Abstract:In the present study, the quality of dried Chinese jujube was evaluated. Texture profile analysis (TPA) and chemical analysis were applied to evaluate texture parameters and TS-to-TA ratio of hot-air drying (at 50 ℃ for 27 h, 60 ℃ for 18 h and 70 ℃ for 12 h), natural drying (35 d) and sugar-preserved jujube, through correlation and cluster. These results demonstrated that texture parameters were significantly changed with drying. The hardness were significantly reduced and the adhesiveness were improved (P<0.05). Hot-air drying at 60 ℃(18 h) was better than those at 50 ℃(27 h), 70 ℃(12 h) and natural drying (35 d). The cluster analysis could be used to distinguish the texture quality of Chinese jujube with different drying conditions. It also provides a theoretical reference to distinguish the quality level of dried Chinese jujube.
