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Abstract
Edible coating before osmotic dehydration (OD) reduces solute uptake, which can deteriorate product quality. Polysaccharide-based coatings have been reported for this purpose with limited success. Gluten, due to its inherent film formation property, has the potential to be used for this purpose. In this study, mango cubes of different maturity were osmotically dehydrated with and without gluten-based coating. An edible coating was prepared through fractionation of gluten. Osmotic dehydration was performed at 50°C for 2 h with osmotic solutions (OSs) at various concentrations (45, 55, 65 °Brix). Coating improved the dehydration efficiency index (DEI) due to a substantial decrease in solute gain (SG) and slight increase in water loss (WL). The coating modified the physicochemical properties and this effect was significantly observed at 55 °Brix. Coated mango cubes were harder and shrank more than uncoated mango. The physicochemical properties after OD were also found to be influenced by the maturity of raw mangoes.
Notes
Different letters and numbers in a column and row respectively specify significant difference at p ≤ 0.05.
Different letters and numbers in a column and row respectively specify significant difference at p ≤ 0.05.
Different letters and numbers in a column and row respectively specify significant difference at p ≤ 0.05.
Different letters and numbers in a column and row respectively specify significant difference at p ≤ 0.05.
Different letters and numbers in a column and row respectively specify significant difference at p ≤ 0.05.