Optimization of osmotic dehydration of yacon slices |
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| Authors: | Kamilla Soares de Mendonça João Renato de Jesus Junqueira Michel Cardoso de Angelis Pereira Marina Barbosa Vilela |
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| Affiliation: | Department of Food Science, Federal University of Lavras, Lavras, MG, Brazil |
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| Abstract: | Osmotic dehydration assisted by ultrasound (ODAU) at low temperatures reduces water activity (aw) and maintains nutrients. The influence of solution concentration (SC; 20 to 60° Brix, xylitol and sorbitol) and ultrasound application time (tus, 0 to 40 min) in ODAU of yacon was studied with the aid of a response surface method. The optimum condition with respect to mass transfer parameters, aw, and fructan retention was SC of 60° Brix for both solutions and tus of 2.67 min for xylitol samples and 0 min for sorbitol samples. The application of ultrasound improved dehydration but resulted in depolymerization of fructans. |
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| Keywords: | Fructan depolymerization fructooligosaccharides osmotic dehydration ultrasound yacon |
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