Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

文献类型： 外文期刊

第一作者： Yi, Jianyong

作者： Yi, Jianyong;Zhou, Linyan;Bi, Jinfeng;Chen, Qinqin;Liu, Xuan;Wu, Xinye

作者机构：

关键词： Volume ratio;Color;Texture;Rehydration;Microstructure;Sensory evaluation

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： The effects of hot air drying (AD), freeze drying (FD), infrared drying (IR), microwave drying (MV), vacuum drying (VD) as pre-drying treatments for explosion puff drying (EPD) on qualities of jackfruit chips were studied. The lowest total color differences (a dagger E) were found in the FD-, MV- and VD-EPD dried chips. Volume expansion effect (9.2 %) was only observed in the FD-EPD dried chips, which corresponded to its well expanded honeycomb microstructures and high rehydration rate. Compared with AD-, IR-, MV- and VD-EPD, the FD-EPD dried fruit chips exhibited lower hardness and higher crispness, indicative of a crispier texture. FD-EPD dried fruits also obtained high retentions of ascorbic acid, phenolics and carotenoids compared with that of the other puffed products. The results of sensory evaluation suggested that the FD-EPD was a more beneficial combination because it enhanced the overall qualities of jackfruit chips. In conclusion, the FD-EPD could be used as a novel combination drying method for processing valuable and/or high quality fruit chips.

分类号： TS2

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