Process and quality parameters of convective dried yacon: Influence of ethanol treatment.

Yacon is a highly perishable tuberous root, rich in fructooligosaccharides (FOS). Convective drying preceded by ethanol treatment (ET) is an alternative for increasing shelf life in a shorter process. The aim of this study was to investigate the impact of ET and temperature (50 °C and 70 °C) on quality parameters (fructan retention, total phenolic content, antioxidant capacity, shrinkage, color and microstructural parameters) and process parameters (drying time, drying kinetics, and energy consumption) in the convective drying of yacon slices. The ET induced structural alterations in the tissues and cells that aids in the reduction of drying time up to 28.00 %. ET resulted in an increase in effective diffusivity and leaded to noteworthy reduction in energy consumption (up to 22.72 %). The quality parameters such as color, shrinkage, and total phenolic content showed no significant differences among the treatments. The use of ethanol promoted highest preservation of antioxidant activity; however, it caused degradation of FOS. The ethanol pretreated drying at 50 °C was the better condition for lower consumption and preservation of quality parameters as total phenolic content, antioxidant capacity and fructan retention, but the samples dried at 50 °C were the ones with the highest fructan retention (55.11 ± 2.19 %).

Physicochemical and Microbiological Quality of Dietetic Functional Mixed Cerrado Fruit Jam during Storage.

The objective of the research was to evaluate changes of dietetic functional mixed cerrado fruit jam (marolo, sweet passion fruit, and soursop) processed in a vacuum pot and stored for 180 days in BODs at 25°C and 35°C. The parameters evaluated were pH, soluble solids (SS), titratable acidity (TA), total sugars (TS), total carotenoids (TC), total phenolics (TP), vitamin C, antioxidant activity (DPPH), and microbiological analysis. There was a significant effect of storage time on pH, SS, TA, TC, TS, and TP. Vitamin C and DPPH showed an effect for the temperature x storage time interaction. Statistical models are not adjusted for pH and SS, presenting an average of 4.15 and 61%, respectively. Carotenoids decreased up to105 days; total sugars increased up to 105 days. The TP, vitamin C, and DPPH, at the temperatures evaluated, showed a decrease up to 105 days. Yeasts and filamentous fungi were not detected.

Quality evaluation of banana skin extract jellies.

Due to the great volume of banana skin resulting from the industrialization of banana and to their high pectin content, the objectives of the present study were to evaluate the effect of the following factors: extract/sugar, pectin and citric acid on the chemical, physical and sensory qualities of the jellies obtained. A complete factorial experimental design was used (2(3)) with 3 central points to evaluate the influence of the factors on the dependent variables, testing the linear models. The chemical properties underwent few alterations and the instrumental and sensory texture attributes were mainly affected by the extract/sugar ratio and the pectin level. The brittleness, elasticity and gumminess increased with increases in the extract/ sugar ratio and pectin level. According to the sensory analysis and the purchasing intention, the best formulations were those obtained using a higher extract/sugar ratio (60/40) and lower pectin level (0.5 g/ 100), combined with the highest (20 mL) or lowest volumes of citric acid (15 mL), with scores for all the attributes in the range from 'I liked slightly' to 'I liked moderately'.