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Resumo(s)
This study aimed at evaluating the textural properties of quince in fresh and after drying
at different conditions. In parallel, colour was also measured to evaluate how the visual aspect of the
product changed with drying. The experiments were done in a tunnel drier, at different temperatures,
from 30 to 60ºC, and different air velocities, varying in the range 0.7 to 1.2 m/s. The colour coordinates
of the fresh quince were: L* = 78.02±0.86, a* = - 1.27±0.32 and b* = 31.75±1.68. These values
indicate that the samples were bright, because L* was closer to 100 than to 0. Furthermore, it can be
seen that quince was greenish, although very slightly and strongly yellowish. With drying, the samples
became darker and redness was intensified, as a result of browning. In relation to the textural
properties in fresh, the values were: hardness = 48.46±6.47 (N), springiness = 74.86±5.17 (%),
cohesiveness = 0.75±0.06, resilience = 0.47±0.08 and chewiness = 27.23±4.06 (N). Furthermore, it
was observed that drying, regardless of the conditions, induced an important hardening, increasing
hardness and diminishing springiness.
Descrição
Palavras-chave
quince drying texture hardness colour
Contexto Educativo
Citação
1. Guiné RPF, Barroca MJ. (2012) Effect of drying on the physical properties of quince. Livro de Resumos e CD de Proceedings do 6th Central European congress on Food - CEFood, p. 666-672.