Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 540882
Title Osmotic dehydration of mango : Effect of vacuum impregnation, high pressure, pectin methylesterase and ripeness on quality
Author(s) Sulistyawati, Ita; Dekker, Matthijs; Fogliano, Vincenzo; Verkerk, Ruud
Source Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 98 (2018). - ISSN 0023-6438 - p. 179 - 186.
DOI https://doi.org/10.1016/j.lwt.2018.08.032
Department(s) Food Quality and Design
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) High pressure - Mango fruit - Maturity - Osmotic dehydration - Vacuum impregnation
Abstract

The effects of pretreatment with vacuum impregnation (VI) and high pressure (HP) and adding pectin methylesterase (PME) with calcium on the quality of osmotic dehydrated mango of different ripeness were investigated. Unripe and ripe ‘Kent’ mango cubes were osmotic dehydrated (OD at 50 °C in 60 °Brix sucrose solution containing 2 g calcium lactate/100 g and 0 or 0.48 mL PME/100 g), preceded either by VI (OD-VI) or HP (OD-HP). Use of unripe mango in OD showed two to five-fold higher soluble solid gain (SSG) compared to ripe mango for all treatments. Unripe mango pretreated with OD-VI showed the lowest water loss (WL) and the highest SSG. OD-HP had a similar but less pronounced effect as OD-VI on WL and SSG. Hue (h*) were generally preserved and color intensity (C*) were maintained or only slightly increased in both ripeness in all treatments. Lightness (L*) was greatly reduced in unripe mango but stable in ripe mango. In general, firmness and work of shear slightly increased when adding PME.

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