title: Quality properties of fruits as affected by drying operation.
abstract: The increasing consumption of dried fruits requires further attention on the quality parameters. Drying has become necessary because most fruits are highly perishable owing to their high moisture content and the need to make them available all year round and at locations where they are not produced. In addition to preservation, the reduced weight and bulk of dehydrated products decreases packaging, handling and transportation costs. Quality changes associated with drying of fruit products include physical, sensory, nutritional, and microbiological. Drying gives rise to low or moderate glycemic index (GI) products with high calorie, vitamin and mineral contents. This review examines the nutritional benefits of dried fruits, protective compounds present in dried fruits, GI, overview of some fruit drying methods and effects of drying operations on the quality properties such as shrinkage, porosity, texture, color, rehydration, effective moisture diffusivity, nutritional, sensory, microbiological and shelf stability of fruits.
authors: a Department of Food Science and Technology , University of Venda , Thohoyandou , South Africa.
authors: Adewale O
authors: AO
authors: Omolola
authors: a Department of Food Science and Technology , University of Venda , Thohoyandou , South Africa.
authors: Afam I O
authors: AI
authors: Jideani
authors: b Department of Agricultural and Rural , Engineering, School of Agriculture, University of Venda , Thohoyandou , South Africa.
authors: Patrick F
authors: PF
authors: Kapila
mesh_terms: D055598:Chemical Phenomena; D003258:Consumer Behavior; D005518:Food Preferences; D005519:Food Preservation; D005520:Food Preservatives / Q000009:adverse effects / Q000737:chemistry; D063427:Food Quality; D061353:Food Storage; D057141:Food, Preserved / Q000032:analysis* / Q000382:microbiology / Q000592:standards; D005638:Fruit / Q000737:chemistry* / Q000382:microbiology / Q000592:standards; D055951:Functional Food / Q000032:analysis* / Q000382:microbiology / Q000592:standards; D038321:Glycemic Index; D006801:Humans; D009753:Nutritive Value; D020011:Protective Agents / Q000032:analysis / Q000737:chemistry; D012677:Sensation; D014867:Water / Q000032:analysis
chemical_list: D005520:Food Preservatives; D020011:Protective Agents; D014867:Water
keywords: Thermal processing; dried fruits; nutrients; porosity; pretreatment; rehydration; sensory properties; shrinkage