title: Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.).
abstract: The effects of air drying temperature on dietary fibre, texture and microstructure of the Cape gooseberry fruits during convective dehydration in the range of 50-90 ºC were investigated. The ratio of insoluble dietary fibre to soluble dietary fibre was higher than 7:1 for all dehydrated samples. At 50 ºC tissue structure damage was evidenced leading to the maximum water holding capacity (47.4 ± 2.8 g retained water/100 g water) and the lowest rehydration ratio (1.15 ± 0.06 g absorbed water/g d.m.). Texture analysis showed effects of drying temperatures on TPA parameters. Changes in microstructure tissue were also observed at the studied drying temperatures. Hot air drying technology leads not only to fruit preservation but also increases and adds value to Cape gooseberry, an asset to develop new functional products.
authors.affiliation: Department of Food Engineering, Universidad de La Serena, La Serena, Chile ; Centro de Estudios Avanzados en Zonas Áridas (CEAZA), Universidad de La Serena, La Serena, Chile.
authors.forename: Antonio
authors.initials: A
authors.lastname: Vega-Gálvez
authors.affiliation: Department of Food Engineering, Universidad de La Serena, La Serena, Chile.
authors.forename: Liliana
authors.initials: L
authors.lastname: Zura-Bravo
authors.affiliation: Department of Food Engineering, Universidad de La Serena, La Serena, Chile.
authors.forename: Roberto
authors.initials: R
authors.lastname: Lemus-Mondaca
authors.affiliation: Department of Food Technology, Universidad Politécnica de Valencia, Camino de Vera s/n. 46022, Valencia, Spain.
authors.forename: Javier
authors.initials: J
authors.lastname: Martinez-Monzó
authors.affiliation: Department of Food Engineering, Universidad de La Serena, La Serena, Chile.
authors.forename: Issis
authors.initials: I
authors.lastname: Quispe-Fuentes
authors.affiliation: Departamento de Ciencia de los Alimentos y Tecnología Química, Universidad de Chile, Santiago, Chile.
authors.forename: Luis
authors.initials: L
authors.lastname: Puente
authors.affiliation: Food Engineering Research Group. Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Juan B. Justo 4302, Mar del Plata, 7600 Argentina ; CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Buenos Aires, Argentina.
authors.forename: Karina
authors.initials: K
authors.lastname: Di Scala
keywords: Dietary fibre; Microstructure; Physalis peruviana; Rehydration properties; Texture profile analysis
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