Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)
This work evaluated the effect of the air-drying temperature and vacuum packaging on quality and nutritional compounds of dehydrated galega kale, previously steam blanched, during 5 months of storage. When compared with the vacuum packaged kale, the packaging without vacuum yielded improved nutritio...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/9393482 |
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| author | Ana C. Araújo Sara M. Oliveira Inês N. Ramos Teresa R. S. Brandão Maria J. Monteiro Cristina L. M. Silva |
| author_facet | Ana C. Araújo Sara M. Oliveira Inês N. Ramos Teresa R. S. Brandão Maria J. Monteiro Cristina L. M. Silva |
| author_sort | Ana C. Araújo |
| collection | DOAJ |
| description | This work evaluated the effect of the air-drying temperature and vacuum packaging on quality and nutritional compounds of dehydrated galega kale, previously steam blanched, during 5 months of storage. When compared with the vacuum packaged kale, the packaging without vacuum yielded improved nutritional features, in general. This approach combined with a drying temperature of 40°C resulted in retention percentages of 62, 38, 92, and 48% for vitamin C, total phenolic content, total antioxidant capacity, and chlorophylls, respectively. The acceptance of the dried product by the consumer was assessed through a focus group. The participants classified the product as a practical and convenient alternative to cook healthier dishes. The appearance of dried galega kale was described as being fragile and being with nice smell, natural colour, and flavour similar to the fresh product. In conclusion, the herein presented product was addressed as an innovation with multiple possible applications in several recipes. |
| format | Article |
| id | doaj-art-d1f50507de4e4678a27358bbdae6292f |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-d1f50507de4e4678a27358bbdae6292f2025-02-03T05:57:41ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/93934829393482Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)Ana C. Araújo0Sara M. Oliveira1Inês N. Ramos2Teresa R. S. Brandão3Maria J. Monteiro4Cristina L. M. Silva5Centro de Biotecnologia e Química Fina (CBQF), Escola Superior de Biotecnologia, Centro Regional do Porto da Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, PortugalCentro de Biotecnologia e Química Fina (CBQF), Escola Superior de Biotecnologia, Centro Regional do Porto da Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, PortugalCentro de Biotecnologia e Química Fina (CBQF), Escola Superior de Biotecnologia, Centro Regional do Porto da Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, PortugalCentro de Biotecnologia e Química Fina (CBQF), Escola Superior de Biotecnologia, Centro Regional do Porto da Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, PortugalCentro de Biotecnologia e Química Fina (CBQF), Escola Superior de Biotecnologia, Centro Regional do Porto da Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, PortugalCentro de Biotecnologia e Química Fina (CBQF), Escola Superior de Biotecnologia, Centro Regional do Porto da Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, PortugalThis work evaluated the effect of the air-drying temperature and vacuum packaging on quality and nutritional compounds of dehydrated galega kale, previously steam blanched, during 5 months of storage. When compared with the vacuum packaged kale, the packaging without vacuum yielded improved nutritional features, in general. This approach combined with a drying temperature of 40°C resulted in retention percentages of 62, 38, 92, and 48% for vitamin C, total phenolic content, total antioxidant capacity, and chlorophylls, respectively. The acceptance of the dried product by the consumer was assessed through a focus group. The participants classified the product as a practical and convenient alternative to cook healthier dishes. The appearance of dried galega kale was described as being fragile and being with nice smell, natural colour, and flavour similar to the fresh product. In conclusion, the herein presented product was addressed as an innovation with multiple possible applications in several recipes.http://dx.doi.org/10.1155/2017/9393482 |
| spellingShingle | Ana C. Araújo Sara M. Oliveira Inês N. Ramos Teresa R. S. Brandão Maria J. Monteiro Cristina L. M. Silva Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala) Journal of Food Quality |
| title | Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala) |
| title_full | Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala) |
| title_fullStr | Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala) |
| title_full_unstemmed | Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala) |
| title_short | Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala) |
| title_sort | evaluation of drying and storage conditions on nutritional and sensory properties of dried galega kale brassica oleracea l var acephala |
| url | http://dx.doi.org/10.1155/2017/9393482 |
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