Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.)

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 5, Volume 16, Issue 3 - Serial Number 63, July and August 2020, Pages 51-61   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.v16i3.81947

Authors

Soussene Boudraa^{* 1}; Sara Zidani¹; Driss Elothmani²; Mouni Saadoudi¹

¹Food Science Laboratory (LSA), Department of Food Engineering, Veterinary and Agriculture Institute, University HadjLakhdarBatna, Algeria.

²Unite GRAPPE, École Supérieure d’Agricultures Angers Loire (ESA), INRA, 55, rue Rabelais BP 30748, 49007 Angers Cedex 01, France.

Abstract

Impact of microwave-grill -drying (MWGD) at different powers (300, 450 and 600 Watts) on functional properties of berry "Russian olive" was investigated. The effect of microwave’s water and oil holding capacities, gelation, foaming and emulsifying, which will provide novel and applicable knowledge for the food industry, was determined. We specifically focused the kinetics drying. By increasing microwave -grill powers (300–600W), drying time decreased from 270 to 120 s. For dried Russain olive berry at each applied microwave-grill power, water holding capacity values were higher than oil holding capacity values. However, drying at 450W is the best method of retention of functional properties of fresh fruit of E.angustifolia L.
 

Keywords

E.angustifolia; power; Microwave-grill drying; Functional properties

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