Osmotic dehydration of mulberry: Effect of pretreatment and processing conditions on the quality attributes
Mulberry (Morus alba L.) is having numerous natural phytocompounds, which possess nutritional and pharmaceutical value. Due to its perishable nature and limited availability, it is not yet much explored except for its value addition. However, the wholesomeness in terms of shape has been always ignor...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001329 |
| _version_ | 1811178866571476992 |
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| author | Shikha Dhiman Vikas Kumar Ramandeep Kaur Satish Kumar Rakesh Sharma |
| author_facet | Shikha Dhiman Vikas Kumar Ramandeep Kaur Satish Kumar Rakesh Sharma |
| author_sort | Shikha Dhiman |
| collection | DOAJ |
| description | Mulberry (Morus alba L.) is having numerous natural phytocompounds, which possess nutritional and pharmaceutical value. Due to its perishable nature and limited availability, it is not yet much explored except for its value addition. However, the wholesomeness in terms of shape has been always ignored. Therefore, the aim of present study was to optimize the processing conditions for production of osmo-dehydrated (OD) mulberry and retaining the shape of the fruit. The effect of three process variables i.e., blanching time (0 to 180 s), syrup concentration (45 to 75 obrix) and drying temperature (45–60 °C) was evaluated on the quality attributes of OD mulberry. All the phytochemicals were significantly (p ≤ 0.05) affected during processing conditions. The optimized conditions for the development of OD mulberry were 170 s blanching time, 66.52°brix syrup concentration and 53.48 °C drying temperature with 0.84 desirability. All the variables possess an important role in the quality of mulberry as revealed during cluster analysis. The optimized sample had more nutritional and phytochemical potential as confirmed during the qualitative analysis. In a nutshell, it is concluded that optimized conditions can be used to produce OD mulberry along with maintenance of original shape and to make it available at off places and during off seasons. |
| first_indexed | 2024-04-11T06:25:13Z |
| format | Article |
| id | doaj.art-7eceba88f607439597c6d7ebc39a0d36 |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-04-11T06:25:13Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-7eceba88f607439597c6d7ebc39a0d362022-12-22T04:40:23ZengElsevierApplied Food Research2772-50222022-12-0122100172Osmotic dehydration of mulberry: Effect of pretreatment and processing conditions on the quality attributesShikha Dhiman0Vikas Kumar1Ramandeep Kaur2Satish Kumar3Rakesh Sharma4Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, IndiaDepartment of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141004, India; Corresponding authors.Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141004, India; Corresponding authors.College of Horticulture and Forestry, Thunag, Mandi, Dr YS Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh 173230, IndiaDepartment of Food Science and Technology, Dr. YS Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh 173230, IndiaMulberry (Morus alba L.) is having numerous natural phytocompounds, which possess nutritional and pharmaceutical value. Due to its perishable nature and limited availability, it is not yet much explored except for its value addition. However, the wholesomeness in terms of shape has been always ignored. Therefore, the aim of present study was to optimize the processing conditions for production of osmo-dehydrated (OD) mulberry and retaining the shape of the fruit. The effect of three process variables i.e., blanching time (0 to 180 s), syrup concentration (45 to 75 obrix) and drying temperature (45–60 °C) was evaluated on the quality attributes of OD mulberry. All the phytochemicals were significantly (p ≤ 0.05) affected during processing conditions. The optimized conditions for the development of OD mulberry were 170 s blanching time, 66.52°brix syrup concentration and 53.48 °C drying temperature with 0.84 desirability. All the variables possess an important role in the quality of mulberry as revealed during cluster analysis. The optimized sample had more nutritional and phytochemical potential as confirmed during the qualitative analysis. In a nutshell, it is concluded that optimized conditions can be used to produce OD mulberry along with maintenance of original shape and to make it available at off places and during off seasons.http://www.sciencedirect.com/science/article/pii/S2772502222001329BlanchingDryingMulberryOsmotic de-hydrationPhytocompoundsWholesomeness |
| spellingShingle | Shikha Dhiman Vikas Kumar Ramandeep Kaur Satish Kumar Rakesh Sharma Osmotic dehydration of mulberry: Effect of pretreatment and processing conditions on the quality attributes Applied Food Research Blanching Drying Mulberry Osmotic de-hydration Phytocompounds Wholesomeness |
| title | Osmotic dehydration of mulberry: Effect of pretreatment and processing conditions on the quality attributes |
| title_full | Osmotic dehydration of mulberry: Effect of pretreatment and processing conditions on the quality attributes |
| title_fullStr | Osmotic dehydration of mulberry: Effect of pretreatment and processing conditions on the quality attributes |
| title_full_unstemmed | Osmotic dehydration of mulberry: Effect of pretreatment and processing conditions on the quality attributes |
| title_short | Osmotic dehydration of mulberry: Effect of pretreatment and processing conditions on the quality attributes |
| title_sort | osmotic dehydration of mulberry effect of pretreatment and processing conditions on the quality attributes |
| topic | Blanching Drying Mulberry Osmotic de-hydration Phytocompounds Wholesomeness |
| url | http://www.sciencedirect.com/science/article/pii/S2772502222001329 |
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