Abstract
In this study, boiling and steaming pretreatments applied on artichoke slices and then dried by using vacuum-assisted dryer (70°C with 10, 15 and 25 kPa) to determine the drying characteristics, color analysis, total phenolic content and antioxidant capacity. Color values showed differences according to pretreatments and drying conditions. In comparison to the fresh sample, the dried samples showed an important decrease in both antioxidant capacity and total phenolic content. The highest total phenolic content of vacuum dried artichoke slices (160.24±0.16 mg GA/100 g dw) was determined at 70°C-15 kPa with boiling water-treated samples. According to the drying characteristics, Page and Modified Page models were the best fitted drying models with the highest value of R2 (for both 0.9989) and the lowest values of RMSE (0.0023 for both) and χ2 (0.000067).
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