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Physical, chemical and sensory properties of kiwi as influenced by drying conditions

2017Journal article Open access
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dc.contributor.authorCorreia, Paula
dc.contributor.authorGuiné, Raquel
dc.contributor.authorCorreia, Ana Cristina
dc.contributor.authorGonçalves, Fernando
dc.contributor.authorBrito, Mariana
dc.contributor.authorRibeiro, Jéssica
dc.date.accessioned2017-10-31T12:11:07Z
dc.date.available2017-10-31T12:11:07Z
dc.date.issued2017
dc.description.abstractThe present study aimed at studying the effect of convective air drying on some physical, chemical and sensory properties of kiwi (Actinidia deliciosa L.) samples. The kiwi samples were dried in thin layer convective chambers set to constant temperatures at 50ºC, 60ºC, 70ºC and 80ºC. The fresh samples and the dried samples were analysed for moisture, water activity, vitamin C, total phenolic compounds, antioxidant activity, colour and texture. Also the different dried samples were submitted to a sensory evaluation. It was concluded that drying of kiwi importantly decreased the contents of some bioactive components such as vitamin C and phenolic compounds as well as the antioxidant activity. Moreover, the negative impact was higher at higher drying temperature. Drying also altered the colour towards a lower intensity of the green colouration and a higher intensity of the yellow. In what concerns the textural properties, drying produced important alterations, however the influence of temperature was not visible. Regarding the sensory evaluation, it was not possible to clearly distinguish the samples analysed, particularly in what related to the global appreciation. Still, it was possible to establish the sensory profiles of the dried samples, and the attributes that varied most among them were colour intensity, crunchiness and hardness.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCorreia, P.M.R., Guiné, R.P.F., Correia, A.C., Gonçalves, F., Brito, M.F.S., & Ribeiro, J.R.P. (2017). Physical, chemical and sensory properties of kiwi as influenced by drying conditions. Agricultural Engineering International, 19(3), 203-212.pt_PT
dc.identifier.issn1682-1130
dc.identifier.urihttp://hdl.handle.net/10400.19/4693
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relation.publisherversionhttp://www.cigrjournal.org/index.php/Ejounral/article/view/4126/2599pt_PT
dc.subjectAntioxidant Activitypt_PT
dc.subjectColourpt_PT
dc.subjectDryingpt_PT
dc.subjectPhenolic Compoundspt_PT
dc.subjectSensory analysispt_PT
dc.subjectTexturept_PT
dc.subjectVitamin Cpt_PT
dc.titlePhysical, chemical and sensory properties of kiwi as influenced by drying conditionspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage212pt_PT
oaire.citation.issue3pt_PT
oaire.citation.startPage203pt_PT
oaire.citation.titleAgricultural Engineering Internationalpt_PT
oaire.citation.volume19pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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