American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2019, 7(6), 227-233
DOI: 10.12691/ajfst-7-6-10
Open AccessArticle

Effect of Blanching and Ultrasound on Drying Time, Physicochemical and Bioactive Compounds of Dried Cashew Apple

Camel Lagnika1, 2, , Abdou Madjid O. Amoussa2, Ambaliou Sanni2 and Latifou Lagnika2

1Laboratoire de Sciences et Technologie des Aliments et Bio-ressources et de Nutrition Humaine, Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles de Sakété, Université Nationale d’Agriculture, Porto-Novo, Bénin

2Laboratoire de Biochimie et Substances Naturelles Bioactives, Unité de Biochimie et Biologie Moléculaire, Faculté des Sciences et Techniques, Université d’Abomey-Calavi, Bénin

Pub. Date: October 25, 2019

Cite this paper:
Camel Lagnika, Abdou Madjid O. Amoussa, Ambaliou Sanni and Latifou Lagnika. Effect of Blanching and Ultrasound on Drying Time, Physicochemical and Bioactive Compounds of Dried Cashew Apple. American Journal of Food Science and Technology. 2019; 7(6):227-233. doi: 10.12691/ajfst-7-6-10

Abstract

In the present study, the influence of ultrasound (US) and blanching (BL) compared to untreatment (UN) on the drying rate, color, rehydration, total phenolic content, antioxidant activities and sensory evaluation of cashew apple were investigated. Ultrasound dehydration of cashew apple followed by BL, respectively, showed the faster drying time compared to UN. Ultrasound treatment was effective in retaining on whiteness of dried cashew apple. The color difference of US followed by BL was significantly lower (p<0.05) compared to UN samples. Ultrasound caused a higher retention of total phenolic and flavonoids content and presented the highest antioxidant power. It emerged from this study that ultrasound can be employed successfully as pretretment prior to dried cashew apple with better nutritional attributes.

Keywords:
ultrasound blanching drying cashew apple bioactive compounds

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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