Abstract
: Major quality parameters associated with dried food products are the color, visual appeal, shape of product, flavor, microbial load, retention of nutrients, porosity bulk density, texture, rehydration properties, water activity and chemical stability, preservatives, and freedom from pests, insects and other contaminants, as well as freedom from taints and off-odors. These parameters need to comply with the specifications of customers and regulations of different importing countries and often can adversely affect the acceptability of dried products. Therefore, quality of dried food products depends on many factors, such as raw materials, processing environment, packaging, microbial stability, use of additives, and temperature of storage. This review highlights selected quality attributes of dried food products and discusses ways of optimizing them.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: 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.