Texture analysis of dried papaya (<i>Carica papaya</i> L., cv. Maradol) pretreated with calcium and osmotic dehydration

Barragán-Iglesias, Josué; Rodríguez‐Ramírez, Juan; Sablani, Shyam S.; Méndez-Lagunas, Lilia Leticia

doi:10.1080/07373937.2018.1473420

Cited by 27 publications

(27 citation statements)

References 46 publications

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“…OD processing time caused the increase in tomato cohesiveness, springiness and chewiness. The increase in cohesiveness, springiness and chewiness for OD-processed samples has been also reported in several studies [ 62 , 63 ]. In [ 63 ], authors observed that the OD-processed plum samples in glucose and sucrose solutions (e.g., 60 min OD time) presented increased values of cohesiveness, springiness and chewiness.…”

Section: Resultssupporting

confidence: 71%

“…Tomatoes exhibiting lower firmness values are characterized by lower quality [ 61 ]. OD-processed tomato samples presented increased firmness compared to the fresh ones, indicating that OD processing led to tomato texture improvement [ 25 , 37 , 38 , 62 , 63 ]. OD processing induces a greater firmness by filling the pores with the osmotic solution, thus the OD-processed samples present a more compact and less deformed tissue [ 64 ].…”

Section: Resultsmentioning

confidence: 99%

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Optimization of Osmotic Dehydration of Tomatoes in Solutions of Non-Conventional Sweeteners by Response Surface Methodology and Desirability Approach

Giannakourou

Λάζου

Dermesonlouoglou

2020

Foods

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The osmotic dehydration (OD) of tomatoes in solutions of alternative sweeteners was investigated using Response Surface Methodology (RSM), while selected desirability functions were implemented in order to define the optimum process parameters (temperature/duration of osmotic treatment, osmotic solution composition and concentration). Mass exchange, color and texture were measured during the process. Changes in color occurred rapidly at the beginning of the process, while firmness was significantly increased, indicating that OD processing led to tomato texture improvement. Color and firmness changes were adequately modeled using a polynomial model. RSM coupled with desirability functions was applied to optimize OD procedure in terms of color retention and maximum solid gain, a requirement for candied products. A maximum desirability was obtained by incorporating oligofructose into the osmotic solution, at relatively short treatment times. Results were validated and sensory analysis was conducted at the optimized conditions to assess samples’ organoleptic acceptance.

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Section: Resultssupporting

confidence: 71%

Section: Resultsmentioning

confidence: 99%

Optimization of Osmotic Dehydration of Tomatoes in Solutions of Non-Conventional Sweeteners by Response Surface Methodology and Desirability Approach

Giannakourou

Λάζου

Dermesonlouoglou

2020

Foods

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“…Barragán‐Iglesias et al. (2018) also observed that hardness of dried papaya cubes increased due to combined effect of osmotic solution and convective drying.…”

Section: Resultsmentioning

confidence: 94%

Process optimization for dehydration of shelled peas by osmosis and three‐stage convective drying for enhanced quality

Kaur

Zalpouri

Singh

et al. 2020

J. Food Process. Preserv.

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The pea is the small spherical seed of Pisum sativum, which belongs to Leguminosae family. Peas are starchy, but high in fiber, protein, vitamin A, vitamin B6, vitamin C, vitamin K, phosphorus, magnesium, copper, iron, and zinc. Fresh peas, being highly seasonal and perishable in nature, require suitable preservation techniques to enhance their availability throughout the year (Burande et al., 2008). Thus, a need arises to develop efficient preservation protocols that can not only ensure the nutritive quality but also microbial safety

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“…Pre‐treated papaya slices showed lower drying time than those without pretreatment. Barragán‐Iglesias et al 31 . also reported a 37% reduction in drying time with calcium and osmotic pretreatments followed by convective dying of papaya cubes.…”

Section: Resultsmentioning

confidence: 95%

Ultrasonic and osmotic pretreatments followed by convective and vacuum drying of papaya slices

et al. 2020

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BACKGROUND Papaya fruit is highly nutritive, but very fragile, and thus has a limited shelf life. Drying is essential to preserve it for longer durations. In this work, osmotic dehydration (OD) with and without ultrasound (US) was applied to papaya slices as a pretreatment in conjugation with vacuum (VD) and convective air drying (AD). Drying was carried out in a novel dryer. Moisture content, drying time, water activity, total color change, total phenolic content, radical scavenging activity, texture, and Fourier‐transform infrared (FTIR) spectrums were evaluated for fresh and dried papaya slices. RESULTS It was observed that US‐assisted osmotic dehydration (USOD) followed by VD had the lowest drying time with highest retention of phenols and antioxidants as compared to other drying techniques. Higher phenols and antioxidants in US‐pretreated samples were attributed to the release of trapped intra‐cellular polyphenols by cavitation. However, the color characteristics and texture of OD pretreatment followed by convective AD slices were found to be better. Color retention could be due to carotenoid preservation, which would be degraded in other treatments, whereas lower brittleness was associated with lower pectin. Infrared spectroscopy confirmed the retention of phytochemicals and antioxidants in dried papaya slices that were subjected to pretreatment. Conclusion Pretreatment before drying enhances the end product quality of dried papaya slices. The results of this study highlight that USOD‐VD is effective for nutrition preservation while OD‐AD is suitable for preserving physical characteristics. © 2020 Society of Chemical Industry

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Texture analysis of dried papaya (Carica papaya L., cv. Maradol) pretreated with calcium and osmotic dehydration

Cited by 27 publications

References 46 publications

Optimization of Osmotic Dehydration of Tomatoes in Solutions of Non-Conventional Sweeteners by Response Surface Methodology and Desirability Approach

Optimization of Osmotic Dehydration of Tomatoes in Solutions of Non-Conventional Sweeteners by Response Surface Methodology and Desirability Approach

Process optimization for dehydration of shelled peas by osmosis and three‐stage convective drying for enhanced quality

Ultrasonic and osmotic pretreatments followed by convective and vacuum drying of papaya slices

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