Effect of various dehydration methods and storage on physicochemical properties of guava powder

Verma, Mudita; Singh, Jyotsana; Kaur, Devinder; Mishra, V. K.; Kumar, Girjesh

doi:10.1007/s13197-013-1020-0

Cited by 24 publications

(22 citation statements)

References 18 publications

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“…The smaller the value of DE, the closer the samples are in colour. Values of DE between 0 and 0.2 indicate an imperceptible colour difference, 0.2-0.5 for a very small difference, 0.5-1.5 for a small difference, 1.5-3.0 for distinct, 3.0-6.0 for very distinct, and 6.0-12.0 The formula of the cookies bar was presented on % basis for great and values [12 for a very great difference (Drlange 1994;Young and Whittle 1985;Verma et al 2015). The hardness of the cookie bars was measured with texture analyzer XT2i.…”

Section: Physical Analysis (Colour and Texture Measurement)mentioning

confidence: 99%

The development of low glycemic index cookie bars from foxtail millet (Setaria italica), arrowroot (Maranta arundinacea) flour, and kidney beans (Phaseolus vulgaris)

2017

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Wholegrain foods are becoming increasingly popular as a high fiber dietary supplement recommended for people with diabetes. In Indonesia, the incidence of diabetes mellitus has almost doubled recently and poses a significant health risk with the high prevalence of obesity and cardiovascular diseases. The present research aimed to develop cookie bars from foxtail millet, arrowroot flour, and kidney beans. The physical, chemical, and sensory properties were evaluated by selecting the best formula to test the glycemic index. Three formulae of cookie bars, which had different percentages of foxtail millet, kidney beans, and arrowroot flour were evaluated. The results showed that the three formulae (F1, F2, F3) had°Hue values of 53.77, 58.46, and 58.31, and breaking force of 8.37, 10.12, and 5.87 N, respectively. While all other nutritional content were significantly different between formulae, the total crude fat was not. The F2 cookie bar was selected and evaluated for the glycemic index because it has the best sensory properties, lowest total sugar and available carbohydrate content. F2 cookie bars that contain 15% foxtail millet, 15% arrowroot flour, and 30% of kidney beans have a glycemic index of 37.6 hence it could be classified as a low glycemic index cookie bar. In conclusion, our findings indicated that F2 cookie bars can be further developed as a suitable diabetic food since it has the best physico-chemical properties, sensory properties, and low glycemic index.

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Section: Physical Analysis (Colour and Texture Measurement)mentioning

confidence: 99%

The development of low glycemic index cookie bars from foxtail millet (Setaria italica), arrowroot (Maranta arundinacea) flour, and kidney beans (Phaseolus vulgaris)

2017

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“…These results confirm the findings of (Arslan and Ö zcan 2010;Igual et al 2012) who found a better TPC retention in fruits and vegetables using MD compared with OD method; also Chan et al (2009), reported that oven, sun-drying and microwaves, caused significant decrease in the TPC in ginger leaves. Nevertheless, different studies have shown that drying processes may result in lower or higher levels of TPC depending on the type of phenolic compound present in the plant material and their location in the cell (Arslan and Ö zcan 2010;Hamrouni-Sellami et al 2013;Roshanak et al 2016;Verma et al 2015). For instance: sage plants dried in a microwave oven (800 W) showed an increase of 4.2-fold in TPC after drying (Hamrouni-Sellami et al 2013) while Zheng et al (2015) reported a significant decrease in TPC during the drying of loquat flower by using freeze drying, microwave, vacuum and hot-air drying.…”

Section: Effect Of Drying On Phenolic Compound Contents (Tpc)mentioning

confidence: 99%

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

et al. 2016

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The coconut (Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine the effect of: ovendrying (OD) and microwave drying (MD), on the water activity, color, phenolic compound content and antioxidant activity of coconut husk. The OD was performed at 60°C for 12 h and MD was performed at 900 W for 10 min. The total phenolic content (TPC) in fresh coconut husk was 64.2 mg GAE/g dry wt and significant higher than observed after OD and MD of 35.8 and 45.5 mg GAE/ g dry wt, respectively. Ten phenols were identified in fresh and dehydrated coconut husks. The husk MD showed an increase in the content of gallic, 4-hydroxybenzoic, ferulic and syringic acids and epicatechin compared with the fresh; while coconut husk OD and MD, showed a decrease in the content of vanillic acid, vanillin, catequin and kaempferol. The antioxidant activity decreased after both OD and MD. However, MD resulted in a better antioxidant activity in husk than OD. MD of husk resulted into better retention of preserved color, TPC and TFC than OD.

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“…Vitamin C stability in fruits and vegetables was studied during different methods of drying (Goula and Adamopoulos 2006;Marques et al 2006Marques et al , 2007Gupta et al 2013;Kek et al 2013) and during storage at chilled or around room temperature (Johnston and Hale 2005;Burdurlu et al 2006;Torregrosa et al 2006;Klimczak et al 2007;Majumdar et al 2009;Gonzalez-Molina et al 2012). The loss of vitamin C during storage was considerably lower in freeze dried powder as compared to vacuum, and tunnel dried guava powder (Verma et al 1993). Leong and Oey (2012) determined the vitamin C stability in pepper (fresh pepper containing 10.8 mg vitamin C/g dry-solids) during heat-treatment (98°C for 10 min), freeze-drying (48 h), and frozen-thawed (freeze at −20°C, and thawed at 4°C for 2 h).…”

Section: Introductionmentioning

confidence: 99%

Stability of vitamin C in fresh and freeze-dried capsicum stored at different temperatures

et al. 2013

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The objective of this study was to determine vitamin C stability in fresh and freeze-dried capsicum during storage at different temperatures. Fresh capsicum stored at 20°C showed an initial decrease in vitamin C with a minimum peak after 2 days and then increased to a maximum peak after 13 days followed by a gradual decay. In general a gradual decrease of vitamin C was observed in the cases of fresh (i.e. stored at 5, −20, −40°C) and freeze-dried capsicum stored at all temperatures (i.e. 60 to −40°C). The degradation kinetics of vitamin C was modeled by zero and first order reaction and rate constants were estimated. The rate constant increased with the increase in storage temperature, while it was decreased with the decrease of moisture content. At storage temperature 5°C, first order rate constants were observed as 7.1×10 −2 , 7.7×10 −2 , and 4.3×10 −3 day −1 in the cases of samples containing moisture contents 94, 15 and 5 g/100 g sample, respectively.

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Effect of various dehydration methods and storage on physicochemical properties of guava powder

Cited by 24 publications

References 18 publications

The development of low glycemic index cookie bars from foxtail millet (Setaria italica), arrowroot (Maranta arundinacea) flour, and kidney beans (Phaseolus vulgaris)

The development of low glycemic index cookie bars from foxtail millet (Setaria italica), arrowroot (Maranta arundinacea) flour, and kidney beans (Phaseolus vulgaris)

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

Stability of vitamin C in fresh and freeze-dried capsicum stored at different temperatures

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