Mango enriched with sucrose and isomaltulose (Palatinose®) by osmotic dehydration: Effect of temperature and solute concentration through the application of multilevel statistical models
Corresponding Author
Juliana Rodrigues do Carmo
Department of Food Science (DCA), Federal University of Lavras, Lavras, Brazil
Correspondence
Juliana Rodrigues do Carmo, Department of Food Science (DCA), Federal University of Lavras, Lavras 37200-900, Brazil.
Email: [email protected]
Search for more papers by this authorJefferson Luiz Gomes Corrêa
Department of Food Science (DCA), Federal University of Lavras, Lavras, Brazil
Search for more papers by this authorMariana Resende
Department of Statistic (DES), Federal University of Lavras, Lavras, Brazil
Search for more papers by this authorMarcelo Ângelo Cirillo
Department of Statistic (DES), Federal University of Lavras, Lavras, Brazil
Search for more papers by this authorEdith Corona-Jiménez
Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Puebla, Mexico
Search for more papers by this authorJavier Telis-Romero
Department of Food Engineering and Technology, São Paulo State University, São José do Rio Preto, Brazil
Search for more papers by this authorCorresponding Author
Juliana Rodrigues do Carmo
Department of Food Science (DCA), Federal University of Lavras, Lavras, Brazil
Correspondence
Juliana Rodrigues do Carmo, Department of Food Science (DCA), Federal University of Lavras, Lavras 37200-900, Brazil.
Email: [email protected]
Search for more papers by this authorJefferson Luiz Gomes Corrêa
Department of Food Science (DCA), Federal University of Lavras, Lavras, Brazil
Search for more papers by this authorMariana Resende
Department of Statistic (DES), Federal University of Lavras, Lavras, Brazil
Search for more papers by this authorMarcelo Ângelo Cirillo
Department of Statistic (DES), Federal University of Lavras, Lavras, Brazil
Search for more papers by this authorEdith Corona-Jiménez
Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Puebla, Mexico
Search for more papers by this authorJavier Telis-Romero
Department of Food Engineering and Technology, São Paulo State University, São José do Rio Preto, Brazil
Search for more papers by this authorAbstract
Osmotic 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.
CONFLICT OF INTEREST
The authors have no conflict of interest. The authors alone are responsible for the content and writing of the paper.
Open Research
DATA AVAILABILITY STATEMENT
Research data are not shared.
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