Physicochemical properties of whole fruit plum powders obtained using different drying technologies.

Abstract:

:Physicochemical quality parameters of plum powders obtained by applying conventional drying methods and their combination devised to process plums were evaluated. The effect of freeze-drying (FD), vacuum drying (VD), convective drying (CD), microwave-vacuum drying (MVD) and combination of convective pre-drying and microwave finish-drying (CPD-MVFD) affected physical (bulk density, porosity, colour, solubility) and chemical (polyphenolic compounds determined by UPLC and antioxidant capacity by TEAC ABTS and FRAP methods) properties of plum powders. The MVD at 1.2 W g(-1) and a novel combination for plum powders production - CPD-MVFD at 70 °C/1.2 W g(-1) allowed the best preservation of phenolic compounds and increased the efficiency of production. Results obtained support the use of MVD and its combination for better quality of dried plum products. The study proved that the determination of the browning index and HMF level (formed via Maillard reaction) might be good tool for monitoring the thermal processing of plum powders.

journal_name

Food Chem

journal_title

Food chemistry

authors

Michalska A,Wojdyło A,Lech K,Łysiak GP,Figiel A

doi

10.1016/j.foodchem.2016.03.075

subject

Has Abstract

pub_date

2016-09-15 00:00:00

pages

223-32

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(16)30449-6

journal_volume

207

pub_type

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