Resumen
Edible coatings, applied to food before convective drying, could preserve the
sensory and nutritional properties of dehydrated products. The effect of an
edible coating of HPMC with natural extracts was studied on the color change
and antioxidant content of dehydrated apple slices. The HPMC coating did not
affect the water loss during the drying and favored a high retention of total
phenolic compounds (TPC). The white index (WI) was significantly higher in
sample with HPMC than those without coating. The combination of HPMC
coating with extracts preserve the color and TPC compared to the only use of
HPMC or extracts
sensory and nutritional properties of dehydrated products. The effect of an
edible coating of HPMC with natural extracts was studied on the color change
and antioxidant content of dehydrated apple slices. The HPMC coating did not
affect the water loss during the drying and favored a high retention of total
phenolic compounds (TPC). The white index (WI) was significantly higher in
sample with HPMC than those without coating. The combination of HPMC
coating with extracts preserve the color and TPC compared to the only use of
HPMC or extracts
Idioma original | Inglés estadounidense |
---|---|
Título de la publicación alojada | Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts |
Editorial | IDS’2022 – 22nd International Drying Symposium |
Páginas | 1-7 |
Número de páginas | 7 |
Estado | Publicada - 26 jun. 2022 |