Influences of convective and vacuum drying on the quality attributes of osmo-dried pequi (Caryocar brasiliense Camb.) slices.
Pequi is a fruit from Brazilian Cerrado. Despite its ascorbic acid and carotenoid contents, consumption of pequi is restricted to its region of origin. The goal of this work was to study drying of pequi slices (convective or vacuum drying at 40°C and 60°C) preceded or not preceded by osmotic pretreatment (sucrose solution concentrations of 40% and 60%). It was found that osmotic dehydration pretreatment substantially decreased the moisture content, duration of the drying process, and the volumetric ratio of the dried product. However, it also promoted leaching of bioactive constituents, such as ascorbic acid and carotenoids. Vacuum and low temperature drying without osmotic pretreatment were preferable because the ascorbic acid and carotenoids were retained, rehydration coefficients were higher and there were minimal volume and color changes.
Universidade Federal de Lavras, Department of Food Science, 37200-000 Lavras, MG, Brazil. Electronic address: keamendonca@msn.com.
Kamilla Soares
KS
de Mendonça
Universidade Federal de Lavras, Department of Food Science, 37200-000 Lavras, MG, Brazil.
Jefferson L G
JL
Corrêa
Universidade Federal de Lavras, Department of Food Science, 37200-000 Lavras, MG, Brazil.
João Renato de Jesus
JR
Junqueira
Universidade Federal de Lavras, Department of Exact Sciences, Brazil.
Marcelo Angelo
MA
Cirillo
Universidade Federal de Lavras, Department of Food Science, 37200-000 Lavras, MG, Brazil.
Fabiano Vicente
FV
Figueira
Universidade Federal de Lavras, Department of Food Science, 37200-000 Lavras, MG, Brazil.
Elisângela Elena Nunes
EE
Carvalho
D001205:Ascorbic Acid / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D003890:Desiccation; D020448:Ericales / Q000737:chemistry*; D009995:Osmosis; D014618:Vacuum
D002338:Carotenoids; D001205:Ascorbic Acid
Ascorbic acid; Ascorbic acid (PubChem CID: 54670067); Beta-carotene (PubChem CID: 5280489); Carotenoids; Leaching; Principal component analysis; Rehydration; Shrinkage; Sucrose (PubChem CID: 5988)