TY - JOUR
T1 - Evaluation of drying and storage conditions on nutritional and sensory properties of dried galega kale (Brassica oleracea L. var. Acephala)
AU - Araújo, Ana C.
AU - Oliveira, Sara M.
AU - Ramos, Inês N.
AU - Brandão, Teresa R. S.
AU - Monteiro, Maria J.
AU - Silva, Cristina L. M.
N1 - Funding Information:
S. M. Oliveira, I. N. Ramos, and T. R. S. Brandão gratefully acknowledge Fundação para a Ciência e a Tecnologia (FCT) and Fundo Social Europeu (FSE) for the financial support through the postdoctoral Grants SFRH/BPD/74815/2010, SFRH/BPD/75430/2010, and SFRH/BPD/101179/2014, respectively. This work was supported by National Funds from Fundação para a Ciência e a Tecnologia (FCT) through Project UID/Multi/50016/2013.
Publisher Copyright:
© 2017 Ana C. Araújo et al.
PY - 2017/1/9
Y1 - 2017/1/9
N2 - This work evaluated the effect of the air-drying temperature and vacuum packaging on quality and nutritional compounds of dehydrated galega kale, previously steamblanched, during 5months of storage.When comparedwith the vacuumpackaged kale, the packaging without vacuum yielded improved nutritional features, in general.This approach combined with a drying temperature of 40°C resulted in retention percentages of 62, 38, 92, and 48% for vitamin C, total phenolic content, total antioxidant capacity, and chlorophylls, respectively.Theacceptance of the dried product by the consumerwas 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.
AB - This work evaluated the effect of the air-drying temperature and vacuum packaging on quality and nutritional compounds of dehydrated galega kale, previously steamblanched, during 5months of storage.When comparedwith the vacuumpackaged kale, the packaging without vacuum yielded improved nutritional features, in general.This approach combined with a drying temperature of 40°C resulted in retention percentages of 62, 38, 92, and 48% for vitamin C, total phenolic content, total antioxidant capacity, and chlorophylls, respectively.Theacceptance of the dried product by the consumerwas 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.
UR - http://www.scopus.com/inward/record.url?scp=85013361337&partnerID=8YFLogxK
U2 - 10.1155/2017/9393482
DO - 10.1155/2017/9393482
M3 - Article
AN - SCOPUS:85013361337
SN - 0146-9428
VL - 2017
JO - Journal of Food Quality
JF - Journal of Food Quality
M1 - 9393482
ER -