A comparative study of drying methods on physical characteristics, nutritional properties and antioxidant capacity of broccoli
文献类型： 外文期刊
作者： Xu, Yayuan 1 ; Xiao, Yadong 1 ; Lagnika, Camel 1 ; Song, Jiangfeng 1 ; Li, Dajing 1 ; Liu, Chunquan 1 ; Jiang, Ning 1 ; Z 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing, Jiangsu, Peoples R China
2.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
3.Henan Univ Sci & Technol, Food & Biol Engn Coll, Luoyang, Henan, Peoples R China
关键词： Broccoli; antioxidant activity; nutritional composition; microwave vacuum drying; combined drying
期刊名称：DRYING TECHNOLOGY （ 影响因子：4.452； 五年影响因子：4.034 ）
ISSN： 0737-3937
年卷期：
页码：
收录情况： SCI
摘要： Broccoli is considered one of the attractive raw materials for dehydrated vegetables owing to its high nutritional value. However, information about how drying methods affect the physicochemical and nutritional properties of broccoli is limited. In this study, broccoli pieces were subjected to freeze drying (FD), hot air drying (HAD), microwave vacuum drying (MVD), vacuum drying (VD), MVD combined with HAD (MVD + HAD), and MVD combined with VD (MVD + VD). Quality attributes of dehydrated broccolis were contrasted in terms of color, texture, volume shrinkage, nutritional components, antioxidant activity, and rehydration capacity. Results demonstrated that FD better preserved the nutrients while HAD displayed the worst effect. The combination of MVD + HAD and MVD + VD resulted in higher retention of nutritional compositions, better antioxidant activity, and lower energy consumption than that of HAD. Furthermore, combined drying processing exhibited similar rehydration capacity but lower hardness compared to that of HAD.
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