Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasound
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100430 |
Resumo: | Abstract Red beet (or beetroot) is highly nutritious and can be preserved by drying, in order to avoid wastage, to take advantage of crop surpluses, and to add value during the off-season. The objective of this study was to evaluate the effects of osmotic dehydration (OD) and ultrasound (US) pre-treatments on the nutritional quality and sensory characteristics of dried beetroot chips. The kinetics of moisture loss during OD and US were predicted by fitting the experimental data with thin-layer models. The physicochemical parameters (moisture, protein, lipid, carbohydrate, energy, ash, sodium and nitrate) and sensory properties (affective preference-ordering and acceptance test) were determined. Correlations between the treatments and the sensory acceptability evaluated by consumer’s perceptions were performed by applying unsupervised chemometric techniques (Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA)). The two-term exponential model provided the best fit for the experimental drying data. The US treatment promoted a higher drying rate and lower lipid, ash and energy values, while the OD process resulted in higher ash and sodium values. Multivariate analysis revealed that the US and OD treatments improved the sensory properties of the beetroot chips. The US was more efficient pre-treatment for producing beet chips due to its leads a significant reduction on drying time and intermediate level of sensory preference. |
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Brazilian Journal of Food Technology |
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Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasoundbeetultrasoundosmotic dehydrationnutritional propertiessensory evaluation, multivariate analysisAbstract Red beet (or beetroot) is highly nutritious and can be preserved by drying, in order to avoid wastage, to take advantage of crop surpluses, and to add value during the off-season. The objective of this study was to evaluate the effects of osmotic dehydration (OD) and ultrasound (US) pre-treatments on the nutritional quality and sensory characteristics of dried beetroot chips. The kinetics of moisture loss during OD and US were predicted by fitting the experimental data with thin-layer models. The physicochemical parameters (moisture, protein, lipid, carbohydrate, energy, ash, sodium and nitrate) and sensory properties (affective preference-ordering and acceptance test) were determined. Correlations between the treatments and the sensory acceptability evaluated by consumer’s perceptions were performed by applying unsupervised chemometric techniques (Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA)). The two-term exponential model provided the best fit for the experimental drying data. The US treatment promoted a higher drying rate and lower lipid, ash and energy values, while the OD process resulted in higher ash and sodium values. Multivariate analysis revealed that the US and OD treatments improved the sensory properties of the beetroot chips. The US was more efficient pre-treatment for producing beet chips due to its leads a significant reduction on drying time and intermediate level of sensory preference.Instituto de Tecnologia de Alimentos - ITAL2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100430Brazilian Journal of Food Technology v.24 2021reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.06820info:eu-repo/semantics/openAccessPeters,Ana PaulaTullio,Lindamir TomczakLima,Rafael Francisco deCarvalho,Carlos Brian Oliveira deBarros,Zilmar Meireles PimentaFraga Neta,EuniceFrizon,Cátia Nara TobaldiniÁvila,SuelenAzoubel,Patrícia MoreiraAnjos,Mônica de Caldas Rosa dosFerreira,Sila Mary Rodrigueseng2021-05-19T00:00:00Zoai:scielo:S1981-67232021000100430Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2021-05-19T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasound |
title |
Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasound |
spellingShingle |
Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasound Peters,Ana Paula beet ultrasound osmotic dehydration nutritional properties sensory evaluation, multivariate analysis |
title_short |
Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasound |
title_full |
Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasound |
title_fullStr |
Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasound |
title_full_unstemmed |
Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasound |
title_sort |
Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasound |
author |
Peters,Ana Paula |
author_facet |
Peters,Ana Paula Tullio,Lindamir Tomczak Lima,Rafael Francisco de Carvalho,Carlos Brian Oliveira de Barros,Zilmar Meireles Pimenta Fraga Neta,Eunice Frizon,Cátia Nara Tobaldini Ávila,Suelen Azoubel,Patrícia Moreira Anjos,Mônica de Caldas Rosa dos Ferreira,Sila Mary Rodrigues |
author_role |
author |
author2 |
Tullio,Lindamir Tomczak Lima,Rafael Francisco de Carvalho,Carlos Brian Oliveira de Barros,Zilmar Meireles Pimenta Fraga Neta,Eunice Frizon,Cátia Nara Tobaldini Ávila,Suelen Azoubel,Patrícia Moreira Anjos,Mônica de Caldas Rosa dos Ferreira,Sila Mary Rodrigues |
author2_role |
author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Peters,Ana Paula Tullio,Lindamir Tomczak Lima,Rafael Francisco de Carvalho,Carlos Brian Oliveira de Barros,Zilmar Meireles Pimenta Fraga Neta,Eunice Frizon,Cátia Nara Tobaldini Ávila,Suelen Azoubel,Patrícia Moreira Anjos,Mônica de Caldas Rosa dos Ferreira,Sila Mary Rodrigues |
dc.subject.por.fl_str_mv |
beet ultrasound osmotic dehydration nutritional properties sensory evaluation, multivariate analysis |
topic |
beet ultrasound osmotic dehydration nutritional properties sensory evaluation, multivariate analysis |
description |
Abstract Red beet (or beetroot) is highly nutritious and can be preserved by drying, in order to avoid wastage, to take advantage of crop surpluses, and to add value during the off-season. The objective of this study was to evaluate the effects of osmotic dehydration (OD) and ultrasound (US) pre-treatments on the nutritional quality and sensory characteristics of dried beetroot chips. The kinetics of moisture loss during OD and US were predicted by fitting the experimental data with thin-layer models. The physicochemical parameters (moisture, protein, lipid, carbohydrate, energy, ash, sodium and nitrate) and sensory properties (affective preference-ordering and acceptance test) were determined. Correlations between the treatments and the sensory acceptability evaluated by consumer’s perceptions were performed by applying unsupervised chemometric techniques (Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA)). The two-term exponential model provided the best fit for the experimental drying data. The US treatment promoted a higher drying rate and lower lipid, ash and energy values, while the OD process resulted in higher ash and sodium values. Multivariate analysis revealed that the US and OD treatments improved the sensory properties of the beetroot chips. The US was more efficient pre-treatment for producing beet chips due to its leads a significant reduction on drying time and intermediate level of sensory preference. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100430 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100430 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.06820 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.24 2021 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128702658904064 |