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*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

17 Citações (Scopus)
13 Transferências (Pure)

Resumo

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.
Idioma originalEnglish
Páginas (de-até)872-881
Número de páginas10
RevistaFood and Bioprocess Technology
Volume9
Número de emissão5
DOIs
Estado da publicaçãoPublicado - 1 mai. 2016

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