Abstract
This work was undertaken to evaluate the impact of drying techniques (convective and microwave drying) on color and selected secondary metabolites (ascorbic acid, total phenolic substances, and antioxidant capacity) of squash slices. Convective drying at 3 different temperatures (55, 65, and 75 oC), and microwave drying at 2 different power levels (100W and 200W) were applied. Significant differences were found among fresh and dried-squash slices. Convective-dried squash samples showed better quality characteristics in comparison with the microwave-dried squash samples. The convective-dried squash samples at 65 oC exhibited the highest retention of bioactive components and best color among all convective drying conditions. The microwave-dried squash samples at lower power (100W) showed higher quality characteristics compared to the dried squash samples at 200W.
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