| Autor: |
FAROOQ, UMER, POV, SAMNANG, SUWANSRI, SAJEE, THANASUKARN, PARITA, JARUNRATTANASRI, ARPORN, ABU-ALI, JAREER MANSOUR, RATANATRIWONG, PUNTARIKA |
| Předmět: |
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| Zdroj: |
Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare; 2018, Vol. 42 Issue 2, p59-78, 20p |
| Abstrakt: |
The effects of low-impact drying on enhancement of appearance and flavor retention of dried kaffir lime (KL) leaves were investigated. Low-Impact Drying (LTLT) had more uniform drying rate than High-Temperature Drying (HTST). LTLT samples were more preferred for color and higher flavor retention than HTST. Significantly lower ΔE in color and less microstructural pore shrinkages and crushed layers were found in LTLT KL (p<0.05). LTLT samples also had significantly higher flavor retention of desirable compounds (dl-Limonene, β-Citronellol, Geraniol, Citronellyl acetate, Β-myrcene and Decanal) than HTST. Thus, LTLT was more promising than HTST with enhancement of appearance and flavor retention for superior high-value dried herbs. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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