Journal of Bioenergy and Food Science (Jan 2020)

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

  • Soussene Boudraa

DOI
https://doi.org/10.18067/jbfs.v7i1.275
Journal volume & issue
Vol. 7, no. 1
pp. 1 – 13

Abstract

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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 microwave water 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, 450W and 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.

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