Journal
JOURNAL OF FOOD QUALITY
Volume -, Issue -, Pages 1-9Publisher
WILEY-HINDAWI
DOI: 10.1155/2017/9393482
Keywords
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Categories
Funding
- Fundacao para a Ciencia e a Tecnologia (FCT) [SFRH/BPD/74815/2010, SFRH/BPD/75430/2010, SFRH/BPD/101179/2014, UID/Multi/50016/2013]
- Fundo Social Europeu (FSE) [SFRH/BPD/74815/2010, SFRH/BPD/75430/2010, SFRH/BPD/101179/2014]
- Fundação para a Ciência e a Tecnologia [SFRH/BPD/74815/2010] Funding Source: FCT
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This work evaluated the effect of the air-drying temperature and vacuum packaging on quality and nutritional compounds of dehydrated galega kale, previously steam blanched, during 5 months of storage. When compared with the vacuum packaged kale, the packaging without vacuum yielded improved nutritional features, in general. This approach combined with a drying temperature of 40 degrees C resulted in retention percentages of 62, 38, 92, and 48% for vitamin C, total phenolic content, total antioxidant capacity, and chlorophylls, respectively. The acceptance of the dried product by the consumer was assessed through a focus group. The participants classified the product as a practical and convenient alternative to cook healthier dishes. The appearance of dried galega kale was described as being fragile and being with nice smell, natural colour, and flavour similar to the fresh product. In conclusion, the herein presented product was addressed as an innovation with multiple possible applications in several recipes.
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