Influence of pretreatments on quality parameters and nutritional compounds of dried galega Kale (Brassica oleracea L. var. acephala)
| Autor: | Inês N. Ramos, Sara M. Oliveira, Ana C. Araújo, Teresa R. S. Brandão, Cristina L. M. Silva |
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| Přispěvatelé: | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
biology
Vitamin C Chemistry Blanching Process Chemistry and Technology Pretreatments 04 agricultural and veterinary sciences Nutrients biology.organism_classification 040401 food science Galega complex mixtures Quality Industrial and Manufacturing Engineering body regions Antioxidant capacity 0404 agricultural biotechnology Agronomy Galega kale Brassica oleracea Food science Safety Risk Reliability and Quality Food Science Drying |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| Popis: | The objective of this work was to evaluate the effect of six pretreatments on quality and nutritional contents of sliced Galega kale submitted to convective drying. Among all treatments, steam blanching was the most favourable, allowing improvements in retention of vitamin C, total antioxidant capacity and chlorophylls in comparison to the absence of pretreatment. Total phenolic losses were not reduced by steam blanching, but the retention was improved by combining this approach with a previous immersion in a metabisulphite solution. Moreover, steam blanching improved the colour parameters and appearance, providing a final dried product more similar to the fresh sample. |
| Databáze: | OpenAIRE |
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