Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)

• Published in: Journal of food quality Vol. 2017; no. 2017; pp. 1 - 9
• Main Authors: Monteiro, Maria J., Brandão, Teresa R. S., Ramos, Inês N., Oliveira, Sara M., Araújo, Ana C., Silva, Cristina L. M.
• Format: Journal Article
• Language: English
• Published: Cairo, Egypt Hindawi Publishing Corporation 01.01.2017; Hindawi; Hindawi Limited; Wiley
• Subjects: Antioxidants; Cauliflower; Dried vegetables; Drying; Enzymes; Focus groups; Food; Food conservation; Food quality; Food research; Food science; Kale; Methods; Moisture content; Packaging; Properties; Protection and preservation; Qualitative research; Quality; Retention; Vegetables; England; United Kingdom > UK; United States > US; Germany
• ISSN: 0146-9428; 1745-4557
• DOI: 10.1155/2017/9393482

This work evaluated the effect of the air-drying temperature and vacuum packaging on quality and nutritional compounds of dehydrated galega kale, previously steam blanched, during 5 months of storage. When compared with the vacuum packaged kale, the packaging without vacuum yielded improved nutritional features, in general. This approach combined with a drying temperature of 40°C resulted in retention percentages of 62, 38, 92, and 48% for vitamin C, total phenolic content, total antioxidant capacity, and chlorophylls, respectively. The acceptance of the dried product by the consumer was assessed through a focus group. The participants classified the product as a practical and convenient alternative to cook healthier dishes. The appearance of dried galega kale was described as being fragile and being with nice smell, natural colour, and flavour similar to the fresh product. In conclusion, the herein presented product was addressed as an innovation with multiple possible applications in several recipes.