Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)
| Autor: | Teresa R. S. Brandão, Cristina L. M. Silva, Sara M. Oliveira, Ana C. Araújo, Inês N. Ramos, Maria João Monteiro |
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| Přispěvatelé: | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| Rok vydání: | 2017 |
| Předmět: |
2. Zero hunger
Article Subject biology Chemistry 010401 analytical chemistry Flavour lcsh:TX341-641 04 agricultural and veterinary sciences Vacuum packing biology.organism_classification 040401 food science 01 natural sciences Galega 0104 chemical sciences Antioxidant capacity 0404 agricultural biotechnology Brassica oleracea Food science Safety Risk Reliability and Quality lcsh:Nutrition. Foods and food supply Being with Food Science |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP Journal of Food Quality, Vol 2017 (2017) |
| ISSN: | 1745-4557 0146-9428 |
| DOI: | 10.1155/2017/9393482 |
| Popis: | This work evaluated the effect of the air-drying temperature and vacuum packaging on quality and nutritional compounds of dehydrated galega kale, previously steam blanched, during 5 months of storage. When compared with the vacuum packaged kale, the packaging without vacuum yielded improved nutritional features, in general. This approach combined with a drying temperature of 40°C resulted in retention percentages of 62, 38, 92, and 48% for vitamin C, total phenolic content, total antioxidant capacity, and chlorophylls, respectively. The acceptance of the dried product by the consumer was assessed through a focus group. The participants classified the product as a practical and convenient alternative to cook healthier dishes. The appearance of dried galega kale was described as being fragile and being with nice smell, natural colour, and flavour similar to the fresh product. In conclusion, the herein presented product was addressed as an innovation with multiple possible applications in several recipes. |
| Databáze: | OpenAIRE |
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