Abstract
Studies on methods for fixing foods (with a slight loss of bioactive compounds) and obtaining attractive products are important with respect to current technology. The drying process allows for a product with highly bioactive properties. Drying of Physalis fruit was carried out in a conventional manner, and in a microwave under reduced pressure at 120 W and 480 W. After drying, the fruits were subjected to strength and rheological tests. Water activity, content of carotenoids and polyphenols and antioxidant activity as well as colour were also examined. The study showed that Physalis is a difficult material for drying. The best results were obtained using microwave drying at a power of 480 W. Physalis fruit microwave-dried by this method is characterized by higher resistance to compression than the fruit dried by convection. Dried fruit obtained in this way was characterized by higher contents of bioactive compounds, better antioxidant properties, and at the same time the lowest water activity.
Highlights
Physalis peruviana L. of the Solanaceae family, called Peruvian groundcherry or Brazilian raisin, is a cultivated and medicinal plant virtually unknown in Poland, procured fresh in small quantities and used for garnishing ice-creams and other confectionary products
Mean values with different letters (a–d) within the same column are statistically different (p = 0.05) Values are expressed as the mean ± standard deviation
When dried conventionally it soared to 177.6 mg GA·100 g−1 dry matter (DM), and the highest was recorded with drying by the microwave power of 480 W, reaching 436.3 mg GA·100 g−1
Summary
Physalis peruviana L. of the Solanaceae family, called Peruvian groundcherry or Brazilian raisin, is a cultivated and medicinal plant virtually unknown in Poland, procured fresh in small quantities and used for garnishing ice-creams and other confectionary products. It copes well with short-term dips in temperature, has relatively low susceptibility to diseases and pests, and has high productivity in terms of fruit number. The use of different drying techniques results in a variety of mechanisms for removing water and the conditions for running processes This leads to obtaining products with extremely different characteristics [8,9,10]. The primary factor the lowering of process the quality of the product obtained the form of dried the temperature at in which the drying is conducted. Modern drying techniques allow biological materials to be dried at lower temperatures and at the same time they allow the duration of the process to be shortened [15–. Process temperature, which significantly raises the which significantly raises the product’s quality product’s quality [20,21]
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