| Autor: |
Friganović, Emilija, Šarolić, Mladenka, Dorbić, Boris, Šuste, Marko, Svalina, Tomislav, Marijanović, Zvonimir, Ćurić, Duška, Krička, Tajana |
| Přispěvatelé: |
Babić, Jurislav, Šubarić, Drago, Jašić, Midhat |
| Jazyk: |
angličtina |
| Rok vydání: |
2019 |
| Předmět: |
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| Popis: |
This work deals with the influence of convective drying on different temperatures on aroma profile of Swiss chard leaves as a part of a pasta enrichment plan. The Swiss chard (Beta vulgaris L. ssp. cicla) belongs to the Chenopodiaceae family [1] and is commonly used in diet as leafy green vegetable, raw or cooked (in salads, soups, pastas, etc.), then as food supplement in dehydrated pulverized form or in food industry as natural food colorant or pasta stuffing. Swiss chard leaves were collected in the anthropogenized areas (gardens, orchards and pastures) of Šibenik-Knin County. Plant material was dried at three temperature levels (20 °C – ventilation only, 40 °C and 60 °C) in convective dryer. Volatile compounds were isolated by headspace solid-phase microextraction (HS-SPME) using fibre coated with polydimethylsiloxane/ divinylbenzene/ carboxene (DVB/CAR/PDMS) and analyzed by gas chromatography-mass spectrometry (GC-MS). The dominant volatile compound identified was trans-2-hexenal present both in fresh plant material and in dried samples. Other identified volatile compounds belong to aldehydes, alcohols and ketones. Drying temperatures influence concentrations and formation or degradation of volatile compounds. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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