Influence of pretreatments on quality parameters and nutritional compounds of dried galega kale (brassica oleracea L. var. acephala)

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

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)

Abstract

The objective of this work was to evaluate the effect of six pretreatments on quality and nutritional contents of sliced Galega kale submitted to convective drying. Among all treatments, steam blanching was the most favourable, allowing improvements in retention of vitamin C, total antioxidant capacity and chlorophylls in comparison to the absence of pretreatment. Total phenolic losses were not reduced by steam blanching, but the retention was improved by combining this approach with a previous immersion in a metabisulphite solution. Moreover, steam blanching improved the colour parameters and appearance, providing a final dried product more similar to the fresh sample.
Original languageEnglish
Pages (from-to)872-881
Number of pages10
JournalFood and Bioprocess Technology
Volume9
Issue number5
DOIs
Publication statusPublished - 1 May 2016

Keywords

  • Drying
  • Galega kale
  • Nutrients
  • Pretreatments
  • Quality

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