Evaluation of the combined effect of osmotic and Refractance Window drying on the drying kinetics, physical, and phytochemical properties of beet
2020
Calderón-Chiu, Carolina | Martínez-Sánchez, Cecilia Eugenia | Rodríguez-Miranda, Jesús | Juárez-Barrientos, José Manuel | Carmona-García, Roselis | Herman-Lara, Erasmo
The effect of osmotic dehydration (OD) with different sucrose concentrations and temperatures was studied in combination with drying by Refractance Windowᵀᴹ (RW) in beet slices with thicknesses of 1 and 5 mm. The color, texture, total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant capacity (AC) of the beet with OD, RW, and OD-RW combined drying were evaluated. The best results of water loss (WL) and solid gain (SG) with OD were obtained with 65% sucrose solution at 60 °C. OD partially reduced the water content of the slices, decreasing the drying time with RW at 85 °C. However, the retention of qualities such as color, texture, TPC, TFC, and AC in beet was obtained with combined drying by OD-RW at 60 °C under OD conditions of 65% sucrose at 45 °C. These conditions afforded a stable product retaining its physical and chemical properties.
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