Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)
Joint Authors
Araújo, Ana C.
Oliveira, Sara M.
Ramos, Inês N.
Brandão, Teresa R. S.
Monteiro, Maria J.
Silva, Cristina L. M.
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-01-09
Country of Publication
Egypt
No. of Pages
9
Abstract EN
This work evaluated the effect of the air-drying temperature and vacuum packaging on quality and nutritional compounds of dehydrated galega kale, previously steam blanched, during 5 months of storage.
When compared with the vacuum packaged kale, the packaging without vacuum yielded improved nutritional features, in general.
This approach combined with a drying temperature of 40°C resulted in retention percentages of 62, 38, 92, and 48% for vitamin C, total phenolic content, total antioxidant capacity, and chlorophylls, respectively.
The acceptance of the dried product by the consumer was assessed through a focus group.
The participants classified the product as a practical and convenient alternative to cook healthier dishes.
The appearance of dried galega kale was described as being fragile and being with nice smell, natural colour, and flavour similar to the fresh product.
In conclusion, the herein presented product was addressed as an innovation with multiple possible applications in several recipes.
American Psychological Association (APA)
Araújo, Ana C.& Oliveira, Sara M.& Ramos, Inês N.& Brandão, Teresa R. S.& Monteiro, Maria J.& Silva, Cristina L. M.. 2017. Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala). Journal of Food Quality،Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1176204
Modern Language Association (MLA)
Araújo, Ana C.…[et al.]. Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala). Journal of Food Quality No. 2017 (2017), pp.1-9.
https://search.emarefa.net/detail/BIM-1176204
American Medical Association (AMA)
Araújo, Ana C.& Oliveira, Sara M.& Ramos, Inês N.& Brandão, Teresa R. S.& Monteiro, Maria J.& Silva, Cristina L. M.. Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala). Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1176204
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1176204