Microwave drying of quince coated with seed gum and pectin: A Taguchi optimization, techno‐functional properties, and aromatic compounds

In this study, the effects of coating quince slices with CaCl2 and pectin (C + P) followed by drying with microwave (MWD‐C + P) or with hot air (HAD‐C + P) were investigated to determine the physicochemical, techno‐functional, textural, and volatile components of dried quince slices. A Taguchi orthogonal experimental design was set up with 18 points (L18), and the best conditions for drying were obtained using signal/noise ratio method. Coating quince slices with C + P and then drying with microwave at 450 W displayed the higher results compared to other points in terms of color, total phenolic, antioxidant activity, antimicrobial activity, and water holding capacity. MWD‐C + P application dramatically changed the textural properties of dried quince slices in terms of hardness, gumminess, and chewiness. Moreover, MWD, lasted 12–15 min, was superior to HAD in the context of drying time. Ultrasonication as a pretreatment had no positive impact on dried products. GC–MS analyses revealed that MWD‐C + P had positive effects on dried quince slices in terms of ethyl hexanoate and octanoic acid. However, MWD‐C + P application triggered the formation of furfural in dried products.