- Title
- Effects of pre-treatments and air drying temperatures on colour and antioxidant properties of Gac fruit powder
- Creator
- Kha, Tuyen C.; Nguyen, Minh H.; Roach, Paul D.
- Relation
- International Journal of Food Vol. 7, Issue 3
- Publisher Link
- http://dx.doi.org/10.2202/1556-3758.1926
- Publisher
- Walter de Gruyter
- Resource Type
- journal article
- Date
- 2011
- Description
- 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℃ was effective in preserving TCC and TAA. Loss of TCC and TAA increased as drying temperatures increased (50, 60, 70, and 80℃). 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.
- Subject
- Gac powder; antioxidant activity; carotenoids; air drying; pre-treatments; sorption isotherm
- Identifier
- http://hdl.handle.net/1959.13/934448
- Identifier
- uon:11847
- Identifier
- ISSN:2194-5764
- Rights
- The final publication is available at www.degruyter.com
- Language
- eng
- Full Text
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