Osmotic dehydration of yellow mashua (Tropaleum tuberosa) with inverted sucrose syrup and passion fruit juice

Abstract

The objective was to evaluate the effect of incorporation of passion fruit juice in the sucrose invert syrup and inmersion (30 °C and 40 °C) on the kinetic parameters, total polyphenols and antioxidant capacity in the osmotic dehydrated (DO) of yellow mashua  (Tuberous tropaleum). The raw material was cut into 4 mm thick sheets, blanching at 89 °C boiling for 15 minutes, immersion in osmotic solution (invert syrup of sucrose at 60 °Brix and passion fruit juice) proportions (65:35, 70: 30 and 75:25) concentrations of 37.5 °Brix, 41.5 °Brix and 40.5 °Brix respectively, draining, hot air drying at 50 °C with 1.4 ± 0.1 m s air velocity and packaging. The DO was carried out for 4.5 hours, the evaluated kinetic parameters were: weight loss percentage (WLP%), solid gain rate (GS) and water loss rate (WL), the total polyphenols were measured by the Follin Ciocalteu method and the antioxidant capacity by the ABTS method. Obtaining the following results: (WLP%) ranged between 19.24 % ± 0.02 and 23.56 % ± 0.07; the treatment at 37.5 ° Brix and 40°C had the highest (WLP%) 23.56 %± 0.07, the highest rate of (GS) 0.715 ± 0.003 g of solid/g fruit and the highest rate of (WL) 0.388 ± 0.006 g of water/g fruit. The total polyphenol content and antioxidant capacity decrease in treatments, the lowest loss at 41.5 °Brix and 30 °C determined 7.57 ± 0.21 mg EAG/g MS and 21.12 ± 0.16 μmol TE/g MS 17 % and 11.78 % respectively. The interaction of concentration and temperature has significant effects (P <0.05) on the kinetic parameters and on the total polyphenols and antioxidant capacity by the ABTS method