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Título

Chemical and Physicochemical Quality Parameters in Carrots Dehydrated by Power Ultrasound

AutorSoria, Ana C. ; Corzo-Martínez, Marta ; Montilla, Antonia ; Riera, Enrique; Gamboa-Santos, Juliana ; Villamiel, Mar
Palabras claveDehydrated carrot
Ultrasound
Maillard reaction
2-furoylmethyl-lysine (furosine)
Soluble sugars
Protein
Polyphenols
Antioxidant activity
Fecha de publicación2010
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 58(13): 7715-7722 (2010)
ResumenPreservation of the quality and bioactivity of carrots dehydrated by power ultrasound (US) under different experimental conditions including prior blanching has been evaluated for the first time by measuring the evolution of the Maillard reaction and the changes in soluble sugars, proteins, total polyphenols, antioxidant activity, and rehydration ability. This study also includes a comparison with a freeze-dried sample and data of commercial dehydrated carrots. The synergic effect of US and temperature (60 °C) increased the dehydration rate of carrots (90% moisture loss in only 75 min) while still providing carrots with a level of 2-furoylmethyl-amino acids significantly lower than that of dehydrated commercial samples. Whereas a decrease in the content of reducing soluble sugars was observed with processing temperature, minor carbohydrates (scyllo- and myo-inositol and sedoheptulose) were rather stable, irrespective of the US dehydration parameters. Blanching significantly improved the rehydration ability of US-dehydrated carrots without increasing the loss of soluble sugars by leaching. As supported by the similarity of most quality indicators studied in both US-treated and freeze-dried carrots, the mild processing conditions employed in US dehydration gave rise to premium quality dehydrated carrots.
Descripción8 páginas, 4 figuras, 5 tablas.
Versión del editorhttp://dx.doi.org/10.1021/jf100762e
URIhttp://hdl.handle.net/10261/49778
DOI10.1021/jf100762e
ISSN0021-8561
E-ISSN1520-5118
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