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Orientador(es)
Resumo(s)
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, steamblanching improved
the colour parameters and appearance, providing a final dried
product more similar to the fresh sample.
Descrição
Palavras-chave
Galega kale Drying Pretreatments Nutrients Quality
Contexto Educativo
Citação
ARAÚJO, Ana C.; OLIVEIRA, Sara M.; RAMOS, Inês N.; BRANDÃO, Teresa R. S.; SILVA, Cristina L. M. - Influence of pretreatments on quality parameters and nutritional compounds of dried galega kale (brassica oleracea L. var. acephala). Food and Bioprocess Technology. ISSN 1935-5149. Vol. 9, n.º 5 (2016), p. 872-881