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Abstract(s)
The purpose of this study was to evaluate the drying characteristics and the effects of convective drying temperature on quality attrib0utes of watercress, without any pretreatment. Drying temperatures of 40, 55, and 70 8C resulted in drying times of 230, 119, and 92 min, respectively. The nutritional parameters were negatively correlated with the drying temperature. Retentions of 12.563.8272.864.2%, 51.163.3280.464.8%, and 44.366.1292.1612.2% were obtained for vitamin C, total phenolic compounds, and total antioxidant capacity, respectively. Increased values of TCD (total color difference) and BI (browning index), and higher chlorophylls losses (26.163.9255.6614.9%) were also observed as the drying temperature increased. In conclusion,
although longer drying periods are required for lower drying temperatures, these are more profitable in terms of watercress nutritional features and overall quality to the consumer.
Description
Keywords
Pedagogical Context
Citation
Ek, P., Araújo, A.C., Oliveira, S.M., Ramos, I.N., Brandão, T.R.S., Silva, C.L.M. (2018). Assessment of nutritional quality and color parameters of convective dried watercress (Nasturtium officinale). Journal of Food Processing and Preservation, 42(2), art. no. e13459
Publisher
Wiley