Physical, chemical and sensory properties of kiwi as influenced by drying conditions

Detalhes bibliográficos
Autor(a) principal: Correia, Paula
Data de Publicação: 2017
Outros Autores: Guiné, Raquel, Correia, Ana Cristina, Gonçalves, Fernando, Brito, Mariana, Ribeiro, Jéssica
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.19/4693
Resumo: The present study aimed at studying the effect of convective air drying on some physical, chemical and sensory properties of kiwi (Actinidia deliciosa L.) samples. The kiwi samples were dried in thin layer convective chambers set to constant temperatures at 50ºC, 60ºC, 70ºC and 80ºC. The fresh samples and the dried samples were analysed for moisture, water activity, vitamin C, total phenolic compounds, antioxidant activity, colour and texture. Also the different dried samples were submitted to a sensory evaluation. It was concluded that drying of kiwi importantly decreased the contents of some bioactive components such as vitamin C and phenolic compounds as well as the antioxidant activity. Moreover, the negative impact was higher at higher drying temperature. Drying also altered the colour towards a lower intensity of the green colouration and a higher intensity of the yellow. In what concerns the textural properties, drying produced important alterations, however the influence of temperature was not visible. Regarding the sensory evaluation, it was not possible to clearly distinguish the samples analysed, particularly in what related to the global appreciation. Still, it was possible to establish the sensory profiles of the dried samples, and the attributes that varied most among them were colour intensity, crunchiness and hardness.
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spelling Physical, chemical and sensory properties of kiwi as influenced by drying conditionsAntioxidant ActivityColourDryingPhenolic CompoundsSensory analysisTextureVitamin CThe present study aimed at studying the effect of convective air drying on some physical, chemical and sensory properties of kiwi (Actinidia deliciosa L.) samples. The kiwi samples were dried in thin layer convective chambers set to constant temperatures at 50ºC, 60ºC, 70ºC and 80ºC. The fresh samples and the dried samples were analysed for moisture, water activity, vitamin C, total phenolic compounds, antioxidant activity, colour and texture. Also the different dried samples were submitted to a sensory evaluation. It was concluded that drying of kiwi importantly decreased the contents of some bioactive components such as vitamin C and phenolic compounds as well as the antioxidant activity. Moreover, the negative impact was higher at higher drying temperature. Drying also altered the colour towards a lower intensity of the green colouration and a higher intensity of the yellow. In what concerns the textural properties, drying produced important alterations, however the influence of temperature was not visible. Regarding the sensory evaluation, it was not possible to clearly distinguish the samples analysed, particularly in what related to the global appreciation. Still, it was possible to establish the sensory profiles of the dried samples, and the attributes that varied most among them were colour intensity, crunchiness and hardness.Repositório Científico do Instituto Politécnico de ViseuCorreia, PaulaGuiné, RaquelCorreia, Ana CristinaGonçalves, FernandoBrito, MarianaRibeiro, Jéssica2017-10-31T12:11:07Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/4693engCorreia, P.M.R., Guiné, R.P.F., Correia, A.C., Gonçalves, F., Brito, M.F.S., & Ribeiro, J.R.P. (2017). Physical, chemical and sensory properties of kiwi as influenced by drying conditions. Agricultural Engineering International, 19(3), 203-212.1682-1130info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T15:27:27Zoai:repositorio.ipv.pt:10400.19/4693Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:43:14.403221Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Physical, chemical and sensory properties of kiwi as influenced by drying conditions
title Physical, chemical and sensory properties of kiwi as influenced by drying conditions
spellingShingle Physical, chemical and sensory properties of kiwi as influenced by drying conditions
Correia, Paula
Antioxidant Activity
Colour
Drying
Phenolic Compounds
Sensory analysis
Texture
Vitamin C
title_short Physical, chemical and sensory properties of kiwi as influenced by drying conditions
title_full Physical, chemical and sensory properties of kiwi as influenced by drying conditions
title_fullStr Physical, chemical and sensory properties of kiwi as influenced by drying conditions
title_full_unstemmed Physical, chemical and sensory properties of kiwi as influenced by drying conditions
title_sort Physical, chemical and sensory properties of kiwi as influenced by drying conditions
author Correia, Paula
author_facet Correia, Paula
Guiné, Raquel
Correia, Ana Cristina
Gonçalves, Fernando
Brito, Mariana
Ribeiro, Jéssica
author_role author
author2 Guiné, Raquel
Correia, Ana Cristina
Gonçalves, Fernando
Brito, Mariana
Ribeiro, Jéssica
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico de Viseu
dc.contributor.author.fl_str_mv Correia, Paula
Guiné, Raquel
Correia, Ana Cristina
Gonçalves, Fernando
Brito, Mariana
Ribeiro, Jéssica
dc.subject.por.fl_str_mv Antioxidant Activity
Colour
Drying
Phenolic Compounds
Sensory analysis
Texture
Vitamin C
topic Antioxidant Activity
Colour
Drying
Phenolic Compounds
Sensory analysis
Texture
Vitamin C
description The present study aimed at studying the effect of convective air drying on some physical, chemical and sensory properties of kiwi (Actinidia deliciosa L.) samples. The kiwi samples were dried in thin layer convective chambers set to constant temperatures at 50ºC, 60ºC, 70ºC and 80ºC. The fresh samples and the dried samples were analysed for moisture, water activity, vitamin C, total phenolic compounds, antioxidant activity, colour and texture. Also the different dried samples were submitted to a sensory evaluation. It was concluded that drying of kiwi importantly decreased the contents of some bioactive components such as vitamin C and phenolic compounds as well as the antioxidant activity. Moreover, the negative impact was higher at higher drying temperature. Drying also altered the colour towards a lower intensity of the green colouration and a higher intensity of the yellow. In what concerns the textural properties, drying produced important alterations, however the influence of temperature was not visible. Regarding the sensory evaluation, it was not possible to clearly distinguish the samples analysed, particularly in what related to the global appreciation. Still, it was possible to establish the sensory profiles of the dried samples, and the attributes that varied most among them were colour intensity, crunchiness and hardness.
publishDate 2017
dc.date.none.fl_str_mv 2017-10-31T12:11:07Z
2017
2017-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.19/4693
url http://hdl.handle.net/10400.19/4693
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Correia, P.M.R., Guiné, R.P.F., Correia, A.C., Gonçalves, F., Brito, M.F.S., & Ribeiro, J.R.P. (2017). Physical, chemical and sensory properties of kiwi as influenced by drying conditions. Agricultural Engineering International, 19(3), 203-212.
1682-1130
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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