DETERMINATION OF SENSORY QUALITY OF DEHYDRATED VEGETABLES WITH PROFILING

The sensory attributes and quality of air dried, freeze-dried and comp ressed and rehydrated freeze-dried vegetable products for the retail m ixed food product market were compared. Samples of peas (Pisum sativum L.), French beans (Phaseolus vulgaris) and spinach (Spinacia oleracea ) were assessed by a trained sensory laboratory panel. There was decre ased acceptability for the air-dried samples compared to the freeze-dr ied samples. Loss of integrity (presence of splits and cracks) was obs erved in the freeze-dried and compressed products, but no flavour and texture degradation was recorded although spinach had a poorer leaf in tegrity rating.