Influence of drying temperature on drying kinetics, energy consumption, bioactive compounds and cooking quality of pasta enriched with spinach

Vimercati, Wallaf Costa; Araújo, Cintia da Silva; Macedo, Leandro Levate; Filho, Antônio Manoel Maradini; Saraiva, Sérgio Henriques; Teixeira, Luciano José Quintão

doi:10.1111/jfpe.13571

Cited by 18 publications

(12 citation statements)

References 42 publications

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“…Pasta quality depends mainly on the ingredients used for its preparation. The method of production (lamination or extrusion) [17,18], dough mixing process, and drying conditions also have a significant influence on pasta properties [19].…”

Section: Introductionmentioning

confidence: 99%

Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Dziki

2021

Processes

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Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

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Section: Introductionmentioning

confidence: 99%

Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Dziki

2021

Processes

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“…Three different temperature levels, 40, 50 and 60°C were applied during the drying process of PCD leaves while the concentration of ethanol and extraction temperature were kept constant at 50% (v/v) and 70°C, respectively during extraction of GA from dried leaves. The levels of drying temperature used in this study were selected based on the literature where the authors have reported that drying at above 70°C was detrimental to the bioactive properties and temperature up to 60°C retained most of the bioactive compounds 40,41 . The best drying temperature was chosen based on the color L*a*b* and GA content of dried leaves.…”

Section: Methodsmentioning

confidence: 99%

Process optimization to high gymnemic acid content from Gymnema inodorum (Lour.) Decne. leaves

Nunta

Khemacheewakul

Sommanee

et al. 2023

Preprint

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Gymnema inodorum or Phak Chiang Da (PCD) vegetable is an indigenous medicinal plant used in Northern Thailand for diabetic treatment since ancient times. However, the low concentration of an active molecule, gymnemic acid (GA) in the leaves limit its applications among the large population. Therefore, the present study aimed to maximize the extraction of GA from PCD leaves using the solvent extraction method. The effect of concentration of ethanol and extraction temperature were investigated for the determination of optimum extraction conditions. A process was developed for the production of GA-enriched PCD extract powder and characterized. Results showed that a concentration of 50% (v/v) ethanol at 70°C for 2 h was appropriate to extract a higher GA concentration of 8,307 mg/kg from dried PCD leaves. During the drying process, maltodextrin with a concentration of 0.5% (w/v) was appropriate to produce PCD extract powder with maximum GA concentration. The color analysis (L*, a* and b*) revealed that the overall appearance of the PCD extract powder was a dark greenish tint mixed with yellow. The antioxidant activity assay showed that PCD extract powder at 0.1 g was able to neutralize 75.8% of DPPH free radicals. The results suggested that PCD extract powder rich in GA could be used as a possible source of nutraceuticals or as a functional food ingredient.

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“…The cooking time (CT) was directly affected by CHMD parameters MPD and T; and varied between 9.5 and 13.5 min for the lowest (1.33 W/g, 40°C) and the highest (2.0 W/g, 70°C) levels of MPD and T. During cooking, the BGN slowly absorbs water and begins to swell. The protein-starch matrix is responsible for the physical integrity of the BGN during cooking (Vimercati et al, 2020). Figure 5d depicts the response surface graphs to show the effect of MPD and T on the cooking time of dried BGN.…”

Section: Effect On the Cooking Timementioning

confidence: 99%

Hybrid microwave with hot air drying of black‐gram ( Vigna mungo L) nuggets: Drying characteristics, modeling, and process optimization

Sakre

Das

Maiti

2022

Food Processing Preservation

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Black‐gram nuggets (BGNs) were dried using combined hot air‐microwave drying (CHMD). Drying kinetics, quality characteristics, and optimization of drying parameters of BGN with the variation of microwave power densities (MPD, 1.33–2 W/g) and temperatures (T, 40–70°C) were studied. Moreover, modeling, effective moisture diffusivity, and nutritional content were also investigated. Drying rate raised initially and attained a peak, followed by a falling rate period. Midilli–Kucuk was the best‐fitted model to describe trends of CHMD with the highest R2 and the lowest RMSE, χ2, and Akaike information criterion value. Effective moisture diffusivity of BGN varied between 1.257 × 10−7 and 3.602 × 10−7 m2/s. Increasing T and MPD increased yellowness index, cooking time, and effective moisture diffusivity but decreased hardness and drying time of BGN. Optimum MPD and T were obtained at 1.627 W/g and 58.2°C by applying the desirability function. The nutritional content of BGN can be protected using the optimal CHMD system. Practical applications The present BGN drying is an unhygienic, time‐consuming, labor‐intensive, and weather‐dependent process. Therefore, finding a suitable drying method is necessary. The CHMD technique comparison with conventional drying showed a significant reduction in the drying time due to an increase in drying rate, eliminating weather dependency and can obtain hygienic BGN on an industrial scale. The study of the CHMD system is very important for optimizing the parameters and drying the nuggets in a reasonable amount of time to obtain higher production rates while maintaining the desired quality attributes; Selecting the optimum drying conditions to produce a hygienic BGN without losing nutritional quality has importance for industrial and interest to researchers. Modeling this drying process will also help design the drying system on an industrial scale.

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Influence of drying temperature on drying kinetics, energy consumption, bioactive compounds and cooking quality of pasta enriched with spinach

Cited by 18 publications

References 42 publications

Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Process optimization to high gymnemic acid content from Gymnema inodorum (Lour.) Decne. leaves

Hybrid microwave with hot air drying of black‐gram ( Vigna mungo L) nuggets: Drying characteristics, modeling, and process optimization

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