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Retention of beta-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid

Isabel R. F. Guiamba (Institutionen för biologi och bioteknik, Livsmedelsvetenskap) ; L. Ahrné ; M.A.M. Khan ; Ulf Svanberg (Institutionen för biologi och bioteknik, Livsmedelsvetenskap)
Food and Bioproducts Processing (0960-3085). Vol. 98 (2016), p. 320-326.
[Artikel, refereegranskad vetenskaplig]

The retention of vitamin C and carotenoids was studied in the cv. 'Tommy Atkins' mango as affected by osmotic dehydration prior to hot air drying. Osmotic dehydration (OD) was carried out over 15 h at 25°C using sucrose solutions of 45°BRIX with and without 1% (w/w) calcium chloride or 1% ascorbic acid with a fruit to solution ratio of 1:10 (w/w), and the OD-treated mango samples were then dried in an air convection oven at 50°C or 70°C. An osmotic pretreatment before drying significantly reduced the drying time and prevented colour change in dried mango. Addition of calcium in the OD solution significantly improved vitamin C retention, on average from 44% to 57%. However, the addition of ascorbic acid to the osmotic solution highly increased the retention of vitamin C content in the dried mango. The retention of all-trans-β-carotene was significantly lower in all OD treated mango samples dried at 50°C but remained unchanged in OD-treated mango samples with calcium or vitamin C dried at 70°C. Moreover, osmotic dehydration with and without additives reduced the ratio of 13-cis-β-carotene to all-trans-β-carotene. The results showed that the addition of calcium or vitamin C to the osmotic solution can improve the nutritional value of dried mango.

Nyckelord: Calcium; Dried mango; Osmotic dehydration; Vitamin C; β-Carotene; beta-carotene; mangifera-indica l.; drying kinetics; quality characteristics; dehydration kinetics; vacuum impregnation; water activity; mass-transfer; tommy-atkins; pineapple; apples



Denna post skapades 2016-05-11. Senast ändrad 2016-06-10.
CPL Pubid: 236257

 

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Institutioner (Chalmers)

Institutionen för biologi och bioteknik, Livsmedelsvetenskap

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Livsmedelsteknik

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