Optimization of maltodextrin (10DE)—Sucrose moderated microwave osmotic dehydration of mango cubes under continuous flow spray mode (MWODS) conditions

Abstract

AbstractThe process of microwave osmotic dehydration of mango was optimized under continuous flow medium spray conditions (MWODS) with maltodextrin (10DE) moderated sucrose solutions. Optimization was carried out using a response surface methodology with a central composite rotatable (CCRD) design with three input variables at five levels (temperature, 33°C to 66.7°C; sucrose:maltodextrin ratio from 100:0 to 80:20; and solute concentration, 33 to 66.7%). The response parameters used for optimization were moisture loss (ML), solids gain (SG), weight reduction (WR), ML/SG ratio, color and texture values. For each response, RSM models (p < .05) were developed. As expected, all output variables were responsive to process variables and addition of maltodextrin to sucrose was found to have a significant effect on reducing the SG and increasing ML/SG, and total solute concentration had significant effects on ML, SG and quality parameters. The process was optimized by desirability approach and MWODS at 56°C with total osmotic solute 46% concentration and 84:16 sucrose:maltodextrin proportion had the highest desirability value. Selection of constraints was an influential factor as well.Practical ApplicationsOsmotic dehydration (OD) has many advantages, but is a slow process. Carrying out OD in MW environment accelerates the process, enhances moisture loss (ML) and limits the solids gain (SG). The quality of OD foods is related to ML/SG ratio and the MWOD process enhances ML/SG. This can be further enhanced by incorporating high molecular solutes like maltodextrins. This research optimizes the maltodextrin moderated MWOD process under continuous medium flow conditions. The process offers significant potential for reducing the treatment time (to 30 min) and improve the ML/SG ratio. The resulting product can be finish dried, used as intermediate moisture food or frozen (dehydrofreezing).