Total phenolic content, antioxidant activity, shelf‐life and reconstitutability of okra seeds powder: influence of milling and sieving processes

Abstract

This study aimed at relating phytochemical properties (total phenolic content and antioxidant activity), reconstitutability (water absorption capacity and water solubility index) and preservation ability (water activity) of okra seed powders to physicochemical properties (particle size distribution and moisture content). Okra seed powders were produced at three different milling frequencies, and then, each obtained sample was sieved with 180, 315 and 500 μm sieves. An increased milling frequency resulted in lower median particle size, water activity and moisture content. The maximal water activity and moisture content were 0.583 AE 0.010 and 12.07 AE 0.05% (w/w), respectively, showing the good preservation ability of okra seed powders. Total phenolic content and antioxidant activity were raised at higher milling frequency. Reconstitutability was significantly enhanced at higher milling frequency and/or for smaller median particle size. Thus, the successive milling and sieving process was successful in improving physicochemical and functional properties of okra seed powders, especially for smaller particles.

Development of novel lactose‐free Tigernut milk pudding with no added sugar and determination of physicochemical and organoleptic attributes

“…Total phenolic content was estimated utilising the Folin–Ciocalteu reagent (Uni‐Onward Corp., New Taipei City, Taiwan), as stated by Miganeh Waiss et al . (2021). The absorbance of the samples at 750 nm was measured using a spectrophotometer (Epoch; BioTek Instruments Co. Ltd., Taipei, Taiwan).…”