Comparison of different drying methods on the amount of strawberry anthocyanin

شیرعلی پور, پریسا and شرافتخواه آذری, شهین Comparison of different drying methods on the amount of strawberry anthocyanin. In: 2nd International and 6th National Iranian Congress on Organic vs. Conventional Agriculture, August 2019, Ardabil, Iran.

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Abstract

In this study, the effect of different drying methods was investigated Anthocyanin aWater loss (%WL) and solid gain (%SG) were used to choose of the best treatment to produce of dried strawberries during 5 hours and at 1, 2, 3, 4 and 5 hours by different osmotic solutions at two different temperatures. The used treatments were including of different osmotic solutions (High fructose corn syrup – Sucrose (%70)), different content of calcium chloride (%0.75 and 1.5) at 35°C and 45°C. The results showed that the best treatment among the 8 different treatments was the treatment 8 (osmotic solution containing %50 fructose with %20 sucrose %1.5 calcium chloride and treatment time of 5 hours at 45°C) with respect to the lowest SG/WL which made to the better drying of strawberries in compared with the other treatments and was known as the best treatment. Then, the best osmotic treatment with respect to chemical characteristics, nutritional and sensory properties was evaluated and compared with a dried strawberry samples by microwave, hot air oven and control sample. The results showed that and Anthocyanin (75, 72 and 86 mg/kg) were in the strawberry samples dried by osmotic method, hot air oven and microwave methods, respectively. Dried strawberries using the microwave had lower moisture content. Therefore, in this study the microwave method for the production of of dried strawberries was better in comparison to the other drying methods.

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