Abstract：
:Cabbag has been considered as one of attractive raw materials for dehydrated vegetables owing to high nutrient value. However, information about how drying methods affect the physicochemical properties of cabbage is limited. In present study, segmented cabbages were subjected to freeze drying (FD), hot air drying (HAD), microwave vacuum drying (MVD), vacuum drying (VD), MVD combined with HAD (MVD + HAD) and VD (MVD + VD). Dehydrated cabbages were compared in terms of nutritional components, antioxidant activity, microstructure, texture and so on. Results demonstrated that HAD conducted a worse effect, with loss rate of nutritional components >45%. However, two combined methods performed higher retention for nutritional compositions, better antioxidant activity and lower energy consumption than individual HAD. Furthermore, MVD + HAD products exhibited higher rehydration capacity and more uniform honeycomb porous structure but lower hardness compared to HAD. This conclusion would be fundamental for choosing more appropriate drying methods to obtain desirable quality.
journal_name
Food Chemjournal_title
Food chemistryauthors
Xu Y,Xiao Y,Lagnika C,Li D,Liu C,Jiang N,Song J,Zhang Mdoi
10.1016/j.foodchem.2019.06.002subject
Has Abstractpub_date
2020-03-30 00:00:00pages
124935eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31028-3journal_volume
309pub_type
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