Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture

• Published in: Food and bioprocess technology Vol. 10; no. 4; pp. 615 - 629
• Main Authors: Chaguri, Livia, Sanchez, Mariana S., Flammia, Verônica P., Tadini, Carmen C.
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.04.2017; Springer Nature B.V
• Subjects: Agriculture; Biotechnology; Chemical properties; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Color; Dehydration; Diffusion coefficient; Drying; Food Science; Fruits; Glycerol; Moisture content; Original Paper; Quality management; Solutes; Sorbitol; Water content; Water loss; Biaxial viscosity; Modified Peleg’s model; Resistant starch
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-016-1839-2

Osmotic dehydration effects on the kinetics and on some quality attributes of green banana slices ( Musa cavendishii ) at 25 °C with non-caloric solutes (glycerol, sorbitol, and a mixture of both) at concentrations varying from 40 to 60 g/100 g for up to 6 h were studied. The three-component diagram showed that the first pseudo-equilibrium was achieved, and the water pseudo-diffusion coefficient presented higher values with glycerol solutions. A modified Peleg’s model was applied to obtain the maximum water loss. Changes in green banana physical-chemical properties were observed: moisture content from 1.25 to 0.19 kg/kg dry basis, soluble solute content from 5.4 to 16.9 °Brix; total color-difference from 2.7 to 15.8; and the maximum biaxial extensional viscosity from 0.63 to 1.53 MPa s. Moreover, the obtained low chroma difference values suggest that the osmotically drying process may be a suitable technique to preserve the final color of green banana slices.