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Effect of Drying Temperature on the Physical-chemical and Sensorial Properties of Eggplant (Solanum melongena L.)

dc.contributor.authorGuiné, Raquel
dc.contributor.authorCorreia, Paula
dc.contributor.authorCorreia, Ana Cristina
dc.contributor.authorGonçalves, Fernando
dc.contributor.authorBrito, Mariana
dc.contributor.authorRibeiro, Jéssica
dc.date.accessioned2018-01-29T10:34:24Z
dc.date.available2018-01-29T10:34:24Z
dc.date.issued2018
dc.description.abstractBackground: Eggplant is an important crop, being cultivated and consumed in many countries. However, like other vegetables, is highly perishable and has a short shelf life. Objective: The objective of this study was to evaluate the effect of hot air drying on some physical, chemical and sensorial properties of eggplant. Methods: Eggplant samples were dried in convective chambers at constant temperatures of 50, 60, 70 and 80°C. The fresh and dried samples were evaluated for moisture, water activity, vitamin C, total phenolic compounds, antioxidant activity, colour and texture. To complement the study, a sensorial evaluation was made by a consumer panel. Results: The results showed that drying decreased importantly the contents of vitamin C and phenolic compounds as well as antioxidant activity. Moreover, the negative impact was higher for higher drying temperatures. Drying also altered the colour, turning the samples darker. The textural properties were similarly considerably altered by drying, although the temperature did not show significant influence. Regarding the sensorial evaluation, even though it allowed establishing the sensory profiles of the dried samples, it was not possible to clearly distinguish among them, particularly the global appreciation. Conclusion: It was concluded that the drying operation substantially changed the physical, chemical and sensory properties of eggplant. Furthermore, the drying temperature had higher effect on the chemical components and colour and nor so much on the texture.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGuiné, R.P.F., Correia, P.M.R., Correia, A.C., Gonçalves, F., Brito, M.F.S., & Ribeiro, J.R.P. (2018). Effect of Drying Temperature on the Physical-chemical and Sensorial Properties of Eggplant (Solanum melongena L.). Current Nutrition & Food Science, 14(1), 28-39. DOI: 10.2174/1573401313666170316113359pt_PT
dc.identifier.doi10.2174/1573401313666170316113359pt_PT
dc.identifier.issn2212-3881
dc.identifier.urihttp://hdl.handle.net/10400.19/4791
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relation.publisherversionhttp://www.eurekaselect.com/150920pt_PT
dc.subjectAntioxidant Activitypt_PT
dc.subjectDryingpt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectColourpt_PT
dc.subjectTexturept_PT
dc.subjectSensorial analysispt_PT
dc.titleEffect of Drying Temperature on the Physical-chemical and Sensorial Properties of Eggplant (Solanum melongena L.)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage39pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage28pt_PT
oaire.citation.titleCurrent Nutrition & Food Sciencept_PT
oaire.citation.volume14pt_PT
person.familyNamede Pinho Ferreira Guiné
person.familyNameCorreia
person.givenNameRaquel
person.givenNamePaula
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.ciencia-id7915-FB81-4520
person.identifier.orcid0000-0003-0595-6805
person.identifier.orcid0000-0002-2023-4475
person.identifier.scopus-author-id6603138390
person.identifier.scopus-author-id24597116100
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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