Abstract
Pequi is a fruit from Brazilian Cerrado. Despite its ascorbic acid and carotenoid contents, consumption of pequi is restricted to its region of origin. The goal of this work was to study drying of pequi slices (convective or vacuum drying at 40°C and 60°C) preceded or not preceded by osmotic pretreatment (sucrose solution concentrations of 40% and 60%). It was found that osmotic dehydration pretreatment substantially decreased the moisture content, duration of the drying process, and the volumetric ratio of the dried product. However, it also promoted leaching of bioactive constituents, such as ascorbic acid and carotenoids. Vacuum and low temperature drying without osmotic pretreatment were preferable because the ascorbic acid and carotenoids were retained, rehydration coefficients were higher and there were minimal volume and color changes.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
