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Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots Mohammadi, Xanyar; Deng, Yuhao; Matinfar, Golshan; Singh, Anika; Mandal, Ronit; Pratap-Singh, Anubhav
Abstract
Radiant Energy Vacuum (REV)-dried broccoli, oranges, and carrots prepared by the optimal drying protocols determined in this study were compared to the freeze-dried and air-dried samples based on the nutritional values before and after drying. An accelerated shelf-life study for REV-dried broccoli, oranges, and carrots was also conducted. For all the samples, REV drying significantly shortened the processing time. The REV-dried samples had much higher retention of the nutritional values (vitamin C, β-carotene) compared to the conventional air-drying process, and the values were also competitive to those of the freeze-dried samples. Although freeze-drying resulted in the best rehydration property, the REV-dried samples still earned the highest scores in the sensory test. In the accelerated shelf-life study conducted on the REV-dried samples, the moisture content and water activity stayed at the same level, but the nutritional values showed a downward trend. The sensory properties fluctuated in the shelf-life but still gained positive feedback from the panelists. Moreover, the testing method for β-carotene content was uniquely designed in this project and could be a semi-quantitative method to refer to.
Item Metadata
| Title |
Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots
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| Creator | |
| Contributor | |
| Publisher |
Multidisciplinary Digital Publishing Institute
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| Date Issued |
2020-10-14
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| Description |
Radiant Energy Vacuum (REV)-dried broccoli, oranges, and carrots prepared by the optimal drying protocols determined in this study were compared to the freeze-dried and air-dried samples based on the nutritional values before and after drying. An accelerated shelf-life study for REV-dried broccoli, oranges, and carrots was also conducted. For all the samples, REV drying significantly shortened the processing time. The REV-dried samples had much higher retention of the nutritional values (vitamin C, β-carotene) compared to the conventional air-drying process, and the values were also competitive to those of the freeze-dried samples. Although freeze-drying resulted in the best rehydration property, the REV-dried samples still earned the highest scores in the sensory test. In the accelerated shelf-life study conducted on the REV-dried samples, the moisture content and water activity stayed at the same level, but the nutritional values showed a downward trend. The sensory properties fluctuated in the shelf-life but still gained positive feedback from the panelists. Moreover, the testing method for β-carotene content was uniquely designed in this project and could be a semi-quantitative method to refer to.
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| Subject | |
| Genre | |
| Type | |
| Language |
eng
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| Date Available |
2020-11-05
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| Provider |
Vancouver : University of British Columbia Library
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| Rights |
CC BY 4.0
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| DOI |
10.14288/1.0394906
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| URI | |
| Affiliation | |
| Citation |
Foods 9 (10): 1464 (2020)
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| Publisher DOI |
10.3390/foods9101464
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| Peer Review Status |
Reviewed
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| Scholarly Level |
Faculty; Researcher
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| Rights URI | |
| Aggregated Source Repository |
DSpace
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Item Media
Item Citations and Data
Rights
CC BY 4.0