Evaluation of drying and storage conditions on nutritional and sensory properties of dried galega kale (Brassica oleracea L. var. Acephala)

Ana C. Araújo, Sara M. Oliveira, Inês N. Ramos, Teresa R. S. Brandão, Maria J. Monteiro, Cristina L. M. Silva*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

17 Citations (Scopus)
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Abstract

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.

Original languageEnglish
Article number9393482
Number of pages10
JournalJournal of Food Quality
Volume2017
DOIs
Publication statusPublished - 9 Jan 2017

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