Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots
Radiant Energy Vacuum (REV)-dried broccoli, oranges, and carrots prepared by the optimal drying protocols determined in this study were compared to the freeze-dried and air-dried samples based on the nutritional values before and after drying. An accelerated shelf-life study for REV-dried broccoli,...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-10-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/10/1464 |
| _version_ | 1827704316750725120 |
|---|---|
| author | Xanyar Mohammadi Yuhao Deng Golshan Matinfar Anika Singh Ronit Mandal Anubhav Pratap-Singh |
| author_facet | Xanyar Mohammadi Yuhao Deng Golshan Matinfar Anika Singh Ronit Mandal Anubhav Pratap-Singh |
| author_sort | Xanyar Mohammadi |
| collection | DOAJ |
| description | Radiant Energy Vacuum (REV)-dried broccoli, oranges, and carrots prepared by the optimal drying protocols determined in this study were compared to the freeze-dried and air-dried samples based on the nutritional values before and after drying. An accelerated shelf-life study for REV-dried broccoli, oranges, and carrots was also conducted. For all the samples, REV drying significantly shortened the processing time. The REV-dried samples had much higher retention of the nutritional values (vitamin C, β-carotene) compared to the conventional air-drying process, and the values were also competitive to those of the freeze-dried samples. Although freeze-drying resulted in the best rehydration property, the REV-dried samples still earned the highest scores in the sensory test. In the accelerated shelf-life study conducted on the REV-dried samples, the moisture content and water activity stayed at the same level, but the nutritional values showed a downward trend. The sensory properties fluctuated in the shelf-life but still gained positive feedback from the panelists. Moreover, the testing method for β-carotene content was uniquely designed in this project and could be a semi-quantitative method to refer to. |
| first_indexed | 2024-03-10T15:37:59Z |
| format | Article |
| id | doaj.art-e9d1d3c476fd46669c96ffe91057127a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T15:37:59Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e9d1d3c476fd46669c96ffe91057127a2023-11-20T17:07:36ZengMDPI AGFoods2304-81582020-10-01910146410.3390/foods9101464Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and CarrotsXanyar Mohammadi0Yuhao Deng1Golshan Matinfar2Anika Singh3Ronit Mandal4Anubhav Pratap-Singh5Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, CanadaFood, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, CanadaDepartment of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran 1981619573, IranFood, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, CanadaFood, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, CanadaFood, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, CanadaRadiant Energy Vacuum (REV)-dried broccoli, oranges, and carrots prepared by the optimal drying protocols determined in this study were compared to the freeze-dried and air-dried samples based on the nutritional values before and after drying. An accelerated shelf-life study for REV-dried broccoli, oranges, and carrots was also conducted. For all the samples, REV drying significantly shortened the processing time. The REV-dried samples had much higher retention of the nutritional values (vitamin C, β-carotene) compared to the conventional air-drying process, and the values were also competitive to those of the freeze-dried samples. Although freeze-drying resulted in the best rehydration property, the REV-dried samples still earned the highest scores in the sensory test. In the accelerated shelf-life study conducted on the REV-dried samples, the moisture content and water activity stayed at the same level, but the nutritional values showed a downward trend. The sensory properties fluctuated in the shelf-life but still gained positive feedback from the panelists. Moreover, the testing method for β-carotene content was uniquely designed in this project and could be a semi-quantitative method to refer to.https://www.mdpi.com/2304-8158/9/10/1464radiant energy vacuum drying (REV-drying)freeze dryingair dryingbroccoliorangecarrot |
| spellingShingle | Xanyar Mohammadi Yuhao Deng Golshan Matinfar Anika Singh Ronit Mandal Anubhav Pratap-Singh Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots Foods radiant energy vacuum drying (REV-drying) freeze drying air drying broccoli orange carrot |
| title | Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots |
| title_full | Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots |
| title_fullStr | Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots |
| title_full_unstemmed | Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots |
| title_short | Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots |
| title_sort | impact of three different dehydration methods on nutritional values and sensory quality of dried broccoli oranges and carrots |
| topic | radiant energy vacuum drying (REV-drying) freeze drying air drying broccoli orange carrot |
| url | https://www.mdpi.com/2304-8158/9/10/1464 |
| work_keys_str_mv | AT xanyarmohammadi impactofthreedifferentdehydrationmethodsonnutritionalvaluesandsensoryqualityofdriedbroccoliorangesandcarrots AT yuhaodeng impactofthreedifferentdehydrationmethodsonnutritionalvaluesandsensoryqualityofdriedbroccoliorangesandcarrots AT golshanmatinfar impactofthreedifferentdehydrationmethodsonnutritionalvaluesandsensoryqualityofdriedbroccoliorangesandcarrots AT anikasingh impactofthreedifferentdehydrationmethodsonnutritionalvaluesandsensoryqualityofdriedbroccoliorangesandcarrots AT ronitmandal impactofthreedifferentdehydrationmethodsonnutritionalvaluesandsensoryqualityofdriedbroccoliorangesandcarrots AT anubhavpratapsingh impactofthreedifferentdehydrationmethodsonnutritionalvaluesandsensoryqualityofdriedbroccoliorangesandcarrots |