The effect of the method of drying on the colour of dehydrated products

Krokida, Magdalini; Maroulis, Z.B.; Saravacos, George D.

doi:10.1046/j.1365-2621.2001.00426.x

Cited by 238 publications

(138 citation statements)

References 11 publications

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“…Variety Roslin Eburu had the highest colour score (5.68) while Cangi had the lowest score (2.73). Colour is one of the most critical sensory properties that determines acceptability of a food (Surkan et al, 2009) and hence must conform to consumer requirement (Krokida et al, 2001). Since there was a high correlation (r=-0.92) between PC/SFA and sensory colour scores for potato crisps processed from the 24 cultivars, it therefore means that the panelists scores were in agreement with the objective colour measurement (Table 5).…”

Section: Resultsmentioning

confidence: 84%

Evaluation of selected Kenyan potato cultivars for processing into potato crisps

Abong¹,

Okoth²,

Imungi³

et al. 2010

ABJNA

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There has been tremendous increase in the demand and consumption of potato crisps as snack in Kenya. This has however, not been paralleled by development of appropriate raw materials. Many potato varieties and clones have been developed through breeding, but these have not been adequately evaluated for crisps processing. This study was therefore designed to evaluate the newly developed potato cultivars for processing into quality crisps. Twenty four potato cultivars including eighteen varieties and six clones were evaluated for some physico-chemical properties and crisps processing potential. Most cultivars with the exception of six of them including Roslin Tana, Desiree, Roslin Eburu, Nyayo, Tigoni Long and Kihoro had acceptable physical characteristics for processing. The specific gravity of the cultivars varied from 1.074 to 1.098 and dry matter contents from 19.50 % to 24.20 %. Reducing sugar levels significantly (P ≤ 0.05) varied among the cultivars and ranged between 0.07 % and 0.4 %. In addition to Dutch Robyjn which is currently used for processing potato crisps in Kenya, the varieties Tigoni and Kenya Baraka, and the clones 393371. 58, 392657.8, 391691.96 and 393385.39 were also similarly suitable for processing into potato crisps. They had desired physical characteristics with low levels of reducing sugars, and were highly rated by sensory panelists. Promoting these cultivars will increase the number of processing varieties for the rapidly expanding processing industry, and thus safeguard availability and quality.

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Section: Resultsmentioning

confidence: 84%

Evaluation of selected Kenyan potato cultivars for processing into potato crisps

Abong¹,

Okoth²,

Imungi³

et al. 2010

ABJNA

View full text Add to dashboard Cite

show abstract

“…The method of drying and process conditions also infl uence the texture of dried products. Krokida et al (2001) studied the quality of apple, banana, potato and carrot with different drying methods such as convective, vacuum, microwave, freeze and osmotic drying. It was found that air, vacuum and microwave dried materials caused extensive browning in fruits and vegetables whereas freeze drying seemed to preserve colour changes, resulting a produce with improved colour characteristics.…”

Section: Physical Qualitymentioning

confidence: 99%

Recent advances in drying and dehydration of fruits and vegetables: a review

2010

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Fruits and vegetables are dried to enhance storage stability, minimize packaging requirement and reduce transport weight. Preservation of fruits and vegetables through drying based on sun and solar drying techniques which cause poor quality and product contamination. Energy consumption and quality of dried products are critical parameters in the selection of drying process. An optimum drying system for the preparation of quality dehydrated products is cost effective as it shortens the drying time and cause minimum damage to the product. To reduce the energy utilization and operational cost new dimensions came up in drying techniques. Among the technologies osmotic dehydration, vacuum drying, freeze drying, superheated steam drying, heat pump drying and spray drying have great scope for the production of quality dried products and powders.

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“…One way to preserve such plant products is to dry them in order to preserve their desirable qualities, reduce storage volume and to extend shelf-life. In addition, it is also important to retain the biological activity of important phytoconstituents, including antioxidants and nutrients as well as avoid undesirable chemical or physical changes like browning and loss of colour (Korkida et al 2001). Therefore, the selection of proper drying conditions is of prime importance to minimize nutrient loss and quality deterioation during dehydration.…”

Section: Introductionmentioning

confidence: 99%

Effect of dehydration methods on retention of carotenoids, tocopherols, ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product

et al. 2014

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Fresh leaves of M. oleifera plants were analysed for nutritionally important phytoconstituents and feasible commercially used dehydration method were evaluated to preserve these in dehydrated leaves. Trans-lutein, trans-β-carotene and trans-zeaxanthin were found as the major carotenoids in fresh leaves, accounting for 36.9, 18.2 and 5.5 mg/100 g FW, respectively. Similarly, high amounts of ascorbic acid, α-tocopherol and total phenolic content (271.0, 36.9 and 512.0 mg/100 g FW), respectively were recorded in leaves. α-tocopherol was the most stable vitamin under all drying conditions (86.4 % retention during oven drying), compare to other studied phytoconstituents. Cabinet tray drying was found as efficient as lyophilisation to retain maximum content of total carotenoids (60.1 %), trans-β-carotene (90.1 %), 13-cis-lutein (93.2 %), and DPPH activity, however, lutein (51.3 %) and ascorbic acid (97.8 %) was best preserved by lyophilisation. During dehydration, significant trans to cis isomerization of β-carotene and lutein was also recorded. A ready to eat (RTE) chutney powder (adjunct) was developed from dehydrated leaves. The product was evaluated using Quantitative Descriptive Analysis and was accepted with a high overall quality score. The present investigation explores the nutritional potential of M. oleifera leaves and suitable methods of drying that could be useful for processed food formulation.

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The effect of the method of drying on the colour of dehydrated products

Cited by 238 publications

References 11 publications

Evaluation of selected Kenyan potato cultivars for processing into potato crisps

Evaluation of selected Kenyan potato cultivars for processing into potato crisps

Recent advances in drying and dehydration of fruits and vegetables: a review

Effect of dehydration methods on retention of carotenoids, tocopherols, ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product

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