Preparation and physical-chemical, microbiological and sensory dehydrated products obtained from raw materials consumed widely in the Amazon

Abstract

Vegetables dehydrating process is a promising market underexplored by companies in Brazil. This work aims the elaboration and characterization of dehydrated products obtained from basil (Ocimum basilicum L.) and coriander (Coriandrum sativum L.), as well as the development of a garlic (Allium sativum L.) paste condimented with the dehydrated vegetables already mentioned in this study. These products were dehydrated by the conventional process of drying, achieved into greenhouse with air forced circulation in order to reduce the content of humidity and increase the shelf’s life of the final products. The drying process increased the concentration of physical and chemical parameters evaluated, indicating preservation of nutritional quality. Thus, it appears that the drying of basil and cilantro is nutritionally viable for development of new products.