THE EFFECT OF DRYING METHODS ON THE PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF BINTANGOR ORANGE (CITRUS NOBILIS) POWDERS

被引:0
作者
Phing, Pui Liew [1 ]
Abdullah, Aisyah [1 ]
Sin, Chang Lee [2 ]
Foong, Shalini Chan Yin [1 ]
机构
[1] UCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Jalan Puncak Menara Gading, Kuala Lumpur 56000, Malaysia
[2] Univ Kebangsaan Malaysia, Fac Sci & Technol, Dept Food Sci, Ukm Bangi 43600, Selangor, Malaysia
关键词
Bintangor orange; spray drying; freeze drying; drum drying; vacuum oven drying; convection oven drying; SENSORY PROPERTIES; TEMPERATURE; KINETICS; COLOR;
D O I
10.17306/J.AFS.2022.0901
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Background. Bintangor oranges are a mandarin species that is abundant in vitamin C and beta-carotene. However, due to its short shelf life, the fresh fruit can be converted into powder form, which is comparatively more stable. Materials and methods. This study compares the effects of spray drying, freeze drying, drum drying, vacuum oven drying, and convection oven drying on the physicochemical properties of Bintangor orange powder, including vitamin C and total carotenoid content. The physicochemical properties analyzed for the powders were color analysis, moisture content, water activity, hygroscopicity, degree of caking, wettability, flowability, water solubility index, and bulk density. Results. Our results showed that freeze dried and convection oven dried powders retained their color so that the powder was the same as the original puree. All powders used in this showed an acceptable moisture content level, with a range of 2.11-2.31%. Spray dried and drum dried powders had the lowest value of moisture content and water activity. Moreover, spray dried powders showed the lowest value in hygroscopicity and bulk density and took the shortest time to wet the powder. The highest solubility and flowability properties were 12.99%, 0.39 g/mL, 18.39 s, 96.08%, and 19.17 degrees, respectively. However, the freeze drying method retained the highest value for both nutritional pigments of vitamin C and total carotenoid content, 18.31 mg/g and 91.32 mu g/g, respectively. Conclusion. Freeze drying is the most suitable drying method with favorable powder properties compared to spray drying, drum drying, vacuum oven drying and convection oven drying.
引用
收藏
页码:111 / 122
页数:12
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