The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks
The drying process is used in the food industry to extend the shelf life of fruits and vegetables without the use of preservatives. As quality, visual, and aroma characteristics are important determinants of consumer interest, they play a key role in the development of new foods. In the present stud...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/23/4294 |
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| author | Magdalena Kręcisz Bogdan Stępień Jacek Łyczko Piotr Kamiński |
| author_facet | Magdalena Kręcisz Bogdan Stępień Jacek Łyczko Piotr Kamiński |
| author_sort | Magdalena Kręcisz |
| collection | DOAJ |
| description | The drying process is used in the food industry to extend the shelf life of fruits and vegetables without the use of preservatives. As quality, visual, and aroma characteristics are important determinants of consumer interest, they play a key role in the development of new foods. In the present study, vacuum impregnation (VI) was used prior to vacuum drying (VD) and freeze drying (FD) of courgette and broccoli. Organic beet juice was used to produce the novel snacks. The study showed that the use of vacuum impregnation significantly affected the VOCs profile (volatile organic compounds profile), in which the following compounds were found: viz: 2-(<i>E</i>)-hexen-1-ol, 2-(<i>Z</i>)-hexen-1-ol and aceto-phenone. VI caused a decrease in volumetric gel index (VGI), drying shrinkage (S), water activity (AW), decreased color saturation (∆C), and increased dry matter content (DM). All these properties testify to the positive effect of the pretreatment used. The drying methods used had a significant effect on the properties of the dried vegetables. The dries obtained by the FD method showed higher density and water activity, as well as better preserved color (lower ∆E) and higher VOCs, so it is considered that freeze drying is a suitable method for obtaining novel courgette and broccoli snacks. |
| first_indexed | 2024-03-09T01:51:31Z |
| format | Article |
| id | doaj.art-173bf1e42a924b659ab2871281836309 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T01:51:31Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-173bf1e42a924b659ab28712818363092023-12-08T15:15:37ZengMDPI AGFoods2304-81582023-11-011223429410.3390/foods12234294The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli SnacksMagdalena Kręcisz0Bogdan Stępień1Jacek Łyczko2Piotr Kamiński3Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, PolandInstitute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, PolandDepartment of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, PolandInstitute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, PolandThe drying process is used in the food industry to extend the shelf life of fruits and vegetables without the use of preservatives. As quality, visual, and aroma characteristics are important determinants of consumer interest, they play a key role in the development of new foods. In the present study, vacuum impregnation (VI) was used prior to vacuum drying (VD) and freeze drying (FD) of courgette and broccoli. Organic beet juice was used to produce the novel snacks. The study showed that the use of vacuum impregnation significantly affected the VOCs profile (volatile organic compounds profile), in which the following compounds were found: viz: 2-(<i>E</i>)-hexen-1-ol, 2-(<i>Z</i>)-hexen-1-ol and aceto-phenone. VI caused a decrease in volumetric gel index (VGI), drying shrinkage (S), water activity (AW), decreased color saturation (∆C), and increased dry matter content (DM). All these properties testify to the positive effect of the pretreatment used. The drying methods used had a significant effect on the properties of the dried vegetables. The dries obtained by the FD method showed higher density and water activity, as well as better preserved color (lower ∆E) and higher VOCs, so it is considered that freeze drying is a suitable method for obtaining novel courgette and broccoli snacks.https://www.mdpi.com/2304-8158/12/23/4294dryingvacuum impregnationVOCsbroccolicourgettebulk density |
| spellingShingle | Magdalena Kręcisz Bogdan Stępień Jacek Łyczko Piotr Kamiński The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks Foods drying vacuum impregnation VOCs broccoli courgette bulk density |
| title | The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks |
| title_full | The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks |
| title_fullStr | The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks |
| title_full_unstemmed | The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks |
| title_short | The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks |
| title_sort | influence of the vacuum impregnation beetroot juice and various drying methods on selected properties of courgette and broccoli snacks |
| topic | drying vacuum impregnation VOCs broccoli courgette bulk density |
| url | https://www.mdpi.com/2304-8158/12/23/4294 |
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