Research Article

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 dryingAfter storageAfter dryingAfter storageAfter dryingAfter storage

40NVP30.2 ± 0.926.5 ± 0.2−5.6 ± 0.7−6.75 ± 0.212.6 ± 1.112.3 ± 0.6
VP29.6 ± 0.839.1 ± 1.8−9.3 ± 0.9−8.57 ± 0.316.0 ± 1.217.0 ± 1.2

55NVP32.6 ± 1.530.0 ± 0.1−12.6 ± 0.4−7.84 ± 0.216.1 ± 0.714.2 ± 0.5
VP30.6 ± 0.828.0 ± 1.1−9.7 ± 0.7−7.24 ± 0.215.2 ± 1.213.3 ± 0.5

70NVP22.7 ± 0.730.4 ± 0.2−8.5 ± 0.4−8.65 ± 0.210.1 ± 1.214.0 ± 0.5
VP32.3 ± 0.732.7 ± 0.9−9.7 ± 0.5−6.64 ± 0.416.8 ± 1.515.0 ± 1.0

Values of , , and with the same letter were not significantly different ( > 0.05).
Fresh sample: = 35.2, = −6.8, and = 7.3.