Mango enriched with sucrose and isomaltulose (Palatinose®) by osmotic dehydration: Effect of temperature and solute concentration through the application of multilevel statistical models

Página do item simplificado
dc.contributor.authordo Carmo, Juliana Rodrigues
dc.contributor.authorCorrêa, Jefferson Luiz Gomes
dc.contributor.authorResende, Mariana
dc.contributor.authorCirillo, Marcelo Ângelo
dc.contributor.authorCorona-Jiménez, Edith
dc.contributor.authorTelis-Romero, Javier [UNESP]
dc.contributor.institutionFederal University of Lavras
dc.contributor.institutionBenemérita Universidad Autónoma de Puebla
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.date.accessioned2023-07-29T14:11:50Z
dc.date.available2023-07-29T14:11:50Z
dc.date.issued2022-12-01
dc.description.abstractOsmotic dehydration (OD) is useful for the enrichment of mangos with interesting solutes. Isomaltulose has healthier properties than sucrose and its use is still scarce in OD processes. The OD of mangos with isomaltulose and sucrose was evaluated, and the effect of solute concentrations (25%, 30%, 35%) and temperatures (25, 35, 45°C) was estimated by multilevel statistical analysis in order to find the best conditions for a greater water loss (WL) and solid gain (SG). In sucrose OD, the highest concentration (35%) had the greatest effect than the temperature for WL and SG. For isomaltulose OD, the concentration provided greater WL and SG, but the effect of temperature was slightly more expressive for SG than WL. The maximum working conditions (35% of isomaltulose or sucrose and 45°C) promoted greater WL and SG for both carbohydrates, and with the OD it was possible to enrich mango with isomaltulose by taking advantage of the osmotic gradient, getting an osmodehydrated product with low glycemic and isulinemic indexes. Novelty impact statement: Through the osmotic dehydration, it is possible to enrich mango samples with isomaltulose due to its healthy attributes. Instead, a traditional statistical analysis, the multilevel statistical modeling was applied, which was suitable for evidence that the highest solute concentration and temperature conditions promoted the greatest water loss and solid gain, favoring the enrichment process.en
dc.description.affiliationDepartment of Food Science (DCA) Federal University of Lavras
dc.description.affiliationDepartment of Statistic (DES) Federal University of Lavras
dc.description.affiliationFacultad de Ingeniería Química Benemérita Universidad Autónoma de Puebla
dc.description.affiliationDepartment of Food Engineering and Technology São Paulo State University
dc.description.affiliationUnespDepartment of Food Engineering and Technology São Paulo State University
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)
dc.identifierhttp://dx.doi.org/10.1111/jfpp.17147
dc.identifier.citationJournal of Food Processing and Preservation, v. 46, n. 12, 2022.
dc.identifier.doi10.1111/jfpp.17147
dc.identifier.issn1745-4549
dc.identifier.issn0145-8892
dc.identifier.scopus2-s2.0-85138416772
dc.identifier.urihttp://hdl.handle.net/11449/249163
dc.language.isoeng
dc.relation.ispartofJournal of Food Processing and Preservation
dc.sourceScopus
dc.titleMango enriched with sucrose and isomaltulose (Palatinose®) by osmotic dehydration: Effect of temperature and solute concentration through the application of multilevel statistical modelsen
dc.typeArtigo
unesp.author.orcid0000-0002-9083-4863[1]
unesp.author.orcid0000-0002-6818-6927[2]
unesp.author.orcid0000-0001-8814-4997[3]
unesp.author.orcid0000-0003-2026-6802[4]
unesp.author.orcid0000-0001-8553-4447[5]
unesp.author.orcid0000-0003-2555-2410[6]

Arquivos

Coleções

Artigos - Engenharia e Tecnologia de Alimentos - IBILCE