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Implication of water activity on the bioactive compounds and physical properties of cocona (Solanum sessiliflorum Dunal) chips

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Implication of water activity on the bioactive compounds and physical properties of cocona (Solanum sessiliflorum Dunal) chips

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dc.contributor.author AGUDELO-STERLING, CLAUDIA es_ES
dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author Moraga Ballesteros, Gemma es_ES
dc.contributor.author Martínez Navarrete, Nuria es_ES
dc.date.accessioned 2017-01-27T14:05:00Z
dc.date.available 2017-01-27T14:05:00Z
dc.date.issued 2015-01
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/10251/77416
dc.description.abstract The effect of water activity on the quality parameters of cocona chips obtained by a combined osmotic dehydration and hot air-drying method has been studied. Applying the combined treatment resulted in a product with 0.055± 0.005 g water/g product in 4.3 h of drying. Although this treatment caused a significant decrease (p<0.05) in the bioactive compounds analyzed, the antioxidant activity of the samples remained stable compared to fresh fruit. The applied treatment permitted the development of a sweet, crispy snack with acceptable optical and mechanical properties. To evaluate the stability of the cocona chips during storage, the water sorption behaviour (20 °C) and the relationship between the water content, water activity and the glass transition were also studied. Results showed that in order to ensure the functional quality preservation of cocona chips during long-term storage and avoid the crispness loss, the glassy state of the amorphous matrix must be guaranteed. es_ES
dc.description.sponsorship The authors thank the Universidad Politecnica de Valencia for the financial support given throughout the Projects ADSIDEO-COOPERACION 2010 "Adaptacion de procesos de secado para favorecer la comercializacion de superfrutas de origen colombiano" and ADSIDEO-COOPERACION 2012 "Contribucion a la mejora del estado nutricional en poblaciones infantiles rurales del departamento del Choco a partir de materias primas de uso tradicional". en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Phenols es_ES
dc.subject Vitamins es_ES
dc.subject Antioxidant activity es_ES
dc.subject Glass transition es_ES
dc.subject Colour es_ES
dc.subject Mechanical properties es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Implication of water activity on the bioactive compounds and physical properties of cocona (Solanum sessiliflorum Dunal) chips es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-015-1611-z
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.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Agudelo-Sterling, C.; Igual Ramo, M.; Moraga Ballesteros, G.; Martínez Navarrete, N. (2015). Implication of water activity on the bioactive compounds and physical properties of cocona (Solanum sessiliflorum Dunal) chips. Food and Bioprocess Technology. 9(1):167-171. doi:10.1007/s11947-015-1611-z es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1007/s11947-015-1611-z es_ES
dc.description.upvformatpinicio 167 es_ES
dc.description.upvformatpfin 171 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 9 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 296292 es_ES
dc.identifier.eissn 1935-5149
dc.contributor.funder Universitat Politècnica de València es_ES
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