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Softening of dried Vangueria infausta (African medlar) using maltodextrin and sucrose

Chiau, Eulália LU ; Cruz Francisco,, Jose Da ; Bergenståhl, Björn LU and Sjöholm, Ingegerd LU (2013) In African Journal of Food Science 7(10). p.382-391
Abstract
Softening of dried Vangueria infausta using maltodextrin and sucrose was investigated experimentally.

The pulp of V. infausta was dried in a convective dryer, the influence of drying temperature as well as

relationship between water content and water activity were examined. In this study, 48 samples of V.

infausta pulp, with and without maltodextrin or sucrose, were dried at air temperatures of 60 and 80°C,

at a constant air velocity of 3 m/s, for 0-240 min, and until constant weight. The water content, water

activity, hardness and toughness were evaluated throughout the drying process. Samples dried at 80°C

exhibited shorter drying times than samples dried at 60°C. The water activity... (More)
Softening of dried Vangueria infausta using maltodextrin and sucrose was investigated experimentally.

The pulp of V. infausta was dried in a convective dryer, the influence of drying temperature as well as

relationship between water content and water activity were examined. In this study, 48 samples of V.

infausta pulp, with and without maltodextrin or sucrose, were dried at air temperatures of 60 and 80°C,

at a constant air velocity of 3 m/s, for 0-240 min, and until constant weight. The water content, water

activity, hardness and toughness were evaluated throughout the drying process. Samples dried at 80°C

exhibited shorter drying times than samples dried at 60°C. The water activity of fruit dried for 240 min at

80°C varied from 0.633 to 0.759, and the fruit was thus safe regarding microbiological spoilage. The

hardness and toughness of the dried fruit pulp increased with the reduction in water content, and it was

observed that samples of pure pulp became unacceptably hard and tough, when dried to the level

needed to obtain microbiological stability. The addition of sucrose as well as maltodextrin has shown to

be able to reduce the hardness as well as the toughness of the dried fruit pulp; which can be

considered as a strategy to obtain dried fruit pulp with suitable consistency. (Less)
Please use this url to cite or link to this publication:
author
; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
sorption isotherm, hardness, toughness, softener, drying, Vangueria infausta
in
African Journal of Food Science
volume
7
issue
10
pages
382 - 391
publisher
Academic Journals
ISSN
1996-0794
DOI
10.5897/AJFS2013.1034
language
English
LU publication?
yes
id
c618f176-9079-45e1-b725-f416bca6cdea (old id 8145581)
date added to LUP
2016-04-01 13:07:26
date last changed
2018-11-21 20:12:30
@article{c618f176-9079-45e1-b725-f416bca6cdea,
  abstract     = {{Softening of dried Vangueria infausta using maltodextrin and sucrose was investigated experimentally.<br/><br>
The pulp of V. infausta was dried in a convective dryer, the influence of drying temperature as well as<br/><br>
relationship between water content and water activity were examined. In this study, 48 samples of V.<br/><br>
infausta pulp, with and without maltodextrin or sucrose, were dried at air temperatures of 60 and 80°C,<br/><br>
at a constant air velocity of 3 m/s, for 0-240 min, and until constant weight. The water content, water<br/><br>
activity, hardness and toughness were evaluated throughout the drying process. Samples dried at 80°C<br/><br>
exhibited shorter drying times than samples dried at 60°C. The water activity of fruit dried for 240 min at<br/><br>
80°C varied from 0.633 to 0.759, and the fruit was thus safe regarding microbiological spoilage. The<br/><br>
hardness and toughness of the dried fruit pulp increased with the reduction in water content, and it was<br/><br>
observed that samples of pure pulp became unacceptably hard and tough, when dried to the level<br/><br>
needed to obtain microbiological stability. The addition of sucrose as well as maltodextrin has shown to<br/><br>
be able to reduce the hardness as well as the toughness of the dried fruit pulp; which can be<br/><br>
considered as a strategy to obtain dried fruit pulp with suitable consistency.}},
  author       = {{Chiau, Eulália and Cruz Francisco,, Jose Da and Bergenståhl, Björn and Sjöholm, Ingegerd}},
  issn         = {{1996-0794}},
  keywords     = {{sorption isotherm; hardness; toughness; softener; drying; Vangueria infausta}},
  language     = {{eng}},
  number       = {{10}},
  pages        = {{382--391}},
  publisher    = {{Academic Journals}},
  series       = {{African Journal of Food Science}},
  title        = {{Softening of dried Vangueria infausta (African medlar) using maltodextrin and sucrose}},
  url          = {{http://dx.doi.org/10.5897/AJFS2013.1034}},
  doi          = {{10.5897/AJFS2013.1034}},
  volume       = {{7}},
  year         = {{2013}},
}