Sorption isotherm study of preserved wild mangosteen (kra-thon yhee) with replacing humectants


Citation

Tipkanon S., . and Charoen R., . and Savedboworn W., . Sorption isotherm study of preserved wild mangosteen (kra-thon yhee) with replacing humectants. pp. 1258-1265. ISSN 2231-754

Abstract

This research aimed to study moisture sorption isotherms of preserved wild mangosteen influenced by three kinds of humectants e.g. glycerol maltitol and maltodextrin at different replacing levels of the sucrose substitutes (2.5 5.0 and 7.5) in the product. Preserved wild mangosteen products were cut into a size of 1 cm3. To study sorption isotherms a gravimetric method was used and the experimental water adsorption isotherm. The data was analyzed using the Brunauer-Emmett-Teller (BET) and Guggenheim-Anderson-de Boer (GAB) models. Results showed that the GAB was found to be the best fit in order to explain the measured moisture sorption isotherm of 5.0 Glycerol (R2 0.99) 5.0 Maltodextrin (R2 0.99) and 7.5 of maltitol (R2 0.99) of sucrose replacement in the product. Changes in texture color aw moisture total soluble solid (TSS) pH and titratable acidity (TA) were investigated during the storage. Results obtained from this research were important in the selection of humectants in order to minimize water content in high sugar containing products resulting in the extension of shelf life of the products.


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Abstract

This research aimed to study moisture sorption isotherms of preserved wild mangosteen influenced by three kinds of humectants e.g. glycerol maltitol and maltodextrin at different replacing levels of the sucrose substitutes (2.5 5.0 and 7.5) in the product. Preserved wild mangosteen products were cut into a size of 1 cm3. To study sorption isotherms a gravimetric method was used and the experimental water adsorption isotherm. The data was analyzed using the Brunauer-Emmett-Teller (BET) and Guggenheim-Anderson-de Boer (GAB) models. Results showed that the GAB was found to be the best fit in order to explain the measured moisture sorption isotherm of 5.0 Glycerol (R2 0.99) 5.0 Maltodextrin (R2 0.99) and 7.5 of maltitol (R2 0.99) of sucrose replacement in the product. Changes in texture color aw moisture total soluble solid (TSS) pH and titratable acidity (TA) were investigated during the storage. Results obtained from this research were important in the selection of humectants in order to minimize water content in high sugar containing products resulting in the extension of shelf life of the products.

Additional Metadata

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Item Type: Article
AGROVOC Term: Sorption
AGROVOC Term: Mangosteen
AGROVOC Term: Humectants
AGROVOC Term: Fruit sugar
AGROVOC Term: Gravimetric analysis
AGROVOC Term: Fruit trees
AGROVOC Term: Moisture content
AGROVOC Term: Preservation
AGROVOC Term: Shelf life
AGROVOC Term: Product development
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:29
URI: http://webagris.upm.edu.my/id/eprint/24671

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