Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

被引:0
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作者
Antonio Vega-Gálvez
Liliana Zura-Bravo
Roberto Lemus-Mondaca
Javier Martinez-Monzó
Issis Quispe-Fuentes
Luis Puente
Karina Di Scala
机构
[1] Universidad de La Serena,Department of Food Engineering
[2] Universidad de La Serena,Centro de Estudios Avanzados en Zonas Áridas (CEAZA)
[3] Universidad Politécnica de Valencia,Department of Food Technology
[4] Universidad de Chile,Departamento de Ciencia de los Alimentos y Tecnología Química
[5] Universidad Nacional de Mar del Plata,Food Engineering Research Group. Facultad de Ingeniería
[6] CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas),undefined
来源
Journal of Food Science and Technology | 2015年 / 52卷
关键词
Physalis peruviana; Dietary fibre; Texture profile analysis; Rehydration properties; Microstructure;
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摘要
The effects of air drying temperature on dietary fibre, texture and microstructure of the Cape gooseberry fruits during convective dehydration in the range of 50–90 ºC were investigated. The ratio of insoluble dietary fibre to soluble dietary fibre was higher than 7:1 for all dehydrated samples. At 50 ºC tissue structure damage was evidenced leading to the maximum water holding capacity (47.4 ± 2.8 g retained water/100 g water) and the lowest rehydration ratio (1.15 ± 0.06 g absorbed water/g d.m.). Texture analysis showed effects of drying temperatures on TPA parameters. Changes in microstructure tissue were also observed at the studied drying temperatures. Hot air drying technology leads not only to fruit preservation but also increases and adds value to Cape gooseberry, an asset to develop new functional products.
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页码:2304 / 2311
页数:7
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