Skirtingų džiovinimo būdų įtaka augalinių maisto žaliavų spalvai

Abstract

Objective of this research was to evaluate the differences of plant based material using different types of drying. The experiment was carried out in 2017-2018 year. The following material was used: small spinach (baby) (Spinacia oleracea L.) - specie ’Corvair’, blueberries (Vaccinium corymbosum) - specie ’Reka’ and beets (Beta vulgaris atrorubra) - specie ’Pablo’. Material was freeze dried in freeze dryer ZIRBUS in -86 °C, and dried in UDS-150/1 dryer in +55 °C. Freeze dried and dried materials were milled. All the material were analysed in LAMMC institute of horticulture Biochemistry and technology with spectrophotometer MiniScan XE Plus using CIELab method. Analysis showed us that brightness L* coordinates were the best using freeze dry method. There were no significant differences in a* and b* coordinates comparing drying methods. Raw plant based material had the highiest coordinates a* and b*