Convective drying and preservation of functional ingridients of wild garlic (Allium ursinum l.) in dependance of drying temperature
2016
Tomšik, Alena | Radojčin, Milivoj | Stamenković, Zoran | Kevrešan, Žarko | Mastilović, Jasna | Pavkov, Ivan | Vidović, Senka
Allium species have been used in the traditional medicine for many centuries as edible and medicinal plant with broad spectrum of biological activities mainly attributed to the sulfur containing compounds and phenolic compounds, known for their antioxidant activity. Due to short period of availability of fresh wild garlic (Allium ursinum L.) during spring season, objective of this study was to investigate drying possibilities of wild garlic in order to ensure its use during whole year. Selection of adequate drying temperature allows minimization of total drying time and enables avoiding of negative effects on composition of thermo sensitive products during drying process. In this study influence of drying temperature in conventional hot air dryer was investigated in order to preserve health benefits compounds of wild garlic. Two drying temperature (40 and 60 °C) with constant air flow were applied and effects of applied temperature was investigated. The changes of quality indicators such as moisture content, colour change, antioxidant activity and sulphur containing compounds content were evaluated and compared for different drying conditions.
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