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Influences of convective and vacuum drying on the quality attributes of osmo-dried pequi (Caryocar brasiliense Camb.) slices

2016; Elsevier BV; Volume: 224; Linguagem: Inglês

10.1016/j.foodchem.2016.12.051

1873-7072

Kamilla Soares de Mendonça, Jefferson Luiz Gomes Corrêa, João Renato de Jesus Junqueira, Marcelo Ângelo Cirillo, Fabiano Vicente Figueira, Elisângela Elena Nunes Carvalho,

Agricultural and Food Sciences

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.