Influence of blanching and drying methods on molecular structure and functional properties of elephant foot yam (Amorphophallus paeoniifolius) flour

Suriya, M.; Baranwal, Garima; Bashir, Mudasir; Reddy, Chagam Koteswara; Haripriya, Sundaramoorthy

doi:10.1016/j.lwt.2015.11.060

Cited by 57 publications

(63 citation statements)

References 29 publications

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“…This phenomenon could be ascribed to the inactivation of the endogenous browning‐related enzymes, such as PPO and POD, which are responsible for browning reaction in lily bulbs. Color changes are related to pigment loss, enzymatic and nonenzymatic reactions that occur during fruit and vegetable drying (Suriya et al, ). Thus, AD50 with steam blanching was found to maintain the original characteristics of lily flours.…”

Section: Resultsmentioning

confidence: 99%

“…Color changes are related to pigment loss, enzymatic and nonenzymatic reactions that occur during fruit and vegetable drying (Suriya et al, 2016). Thus, AD50 with steam blanching was found to maintain the original characteristics of lily flours.…”

Section: Total Starch Amylose Protein and Colormentioning

confidence: 99%

“…Similar to many thermal unit operations, blanching and drying operation can affect the gelatinization of starch‐based materials and consequently influence the functional behavior of starch. Suriya, Baranwal, Bashir, and Reddy () found that starch granules in blanched and sun‐dried elephant foot yam flours were showed as heterogeneous and collapsed, whereas raw freeze‐dried flours were the least affected. Corretia and Beirão‐da‐Costa () found that drying temperature was positively correlated with the amylose content, resistant starch, and viscoamylographic properties of chestnut flours, and an increase in drying temperature could cause decrease in transition temperatures and enthalpy.…”

Section: Introductionmentioning

confidence: 99%

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Effect of blanching and drying temperatures on the browning‐related enzymes and physicochemical properties of lily bulb flours

Liu

Wang

et al. 2019

J Food Process Preserv

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The effects of blanching methods and different drying temperatures on the polyphenol oxidase (PPO), peroxidase (POD), and physicochemical properties of lily flours were investigated. PPO, POD, and color results showed that blanching with steam for 1 min effectively inhibited the enzymatic browning of the lily bulbs. L* of the samples blanched with steam combined with 50°C of air drying was higher than that of the rest air‐dried samples. Blanching, especially employing steam, could significantly lower the loss of total phenolic contents and antioxidant activities of the samples dried at the same temperature. The starch granules of the air‐dried samples with blanching were completely gelatinized, whereas the ones directly dried at 50°C or 70°C were partially gelatinized. Blanching and drying caused a significant increase in particle size. The protein and total starch contents of the samples decreased as drying temperature increased with or without blanching. Practical applications Fresh lily bulbs contain high moisture, high PPO and POD activities, and hence extremely susceptible to turn brown and perishable. The actual applications of this research are to evaluate the physicochemical properties of lily bulbs that underwent different blanching and drying methods. Blanching is an effective and commonly used pretreatment to control enzymatic browning, while over‐blanching could cause undesired loss of nutrients, such as protein, phenolics, and starch. In addition, blanching and drying unit can affect the gelatinization of starch‐based materials and consequently influence its functional behavior. Thus, this study aimed to find an efficient method and suitable parameters for inactivating endogenous browning enzymes, and also evaluate the effects of blanching and drying temperature on the physicochemical properties of lily bulbs. These findings might be used as a basis for modifying the properties of lily flours as food ingredients in other products, such as noodles, baked products, and mixed porridge.

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Section: Resultsmentioning

confidence: 99%

Section: Total Starch Amylose Protein and Colormentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of blanching and drying temperatures on the browning‐related enzymes and physicochemical properties of lily bulb flours

Liu

Wang

et al. 2019

J Food Process Preserv

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“…Powder sample of approximately 5 mg db was weighed in a small aluminum pan, sealed and placed inside the DSC plate. Scanning of sample was carried out from 30 to 200°C with 10°C/min heating rate (Suriya, Baranwal, Bashir, Reddy, & Haripriya, ). Using the NETZSCH Proteus software, transition temperatures were obtained from the thermographs and represented in Table 2.…”

Section: Methodsmentioning

confidence: 99%

Qualitative properties of spray‐dried blood fruit (Haematocarpus validus) powder and its sorption isotherms

Raju

Das

Sahu

et al. 2020

J Food Process Engineering

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This work aims to study the qualitative properties of spray‐dried blood fruit powder (BFP) and to determine sorption isotherm through model fitting. The results showed that maximum yield was obtained with 30% maltodextrin (MD) at 150°C, having 1.57% moisture content and water activity (Aw) value of 0.3, respectively. Other characteristic properties of powder viz., hygroscopicity, bulk density, and solubility were also determined. Field‐emission scanning electron microscope (FESEM) was used for morphological and mineral compositional studies. Differential scanning calorimetry (DSC), X‐ray diffraction (XRD), and particle size distribution (PSD) of BFP were also evaluated. Moisture sorption isotherm (MSI) study of BFP resulted in good fitting with Peleg and GAB model. Therefore, it was concluded that superior quality BFP could be produced by a spray‐drying technique with 30% (w/w) MD and drying at 150°C temperature. Practical applications Blood fruit (Haematocarpus validus) has important bioactive compounds, antioxidant properties, and some essential minerals, which play a significant role in human nutrition and traditional medicine for treating arthritis, jaundice, hypertension, cancer, etc. The processing of blood fruit juice/pulp by spray‐drying technique to produce powder is classified among the best processes resulting in better, superior‐quality powders that are ease for packaging, transportation, and with increased shelf life. MSI study helps in providing information regarding food processing operations related to drying, packaging, and storage.

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“…One of the alternatives to reduce post-harvest losses of fruits is the drying process, which reduces water activity and the chemical reactions that lead to deterioration of food. In addition, it prolongs shelf life, assists in the preservation, storage and reduction of costs in the transport of foods, which are lighter due to water loss (Suriya et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Nutritional quality of the epicarp and mesocarp flours of baru fruits submitted to drying

Silva

Oliveira

Resende

et al. 2019

Rev. bras. eng. agríc. ambient.

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Baru (Dipteryx alata Vogel) is a native tree of the Cerrado. The drying and milling process can be an alternative for the use and conservation of baru fruits. The objective of this study was to evaluate the effect of drying on the nutritional characteristics of the epicarp + mesocarp flour of baru fruits. The fruits were collected in the municipality of Santa Helena de Goiás, Goiás, sanitized and submitted to drying in an oven with air circulation at temperatures of 40, 60, 80 and 100 ºC until they had a constant mass. The analyses were performed in triplicate and the results evaluated by analysis of variance and Tukey test (p ≤ 0.05). Flours produced from dehydrated fruits had a reduction in lipid content (treatments 100 °C), energy value (60 and 80 °C), pH, soluble solids, apparent specific mass and carotenoids in relation to the control sample, and high values of acidity, antioxidant activity and total phenolics. FTIR analysis showed nutrient loss.

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Influence of blanching and drying methods on molecular structure and functional properties of elephant foot yam (Amorphophallus paeoniifolius) flour

Cited by 57 publications

References 29 publications

Effect of blanching and drying temperatures on the browning‐related enzymes and physicochemical properties of lily bulb flours

Effect of blanching and drying temperatures on the browning‐related enzymes and physicochemical properties of lily bulb flours

Qualitative properties of spray‐dried blood fruit (Haematocarpus validus) powder and its sorption isotherms

Nutritional quality of the epicarp and mesocarp flours of baru fruits submitted to drying

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