Journal
FOOD AND BIOPROCESS TECHNOLOGY
Volume 6, Issue 11, Pages 3247-3255Publisher
SPRINGER
DOI: 10.1007/s11947-012-0988-1
Keywords
Sulfur pretreatment; Hot air drying; Microwave; Ascorbic acid; Vitamins A and E; Carotenoids; Color; Texture
Categories
Funding
- Education and Science Ministry
- European Regional Development Fund (FEDER) [AGL2005-05994]
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Consumer acceptance of dried apricots depends on them having an intense orange color, a gummy texture, and a characteristic flavor. In addition, the growing demand for healthy and nutritive foods has increased the interest in this product, as apricot fruits can be considered a good source of phytochemicals, such as polyphenols, carotenoids, and vitamins. Microwave energy may be an interesting drying method, an alternative to conventional sun or hot air drying, with which to obtain dried apricots with good sensorial, nutritive, and functional properties in a shorter time. This paper aims to evaluate the effect of sulfur pretreatment and the drying process (hot air and/or microwaves) on the color, mechanical properties, and ascorbic acid, vitamins A and E, and total carotenoid content of apricot. The obtained results mean that the use of microwave energy, either in combination or not with mild-hot air, may be recommended to obtain dried apricots, without needing to apply sulfur pretreatment.
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