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

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

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dc.contributor.author Vega Gálvez, Antonio Alex es_ES
dc.contributor.author Zura Bravo, Liliana es_ES
dc.contributor.author Lemus-Mondaca, Roberto es_ES
dc.contributor.author Martínez Monzó, Javier es_ES
dc.contributor.author Quispe Fuentes, Issis es_ES
dc.contributor.author Puente Díaz, Luis Andrés es_ES
dc.contributor.author Di Scala, Karina Cecilia
dc.date.accessioned 2016-07-19T07:32:30Z
dc.date.available 2016-07-19T07:32:30Z
dc.date.issued 2015-04
dc.identifier.issn 0022-1155
dc.identifier.uri http://hdl.handle.net/10251/67787
dc.description.abstract [EN] 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 es_ES
dc.description.sponsorship The authors gratefully acknowledge financial support for this investigation from the Research Department of Universidad de La Serena, Chile. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Journal of Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Physalis peruviana es_ES
dc.subject Dietary fibre es_ES
dc.subject Texture profile analysis es_ES
dc.subject Rehydration properties es_ES
dc.subject Microstructure es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.) es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s13197-013-1235-0
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Vega Gálvez, AA.; Zura Bravo, L.; Lemus-Mondaca, R.; Martínez Monzó, J.; Quispe Fuentes, I.; Puente Díaz, LA.; Di Scala, KC. (2015). Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.). Journal of Food Science and Technology. 52(4):2304-2311. doi:10.1007/s13197-013-1235-0 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1007/s13197-013-1235-0 es_ES
dc.description.upvformatpinicio 2304 es_ES
dc.description.upvformatpfin 2311 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 52 es_ES
dc.description.issue 4 es_ES
dc.relation.senia 284205 es_ES
dc.identifier.eissn 0975-8402
dc.contributor.funder Universidad de La Serena es_ES
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