SciELO - Scientific Electronic Library Online

 
vol.63 issue2CONJUGATED LINOLEIC ACID (CLA) CONTENT AND FATTY ACID COMPOSITION OF SOME COMMERCIAL YOGURTS FROM COLOMBIAPRELIMINARY STUDY ON THE INFLUENCE OF KAPPA, KAPPA I.II CARRAGEENAN AND TARA GUM IN THE VISCOSITY AND THIXOTROPY OF INJECTION BRINES FOR COOKED CHOPPED HAMS OF PORK author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Revista Facultad Nacional de Agronomía Medellín

Print version ISSN 0304-2847

Abstract

GARCIA MAHECHA, Maribel; CORTES RODRIGUEZ, Misael  and  RODRIGUEZ SANDOVAL, Eduardo. EVALUATION OF PARSLEY DRYING APPLYING OSMOTIC DEHYDRATION TECHNIQUES AS PRETREATMENT. Rev. Fac. Nac. Agron. Medellín [online]. 2010, vol.63, n.2, pp.5693-5705. ISSN 0304-2847.

The influence of the drying temperature (50 and 60 °C) and the different pretreatments (without pretreatment, osmotic dehydration and vacuum osmotic dehydration) were evaluated on the physical, chemical and nutritional characteristics of dried parsley, such as water activity, density, rehydration, color, vitamin C content, and carotene content. The results showed that drying at 60 °C without pretreatment is the best process for drying parsley because the process time (68 min) and the moisture content (4,3%) are lower and the vitamin C (8,7 mg vitamin C/100 g sample) and carotene contents (36,9 mg carotene/100 g sample) are less affected. The drying processes with osmodehydration as pretreatment are slower due to the formation of a syrup coating on the sample surface, making the movement of moisture within the parsley leaves more difficult. The vitamin C content decreases in all processes, but the decrease is higher in the process with pretreatment due to the solubility of the vitamin in the water. The carotene content decreases at a higher rate in the process that takes more time to reach equilibrium moisture content due to its thermosensitivity

Keywords : Osmotic dehydration; rehydration; postharvest; vegetables.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License