|
|
Article: Studies from C.F. Scher and colleagues yield new information about food science.
- Article from:
- Food Weekly News
- Article date:
- November 19, 2009
CopyrightCOPYRIGHT 2009 NewsRX. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
According to a study from Porto Alegre, Brazil, "This work aimed to experimentally study the drying behaviour of yacon tubers with and without steam blanching."
"Drying was carried out for 5 h and 30 min in a forced air dryer at 50 degrees C, 60 degrees C and 70 degrees C. The results indicated that the shortest drying time was obtained at 70 degrees C for blanched samples, and that the equilibrium water activity values were significantly lower for the blanched samples at all temperatures," wrote C.F. Scher and colleagues.
The researchers concluded: "The yacon dried without prior blanching showed lowest concentrations of reducing sugars when dried at 70 ...