Pregled bibliografske jedinice broj: 1011608
Convective Drying of Fresh and Frozen Raspberries and Change of Their Physical and Nutritive Properties
Convective Drying of Fresh and Frozen Raspberries and Change of Their Physical and Nutritive Properties // Foods, 8 (2019), 7; 251, 14 doi:10.3390/foods8070251 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 1011608 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Convective Drying of Fresh and Frozen
Raspberries and Change of Their Physical and
Nutritive Properties
Autori
Stamenković, Zoran ; Pavkov, Ivan ; Radojčin, Milivoj ; Tepić Horecki, Aleksandra ; Kešelj, Krstan ; Bursać Kovačević, Danijela ; Putnik, Predrag
Izvornik
Foods (2304-8158) 8
(2019), 7;
251, 14
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
raspberry ; convective drying ; freeze-drying ; bioactive compounds ; shrinkage ; color change
Sažetak
Raspberries are one of Serbia’s best-known and most widely exported fruits. Due to market fluctuation, producers are looking for ways to preserve this fresh product. Drying is a widely accepted method for preserving berries, as is the case with freeze-drying. Hence, the aim was to evaluate convective drying as an alternative to freeze-drying due to better accessibility, simplicity, and cost-e ectiveness of Polana raspberries and compare it to a freeze-drying. Three factors were in experimental design: air temperature (60, 70, and 80 C), air velocity (0, 5 and 1, 5 ms1), and state of a product (fresh and frozen). Success of drying was evaluated with several quality criteria: shrinkage (change of volume), color change, shape, content of L-ascorbic acid, total phenolic content, flavonoid content, anthocyanin content, and antioxidant activity. A considerable influence of convective drying on color changes was not observed, as DE was low for all samples. It was obvious that fresh raspberries had less physical changes than frozen ones. On average, convective drying reduced L–ascorbic acid content by 80.00– 99.99%, but less than 60% for other biologically active compounds as compared to fresh raspberries. Convective dried Polana raspberry may be considered as a viable replacement for freeze-dried raspberries.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
Napomena
Inozemne institucije koautora na radu:
Faculty of Agriculture, University of Novi Sad,
Serbia ;
Faculty of Technology, University of Novi Sad,
Serbia
POVEZANOST RADA
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Emerging Sources Citation Index (ESCI)
