INVESTIGADORES
GAMBOA Juliana
artículos
Título:
Survey of quality indicators in commercial dehydrated fruits
Autor/es:
ROBERTO MEJÍAS-PÉREZ; JULIANA GAMBOA SANTOS; ANA CRISTINA SORIA; MAR VILLAMIEL; ANTONIA MONTILLA
Revista:
FOOD CHEMISTRY
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2014 p. 41 - 48
ISSN:
0308-8146
Resumen:
Physical and chemical quality parameters (dry matter, aw, protein, carbohydrates, vitamin C, 2-furoylmethyl
amino acids, rehydration ratio and leaching loss) have been determined in 30 commercial dehydrated
fruits (strawberry, blueberry, raspberry, cranberry, cherry, apple, grapefruit, mango, kiwifruit,
pineapple, melon, coconut, banana and papaya). For comparison purposes, strawberry samples processed
in the laboratory by freeze-drying and by convective drying were used as control samples. Overall quality
of dehydrated fruits seemed to be greatly dependent on processing conditions and, in a cluster analysis,
samples which were presumably subjected to osmotic dehydration were separated from the rest of fruits.
These samples presented the lowest concentration of vitamin C and the highest evolution of Maillard
reaction, as evidenced by its high concentration of 2-furoylmethyl amino acids. This is the first study
on the usefulness of this combination of chemical and physical indicators to assess the overall quality
of commercial dehydrated fruits.
