Effect of rehydration on texture properties of Mexican plum(Spondias purpurea L.) dehydrated by tray drying and freezedrying

• P. Guillén-Velázquez ^[1] ; C. Muñoz-López ^[1] ; D. Cantú-Lozano ^[1] ; G. Luna-Solano ^[1]
  1. [1] Instituto Tecnologico de Orizaba

     Instituto Tecnologico de Orizaba

     México

     
• Localización: IDS2018. 21st International Drying Symposium. Proceedings / Gabriela Clemente Polo (aut.), Juan Andrés Carcel Carrión (aut.), Antoni Mulet Pons (aut.), 2018, ISBN 978-84-9048-688-7, pág. 903
• Idioma: inglés
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• Resumen

  • Mexican plum (Spondias purpurea L.) is a fruit with high nutritional content.Freeze and tray drying increases its shelf life, however non-reversiblechanges may ocurr. Properties as rehydration capacity and texture areconsidered as a measure of the injury to the material caused by drying. Inthis sense, the objective of this research was to evaluate the texture profile ofdehydrated plum during rehydration and compare it with properties of rawplum. Freeze drying provided a product with less tissue damage reflected inthe high rehydration capacity and texture characteristics very close tooriginal unlike those dehydrated by hot air.