Drying was performed after cutting the fruit to a thickness
of 3 mm at air oven Concept SO 1020. The dryer is
equipped with thermostat and temperature was
continuously checked during drying by laboratory
thermometer as well. Samples were dried to a residual
moisture content of 15-20%. Time of drying was
depending on the temperature: at 90 °C 10 hours, 16 hours
at 70 °C and 24 hours at 45 °C. Fresh fruits were
homogenized before analyzing by kitchen hand blender
Bosh MSM 67 PF at least three minutes, dried slices were
processed by the mill Bravo B-4090.