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Liu Y, Sun Y, Miao S, Li F, Luo D. (2015). Drying characteristics of ultrasound assisted hot air drying of Flos Lonicerae. Journal of Food Science and Technology. 52(8): 4955-64.

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Article

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

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


American Journal of Food Science and Technology. 2019, Vol. 7 No. 6, 227-233
DOI: 10.12691/ajfst-7-6-10
Copyright © 2019 Science and Education Publishing

Cite this paper:
Camel Lagnika, Abdou Madjid O. Amoussa, Ambaliou Sanni, 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.

Correspondence to: Camel  Lagnika, Laboratoire 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. Email: lacamvet@yahoo.fr

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.

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