TY - JOUR
T1 - Effects of convection-, vacuum-and freeze-drying on antioxidant, physicochemical properties, functional properties and storage stability of stink bean (Parkia speciosa) powder
AU - How, Yoong Kong
AU - Siow, Lee Fong
N1 - Funding Information:
The authors wish to thank the School of Science, Monash University Malaysia and the Tropical Medicine and Biology Platform, Monash University Malaysia for providing funding for this research project.
Publisher Copyright:
© 2020, Association of Food Scientists & Technologists (India).
Copyright:
Copyright 2020 Elsevier B.V., All rights reserved.
PY - 2020/12
Y1 - 2020/12
N2 - This study aims to investigate the antioxidant, physicochemical and functional properties of convection-, vacuum-and freeze-dried stink bean (Parkia speciosa) powder upon storage at various relative humidity (RH) at room temperature, 25 °C. Both convection- and vacuum-dried samples exhibited stronger DPPH free radical scavenging activity (7.62 ± 1.77 and 10.38 ± 0.63 mg AA/g·db respectively) and ferric ion-chelating (FIC) ability (16.55 ± 1.29 and 18.88 ± 2.36 mg/mL·db respectively) compared to the fresh and freeze-dried samples. Stink bean powder had low water solubility index, water holding capacity and oil holding capacity but it had the potential as emulsifier in food systems. Apparent formation of clumps were observed after 25-day storage of powder at RH of 43%, 54% or 75% due to absorption of moisture from surroundings. Generally, the antioxidant properties and colour of the powders deteriorated after storage especially at higher RH. Vacuum drying would be the most suitable drying method to produce stink bean powder because of its enhanced antioxidant capacities, light colour and relatively more stable after storage.
AB - This study aims to investigate the antioxidant, physicochemical and functional properties of convection-, vacuum-and freeze-dried stink bean (Parkia speciosa) powder upon storage at various relative humidity (RH) at room temperature, 25 °C. Both convection- and vacuum-dried samples exhibited stronger DPPH free radical scavenging activity (7.62 ± 1.77 and 10.38 ± 0.63 mg AA/g·db respectively) and ferric ion-chelating (FIC) ability (16.55 ± 1.29 and 18.88 ± 2.36 mg/mL·db respectively) compared to the fresh and freeze-dried samples. Stink bean powder had low water solubility index, water holding capacity and oil holding capacity but it had the potential as emulsifier in food systems. Apparent formation of clumps were observed after 25-day storage of powder at RH of 43%, 54% or 75% due to absorption of moisture from surroundings. Generally, the antioxidant properties and colour of the powders deteriorated after storage especially at higher RH. Vacuum drying would be the most suitable drying method to produce stink bean powder because of its enhanced antioxidant capacities, light colour and relatively more stable after storage.
KW - Ferric ion-chelating ability
KW - Relative humidity
KW - Stink bean
KW - Water holding capacity
KW - Water solubility index
UR - https://www.scopus.com/pages/publications/85084548378
U2 - 10.1007/s13197-020-04501-7
DO - 10.1007/s13197-020-04501-7
M3 - Article
C2 - 33087975
AN - SCOPUS:85084548378
SN - 0022-1155
VL - 57
SP - 4637
EP - 4648
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 12
ER -