterolemic and hypoglycemic remedies and for skin disease treatment [36, 37].…”