Effects of drying on the nutrient content and physico-chemical and sensory characteristics of the edible kelp Saccharina latissima
| Autor: | Tom Ståle Nordtvedt, Rasa Slizyte, Turid Rustad, Pierrick Francois Denis Stévant, Joël Fleurence, Erlend Indergård, Michael Y. Roleda, Hélène Marfaing, Aðalheiður Ólafsdóttir, Wenche Emblem Larssen |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Plant Science Aquatic Science Saccharina latissima 01 natural sciences Physico-chemical properties chemistry.chemical_compound Mouthfeel 0404 agricultural biotechnology Nutrient Fucoxanthin Food science Flavor Aroma Sensory biology Chemistry 010604 marine biology & hydrobiology Swelling capacity 04 agricultural and veterinary sciences Nutrients biology.organism_classification Seaweed 040401 food science Odor Freeze-drying Air-drying |
| Zdroj: | Journal of Applied Phycology |
| Popis: | The effects of convective air-drying at 25, 40, and 70 °C and freeze-drying on the quality of the edible kelp Saccharina latissima to be used for food were investigated. Based on the analysis of the carbohydrate and amino acid profiles, as well as polyphenol, fucoxanthin, and ash contents, no significant differences were detected among sample groups, and air-drying up to 70 °C results in equally nutritious products at shorter processing times. Only the iodine content was found lower in freeze-dried compared to air-dried samples. The swelling capacity of the air-dried samples was significantly lower than in freeze-dried samples, particularly at high temperatures (40 and 70 °C), reflecting alteration of the physico-chemical properties of the seaweed during air-drying (attributed to product shrinkage) and reduced capacity of the final product to rehydrate. Structural differences between air-dried products at 25 and 70 °C may explain the differences in mouthfeel perception (dissolving rate) among the two sample groups observed during a sensory evaluation. Overall, the drying temperature within this range did not alter neither the aroma (i.e. odor) nor the flavor intensity of the product. In food applications where the product’s mechanical properties (e.g. porosity) are essential, freeze-drying, and to a lesser extent, air-drying at low temperatures, will result in higher quality products than air-drying at higher temperatures. This is a post-peer-review, pre-copyedit version of an article published in [Journal of Applied Phycology] Locked until 23.3.2019 due to copyright restrictions. The final authenticated version is available online at: https://link.springer.com/article/10.1007%2Fs10811-018-1451-0 |
| Databáze: | OpenAIRE |
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