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Effects of Pre-Treatments and Air Drying Temperatures on Colour and Antioxidant Properties of Gac Fruit Powder
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Tuyen C Kha
Veröffentlicht/Copyright:
12. Mai 2011
Gac fruit contains extraordinarily high levels of carotenoids that are well-known as strong antioxidants with an attractive yellow-orange-red colour. The aim of this study was to investigate the effects of different pre-treatments and air drying temperatures on colour characteristics, total carotenoid content (TCC) and total antioxidant activity (TAA) of resultant Gac fruit powder. Results showed that pre-soaking in solutions of ascorbic acid or bisulfite prior to air drying at low temperature of 40°C was effective in preserving TCC and TAA. Loss of TCC and TAA increased as drying temperatures increased (50, 60, 70, and 80°C). Moreover, the colour characteristics of Gac powder, such as chroma and hue angle, were not significantly affected by pre-treatments and air drying temperatures. The sorption isotherm curve of Gac aril powder has sigmoid shape.
Keywords: Gac powder; antioxidant activity; carotenoids; air drying; pre-treatments; sorption isotherm
Published Online: 2011-5-12
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Schlagwörter für diesen Artikel
Gac powder;
antioxidant activity;
carotenoids;
air drying;
pre-treatments;
sorption isotherm
Artikel in diesem Heft
- Article
- Development of a Functional Beverage Formulation with High Protein Content, Inulin and Stevia
- Response Surface Optimization of Enzymatic Hydrolysis of Silver Sillago (Sillago sihama) with Low Bitter Taste
- The Use of an Inductive Coil System for the Description of Damages in Apple Tissue with Electrical Parameters
- Microencapsulation of Ferrous Fumarate for the Production of Salt Double Fortified with Iron and Iodine
- Influence of Microwave Osmotic Dehydration Pre-Treatment on the Second Stage of Air-Drying Kinetics of Apples
- Effects of Pre-Treatments and Air Drying Temperatures on Colour and Antioxidant Properties of Gac Fruit Powder
- Characterisation of Potato Slices During Drying: Density, Shrinkage, and Thermodynamic of Sorption
- Modeling the Fracture Resistance of Sunflower Seed and Its Kernel as a Function of Moisture Content, Variety, Size and Loading Orientation
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