TY - JOUR A2 - Barros-Velázquez, Jorge AU - Araújo, Ana C. AU - Oliveira, Sara M. AU - Ramos, Inês N. AU - Brandão, Teresa R. S. AU - Monteiro, Maria J. AU - Silva, Cristina L. M. PY - 2017 DA - 2017/01/09 TI - Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala) SP - 9393482 VL - 2017 AB - This work evaluated the effect of the air-drying temperature and vacuum packaging on quality and nutritional compounds of dehydrated galega kale, previously steam blanched, during 5 months of storage. When compared with the vacuum packaged kale, the packaging without vacuum yielded improved nutritional features, in general. This approach combined with a drying temperature of 40°C resulted in retention percentages of 62, 38, 92, and 48% for vitamin C, total phenolic content, total antioxidant capacity, and chlorophylls, respectively. The acceptance of the dried product by the consumer was assessed through a focus group. The participants classified the product as a practical and convenient alternative to cook healthier dishes. The appearance of dried galega kale was described as being fragile and being with nice smell, natural colour, and flavour similar to the fresh product. In conclusion, the herein presented product was addressed as an innovation with multiple possible applications in several recipes. SN - 0146-9428 UR - https://doi.org/10.1155/2017/9393482 DO - 10.1155/2017/9393482 JF - Journal of Food Quality PB - Hindawi KW - ER -