Color, chlorophyll, caffeine, and water content variation during yerba maté processing
The objective of this research was the determination of color (L, a and b values, hue, chroma and ΔE), chlorophylls, caffeine and water content variation during industrial processing of yerba maté (Ilex paraguariensis Saint Hillarie). For leaves, the greatest variation in color, total chlorophyll co...
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| Autores principales: | , |
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2001
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v19_n3-4_p599_Schmalko http://hdl.handle.net/20.500.12110/paper_07373937_v19_n3-4_p599_Schmalko |
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| Sumario: | The objective of this research was the determination of color (L, a and b values, hue, chroma and ΔE), chlorophylls, caffeine and water content variation during industrial processing of yerba maté (Ilex paraguariensis Saint Hillarie). For leaves, the greatest variation in color, total chlorophyll concentration (> 80%) and water content (approximately 70%) was found during blanching, operation performed with hot gases at temperatures above 500°C. On the contrary, caffeine loss (about 20%) in leaves mainly occurred during hot air drying, carried out in two stages, with inlet air temperatures about 110°C. Moisture content variation in twigs were more important in the drying steps, the values being strongly dependent on twig diameter. |
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