Articles

Innovative products obtained from dehydrated vegetables

Article number
1391_100
Pages
747 – 754
Language
English
Abstract
The dehydrated vegetables represent sustainable food resources, basic components of a healthy and intelligent nutrition.
Natural, additive free, innovative and eco-friendly products have been obtained at ‘Horting’ Institute of Bucharest, using convective dehydration (60°C) of beans (Phaseolus vulgaris), beetroot (Beta vulgaris), onion (Allium cepa), sweet pepper (Capsicum annuum) and tomato (Lycopersicon esculentum). Various comparisons on division kind (flakes, slices, flour), water loss, mass reduction and final moisture of all species and cultivars analyzed in this study were made.
The main bio-chemical indicators (total sugar, ascorbic acid, starch, beta-carotene, anthocyanins and phenolics content) of fresh (initial stage) and dried vegetables (final stage) have been analyzed.
The nutraceutical and organoleptic potential, light mass and volume and normal storage conditions, recommend the dehydrated vegetables as a viable and versatile feeding option for a fast-paced life and in a time of crisis, as well.

Publication
Authors
M. Toma, M. Vintila, C. Vapor, L.A. Iliescu, L. Chira, D. Hoza
Keywords
antioxidants, crops, dehydration, fast-food alternative, health, nutrients
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