par Mai, Huynh Cang 
;Truong, Vinh;Haut, Benoît ;Debaste, Frédéric
Référence Journal of food engineering, 118, 4, page (358–364)
Publication Publié, 2013-05-07
;Truong, Vinh;Haut, Benoît ;Debaste, Frédéric Référence Journal of food engineering, 118, 4, page (358–364)
Publication Publié, 2013-05-07
Article révisé par les pairs
| Résumé : | Food product based on gac fruit (Momordica cochinchinensis Spreng.) arils have a high potential due to the high carotenoids content of this fruit. Drying is a key preparation step for carotenoids extraction from gac fruit in a economically viable process. The impact of different drying technics, temperature, final product moisture content on the carotenoid content, hydrophilic and lipophilic antioxidant activity (evaluated with three methods) and color of the gac arils is discussed based on laboratory scale experimental tests. The results highlight an optimal temperature between 50 °C and 60 °C to conserve the color, the carotenoid content and the antioxidant activity. Also, these properties are better preserved by limiting the drying to dry based moisture content between 15% and 18% while the advantages of drying for further processing and for refrigerated conservation for a few months are achieved. |
