Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 49, Issue 8, Pages 1799-1804Publisher
WILEY
DOI: 10.1111/ijfs.12486
Keywords
Dehydration; infrared drying; rose hip; vacuum drying
Categories
Ask authors/readers for more resources
For the development of fruit leathers, a formulation containing rose hip pulp, sucrose and citric acid was used as initial material for the drying process. Three dehydration techniques were tested: forced hot air, infrared and vacuum, all carried out at 60 and 70 degrees C. All methods led to flexible, translucent fruit leathers at both temperatures. Colour and water activity were not affected by the dehydration method nor by the temperatures tested. Nutritional parameters such as antioxidant capacity (TEAC) and content of phenolic substances were measured. The best retention was achieved with vacuum drying at 60 degrees C being of 57.5% and 25.1%, respectively. ESEM observations were conducted to assess the effect of drying methods and conditions on microstructure of leathers. Various extents of sucrose crystallisation were inferred from surface images. Cross-sectional micrographs showed that the size of pores was affected by the drying technique but not by temperature in the range studied.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available