Optimization of maltodextrin (10DE)—Sucrose moderated microwave osmotic dehydration of mango cubes under continuous flow spray mode (MWODS) conditions

Abstract

The process of microwave osmotic dehydration of mango was optimized under continuous flow medium spray conditions (MWODS) with maltodextrin (10DE) moderated sucrose solutions. Optimization was carried out using a response surface methodology with a central composite rotatable (CCRD) design with three input variables at five levels (temperature, 33 C to 66.7 C; sucrose:maltodextrin ratio from 100:0 to 80:20; and solute concentration, 33 to 66.7%). The response parameters used for optimization were moisture loss (ML), solids gain (SG), weight reduction (WR), ML/SG ratio, color and texture values. For each response, RSM models (p < .05) were developed. As expected, all output variables were responsive to process variables and addition of maltodextrin to sucrose was found to have a significant effect on reducing the SG and increasing ML/SG, and total solute concentration had significant effects on ML, SG and quality parameters. The process was optimized by desirability approach and MWODS at 56 C with total osmotic solute 46% concentration and 84:16 sucrose:maltodextrin proportion had the highest desirability value.Selection of constraints was an influential factor as well. Practical ApplicationsOsmotic dehydration (OD) has many advantages, but is a slow process. Carrying out OD in MW environment accelerates the process, enhances moisture loss (ML) and limits the solids gain (SG). The quality of OD foods is related to ML/SG ratio and the MWOD process enhances ML/SG. This can be further enhanced by incorporating high molecular solutes like maltodextrins. This research optimizes the maltodextrin moderated MWOD process under continuous medium flow conditions. The process offers significant potential for reducing the treatment time (to 30 min) and improve the ML/SG ratio. The resulting product can be finish dried, used as intermediate moisture food or frozen (dehydrofreezing).

Pre‐processed fruits as raw materials: part II—process conditions, demand and safety aspects

“…Refractance window drying is a faster process as similar drying results were achieved in less time (3 h less) than the tray drying method (Ochoa‐Martínez et al ., 2012). Osmotic dehydration of mango is dependent on temperature and concentration of osmotic agents (Shinde and Ramaswamy, 2021). It is found that the ripening stage decides the fate of nutrients during the storage of the osmo‐dehydrated mangoes.…”

“…Nevertheless, ultrasound-assisted dehydration can be used as the process causes a loss of solids between 13.2 and 25.9% from the cubes and the end product is with low sugar content (Fernandes et al, 2019). Osmotic agent and its concentration used also determines the quality during storage, sucrose: maltodextrin (84:16) gave the highest desirability value in an optimisation study (Shinde and Ramaswamy, 2021). Retention of the vitamin can be achieved by the addition of preservatives in osmotic solution as observed by Guiamba et al (2016).…”

“…The olive fruits are available as green and black olives based on the ripening stage during harvesting. The fruit consist of oleuropein, a bitter taste imparting compound, which can be debittered by fermentation process (Siddiq et al, 2012).…”

“…The processing involves washing of olives followed by treatment with sodium hydroxide (2-5% w/v), which are further washed thoroughly to remove excess sodium hydroxide. The olives are then dipped in a brine solution (10-11%) for fermentation purpose (Siddiq et al, 2012). Both the treatments reduce the bitterness.…”

“…This can be done using lye solution (10-20%) or machines are used for the same (Sinha et al, 2012). The extracted puree is pasteurised at 80 °C for 5 min or 96 °C for 2 min, then cooled to 30 °C immediately to produce a microbially safe product (Siddiq et al, 2012;Sinha et al, 2012). There are different techniques now developed to optimise the pasteurisation process with desired aims.…”