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Advisor(s)
Abstract(s)
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.
Description
Keywords
cucumber Texture phenolic compounds color antioxidant activity
Citation
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.