Effect of hot air, vacuum and infrared drying methods on quality of rose hip (Rosa rubiginosa) leathers

For the development of fruit leathers, a formulation containing rose hip pulp, sucrose and citric acid was used as initial material for the drying process. Three dehydration techniques were tested: forced hot air, infrared and vacuum, all carried out at 60 and 70 °C. All methods led to flexible, tra...

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Bibliographic Details
Published in:International journal of food science & technology 2014-08, Vol.49 (8), p.1799-1804
Main Authors: Quintero Ruiz, Natalia A, Demarchi, Silvana M, Giner, Sergio A
Format: Article
Language:English
Subjects:
air
antioxidant activity
Antioxidants
citric acid
color
Crystallization
Dehydration
Drying
Drying agents
Food science
fruiting
Fruits
Infrared
infrared drying
Leather
Micrographs
microstructure
Phenols
pulp
Rosa rubiginosa
rose hip
Sucrose
temperature
vacuum drying
water activity
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Summary:For the development of fruit leathers, a formulation containing rose hip pulp, sucrose and citric acid was used as initial material for the drying process. Three dehydration techniques were tested: forced hot air, infrared and vacuum, all carried out at 60 and 70 °C. All methods led to flexible, translucent fruit leathers at both temperatures. Colour and water activity were not affected by the dehydration method nor by the temperatures tested. Nutritional parameters such as antioxidant capacity (TEAC) and content of phenolic substances were measured. The best retention was achieved with vacuum drying at 60 °C being of 57.5% and 25.1%, respectively. ESEM observations were conducted to assess the effect of drying methods and conditions on microstructure of leathers. Various extents of sucrose crystallisation were inferred from surface images. Cross‐sectional micrographs showed that the size of pores was affected by the drying technique but not by temperature in the range studied.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.12486