Changes in color and anthocyanin content of different dried products based on sweet cherries.

FRANCESCHINIS LORENA; SOSA NATALIA; SCHEBOR CAROLINA; SALVATORI DANIELA

Mar del Plata

Congreso; AIC 2010 ?Color and Food: From the Farm to the Table?, Interim Meeting of the International Color Association,; 2010

International Color Association,

It is widely known that quality properties of fruits can be affected by drying processing. Theeffect of different pretreatments and dehydration methods on color and anthocyanin content oftwo products, discs and dices, obtained from sweet cherries (Lapins var.) was analyzed. Theapplied pretreatments and drying methods caused different effects on color and anthocyanin(Acy) retention when compared to the fresh fruit. In general, both discs and dices, exhibitedan increase in h values upon dehydration, in agreement with Acy pigment decrease. Total Acycontent was higher in the freeze-dried fruits; however, SI pretreatment caused an importantdecrease in the anthocyanin content. Samples with sugar infusion prior to air drying presentedthe highest Acy degradation index. Better quality products were obtained from cherry dices(small pieces) than discs (halves).