Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7585418 | Food Chemistry | 2018 | 34 Pages |
Abstract
Quinces are attracting interest due to their health and nutritional benefits. Drying kinetics, bioactive compounds, antioxidant activity, and the main sensory parameters were determined in dried quinces, cultivar LeskovaÄ, as affected by the drying method. The highest total polyphenols content was observed in dried samples obtained after freeze drying and convective drying at 50â¯Â°C. The best drying treatment, considering only sensory attributes, was vacuum-microwave drying at 480â¯W, because it led to intermediate dark color and high intensities of basic tastes and key flavor attributes. The studied parameters were finally used to recommend convective drying at 60â¯Â°C as the most appropriate drying method for quinces, because it had a high content of total phenolic compounds (2nd best treatment out of 10), a good sensory profile, was cheap, and caused no negative effects on nutritional or sensory parameters; the only disadvantage was its long drying time.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
PrzemysÅaw J. Szychowski, Krzysztof Lech, Esther Sendra-Nadal, Francisca Hernández, Adam Figiel, Aneta WojdyÅo, Ángel A. Carbonell-Barrachina,