Rheological, Chemical and Physical Characteristics of Golden Berry (Physalis peruviana L.) after Convective and Microwave Drying.

Studies on methods for fixing foods (with a slight loss of bioactive compounds) and obtaining attractive products are important with respect to current technology. The drying process allows for a product with highly bioactive properties. Drying of fruit was carried out in a conventional manner, and in a microwave under reduced pressure at 120 W and 480 W. After drying, the fruits were subjected to strength and rheological tests. Water activity, content of carotenoids and polyphenols and antioxidant activity as well as colour were also examined. The study showed that is a difficult material for drying. The best results were obtained using microwave drying at a power of 480 W. fruit microwave-dried by this method is characterized by higher resistance to compression than the fruit dried by convection. Dried fruit obtained in this way was characterized by higher contents of bioactive compounds, better antioxidant properties, and at the same time the lowest water activity.