Mini-Review of Dehydrated Products: Nutritional Properties and Mineral Components of Freeze Dried Tropical Fruits

Authors

  • Siti Alyani Mat Food and Nutraceutical Unit, Institute of Bioproduct Development, Universiti Teknologi Malaysia, 81310, Johor Bahru, Johor, Malaysia
  • Noor Azwani Zainol Food and Nutraceutical Unit, Institute of Bioproduct Development, Universiti Teknologi Malaysia, 81310, Johor Bahru, Johor, Malaysia
  • Mohamad Roji Sarmidi Innovation Centre in Agritechnology for Advanced Bioprocessing, Universiti Teknologi Malaysia, Malaysia

DOI:

https://doi.org/10.6000/1927-3037.2018.07.02

Keywords:

Tropical fruits, preservations, freeze dried fruits, nutritional properties, minerals component. Download

Abstract

The purpose of dehydration process is to reduce moisture content to prolong shelf life, to promote convenience and at the same time to assist transportation of delicate and perishable products across long distances. Freeze drying is known as one of the best methods to retain quality compared to other dehydration processes. This is due to lower instances of rupture of the structure and minimal loss of nutrient. These parameters are important to consumers and also for the food industry. This mini-review compares methods of dehydration processes, as well as their advantages and disadvantages when used in combination with other technologies. Data compilation on nutritional properties and mineral components of tropical fruits, namely guava, pineapple, papaya and jackfruits which had underwent freeze drying technologies are also reviewed.

References


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[cited 21 November 2017]: Available from http://en.fftc.org.tw/htmlarea_file/library/ 20110725172509/eb392.pdf

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2018-09-24

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