Fortified and freeze-dried kiwi fruit (<i>Actinidia deliciosa</i>): quality and sensory assessment

Chakraborty, Niladri; Chakraborty, Rajat; Saha, Asit Kumar

doi:10.1590/1981-6723.07719

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 23 • 2020 • https://doi.org/10.1590/1981-6723.07719 copy

Fortified and freeze-dried kiwi fruit (Actinidia deliciosa): quality and sensory assessment

Fruto do kiwi (Actinidia deliciosa) fortificado e liofilizado: avaliação sensorial e da qualidade

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Kiwi fruit (Actinidia deliciosa) (KF) is one of the best fruits available due to its large amount of nutrients. Despite its many health benefits, there are no previous reports on its preparation in other readily ingestible forms. The objective of the present study was to make a new food product from KF. The KF pulp was fortified and blended with several raw materials (such as rice flour and oat flour) using a stepwise short time addition and mixing methodology since this avoids unwanted biochemical and chemical reactions. The blended and reduced moisture KF paste was freeze-dried on a round silver coated steel plate (RSCSP), supplying the heat of sublimation using a newly designed cubic heater. The freeze-drying (FD) time was 4.5 h and the drying kinetics were studied using four established models. The effective moisture diffusivity (D_eff) during FD (at 50 °C) was 1.532 x 10^-6 m²/s and the activation energy (E) estimated for the FD was 28.35 kJ/mol. The freeze-dried sample was ground and placed under vacuum to reduce the weathering effects. The quality of the stored product was evaluated using the proximate analysis, physicochemical analysis and a sensory evaluation using a hedonic scale. The raw, fresh KF had a moisture content of 85.07% and the final freeze-dried product one of 3%. The carbohydrate, total sugar, protein, fat, total ash, crude fibre and vitamin C contents of the final product increased by 563%, 400%, 355%, 386%, 672%, 106%, and 117% respectively. Of the 66 panelists, the % consumer acceptances for the different attributes were: sweetness (68.18%), sourness (90.91%), saltiness (100%), bitterness (100%), flavour (95.45%), texture (77.27%) and overall acceptability (81.82%). Using conventional freeze-drying (CFD) for blended KF pulp without fortification, with the same RSCSP and the same cubic heater for sublimation, the drying time was found to be 7 h to reach the same final moisture content of 3%.

Keywords:
Fortified; Blended; Freeze-drying; Analysis; Hedonic scale; Drying time

Raw KF [kg]	Rice flour (1%,w/w) [kg]	Oat flour (1%,w/w) [kg]	Ground sugar (0.5%, w/w) [kg]	Low Na salt (0.5%, w/w) [kg]	Calcium lactate (1%, w/w) [kg]	Sodium benzoate (0.02%, w/w) [kg]	Prepared blended KF (BKF) [kg]
0.1	0.001	0.001	0.0005	0.0005	0.001	0.00002	0.10402

Serial no.	Model name	Equation used
1.	Page	MR = exp (-ktⁿ)
2.	Wang & Sing	MR = 1 + at + bt²
3.	Henderson & Pabis	MR = a exp (-kt)
4.	Newton	MR = exp (-kt)

Model	k	a	b	n	R²	EF	MBE	RMSE
Page	0.02	──	──	0.95	0.963	0.84243	0.00453	0.12605
Wang & Sing	──	-0.044	0.00028	──	0.926	-4.6046	-0.69806	0.75175
Henderson & Pabis	0.0112	1.002	──	──	0.985	0.66665	0.11047	0.18334
Newton	0.0155	──	──	──	0.973	0.84525	0.02348	0.12492

Model	Predicted Regression coefficient (R²_pred)	Experimental Regression coefficient (R²_exp)	Difference (R²_exp- R²_pred)	Deviation (%)
Page	0.9634	0.9902	0.0268	2.7065
Wang & Sing	0.9261	0.9902	0.0641	6.4734
Henderson & Pabis	0.9854	0.9902	0.0048	0.4847
Newton	0.9726	0.9902	0.0176	1.7774

Temperature (°C)	D_eff for the FD of BKF (m²/s)	Activation energy required for the FD of BKF (kJ/mol)
40	1.892 x 10^-7	28.35
45	5.366 x 10^-7
50	1.532 x 10^-6

Temperature (°C)	D_eff for the CFD of KF pulp (m²/s)	Activation Energy (E) required for the CFD of KF (kJ/mol)
40	1.012 x 10^-9	44.12
45	3.958 x 10^-9
50	2.651 x 10^-8

Quality Parameters	Standard^a a fssai; binformation on the nutritional value of the fresh kiwi; cOptimized osmotically dehydrated freeze-dried sample. values for fresh KFb	Fresh KF tested	KF samples for OPODFDc	KF samples for BFDKF powder	Test method	Reference(s)
Moisture (g/100g)	`70-85	85.07	4.27	3.0	Moisture meter	Krokida et al. (1998)Krokida, M., Karathanos, V. T., & Maroulis, Z. B. (1998). Effect of freeze-drying conditions on shrinkageand porosity of dehydrated agricultural products. Journal of Food Engineering, 35(4), 369-380. http://dx.doi.org/10.1016/S0260-8774(98)00031-4 http://dx.doi.org/10.1016/S0260-8774(98)...
Carbohydrate (g/100g)	14.66	10.89	87.52	72.17	IS:1656-2007	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ), Maskan (2001).Maskan, M. (2001). Drying, shrinkage and rehydration characteristics of kiwi fruits duringhot air and microwave drying. Elsevier Journal of Food Engineering, 48(2), 177-182. http://dx.doi.org/10.1016/S0260-8774(00)00155-2 http://dx.doi.org/10.1016/S0260-8774(00)...
Total Sugar [Glucose & Fructose] (g/100g)	8.99	8.30	56.78	41.48	IS:6287-1985 (Reaffirmed-2005)	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ), Maskan (2001).Maskan, M. (2001). Drying, shrinkage and rehydration characteristics of kiwi fruits duringhot air and microwave drying. Elsevier Journal of Food Engineering, 48(2), 177-182. http://dx.doi.org/10.1016/S0260-8774(00)00155-2 http://dx.doi.org/10.1016/S0260-8774(00)...
Protein (g/100g)	1.14	1.31	2.82	5.96	IS:7219-1973 (R.A.-2005)	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ).
Total Fat (g/100g)	______	0.52	0.65	2.53	fssai LAB MANUAL 5.0	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ).
Energy Content (kJ/100g)	260	259.8	1548.64	1428.22	IS:9487-1980 (R.A.-2005)	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ).
Sodium (mg/100g)	3	2.81	1072.04	969.69	QA.16.5.2 / AOAC 19-th Edition	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ).
Potassium (mg/100g)	312	312.53	252.02	953.72	QA.16.5.2 / AOAC 19-th Edition	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ), Deman (2004).Deman, M. J. (2004). Principles of food chemistry (3rd ed.). New York: Springer publishers.
Vitamin A (µg/100g)	Trace	20.0	20.0	_______	QA.16.5.3	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ), Ranganna (1999)Ranganna, S. (1999). Handbook of analysis and quality control for fruit and vegetable products (3rd ed.). New Delhi: Tata Mc-Graw Hill publishing company Ltd..
Vitamin C (mg/100g)	90	89.10	78.66	193.90	IS: 5838-1970 (RA-2005)	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ).

Sample type	Standard ^a a fssai; binformation on the nutritional value of the fresh kiwi; cOptimized osmotically dehydrated freeze-dried sample. values for fresh KFb	KF for OPODFDc process	BFDKF powder	Test method	Reference(s)
Titratable acidity (g/100 g) (as malic acid)	11.64	-----	5.92	fssai Lab Manual	Deman (2004)Deman, M. J. (2004). Principles of food chemistry (3rd ed.). New York: Springer publishers.
Crude fibre (g/100 g)	2.9	-----	5.99	IS: 10226 (Part I) - 1982 (RA-2005)	Deman (2004)Deman, M. J. (2004). Principles of food chemistry (3rd ed.). New York: Springer publishers.
Total ash (g/100 g)	0.88-1.02	3.92	7.88	fssai Lab Manual	fssai, act 2006 (Food Safety and Standards Authority of India, 2010Food Safety and Standards Authority of India – FSSAI. (2010). Training manual for food safety regulators. Food Safety and Standards Act, 2006 (Vol. 1 – Introduction to food and food processing). New Delhi: FSSAI. Retrieved in 2016, April 1, from https://www.fssai.gov.in/ https://www.fssai.gov.in/... ), Fourie & Hansmann (1992)Fourie, C. P., & Hansmann, F. C. (1992). Nutritional benefits of kiwifruit. New Zealand Journal of Crop & Horticulture Science, 20, 449-452.

	Sweetness	Sourness	Saltiness	Bitterness	Flavour	Texture	Overall acceptability
% of consumer acceptance	68.18	90.91	100	100	95.45	77.27	81.82
Average score	5.32	6.11	6.95	8.82	7.32	7.11	6.45
Total score	59.09	67.93	77.27	97.98	80.30	79.04	71.72

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[1] *Corresponding Author: Asit Kumar Saha, Haldia Institute of Technology, P.O. - HIT campus, Purba Medinipur, Pin code: 721657, Haldia - West Bengal/India, e-mail: principal.hit@hithaldia.in