Abstract
In this study, the effects of coating quince slices with CaCl2 and pectin (C+P) followed by drying with microwave (MWD-C+P) or with hot air (HAD-C+P) were investigated to determine the physicochemical, techno-functional, textural, and volatile components of dried quince slices. A Taguchi orthogonal experimental design was set up with 18 points (L18 ), and the best conditions for drying were obtained using signal/noise ratio method. Coating quince slices with C+P and then drying with microwave at 450W displayed the higher results compared to other points in terms of color, total phenolic, antioxidant activity, antimicrobial activity, and water holding capacity. MWD-C+P application dramatically changed the textural properties of dried quince slices in terms of hardness, gumminess, and chewiness. Moreover, MWD, lasted 12-15min, was superior to HAD in the context of drying time. Ultrasonication as a pretreatment had no positive impact on dried products. GC-MS analyses revealed that MWD-C+P had positive effects on dried quince slices in terms of ethyl hexanoate and octanoic acid. However, MWD-C+P application triggered the formation of furfural in dried products.
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