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 Chemjournal_title
Food chemistryauthors
Michalska A,Wojdyło A,Lech K,Łysiak GP,Figiel Adoi
10.1016/j.foodchem.2016.03.075subject
Has Abstractpub_date
2016-09-15 00:00:00pages
223-32eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30449-6journal_volume
207pub_type
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