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Comparison of Quality, Bioactive Compounds, Textural and Sensorial Properties of Hybrid and Convection-dried Apricots by Erhan Horuz; Hüseyin Bozkurt; Haluk Karataş; Medeni Maskan is a Agricultural and Biological Sciences article available to read on EtoBox.

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Nevertheless, high temperature and/or long drying time in the convectional drying may lead to serious changes in the quality attributes, for example, color, flavor, or nutrients [8]. In this regard, microwave drying can be an alternative Abstract Effects of both hybrid (HD; microwave-convectional) and convectional (CD) drying on total phenolics content (TPC), antioxidant capacity (AOC), vitamin C content, color, rehydration capacity, texture profile analysis and sensorial properties of apricots were investigated. Apricots were dried by CD at 50, 60, 70 °C and by HD at various microwave power levels (120, 150, 180 W) coupled with hot-air (50, 60, 70 °C) during the whole drying process. Hybrid-dried apricots had better retention of these bioactive compounds than that of CD. L \* and b \* values decreased with the increase in air temperature and microwave power. Hybrid-dried apricots had greater rehydration capacity than convection-dried ones, especially at higher microwave powers. Hardness and chewiness increased with increase in air temperature and microwave power while cohesiveness decreased. It was found from the Pearson correlation test that a significant relationship was observe

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Author

Erhan Horuz; Hüseyin Bozkurt; Haluk Karataş; Medeni Maskan

Publisher

Springer Science and Business Media LLC

Published

2017

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)