Development of a new beetroot snack: impact of pulsed electric fields (PEF) pretreatment on the physicochemical and bioactive properties

Orvalho, Telma; Dias, Sara; Machado, Daniela; Soares, Inês; Vedor, Rita; Gomes, Ana; Alves, Marco

http://hdl.handle.net/10400.14/53244

Use this identifier to reference this record.

Name:	Description:	Size:	Format:
118688324.pdf		578.15 KB	Adobe PDF	Download

Send Feedback

Authors

Abstract(s)

Introduction: Low-caliber vegetables are used to produce juices, flours and dried snacks. The valorization of non-marketable products through the development of new high value-added food products is aligned with current trends and contributes for a more sustainable and circular food sector. PEF is an emerging and promising technology with the potential to reduce freeze-drying time and improve the quality characteristics of processed fruit and vegetables. Objectives: This study evaluated the impact of PEF pretreatment on the physicochemical and bioactive properties of a freeze-dried snack made from low-caliber beetroot.