Effect of Hydrocolloids on the Dehydration Kinetics, Color, and Texture of Mango Leather
07 Jan 2003-International Journal of Food Properties (Taylor & Francis Group)-Vol. 6, Iss: 2, pp 269-279
TL;DR: In this paper, different hydrocolloids like guar gum, pectin, carboxymethyl cellulose, gum acacia, and sodium alginate were added to the mango pulp at levels of 1, 2, and 3% w/w to determine their effects on drying rate, moisture ratio, color, and equilibrium relative humidity.
Abstract: Tray drying of mango pulp was carried out to prepare mango leather and the dehydration behavior was studied. Different hydrocolloids like guar gum, pectin, carboxymethyl cellulose, gum acacia, pectin, and sodium alginate were also added to the mango pulp at levels of 1, 2, and 3% w/w to determine their effects on drying rate, moisture ratio, color, and equilibrium relative humidity. Texture of mango leather was studied using tensile deformation. Hydrocolloids lowered the drying rate of mango leather but only during the initial 2 h of drying. Mango leather had an extensibility, peak force to rupture, deformation modulus and energy to rupture of 14.54 mm, 0.0036 kN, 0.2285 MPa, and 0.0369 J respectively. Hydrocolloids increased the extensibility and energy to rupture of mango leather. Yellowness and redness of samples was lowered but lightness of mango leather was not significantly affected by hydrocolloid addition. The equilibrium relative humidity of mango leather increased with increasing hydroc...
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TL;DR: In this paper, the effects of various formulations (traditional and hydrocolloid) and drying techniques [hot air drying at 50, 60 or 70°C, microwave-assisted hot air drying (90 or 180 W) and refractance window drying 90, 95 and 98 W] for pomegranate pestil production were examined.
Abstract: The present study examines the effects of various formulations (traditional and hydrocolloid) and drying techniques [hot air drying at 50, 60 or 70 °C, microwave-assisted hot air drying (90 or 180 W) at 50, 60 or 70 °C and refractance window drying 90, 95 and 98 °C), in order to develop new methods for pomegranate pestil production. Water activity, pH, color, textural properties, total phenolic content, total flavonoids, total proantocyanidins, total monomeric anthocyanin, ascorbic acid, HMF content, antioxidant activity, phenolic and anthocyanin profiles and volatile compounds of the pestils were determined. Hydrocolloid formulation resulted in superior physicochemical properties of the pestils compared to traditional formulation. While microwave-assisted drying (MWD) provided higher phenolic content, refractance window (RW) drying provided higher ascorbic acid and anthocyanin content, and lower content of 5-hydroxymethylfurfural. Volatile compounds in the pestils showed that MWD promoted non-enzymatic browning reactions. Overall, the hydrocolloid formulation and the RW drying technique are the most promising processing methods for high-quality pestil production with high content of bioactive compounds.
85 citations
TL;DR: In this article, the effects of glucose syrup and pectin concentrations on physicochemical characteristics and sensory acceptability of machine-formed pineapple leather snack were investigated, and the optimum formulation range consisted of 3.5-6.0% and 0.5 -1.5% respectively.
Abstract: Summary
Effects of glucose syrup (2%, 4%, and 6%) and pectin (0.5%, 1.0%, and 1.5%) concentrations on physicochemical characteristics and sensory acceptability of machine-formed pineapple leather snack were investigated. Changes in glucose syrup and pectin concentrations significantly affected velocity of forming and total soluble solids content of pineapple paste, but did not affect thickness of pineapple leathers. Increasing pectin concentrations generally increased redness (a*) and yellowness (b*), and hardness (tensile force and work) while decreased moisture content and aw of pineapple leathers. Two most acceptable pineapple leathers were prepared with 6% glucose syrup and 0.5–1.0% pectin. Increasing pectin concentration from 1.0% to 1.5% negatively affected toughness acceptability, which was attributed to reduced moisture and aw, and increased tensile force and work. The optimum formulation range consisted of 3.5–6.0% glucose syrup and 0.5–1.0% pectin, yielding products with acceptability scores of 6.7–7.3 (on a 9-point hedonic scale) for appearance, sourness, sweetness, overall-taste, toughness and overall-liking.
59 citations
TL;DR: Fruit leathers are dehydrated fruit products which are eaten as snacks or desserts as mentioned in this paper, they are flexible sheets that have a concentrated fruit flavor and nutritional aspects and are prepared by mixing fruit puree and other additives like sugar, pectin, acid, glucose syrup, color, and potassium metabisulphite and then dehydrating them under specific conditions.
Abstract: Fruit leathers are dehydrated fruit products which are eaten as snacks or desserts. They are flexible sheets that have a concentrated fruit flavor and nutritional aspects. Most fruit leathers are prepared by mixing fruit puree and other additives like sugar, pectin, acid, glucose syrup, color, and potassium metabisulphite and then dehydrating them under specific conditions. Various drying systems including combined convective and far-infrared drying, hot air drying, microwave drying, solar drying, and sun drying have been used to make fruit leathers. Most fruit leathers are dried at 30 to 80°C for up to 24 hours until the target final moisture content (12–20%) has been reached. Research about fruit leathers began in the 1970s. This work has reviewed published papers on fruit leathers in order to summarize useful information about fruit leathers on methods of preparation, effects of drying condition, and effects of packaging and storage, which will be useful to many in the food industry and consumers who are health-conscious.
54 citations
01 Jan 2014
TL;DR: In this article, the authors evaluated physicochemical and sensory properties of apricot pestil dried with different methods, including sun drying, vacuum oven at 55°C and microwave oven (90 W).
Abstract: Fruit leathers, or traditionally named as pestil are intermediate moisture pectic gels, eaten as snack, manufactured by dehydration of fruit pulp into leathery sheets. The aim of the study was to evaluate physicochemical and sensory properties of apricot pestil dried with different methods. One group was sun dried, other group was dried in vacuum oven at 55°C and the last one was dried in microwave oven (90 W). Analysis of moisture, water soluble dry matter, pH, titratable acidity, total and reducing sugar, hydroxymethylfurfural, total phenolic compounds, antioxidant activity, minerals (K, Ca, Mg, Zn), color (L*, a*, b*) and sensory analysis were carried out. The moisture contents of apricot pestil samples were between 13.12±1.35 14.39±0.41 gm/100 gm. The HMF content of samples was affected by drying method. The HMF contents of microwave oven dried, vacuum oven dried and sundried pestil samples were 13.62±0.78, 19.39±0.26 and 45.64±1.29 mg/kg, respectively. Total phenolic compounds in samples were determined as between 110.03±0.72 121.24±6.19 mg GAE/100 gm. Retention of antioxidant activity of the sundried, microwave oven dried and vacuum oven dried samples was 59.80%, 39.23% and 19.15%, respectively. The mineral contents of pestil samples were higher because of increasing dry matter content. When comparing drying times, the shortest was observed in microwave oven drying followed by sun drying and vacuum oven drying. Drying methods considerably influenced the color changes of pestil samples. Chromatic parameters a*, b*, ∆Eab* and C*ab were found higher in microwave oven dried samples. Sensory evaluation analysis showed that all of the samples were acceptable by the panelists. The results of the analysis were important for selecting the quality criterion and for characterizing of this traditional product.
49 citations
TL;DR: Given the wide range of bioactive factors in fresh fruits that are preserved in fruit bars, it is plausible that their uptake consumption have a positive effect in reducing the risk of many diseases.
Abstract: Fruits serve as a source of energy, vitamins, minerals, and dietary fiber. One of the barriers in increasing fruit and vegetables consumption is time required to prepare them. Overall, fruit bars have a far greater nutritional value than the fresh fruits because all nutrients are concentrated and, therefore, would be a convenience food assortment to benefit from the health benefits of fruits. The consumers prefer fruit bars that are more tasted followed by proper textural features that could be obtained by establishing the equilibrium of ingredients, the proper choosing of manufacturing stages and the control of the product final moisture content. Fruit bar preparations may include a mixture of pulps, fresh or dried fruit, sugar, binders, and a variety of minor ingredients. Additionally to the conventional steps of manufacturing (pulping, homogenizing, heating, concentrating, and drying) there have been proposed the use of gelled fruit matrices, dried gels or sponges, and extruders as new trends for processing fruit bars. Different single-type dehydration or combined methods include, in order of increasing process time, air-infrared, vacuum and vacuum-microwave drying convective-solar drying, convective drying, and freeze drying are also suggested as alternative to solar traditional drying stage. The dehydration methods that use vacuum exhibited not only higher retention of antioxidants but also better color, texture, and rehydration capacity. Antioxidant activity resulting from the presence of phenolic compounds in the bars is well established. Besides this, fruit bars are also important sources of carbohydrates and minerals. Given the wide range of bioactive factors in fresh fruits that are preserved in fruit bars, it is plausible that their uptake consumption have a positive effect in reducing the risk of many diseases.
46 citations
Cites background or methods from "Effect of Hydrocolloids on the Dehy..."
...…have been carried out instrumental textural evaluations of fruit bars such as jackfruit leather (CheMan and Taufik, 1995), mango and guava bars (Vijayanand et al., 2000; Gujral and Brar, 2003), papaya and tomato fruit bar (Ahmad et al., 2005), and pear fruit leathers (Huang and Hsieh, 2005)....
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...A limited number of researchers have been carried out instrumental textural evaluations of fruit bars such as jackfruit leather (CheMan and Taufik, 1995), mango and guava bars (Vijayanand et al., 2000; Gujral and Brar, 2003), papaya and tomato fruit bar (Ahmad et al....
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...00 (McHugh and Huxsoll, 1999) Mango leathers (Gujral and Brar, 2003)...
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...The color of mango leather can be described as yellowish orange and is a very important parameter with respect to consumer preference (Gujral and Brar, 2003)....
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...As mentioned before, mango fruit bar is traditionally prepared by adding cane sugar to ripe mango puree, spreading the puree on bamboo mats and drying the pulp in the sun (Gujral and Brar, 2003)....
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