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

Tipkanon, S.; Charoen, R.; Savedboworn, W.

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

2018

Tipkanon, S. | Charoen, R. | Savedboworn, W.

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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