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Advisor(s)
Abstract(s)
In the present work, pears of the Portuguese cultivar, cv. D. Joaquina, were dehydrated by hot air drying at
temperatures of 60 ºC and 70 ºC. Drying properties such as moisture, color, antioxidant activity, and total
phenols content were evaluated.
The drying temperature induced the increase of a* and b* colorimetric parameters, due to non-enzimatic
browning reaction which turns the dried fruits more reddish and yellow.
The obtained results lead to the conclusion that total phenols content decreased with drying, but the observed
values were similar to the pears dried at 60 ºC and 70 ºC.
Furthermore, the results also indicate that antioxidant compounds might be degraded or modified during the
drying process. In addition, a decrease of more of 50 % was observed in the fruits dried at 60 ºC and 70 ºC.
Description
Keywords
pears dried colour phenolic compounds antioxidant activity
Citation
Barroca MJ, Guiné RPF, Alves M, Oliveira S, Gonçalves F, Correia PMR. (2013) Effect of drying on the properties of pears cv. D. Joaquina. Proceedings of the VII Congreso Ibérico de Agroingeniería y Ciencias Hortícolas, Madrid, Espanha, Ref. C0115, 6pp.