Evaluation of physical and chemical properties of carrots dried by Refractance Window drying |
| |
| Authors: | Betsabé Hernández-Santos Cecilia E Martínez-Sánchez Juan G Torruco-Uco Jesús Rodríguez-Miranda Irving I Ruiz-López Edgar S Vajando-Anaya |
| |
| Affiliation: | 1. Departamento de Ingeniería Química y Bioquímica, Coordinación de Posgrado e Investigación, Instituto Tecnológico de Tuxtepec, Tuxtepec, Oaxaca, Mexico;2. Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Ciudad Universitaria, Puebla, Mexico |
| |
| Abstract: | The Refractance Window? (RW) technique was used to dry carrot slices (3?cm diameter; 0.2 and 0.4 cm thickness) at 74 and 94°C. Moisture loss, texture, color, total polyphenol content (TPC), and antioxidant activity (AA) were evaluated as response variables and were compared with the values of a control (fresh carrot) and the slices dried via convective drying (C) at the same temperatures. The RW method produced a reduction of drying time of 26–51% (p < 0.05) when compared to convective drying. The color, TPC, and AA values for the RW treatment did not differ (p > 0.05) compared with the control. The texture values showed a difference with respect to the control for the two drying methods used. However, between the two drying methods there was no difference in the texture (p > 0.05). The results suggest that the RW technology can be used to develop products with better functional properties compared with those obtained via conventional air-drying methods. |
| |
| Keywords: | Antioxidant activity carrot Refractance Window total polyphenols |
|
|
