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ElsevierIgual Ramo, M.; García Martínez, EM.; Martín-Esparza, M.; Martínez Navarrete, N. (2012 Apricots can be considered as a good source of phenolic compounds, which are 9 beneficial for human health. Microwaves may be an alternative to the conventional sun 10 or hot air drying techniques used to obtain dried apricot. Nevertheless, their impact on 11 the functional compounds must be taken into account if they are to be recommended 12 as an attractive drying option. This work compared the drying kinetics and the change 13 in the organic acids, phenolic compounds and antioxidant activity of dried apricot when 14 using hot air drying and microwave energy. Empirical (linear and Page) equations can 15 be used to model the drying kinetics in air, combined air-microwave and microwave 16 processes. From the obtained results, it can be concluded that the industrial processing 17 of dried apricots may be improved by using microwave energy, as the drying time is 18 considerably reduced, and the obtained fruit had a higher phenolic content, particularly 19 of chlorogenic acid, catequin and epicatequin. Nevertheless, as the contribution of 20 these phenols to antioxidant capacity was not significant, microwave dried samples 21 maintained the same antioxidant capacity as the air-dried ones. When sulphite is 22 added previous to the drying processes, care should be taken with the total phenols 23 and the antioxidant capacity quantified as it may interfere with the results depending on 24 the methodology used. 25 26 27

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The feasibility of replacing wheat semolina by tiger nut flour (20 and 40%) and xanthan gum (1%) in order to obtain high fibre dry pappardelle with fair techno-functional, structural and sensory attributes, was assessed. The cooking properties, texture, colour and sensory acceptance of uncooked and cooked pasta were evaluated. The proximate chemical composition of the raw materials, and the microstructure of the dry pasta were also assessed. The results in this manuscript address the improved nutritional value in terms of its dietary fibre, mineral content, oleic and linoleic acids, and the positive effects on the textural characteristics and cooking behaviour achieved on dry tiger nut based pappardelle using 1% of xanthan gum as a structural agent. Micrographs revealed in fact that the gluten network was better formed when xanthan gum was used. Furthermore, the obtained results seem to support that consumers would prefer pappardelle with 40% tiger nut flour.