Quality Attributes of Some Vegetables and Fruits Preserved by Sun and Oven Drying Methods

PurposeThe purpose of this paper is to evaluate the effect of different drying methods on quality attributes of beetroot slices.Design/methodology/approachThree drying methods (sun, oven and freeze-drying) were applied to dry fresh slices of beetroot cultivar (Beta vulgaris). The chemical composition, minerals, nitrate, betalains, total phenolic, total flavonoid and color were measured for fresh and dried slices.FindingsThe chemical composition, minerals, nitrate, bioactive compounds and color were measured for fresh and dried slices. Regardless of the drying method, the results showed that the chemical composition, total energy, minerals and nitrate of the dried slices were significantly (p=0.05) increased compared to that of fresh slices. Sun and oven drying of the slices significantly (p=0.05) reduced total betalain and betacynin. However, betaxanthin was significantly (p=0.05) increased. Total phenolics content of fresh beetroot was significantly (p=0.05) increased after sun and oven drying but total flavonoids were decreased. The 2,2,-diphenyl-2-picryl-hydrazyl (DPPH) of fresh beetroot was increased significantly (p=0.05) after sun and oven drying. The measurement of the color of the powder showed that there is a decrease in lightness (L) depending on the drying method applied. A maximum reduction in lightness was observed in powder of sun-dried slices. The color of the powder obtained from freeze-dried slices was stable compared to other drying methods.Practical implicationsBeetroot is a rich source of nutrients but with short shelf life. Dried beetroot has more keeping quality than the fresh one.Originality/valueThe study uses beetroot as a rich source of nutrients as well as natural antioxidant source. Betalain compounds are preserved in beetroot and a high source of phenolics and flavonoids. Flavonoids are a group of phenolic products of plant metabolism with high antioxidant properties to protect against diseases without side effects.

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Effects of Drying Methods on the Biochemical Composition and Organoleptic Properties of Two Freshwater Fish Species (Mormyrus rume and Labeo coubie) of Cross River Obubra, Nigeria

Journal of Marine Science Research and Oceanography ◽

10.33140/jmsro.02.01.01 ◽

2019 ◽

Vol 2 (1) ◽

Keyword(s):

Moisture Content ◽

Fish Species ◽

Nutrition Status ◽

Drying Methods ◽

Organoleptic Properties ◽

Nutrient Quality ◽

Oven Drying ◽

Fish Samples ◽

Fish And Fishery Products ◽

Mormyrus Rume

Consumers all over the world are increasingly becoming aware of the health and nutrition status of fish and fishery products. There have develop some preference for fish species and even their processing methods. This study aims to investigate the effects of two drying methods (smoking and oven drying) on the biochemical components and organoleptic properties of two less preferred food fishes abundant in the study area. The fish samples Mormyrus rume and Labeo coubie were purchased from fresh landings of fishermen at Ahaha beach. The biochemical assay of the moisture, protein, fat, carbohydrate, ash, calcium (Ca), magnesium (Mg), phosphorus (P), iron (Fe), sodium (Na) and potassium (K) were conducted in the labouratory using standard methods. The proximate composition of raw M. rume was determined as moisture 70.38%, protein 17.43%, carbohydrate 1.13%, fat 5.93% and ash 2.77% while oven dried were 18.78, 63.85, 3.37, 8.73 and 7.58% respectively. All the proximate parameters and gross energy level investigated were higher (p < 0.05) in M. rume except the moisture content of dried samples of L. coubie. The mineral content were in the order Ca < Mg < Fe < Na < P and < K in both species and were higher in M. rume except Na. The drying methods showed increase in the proximate and mineral compositions in the order raw < smoking and < oven drying except moisture content that decreased respectively is both species. Organoleptic properties revealed that dried samples (smoked and oven) were not significantly different (p < 0.05) in taste, flavour, texture and overall acceptance, however while oven dried had better colour (4.33), smoked dried taste (4.63) better. The drying methods shows concentration of the required nutrients in human diets and were also found to be most palatable by the panellist. To improve fish nutrient quality smoke and oven drying should be encourage.

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Impact of different FD-related drying methods on selected quality attributes and volatile compounds of rose flavored yogurt melts

Drying Technology ◽

10.1080/07373937.2021.1871622 ◽

2021 ◽

pp. 1-14

Author(s):

Kay Khaing Hnin ◽

Min Zhang ◽

Bin Wang

Keyword(s):

Volatile Compounds ◽

Quality Attributes ◽

Drying Methods

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Effect of Pretreatments and Drying Methods on Quality Attributes and Safety of Dried Shrimp (Pandalus borealis)

Journal of Food and Dairy Sciences ◽

10.21608/jfds.2016.46018 ◽

2016 ◽

Vol 7 (7) ◽

pp. 345-353

Author(s):

M. Rabie ◽

A. Osheba ◽

Gehan Ghoniem ◽

Lobna Mohmmed

Keyword(s):

Quality Attributes ◽

Drying Methods ◽

Pandalus Borealis

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Effect of Supplementation of Dried Bioflocs Produced by Freeze-Drying and Oven-Drying Methods on Water Quality, Growth Performance and Proximate Composition of Red Hybrid Tilapia

Journal of Marine Science and Engineering ◽

10.3390/jmse10010061 ◽

2022 ◽

Vol 10 (1) ◽

pp. 61

Author(s):

Tarq Binalshikh-Abubkr ◽

Marlia Mohd Hanafiah

Keyword(s):

Water Quality ◽

Body Composition ◽

Growth Performance ◽

Freeze Drying ◽

Energy Levels ◽

Fish Growth ◽

Drying Methods ◽

Oven Drying ◽

Freeze Dried

Supplementation of dried bioflocs for red hybrid tilapia (Oreochromis sp.) was examined during 57 days of feeding trials. Five experimental treatments; T1 (the control; without bioflocs), T2 (4% freeze-dried bioflocs), T3 (16% freeze-dried bioflocs), T4 (4% oven-dried bioflocs), and T5 (16% oven-dried bioflocs) were prepared to examine the water quality, growth performance and body composition of red hybrid tilapia. T2 and T4 treatments resulted in a higher growth rate and survival similar to the control, while T3 and T5 treatments showed the lowest values of growth performance among all treatments. T1 treatment showed the best quality of culture water followed by T2 and T4 treatments, while T3 treatment resulted in poor water quality followed by T5 treatment. Based on these results, the ratios of bioflocs (4% and 16%) had more effect on fish growth and water quality than the drying methods (freeze-drying and oven-drying). The ratio of 4% freeze-dried or oven-dried bioflocs provided higher growth rates and better water quality parameters similar to the control, while the ratio of 16% showed the worst growth performance and water quality in the present study. In addition, body compositions of tilapia fed 4% dried bioflocs showed better nutritional value than tilapia fed 16% dried bioflocs. Protein and energy levels showed an increasing trend with decreasing supplement levels of bioflocs. Moisture content was significantly higher when supplementation of 16% bioflocs was used. Overall, supplementation of 4% freeze-dried or oven-dried bioflocs can be successively included in red hybrid tilapia diets without any effects on growth or body composition and can result in a good quality of culture water for red hybrid tilapia.

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Effect of drying methods on the nutritional content and In- vitro Antioxidant capacity of Chenopodium album L. and Spinacia oleracea L.

Research Journal of Pharmacy and Technology ◽

10.52711/0974-360x.2021.00757 ◽

2021 ◽

pp. 4361-4366

Author(s):

Sonia Singh ◽

Neetu Agrawal

Keyword(s):

Spinacia Oleracea ◽

Chenopodium Album ◽

Microwave Drying ◽

Total Phenolic ◽

Drying Methods ◽

Drying Method ◽

Nutrient Quality ◽

Oven Drying ◽

Sun Drying ◽

Hot Air

The herbs, Chenopodium album Linn. and Spinacia oleracea Linn. belongs to Chenopodiaceae family, are the two nutritious and edible green leafy food crops, abundantly found especially in the northern-west region of India. These plants have gained renown popularity, because of their high nutritional content including protein, amino acids, carbohydrate, and even the presence of phenolic components, which ultimately may get affected with drying and storage techniques. Impact of different drying methods (microwave drying at 4 minutes, hot air oven drying at 5 hours and sun drying at 8-10 hours) on nutrient quality and antioxidant property of Chenopodium album Linn. and Spinacia oleracea Linn. leaves were evaluated by using UV spectrophotometritc assay, total phenolic content and DPPH free radical scavenger method. Drying treatments were significantly decreased the moisture, carbohydrate and protein content present in C.album and S. oleracea. Hot air oven drying method produced dried samples of C.album and S. oleracea had significantly similar antioxidant activity when compared with the samples obtained from sun drying method. The dried samples obtained from hot air oven drying technique showed significant presence of total phenolic content in C. album and S. oleracea (6.44±0.12 mg/g, 6.69±0.40 mg/g) whilst the traditional sun drying method produced 8.00±0.02 mg/g and 7.89±0.37 mg/g). It is concluded that microwave drying and hot air oven drying were the methods to preserve appreciable percentage of nutrient components compared to the fresh samples. On other hand, the traditional method produced substantial reduction of nutrient quality. From statistical analysis, hot air oven drying technique was considered as optimum method which showed satisfactory % retention of protein (65.86%) and carbohydrate (85.95%) at 5 hours (shorter time than sun drying time period) along with significant antioxidant activity (34.89 μg/mL and 35.60 μg/mL) similar as obtained from the traditional technique (32.00 μg/mL).

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Effect of Freeze, Oven and Microwave Pretreated Oven Drying on Color, Browning Index, Phenolic Compounds and Antioxidant Activity of Hawthorn (Crataegus orientalis) Fruit

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha46211027 ◽

2018 ◽

Vol 46 (2) ◽

pp. 449-456 ◽

Cited By ~ 11

Author(s):

Hacer COKLAR ◽

Mehmet AKBULUT ◽

Semih KILINC ◽

Ali YILDIRIM ◽

Iliasu ALHASSAN

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Total Phenolic Content ◽

Phenolic Content ◽

Total Phenolic ◽

Drying Methods ◽

Drying Method ◽

Microwave Pretreatment ◽

Oven Drying ◽

Freeze Dried

Flowers, leaves and fruits of hawthorn plant are traditionally used for treating diseases like hypertension and atherosclerosis. The medicinal effects of the plant are generally attributed to its phenolic compounds. However, the fruits are perishable materials because of their high content of water, and generally dried and stored to be used outside its season. The main aim of this research was to investigate the effect of different drying methods on phenolic compounds of the hawthorn fruit. Fruits were collected from the wild growing trees in Turkey. De-seeded fruits were dried in freeze-, oven- (60 oC) and microwave pretreated oven drying (microwave application for 5 min at 360 W before drying at 60 oC) methods and analyzed for antioxidant activity, phenolic compounds, total phenolic content and color parameters. Total phenolic content of fresh hawthorn fruits was found as 13.36 mg g-1 DW. Oven- and microwave pretreated oven drying methods had a reductive effect on total phenolic content and antioxidant activity of fruits when compared to freeze drying method. (-)-Epicatechin (994.10 mg kg-1 DW), rutin (765.30 mg kg-1 DW), and procyanidin B2 (553.80 mg kg-1 DW) were the main phenolics of the fruit. Lowest values of these three compounds were observed in oven-dried fruits. Microwave pretreatment oven drying method resulted in browner product. Although the highest phenolic concentration and antioxidant activity were occurred in freeze-dried sample, microwave pretreatment before oven drying could be applied to reduce the time and cost of drying in terms of phenolic compounds and antioxidant activity.

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