Dual-stage sugar substitution in Tommy Atkins mango

Rafael A B De Medeiros,Carlos B O De Carvalho,Antonio C D Coêlho,Maria I S Maciel,Patricia M Azoubel,Zilmar M P Barros

doi:10.1590/1807-1929/agriambi.v23n1p60-64

Abstract

ABSTRACT The dual-stage sugar substitution technique (D3S) was used to induce sugar replacement in mango. It involved two stages, in which high-calorie sugars were partially removed from the fruit samples in the first stage and, in the second one, low-calorie sugar was incorporated into the mango. Ultrasonic waves can be applied in one or both stages and their use was also evaluated in this study. Results showed that submitting samples to ultrasonic waves (25 kHz) in both stages and their immersion in Stevia-based solution (250 or 500 g kg-1) in the second stage for 10, 20 and 30 min of processing gave higher water loss during the process, while greater solids gain could be achieved by applying ultrasound only in the first stage. Samples were also evaluated in terms of some quality parameters. The use of this technique resulted in samples with higher values of total phenolic content and changes in color parameters (L*, a* and b*). When samples were subjected to ultrasonic waves in both stages, a higher carotenoid retention was observed.

Highlights

Mango has limited storage life and is susceptible to chilling injury (Sogi et al, 2015)
Results showed that submitting samples to ultrasonic waves (25 kHz) in both stages and their immersion in Stevia-based solution (250 or 500 g kg-1) in the second stage for 10, 20 and 30 min of processing gave higher water loss during the process, while greater solids gain could be achieved by applying ultrasound only in the first stage
The use of this technique resulted in samples with higher values of total phenolic content and changes in color parameters (L*, a* and b*)

Summary

Introduction

Mango has limited storage life and is susceptible to chilling injury (Sogi et al, 2015). It has some advantages when compared to other sugars: its source is natural, stability at temperatures up to 200 °C, acidstable, not fermentable (Kroyer, 2010), and acceptable sensory characteristics (Prakash et al, 2008) It finds extensive use in several countries to sweeten food products (Elkins, 1997). In the D3S first stage, caloric sugars are removed from the fruit, while in the second one a Stevia-derived sweetener is incorporated by the material This technique was applied to Malay apples and strawberry (Garcia-Noguera et al, 2010; Oliveira et al, 2012), where the use of ultrasonic waves during the D3S process was reported to enhance mass transfer (sugar removal in the first stage and/or stevia incorporation in the second one)

Methods

Results

Conclusion