Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method
2018
Szychowski, Przemysław J. | Lech, Krzysztof | Sendra-Nadal, Esther | Hernández, Francisca | Figiel, Adam | Wojdyło, Aneta | Carbonell-Barrachina, Ángel A.
Quinces are attracting interest due to their health and nutritional benefits. Drying kinetics, bioactive compounds, antioxidant activity, and the main sensory parameters were determined in dried quinces, cultivar Leskovač, as affected by the drying method. The highest total polyphenols content was observed in dried samples obtained after freeze drying and convective drying at 50 °C. The best drying treatment, considering only sensory attributes, was vacuum-microwave drying at 480 W, because it led to intermediate dark color and high intensities of basic tastes and key flavor attributes. The studied parameters were finally used to recommend convective drying at 60 °C as the most appropriate drying method for quinces, because it had a high content of total phenolic compounds (2nd best treatment out of 10), a good sensory profile, was cheap, and caused no negative effects on nutritional or sensory parameters; the only disadvantage was its long drying time.
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