Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.19/2237
Título: Influence of drying treatments on the physical and chemical
Autor: Guiné, Raquel
Henriques, Francisca
Barroca, Maria João
Palavras-chave: cucumber
Texture
phenolic compounds
color
antioxidant activity
Data: 2014
Citação: Guiné RPF, Henriques F, Barroca MJ. (2014) Influence of drying treatments on the physical and chemical properties of cucumber. Journal of Food Measurement and Characterization, 8(3), 195-206.
Resumo: This work aimed at determining the properties of cucumber exposed to convective air drying and freeze- drying. The samples were analysed in terms of colour, texture, chemical properties (moisture content, fibre, ash, vitamin C and sugars), phenolic compounds and antioxi- dant activity in fresh and after drying. The trials in the convective chamber were done at 40 and 60 C, in the drying tunnel at 60 C and in the freeze dryer at -50 C. The results showed that the antioxidant activity and the phenolic compounds were not affected by any of the drying treatments tested, since the values were quite similar in the fresh product as compared to the dried cucumbers. With respect to colour, the freeze drying treatment was identified as the one originating less colour change, when compared with the colour of the fresh product. Finally, texture was less affected by drying in the chamber at 40 C and freeze drying.
Peer review: yes
URI: http://hdl.handle.net/10400.19/2237
Aparece nas colecções:ESAV - DIA - Artigos publicados em revista científica

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