Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods.

@article{Chong2013ColourPC,
  title={Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods.},
  author={Chien Hwa Chong and Chung Lim Law and Adam Figiel and Aneta Wojdyło and Maciej Oziembłowski},
  journal={Food chemistry},
  year={2013},
  volume={141 4},
  pages={3889-96}
}
The objective of this study was to improve product quality of dehydrated fruits (apple, pear, papaya, mango) using combined drying techniques. This involved investigation of bioactivity, colour, and sensory assessment on colour of the dried products as well as the retention of the bio-active ingredients. The attributes of quality were compared in regard to the quality of dehydrated samples obtained from continuous heat pump (HP) drying technique. It was found that for apple, pear and mango the… CONTINUE READING

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