Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

Autores
Vega Gálvez, Antonio; Zura Bravo, Liliana; Lemus Mondaca, Roberto; Martinez Monzó, Javier; Quispe Fuentes, Issis; Puente, Luis; Di Scala, Karina Cecilia
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effects of air drying temperature on dietary fibre, texture and microstructure of the Cape gooseberry fruits during convective dehydration in the range of 50–90 ºC were investigated. The ratio of insoluble dietary fibre to soluble dietary fibre was higher than 7:1 for all dehydrated samples. At 50 ºC tissue structure damage was evidenced leading to the maximum water holding capacity (47.4 ± 2.8 g retained water/100 g water) and the lowest rehydration ratio (1.15 ± 0.06 g absorbed water/g d.m.). Texture analysis showed effects of drying temperatures on TPA parameters. Changes in microstructure tissue were also observed at the studied drying temperatures. Hot air drying technology leads not only to fruit preservation but also increases and adds value to Cape gooseberry, an asset to develop new functional products.
Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile
Fil: Zura Bravo, Liliana. Universidad de La Serena; Chile
Fil: Lemus Mondaca, Roberto. Universidad de La Serena; Chile
Fil: Martinez Monzó, Javier. Universidad Politécnica de Valencia; España
Fil: Quispe Fuentes, Issis. Universidad de La Serena; Chile
Fil: Puente, Luis. Universidad Católica de Chile; Chile
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Physalis Peruviana
Dietary Fibre
Texture Profile Analysis
Rehydration Properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/45991
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/45991
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)Vega Gálvez, AntonioZura Bravo, LilianaLemus Mondaca, RobertoMartinez Monzó, JavierQuispe Fuentes, IssisPuente, LuisDi Scala, Karina CeciliaPhysalis PeruvianaDietary FibreTexture Profile AnalysisRehydration Propertieshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effects of air drying temperature on dietary fibre, texture and microstructure of the Cape gooseberry fruits during convective dehydration in the range of 50–90 ºC were investigated. The ratio of insoluble dietary fibre to soluble dietary fibre was higher than 7:1 for all dehydrated samples. At 50 ºC tissue structure damage was evidenced leading to the maximum water holding capacity (47.4 ± 2.8 g retained water/100 g water) and the lowest rehydration ratio (1.15 ± 0.06 g absorbed water/g d.m.). Texture analysis showed effects of drying temperatures on TPA parameters. Changes in microstructure tissue were also observed at the studied drying temperatures. Hot air drying technology leads not only to fruit preservation but also increases and adds value to Cape gooseberry, an asset to develop new functional products.Fil: Vega Gálvez, Antonio. Universidad de La Serena; ChileFil: Zura Bravo, Liliana. Universidad de La Serena; ChileFil: Lemus Mondaca, Roberto. Universidad de La Serena; ChileFil: Martinez Monzó, Javier. Universidad Politécnica de Valencia; EspañaFil: Quispe Fuentes, Issis. Universidad de La Serena; ChileFil: Puente, Luis. Universidad Católica de Chile; ChileFil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaSpringer2015-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/45991Vega Gálvez, Antonio; Zura Bravo, Liliana; Lemus Mondaca, Roberto; Martinez Monzó, Javier; Quispe Fuentes, Issis; et al.; Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.); Springer; Journal Of Food Science And Technology-mysore; 52; 4; 4-2015; 2304-23110022-1155CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-013-1235-0info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13197-013-1235-0info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:56:41Zoai:ri.conicet.gov.ar:11336/45991instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:56:41.855CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)
title Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)
spellingShingle Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)
Vega Gálvez, Antonio
Physalis Peruviana
Dietary Fibre
Texture Profile Analysis
Rehydration Properties
title_short Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)
title_full Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)
title_fullStr Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)
title_full_unstemmed Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)
title_sort Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)
dc.creator.none.fl_str_mv Vega Gálvez, Antonio
Zura Bravo, Liliana
Lemus Mondaca, Roberto
Martinez Monzó, Javier
Quispe Fuentes, Issis
Puente, Luis
Di Scala, Karina Cecilia
author Vega Gálvez, Antonio
author_facet Vega Gálvez, Antonio
Zura Bravo, Liliana
Lemus Mondaca, Roberto
Martinez Monzó, Javier
Quispe Fuentes, Issis
Puente, Luis
Di Scala, Karina Cecilia
author_role author
author2 Zura Bravo, Liliana
Lemus Mondaca, Roberto
Martinez Monzó, Javier
Quispe Fuentes, Issis
Puente, Luis
Di Scala, Karina Cecilia
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Physalis Peruviana
Dietary Fibre
Texture Profile Analysis
Rehydration Properties
topic Physalis Peruviana
Dietary Fibre
Texture Profile Analysis
Rehydration Properties
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effects of air drying temperature on dietary fibre, texture and microstructure of the Cape gooseberry fruits during convective dehydration in the range of 50–90 ºC were investigated. The ratio of insoluble dietary fibre to soluble dietary fibre was higher than 7:1 for all dehydrated samples. At 50 ºC tissue structure damage was evidenced leading to the maximum water holding capacity (47.4 ± 2.8 g retained water/100 g water) and the lowest rehydration ratio (1.15 ± 0.06 g absorbed water/g d.m.). Texture analysis showed effects of drying temperatures on TPA parameters. Changes in microstructure tissue were also observed at the studied drying temperatures. Hot air drying technology leads not only to fruit preservation but also increases and adds value to Cape gooseberry, an asset to develop new functional products.
Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile
Fil: Zura Bravo, Liliana. Universidad de La Serena; Chile
Fil: Lemus Mondaca, Roberto. Universidad de La Serena; Chile
Fil: Martinez Monzó, Javier. Universidad Politécnica de Valencia; España
Fil: Quispe Fuentes, Issis. Universidad de La Serena; Chile
Fil: Puente, Luis. Universidad Católica de Chile; Chile
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The effects of air drying temperature on dietary fibre, texture and microstructure of the Cape gooseberry fruits during convective dehydration in the range of 50–90 ºC were investigated. The ratio of insoluble dietary fibre to soluble dietary fibre was higher than 7:1 for all dehydrated samples. At 50 ºC tissue structure damage was evidenced leading to the maximum water holding capacity (47.4 ± 2.8 g retained water/100 g water) and the lowest rehydration ratio (1.15 ± 0.06 g absorbed water/g d.m.). Texture analysis showed effects of drying temperatures on TPA parameters. Changes in microstructure tissue were also observed at the studied drying temperatures. Hot air drying technology leads not only to fruit preservation but also increases and adds value to Cape gooseberry, an asset to develop new functional products.
publishDate 2015
dc.date.none.fl_str_mv 2015-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/45991
Vega Gálvez, Antonio; Zura Bravo, Liliana; Lemus Mondaca, Roberto; Martinez Monzó, Javier; Quispe Fuentes, Issis; et al.; Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.); Springer; Journal Of Food Science And Technology-mysore; 52; 4; 4-2015; 2304-2311
0022-1155
CONICET Digital
CONICET
url http://hdl.handle.net/11336/45991
identifier_str_mv Vega Gálvez, Antonio; Zura Bravo, Liliana; Lemus Mondaca, Roberto; Martinez Monzó, Javier; Quispe Fuentes, Issis; et al.; Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.); Springer; Journal Of Food Science And Technology-mysore; 52; 4; 4-2015; 2304-2311
0022-1155
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-013-1235-0
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13197-013-1235-0
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269418623598592
score 13.13397

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