Hydrothermal effects on physicochemical, sensory attributes, vitamin C, and antioxidant activity of frozen immature Dolichos lablab

Abstract

A B S T R A C TImmature Dolichos bean is popular in the Asian region, which is a potent source of vitamin C, antioxidants as well as other macro and micronutrients. Extending shelf life with retaining maximum quality parameters through hydrothermal treatments (HTT) followed by freezing of immature Dolichos bean were carried out. In particular, samples were undergone HTT (n ¼ 9), cooled at room temperature, packed in HDPE packs and stored in a freezer (-18 CAE2), whereas samples without HTT considered as control. The samples were analyzed for physicochemical, sensory attributes, vitamin C and antioxidant activity after three months of freeze storage. In the case of vitamin C, antioxidant activity and color retention, significant differences (p < 0.05) were observed among HTT samples. HTT resulted in improving the cooking quality, sensory characteristics and retaining fresh like traits especially antioxidant activity and vitamin C in Dolichos bean. The study revealed that higher temperature (85 C-98 C) HTT for a shorter period of time (3 min) could be suitable for immature Dolichos bean to retain quality parameters without great loss during storage.

Effects of pretreatment and drying temperature on antioxidants and antinutrients of Justicia insularis and Jatropha tanjorensis leaves

“…Polyphenol content and DPPH of gurum seed oil were found to increase from 22.6 to 25.3 mg GAE / kg oil and 59.2% to 64.7% after pretreatment, respectively [12]. The results of the present study are in line with similar reported studies [17,34,35]. However, by comparing both fresh leaves with pretreated and dried leaves, it is observed that all the mean values of TPC at different pretreatments and drying temperatures had statistical significant difference ( < 0.05) for dried Justicia insularis leaves when compared with the fresh leaves.…”

“…However, this present study shows that every plant is unique. Report [17] has that blanching time and drying temperature could either reduce or enhance antioxidant activity in dried vegetables depending on the vegetable. The highest increase of CUPRAC (492 µmoles Trolox /g) in dried Justicia insularis samples was obtained at BHW60 0 C while the least increase (181 µmoles Trolox /g db) was obtained at BSW 40 0 C. In the same vein, CUPRAC in dried Jatropha tanjorensis leaves at BSW 40 0 C recorded the least increase (269 µmoles Trolox /g db) while the highest increase ( 412 µmoles Trolox /g db) was found at BHW60 0 C. Apart from that, FRAP in both dried vegetables increased as the drying temperature increased from 40 0 C to 60 0 C except at BHW where the content increased to 331 µmole FeSO 4 /g db initially and reduced infinitesimally from 355 to 353 µmoles FeSO 4 /g db in dried Justicia insularis samples.…”

Modifications of physicochemical, functional, structural, and nutritional properties of a field bean protein isolate obtained using batch and continuous ultrasound systems

“…Being a cheap and rich source of protein, it is known as ‘poor man's protein’. 8 The National Academy of Science (NAS), India classified lablab beans as a potential source of protein. 6 Aside from being a good source of protein, it also offers a lot of complex carbs, minerals, and fibre as well as a low-fat level, which helps to meet SDG 2.…”