Effects of convection-, vacuum-and freeze-drying on antioxidant, physicochemical properties, functional properties and storage stability of stink bean () powder.

Clicks: 324
ID: 260974
2020
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Steady

Ranked #30 of 110 articles by views in Journal of food science and technology

Most read Least read

Bar heights use a square-root scale.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
This study aims to investigate the antioxidant, physicochemical and functional properties of convection-, vacuum-and freeze-dried stink bean () 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.
Reference Key
how2020effectsjournal Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors How, Yoong-Kong;Siow, Lee-Fong;
Journal Journal of food science and technology
Year 2020
DOI
10.1007/s13197-020-04501-7
URL
Keywords
water holding capacity relative humidity ferric ion-chelating ability stink bean water solubility index

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.