Influence of drying methods on the nutrients, protein content and vitamin profile of basil leaves
Type de document
journalArticle
Langue source
Anglais
Titre français
Titre anglais
Influence of drying methods on the nutrients, protein content and vitamin profile of basil leaves
Auteur(s)
- ALIBAS Ilknur
- YILMAZ Aslihan
- ASIK B. Baris
- ERDOĞAN Hilal
Editeur(s)
Autre(s)
Id
MYRVBJSC
Version
2961
Date ajout
5 janvier 2021 17:06
Date modification
5 janvier 2021 17:06
Résumé anglais
In this study, basil leaves were dried using natural, microwave-, and convective-drying methods from an initial moisture content of 90.90 ± 0.1% to a final one of 8.21 ± 0.12%. The natural drying was done in a controlled room at a temperature of 25 ± 1 °C and relative humidity of 60 ± 5%. The microwave-drying processes were performed using 100, 300, 500, 700, and 900 W microwave output powers, while 50 °C was used in convective-drying. The drying periods of different drying methods lasted between 16.5 and 1620 min. Consequently, the best drying method regarding drying period, energy consumption, protein amount, macronutrients (Cu, Zn, Fe, Mn and B), micronutrients (Cu, Zn, Fe, Mn and B), water-soluble vitamins (ascorbic acid, Vitamin B3 and Vitamin B6), fat-soluble vitamins (beta-carotene, Vitamin E, and Vitamin K), color parameters (L, a, b, C and α) and chlorophyll concentration was determined to be microwave-drying at 700 W.
Note
None
CRAW tags
- AB - Utile à l'AB
- FREDO alimentation humaine
- FREDO qualité des produits
- FREDO transformation et valorisation
- GEO Turquie
- composition nutritionnelle
WEB tags
- basil
- color
- drying
- nutrients
- protein
- vitamins
Titre de la publication
Journal of Food Composition and Analysis
Pages
103758
Date caractères
December 8, 2020
Date publication
8 décembre 2020
Doi
10.1016/j.jfca.2020.103758
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Issn
0889-1575
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