Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)
Table 3
Values of , , and (±standard deviation) obtained for galega kale dried at 40, 55, and 70°C after 1 week (after drying) and 20 weeks (after storage) of storage, using packages with vacuum (VP) and without (NVP) vacuum.
Drying temperature (°C)
Packaging
After drying
After storage
After drying
After storage
After drying
After storage
40
NVP
30.2 ± 0.9
26.5 ± 0.2
−5.6 ± 0.7
−6.75 ± 0.2
12.6 ± 1.1
12.3 ± 0.6
VP
29.6 ± 0.8
39.1 ± 1.8
−9.3 ± 0.9
−8.57 ± 0.3
16.0 ± 1.2
17.0 ± 1.2
55
NVP
32.6 ± 1.5
30.0 ± 0.1
−12.6 ± 0.4
−7.84 ± 0.2
16.1 ± 0.7
14.2 ± 0.5
VP
30.6 ± 0.8
28.0 ± 1.1
−9.7 ± 0.7
−7.24 ± 0.2
15.2 ± 1.2
13.3 ± 0.5
70
NVP
22.7 ± 0.7
30.4 ± 0.2
−8.5 ± 0.4
−8.65 ± 0.2
10.1 ± 1.2
14.0 ± 0.5
VP
32.3 ± 0.7
32.7 ± 0.9
−9.7 ± 0.5
−6.64 ± 0.4
16.8 ± 1.5
15.0 ± 1.0
Values of , , and with the same letter were not significantly different ( > 0.05). Fresh sample: = 35.2, = −6.8, and = 7.3.