Food Science and Technology
Available Online: http://www.ejpau.media.pl/volume1/issue1/food/abs-06.html
DEPENDENCE OF DRIED CHIVE (ALLIUM SCHOENOPRASUM) QUALITY UPON THE DRYING METHOD AND STORAGE PERIOD.
Zofia Lisiewska, Waldemar Kmiecik
Two methods of drying were applied: air-drying (temp.50 oC, time 5h) and freeze drying. The content of water in dried chive was about 3%. The quality of chive was tested before and immediately after drying and than after 3, 6, 9 and 12-months storage. Compared with air-drying, the freeze-drying method allows the production of dried chive characterized by more favourable organoleptic traits and chemical composition, although the organoleptic quality of air-dried chive may be regarded as fairly good. After 12-months storage of chive dried by these two methods the content of dry matter, total sugars, total nitrogen, ash, beta-carotene, and total chlorophylls and the degree of active acidity and ash alkalinity were not statistically different. During the drying procedure and the storing of dried chive losses of 24-34% concerned vitamin C, of 11-18% beta-carotene, of 19-21% - chlorophylls, and of 47-82% - volatile oils, always being greater in the air-dried product. On the other hand, the content of n
Key words: chive, drying, storage, chemical components, organoleptic traits.