Effect of drying on the properties of pears cv. D. Joaquina

• Autor(es): Barroca, Maria João ; Guiné, Raquel ; Alves, Mariana ; Oliveira, Solange ; Gonçalves, Fernando ; Correia, Paula
• Data: 2013
• Identificador Persistente: http://hdl.handle.net/10400.19/1779
• Origem: Repositório Científico do Instituto Politécnico de Viseu
• Assunto(s): pears; dried; colour; phenolic compounds; antioxidant activity
• Tipo de Documento: Documento de conferência
• Idioma: Inglês

Descrição

In the present work, pears of the Portuguese cultivar, cv. D. Joaquina, were dehydrated by hot air drying at temperatures of 60 ºC and 70 ºC. Drying properties such as moisture, color, antioxidant activity, and total phenols content were evaluated. The drying temperature induced the increase of a* and b* colorimetric parameters, due to non-enzimatic browning reaction which turns the dried fruits more reddish and yellow. The obtained results lead to the conclusion that total phenols content decreased with drying, but the observed values were similar to the pears dried at 60 ºC and 70 ºC. Furthermore, the results also indicate that antioxidant compounds might be degraded or modified during the drying process. In addition, a decrease of more of 50 % was observed in the fruits dried at 60 ºC and 70 ºC.