Jump to Main Content
Comparison of quality, bioactive compounds, textural and sensorial properties of hybrid and convection-dried apricots
- Horuz, Erhan, Bozkurt, Hüseyin, Karataş, Haluk, Maskan, Medeni
- Journal of food measurement & characterization 2018 v.12 no.1 pp. 243-256
- air temperature, antioxidant activity, apricots, ascorbic acid, bioactive compounds, chewiness, cohesion, color, drying, hardness, phenolic compounds, rehydration, texture
- Effects of both hybrid (HD; microwave-convectional) and convectional (CD) drying on total phenolics content (TPC), antioxidant capacity (AOC), vitamin C content, color, rehydration capacity, texture profile analysis and sensorial properties of apricots were investigated. Apricots were dried by CD at 50, 60, 70 °C and by HD at various microwave power levels (120, 150, 180 W) coupled with hot-air (50, 60, 70 °C) during the whole drying process. Hybrid-dried apricots had better retention of these bioactive compounds than that of CD. L * and b * values decreased with the increase in air temperature and microwave power. Hybrid-dried apricots had greater rehydration capacity than convection-dried ones, especially at higher microwave powers. Hardness and chewiness increased with increase in air temperature and microwave power while cohesiveness decreased. It was found from the Pearson correlation test that a significant relationship was observed between TPC and AOC, TPC and vitamin C; AOC and L *, a *, b *, and ΔE, respectively of hybrid-dried apricots. When all these aspects are considered, hybrid drying could be an alternative method for drying of apricot.