Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasound

Peters, Ana Paula; Tullio, Lindamir Tomczak; Lima, Rafael Francisco de; Carvalho, Carlos Brian Oliveira de; Barros, Zilmar Meireles Pimenta; Fraga Neta, Eunice; Frizon, Cátia Nara Tobaldini; Ávila, Suelen; Azoubel, Patrícia Moreira; Anjos, Mônica de Caldas Rosa dos; Ferreira, Sila Mary Rodrigues

doi:10.1590/1981-6723.06820

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 24 • 2021 • https://doi.org/10.1590/1981-6723.06820 copy

Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasound

Propriedades físico-químicas e aceitabilidade sensorial de chips de beterraba pré-tratados por desidratação osmótica e ultrassom

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Red beet (or beetroot) is highly nutritious and can be preserved by drying, in order to avoid wastage, to take advantage of crop surpluses, and to add value during the off-season. The objective of this study was to evaluate the effects of osmotic dehydration (OD) and ultrasound (US) pre-treatments on the nutritional quality and sensory characteristics of dried beetroot chips. The kinetics of moisture loss during OD and US were predicted by fitting the experimental data with thin-layer models. The physicochemical parameters (moisture, protein, lipid, carbohydrate, energy, ash, sodium and nitrate) and sensory properties (affective preference-ordering and acceptance test) were determined. Correlations between the treatments and the sensory acceptability evaluated by consumer’s perceptions were performed by applying unsupervised chemometric techniques (Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA)). The two-term exponential model provided the best fit for the experimental drying data. The US treatment promoted a higher drying rate and lower lipid, ash and energy values, while the OD process resulted in higher ash and sodium values. Multivariate analysis revealed that the US and OD treatments improved the sensory properties of the beetroot chips. The US was more efficient pre-treatment for producing beet chips due to its leads a significant reduction on drying time and intermediate level of sensory preference.

Keywords:
beet; ultrasound; osmotic dehydration; nutritional properties; sensory evaluation, multivariate analysis

Model	Equation	Reference
Single exponential	$M R = \exp (- k t)$	Abe & Afzal (1997) Abe, T., & Afzal, T. M. (1997). Thin-layer infrared radiation drying of rough rice. Journal of Agricultural and Engineering Research, 67(4), 289–297. https://doi.org/10.1006/jaer.1997.0170. https://doi.org/10.1006/jaer.1997.0170...
Page	$M R = \exp (- k t^{v})$	Page (1949) Page, G. E. (1949). Factors influencing the maximum rates of air drying shelled corn in thin layers. Indiana: Purdue University.
Henderson and Pabis	$M R = a \exp (- k t)$	Henderson & Pabis (1961) Henderson, S. M., & Pabis, S. (1961). Grain drying theory II: Temperature effects on drying coefficients. Journal of Agricultural Engineering Research, 6, 169–174.
Logarithmic	$M R = a \exp (- k t) + c$	Yaldiz et al. (2001) Yaldiz, O., Ertekin, C., & Uzun, H. I. (2001). Mathematical modeling of thin layer solar drying of sultana grapes. Energy, London, 26(5), 457–465.
Two-term exponential	$M R = a \exp (- k_{o} t) + b \exp (- k_{1} t)$	Ozdemir & Devres (1999) Ozdemir, M., & Devres, Y. O. (1999). The thin layer drying characteristics of hazelnuts during roasting. Journal of Food Engineering, 42.

Samples	Models	Model parameters	E (%)	R²
Control	Two-term exponential	a = 0.55	0.98	0.99
		k_o = 0.04
		b = 0.45
		k₁ = 0.14
	Page	k = 0.07	85.71	0.74
	Page	v = 18.67	85.71	0.74
	Logarithmic	a = 0.87	74.03	0.88
		k = 1.89
		c = 0.13
	Single exponential	k = 0.06	9.53	0.99
	Henderson and Pabis	a = 0.99	22.98	0.99
		k = 0.06
DO	Two-term exponential	a = 0.67	5.71	0.99
		k_o = 0.03
		b = 0.33
		k₁ = 0.14
	Page	k = 0.07	87.50	0.57
	Page	v = 18.78	87.50	0.57
	Logarithmic	a = 0.84	170.48	0.81
		k = 1.63
		c = 0.16
	Single exponential	k = 0.04	26.00	0.99
	Henderson and Pabis	a = 0.98	24.54	0.99
		k = 0.04
US	Two-term exponential	a = 0.54	4.37	0.99
		k_o = 1.83
		b = 0.46
		k₁ = 0.05
	Page	k = 0.07	83.33	0.91
	Page	v = 19.07	83.33	0.91
	Logarithmic	a = 0.92	148.54	0.96
		k = 2.19
		c = 0.08
	Single exponential	k = 0.09	49.83	0.99
	Henderson and Pabis	a = 0.99	49.77	0.99
		k = 0.09

Analysis	Untreated	DO	US
Moisture (g/100 g)	6.04 ± 0.06^b	5.27 ± 0.14^c	9.60 ± 0.43^a
Protein (g/100 g)	1.88 ± 0.06^ab	1.77 ± 0.05^b	1.95 ± 0.06^a
Lipid (g/100 g)	1.14 ± 0.12^a	1.41 ± 0.09^a	0.53 ± 0.01^b
Carbohydrate (g/100 g)	81.67 ± 0.15^a	77.75 ± 0.18^c	79.13 ± 0.46^b
Energy	344.46 ± 0.48^a	330.77 ± 0.53^b	329.09 ± 1.88^c
Ash (g/100 g)	9.27 ± 0.02^b	13.80 ± 0.04^a	8.79 ± 0.21^c
Sodium (g/100 g)	0.29 ± 0.01^b	0.71 ± 0.01^a	0.27 ± 0.01^b
Nitrate (mg/100 g)	739.43 ± 5.69^b	731.85 ± 3.28^b	858.88 ± 0.01^a

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Suelen Avila, Universidade Federal do Paraná, Programa de Pós-graduação em Alimentação e Nutrição, Campus III, Av. Prefeito Lothário Meissner, 632, Jardim Botânico, CEP: 80210-170, Curitiba/PR - Brasil e-mail suelenavila@ufpr.br