Effects of drying methods on the physicochemical properties and antioxidant capacity of Kuini powder
Abstract Kuini powders were obtained through spray-drying, freeze-drying, vacuum oven drying and convection oven drying. Colour, water activity (Aw), moisture content, hygroscopicity, wettability, flowability, degree of caking, water solubility index (WSI), total colour change, total phenolic content and total carotenoid content of Kuini powders were determined and compared. Convection oven drying resulted in the highest yield (46.97%), moisture content (4.91%), Aw (0.55) and WSI (74.33%) among all the drying methods. However, convection oven-dried Kuini powder had the lowest hygroscopicity and wettability, which were 18.66% and 12.04 s, respectively. Spray drying resulted in poor hygroscopicity (22.41%), degree of caking (22.16%), wettability (275s), WSI (45.67%) and higher colour change (59.81). Least total colour change (19.05) and higher yellowness (57.31) were observed in freeze-drying. In addition, freeze-dried Kuini powder had the highest total phenolic content (24.76 mg/100 g) and total carotenoid content (1.61 mg/100 g). Drying temperature had a negative and significant correlation with the retention of color pigments and antioxidant content. The physicochemical properties and antioxidant content of freeze-dried Kuini powder were preferred over spray-dried, vacuum oven-dried and convection oven-dried powders. Hence, freeze-drying offers potential application in the food products.
| Main Authors: | , , , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos - ITAL
2021
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100436 |
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