Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.)

Soussene Boudraa

Abstract


Impact of microwave-grill-drying (MWGD) at different powers (300, 450 and 600 Watts) on functional properties of berry "Russian olive» was investigated. The effect of microwavewater and oil holding capacities, gelation, foaming and emulsifying, which will provide novel and applicable knowledge for the food industry, was determined. We specifically focused the kinetics drying by increasing microwave-grill powers (300–600W), drying time decreased from 270 to 120s. For dried Russian olive berry at each applied microwave-grill power, water holding capacity values were higher than oil holding capacity values. However, drying at 450W is the best method of retention of functional properties of fresh fruit of E. angustifolia L.


Keywords


Russian olive. Fruit. Power. Microwave-grill. Kinetics drying. Functional properties.

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References


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DOI: http://dx.doi.org/10.18067/jbfs.v7i1.275

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