Naslov
Research on the influence of drying conditions parameters on the quality of dried blueberry.

Autori
Tepić, Aleksandra ; Vidović, Senka ; Jokić, Stela ; Šumić, Zdravko

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Hranom do zdravlja - zbornik sažetaka i radova sa sedmog međunarodnog simpozija / - , 2014, 36-37

Skup
Hranom do zdravlja - sedmi međunarodni simpozij

Mjesto i datum
Tuzla, Bosna i Hercegovina, 16.10.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
blueberry; vacuum drying; response surface methodology; product quality

Sažetak
The paper investigates the effect of drying temperature (36-64°C) and pressure drying (38-462 mbar) on the quality of dried blueberries.The influence of vacuum drying parameters was determined using the Response Surface Methodology. Analysis of variance showed that the regression models for the observed response (dry matter, total phenols, vitamin C, monomeric anthocyanins, color change) were statistically relevant, the level of significance ranging from p <0.0001 (for the content of anthocyanins) to p = 0.0495 (for a total color change). Regression models for aw value, firmness and IC50were not statistically relevant (p>0.05). The values of coefficients of multiple determination ranged from 0.3090 (for firmness) to 0.9775 (for anthocyanins), depending on the investigated response. The adequacy of the tested model is determined by the lack of fit.Vitamin C and color change A had no significant lack of fit (p <0.05), although the regression models were statistically relevant. Antioxidant activity was determined by p-value close to the border (p = 0.056). By examining the lack of fit (p>0.05), it can be concluded that this model could be applied to describe the response ofIC50 values during the drying process. Research confirmed that raising the drying temperature decreases water activity, total phenolic, anthocyanin, vitamin C content and antioxidant activity in dried blueberries, while increases the colour change of dried samples. Increasing the drying pressure showed increased water activity, total phenolic content, colour change, as well as decrease in anthocyanin and vitamin C content, and antioxidant activity. Pressure change did not have significant influence on the anthocyanin, vitamin C content and IC50 value.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA