Volume 19, Issue 124 (2022)
FSCT 2022, 19(124): 217-230 |
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1- Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch
2- Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch ,azade380@yahoo.com
2- Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch ,
Abstract: (1461 Views)
In this study, some physicochemical properties of apple powder produced by different drying methods were evaluated. In order to investigate the storage effect on the nutritional properties of apple powders, the samples were packed in a modified atmosphere and examined at intervals of 135 and 270 days. Apple slices were dried by freeze drying, microwave and oven drying methods as well as apple juice by spraying and foam mat drying methods. The results showed that the highest levels of vitamin C (ASA), flavonoid compounds (TF) and phenolic compounds (TP) were related to powders produced by freezing and spray drying, respectively. Minimal color changes compared to fresh samples were observed in powders produced with freeze and then microwave dryers. Packaging in the modified atmosphere resulted in a significant reduction in the degradation of ASA, TF and TP compared to the normal atmosphere during 270 days of storage. The results showed that the drying method had a significant effect on the properties of apple powder and among the studied methods, freeze-dried and sprayed drying were suitable for drying apples sliced and its juice, respectively.
Article Type: Original Research |
Subject:
Drying, frying, freezing, osmotic dehydration
Received: 2022/01/20 | Accepted: 2022/02/27 | Published: 2022/05/31
Received: 2022/01/20 | Accepted: 2022/02/27 | Published: 2022/05/31
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