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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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Abstract

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.

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Acknowledgements

The authors gratefully acknowledge financial support for this investigation from the Research Department of Universidad de La Serena, Chile.

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Authors and Affiliations

  1. Department of Food Engineering, Universidad de La Serena, La Serena, Chile

    Antonio Vega-Gálvez, Liliana Zura-Bravo, Roberto Lemus-Mondaca & Issis Quispe-Fuentes

  2. Centro de Estudios Avanzados en Zonas Áridas (CEAZA), Universidad de La Serena, La Serena, Chile

    Antonio Vega-Gálvez

  3. Department of Food Technology, Universidad Politécnica de Valencia, Camino de Vera s/n. 46022, Valencia, Spain

    Javier Martinez-Monzó

  4. Departamento de Ciencia de los Alimentos y Tecnología Química, Universidad de Chile, Santiago, Chile

    Luis Puente

  5. Food Engineering Research Group. Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Juan B. Justo 4302, Mar del Plata, 7600, Argentina

    Karina Di Scala

  6. CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Buenos Aires, Argentina

    Karina Di Scala

Authors
  1. Antonio Vega-Gálvez
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  2. Liliana Zura-Bravo
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  3. Roberto Lemus-Mondaca
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  4. Javier Martinez-Monzó
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  5. Issis Quispe-Fuentes
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  6. Luis Puente
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  7. Karina Di Scala
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Correspondence to Antonio Vega-Gálvez.

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Vega-Gálvez, A., Zura-Bravo, L., Lemus-Mondaca, R. et al. Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.) . J Food Sci Technol 52, 2304–2311 (2015). https://doi.org/10.1007/s13197-013-1235-0

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  • DOI: https://doi.org/10.1007/s13197-013-1235-0

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