Advertisement

Journal of Food Science and Technology

, Volume 56, Issue 4, pp 1909–1917 | Cite as

Influence of pretreatments on oil absorption of plantain and cassava chips

  • E. Herman-Lara
  • J. Rodríguez-Miranda
  • B. Hernández-Santos
  • J. M. Juárez-Barrientos
  • I. Gallegos-Marín
  • D. Solís-Ulloa
  • C. E. Martínez-SánchezEmail author
Original Article
  • 42 Downloads

Abstract

The objective was to evaluate the effect of pretreatments of CaCl2 and osmotic dehydration (OD) on oil absorption in plantain and cassava chips. Plantain and cassava slices (1 mm thickness and 35 mm diameter) were prepared. Pretreatment with and without 5% CaCl2 solution before applying OD with sucrose solutions at 30 and 45%, and NaCl at 3 and 6% in a product/solution ratio of 1:25, at 40 °C were employed. OD kinetics and diffusivity were estimated by Page’s model and Fick’s law, respectively. Best OD treatments for plantain chips were 45% sucrose with CaCl2 and 6% NaCl without CaCl2. However, for cassava chips, the best OD treatments were 45% sucrose without CaCl2 and 3% NaCl with CaCl2. Page’s model predicted the OD experimental results with an R2 = 0.94–0.97. Effective diffusivity of water (EDW) and effective diffusivity of solids (EDS) for osmo-dehydrated cassava samples, with and without CaCl2, decreased as the concentration of the osmotic solutions was increased. However, in general, the inverse effect was obtained for plantain samples for EDW and EDS. Use of CaCl2 when applying OD reduced EDW and EDS in plantain and cassava chips. In general, it was observed that when increasing the concentration of the osmotic solution, oil absorption capacity decreased. Treatments that showed the lowest oil absorption were 45% sucrose OD in plantain chips pretreated with CaCl2 (11.49%) and fresh cassava chips with 45% sucrose OD (10.72%). The results and effectiveness will depend on food, process conditions and type of osmotic agent.

Keywords

Osmotic dehydration Diffusivity Plantain Cassava 

List of symbols

A and B

Page’s constant values

Dβω

Diffusivity of water or solids in the product (m2/s)

EDW

Effective diffusivity of water

EDS

Effective diffusivity of solids

LD

Diffusion characteristic length (m)

M0

Initial mass of the product (kg)

Mt

Mass of the product at time t (kg)

OAC

Oil absorption capacity

OD

Osmotic dehydration

S0

Initial mass of solute at time 0 of OD (kg)

St

Mass of solute at time t of OD (kg)

SG

Solids gain (kg solids/kg fresh product)

t

Process time (s)

Xα0

Initial mass fraction of a given component of the food product

Xαt

Mass fraction at time t

WL

Water loss (kg water /kg fresh product)

Δω∞

Water loss or solids gain in OD mass balance (kg water or solids/kg fresh product)

Δωt

Water loss or solids gain at time t (s) of the OD

Α

Volume ratio between the osmotic solution and the fruit, divided by the partition coefficient

Λn

Equilibrium distribution coefficient

Notes

Acknowledgements

The authors appreciate the financial support of the National Council for Science and Technology (CONACyT) of Mexico, through Grant 179507 and the Grant 334838 awarded to D. Solís- Ulloa for his Master’s in Science studies.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflicts of interest.

References

  1. Anino SV, Salvatori DM, Alzamora SM (2006) Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts. F Res Int 39:154–164.  https://doi.org/10.1016/j.foodres.2005.07.003 CrossRefGoogle Scholar
  2. AOAC (2005) Association of official analytical chemists, official methods of analysis, 18th edn. (Edited by W Horwitz & GW Latimer) AOAC International, GathersburgGoogle Scholar
  3. Barrera C, Betoret N, Corell P, Fito P (2009) Effect of osmotic dehydration on the stabilization of calcium-fortified apple slices (var. Granny Smith): influence of. operating variables on process kinetics and compositional changes. J Food Eng 92:416–424.  https://doi.org/10.1016/j.jfoodeng.2008.12.034 CrossRefGoogle Scholar
  4. Carvalho MJ, Ruiz-Carrascal J (2018) Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation. J Food Sci Technol 55:2068–2078.  https://doi.org/10.1007/s13197-018-3121-2 CrossRefGoogle Scholar
  5. Chiralt A, Talens P (2005) Physical and chemical changes induced by osmotic dehydration in plants tissues. J Food Eng 67:167–177.  https://doi.org/10.1016/j.jfoodeng.2004.05.055 CrossRefGoogle Scholar
  6. Domeneghini MG, Ferreira ML, Cristina T, Zapata NC (2012) Osmotic dehydration of bananas (Musa sapientum, shum.) in ternary aqueous solutions of sucrose and sodium chloride. J Food Process Eng 35:149–165.  https://doi.org/10.1111/j.1745-4530.2010.00578.x CrossRefGoogle Scholar
  7. Emaga TH, Andrianaivo RH, Wathelet B, Tchango JT, Paquot M (2007) Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels. Food Chem 103(2):590–600.  https://doi.org/10.1016/j.foodchem.2006.09.006 CrossRefGoogle Scholar
  8. Ferrari CC, Carmello-Guerreiro SM, Bolini HMA, Hubinger MD (2010) Structural changes, mechanical properties and sensory preference of osmodehydrated melon pieces with sucrose and calcium lactate solutions. Int J Food Prop 13:112–130.  https://doi.org/10.1080/10942910802227934 CrossRefGoogle Scholar
  9. García-Toledo JA, Ruiz-López II, Martínez-Sánchez CE, Rodríguez-Miranda J, Carmona-García R, Torruco-Uco JG, Ochoa-Martinez LA, Herman-Lara E (2016) Effect of osmotic dehydration on the physical and chemical properties of Mexican ginger (Zingiber officinale var. Grand Cayman). CyTA-J Food 14(1):27–34.  https://doi.org/10.1080/19476337.2015.1039068 CrossRefGoogle Scholar
  10. Heredia A, Barrera C, Andrés A (2007) Drying of cherry tomato by a combination of different dehydration techniques. Comparison of kinetics and other related properties. J Food Eng 80(1):111–118.  https://doi.org/10.1016/j.jfoodeng.2006.04.056 CrossRefGoogle Scholar
  11. Herman-Lara E, Martínez-Sánchez CE, Pacheco-Angulo H, Carmona-García R, Ruiz-Espinosa H, Ruiz-López II (2013) Mass transfer modeling of equilibrium and dynamic periods during osmotic dehydration of radish in NaCl solutions. Food Bioprod Process 91(3):216–224.  https://doi.org/10.1016/j.fbp.2012.10.001 CrossRefGoogle Scholar
  12. Ikoko J, Kuri V (2007) Osmotic pre-treatment effect on fat intake reduction and eating quality of deep-fried plantain. Food Chem 102(2):523–531.  https://doi.org/10.1016/j.foodchem.2006.06.008 CrossRefGoogle Scholar
  13. Ĭspir A, Toğrul T (2009) Osmotic dehydration of apricot: kinetics and the effect of process parameters. Chem Eng Res 87:166–180.  https://doi.org/10.1016/j.cherd.2008.07.011 CrossRefGoogle Scholar
  14. Kaur A, Singh N, Ezekiel R (2008) Quality parameters of potato chips from different potato cultivars: effect of prior storage and frying temperatures. Int J Food Prop 11(4):791–803.  https://doi.org/10.1080/10942910701622664 CrossRefGoogle Scholar
  15. Lewicki PP, Porzecka-Pawlak R (2005) Effect of osmotic dewatering on apple tissue structure. J Food Eng 66(1):43–50.  https://doi.org/10.1016/j.jfoodeng.2004.02.032 CrossRefGoogle Scholar
  16. Lewicki PP, Le HV, Pomarańska-Łazuka W (2002) Effect of pre-treatment on convective drying of tomatoes. J Food Eng 54(2):141–146.  https://doi.org/10.1016/S0260-8774(01)00199-6 CrossRefGoogle Scholar
  17. Manjunath ASS, Ravi N, Negi PS, Raju PS, Bawa AS (2014) Kinetics of moisture loss and oil uptake during deep fat frying of Gethi (Dioscorea kamoonensis Kunth) strips. J Food Sci Technol 51(11):3061–3071.  https://doi.org/10.1007/s13197-012-0841-6 CrossRefGoogle Scholar
  18. Mellema M (2003) Mechanism and reduction of fat uptake in deep-fat fried foods. Trends Food Sci Tech 14(9):364–373.  https://doi.org/10.1016/S0924-2244(03)00050-5 CrossRefGoogle Scholar
  19. Mercali GD, Marczak LDF, Tessaro IC, Noreña CPZ (2011) Evaluation of water, sucrose and NaCl effective diffusivities during osmotic dehydration of banana (Musa sapientum, shum.). LWT Food Sci Technol 44(1):82–91.  https://doi.org/10.1016/j.lwt.2010.06.011 CrossRefGoogle Scholar
  20. Mercali GD, Marczak LDF, Tessaro IC, Noreña CPZ (2012) Osmotic dehydration of bananas (Musa sapientum, Shum.) in ternary aqueous solutions of sucrose and sodium chloride. J Food Pro Eng 35(1):149–165.  https://doi.org/10.1111/j.1745-4530.2010.00578.x CrossRefGoogle Scholar
  21. Montoya-Ballesteros LC, González-León A, Martínez-Núñez YJ, Robles-Burgueño MR, García-Alvarado MA, Rodríguez-Jimenes GC (2017) Impact of open sun drying and hot air drying on capsaicin, capsanthin, and ascorbic acid content in chiltepin (Capsicum annuum L. var. glabriusculum). Rev Mex de Ing Quím 16(3):813–825Google Scholar
  22. Moreno MC, Bouchon P (2008) A different perspective to study the effect of freeze, air and osmotic drying on oil absorption during potato frying. J Food Sci 73(3):122–128.  https://doi.org/10.1111/j.1750-3841.2008.00669.x CrossRefGoogle Scholar
  23. Moyano PC, Pedreschi F (2006) Kinetics of oil uptake during frying of potato slices: effect of pre-treatments. LWT Food Sci Technol 39:285–291.  https://doi.org/10.1016/j.lwt.2005.01.010 CrossRefGoogle Scholar
  24. Nieto AB, Salvatori DM, Castro MA, Alzamora SM (2004) Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features. J Food Eng 61:269–278.  https://doi.org/10.1016/S0260-8774(03)00108-0 CrossRefGoogle Scholar
  25. Ren A, Pan S, Li W, Chen G, Duan X (2018) Effect of various pretreatments on quality attributes of vacuum-fried shiitake mushroom chips. J Food Quality.  https://doi.org/10.1155/2018/4510126 Google Scholar
  26. Rodrigues S, Fernandes FA (2007) Dehydration of melons in a ternary system followed by air-drying. J Food Eng 80(2):678–687.  https://doi.org/10.1016/j.jfoodeng.2006.07.004 CrossRefGoogle Scholar
  27. Rodríguez-Miranda J, Martínez-Sánchez CE, Hernández-Santos B, Juárez Barrientos JM, Ventura-Báez EG, Herman-Lara E (2018) Effect of enzymatic pretreatment on the physical quality of plantain (Musa ssp., group AAB) employing airflow reversal drying. J Food Sci Tech 55(1):157–163.  https://doi.org/10.1007/s13197-017-2875-2 CrossRefGoogle Scholar
  28. Ruiz-López II, Ruiz-Espinoza H, Herman-Lara E, Zárate-Castillo G (2011) Modeling of kinetics, equilibrium and distribution data of osmotically dehydrated carambola (Averrhoa carambola L.) in sugar solutions. J Food Eng 104:218–226.  https://doi.org/10.1016/j.jfoodeng.2010.12.013 CrossRefGoogle Scholar
  29. Silva KS, Fernandes MA, Mauro MA (2013) Osmotic dehydration of pineapple with impregnation of sucrose, calcium and ascorbic acid. Food Bioprocess Technol 7(2):385–397.  https://doi.org/10.1007/s11947-013-1049-0 CrossRefGoogle Scholar
  30. Sutar PP, Gupta DK (2007) Mathematical modeling of mass transfer in osmotic dehydration of onion slices. J Food Eng 78(1):90–97.  https://doi.org/10.1016/j.jfoodeng.2005.09.008 CrossRefGoogle Scholar
  31. Van Koerten KN, Schutyser MAI, Somsen D, Boom RM (2016) Cross-flow deep fat frying and its effect on fry quality distribution and mobility. J Food Sci Technol 53(4):1939–1947.  https://doi.org/10.1007/s13197-015-2070-2 CrossRefGoogle Scholar
  32. Wu GC, Zhang M, Mujumdar AS, Wang R (2010) Effect of calcium ion and microwave power on structural and quality changes in drying of apple slices. Drying Tech 28(4):517–522.  https://doi.org/10.1080/07373931003618667 CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Tecnológico Nacional de México, Instituto Tecnológico de TuxtepecTuxtepecMexico

Personalised recommendations