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Changes of quality characteristics of pepino fruit ( Solanum muricatum Ait ) during convective drying
Author(s) -
Di Scala Karina,
VegaGálvez Antonio,
Uribe Elsa,
Oyanadel Romina,
Miranda Margarita,
Vergara Judith,
Quispe Issis,
LemusMondaca Roberto
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02555.x
Subject(s) - browning , softening , chemistry , solanum , dehydration , food science , vitamin c , antioxidant , horticulture , flavor , botany , biology , biochemistry , materials science , composite material
Summary Quality assessment of pepino fruit preserved through convective dehydration was investigated in this work. The effect of process temperature (50, 60, 70, 80 and 90 °C) on physicochemical properties, colour, non‐enzymatic browning, vitamin C, total phenolic content, antioxidant activity and firmness of the fruit were considered. When comparing the fresh with the corresponding dehydrated pepino samples, it was shown that the drying conditions resulted in important reductions of proteins and crude fibres. Discoloration of fruit was noticeable for all treatments due to effects of non‐enzymatic browning and changes in chromatic coordinates leading to a modification of the original colour. Regarding vitamin C and total phenolic content, an increase of drying temperature resulted in a considerable reduction of both initial compounds contents. Antioxidant activity showed an important decrease especially at low temperatures (e.g. 50 °C). Softening of the dried product was observed for all the treatments indicating structural modifications of the fruit due to thermal process.