Optimazation of quality parameters from raspberries dehydrated by combined technologies: osmotic dehydration and convective drying.

SETTE, PAULA A.; SALVATORI, DANIELA; SCHEBOR, CAROLINA

Pirassununga

Seminario; Advances in Molecular Structuring of Food Materials; 2013

Universidad de Sao Pablo

Raspberries are an excellent source of bioactive compounds. Several studies have attributed many health benefits associated with consumption of these fruit, which has led them to incorporate in the formulation development of functional foods and nutraceuticals. The aim of this study was to analyze the quality parameters such as volumetric shrinkage, color, phenolic content and anthocyanin pigments in convective drying dehydrated raspberries (Tair: 60 ° C, RH = 10%, final aw 0.3), previously osmotically dehydrated. The pretreatments consisted in a dried (IS) and a wet infusion (IH), in both cases were studied the effect of adding additives. The experimental conditions were: no additives (IS, IH), with addition of sodium bisulfite (IS-B, IH-B), with addition of citric acid (IS-AC, IH-AC), with addition of sodium bisulfite and citric acid (IS-BAC, IH-BAC) and without pretreatment or control (C). Samples with IS pretreatments showed after dehydration, generally, lower values of a* and b*, which resulted in a decrease in the values of h*ab (p