期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 51, 期 9, 页码 2127-2133出版社
SPRINGER INDIA
DOI: 10.1007/s13197-012-0709-9
关键词
Turmeric; Curcuminoids; Dehydration; Microwave-vacuum; Optimization
资金
- Chiang Mai University
- National Research Council of Thailand
This study investigated the effect of microwave power (2,400-4,000 W) and drying times (10-30 min) on the quality of dried turmeric in terms of colour (L, a*, b*), moisture content, water activity (a(w)), ash, antioxidant activity (2,2-dipheneyl-1-picrylhydrazyl; DPPH), total phenolic and curcuminoids content. In addition, Response Surface Methodology (RSM) was implemented to optimize the drying conditions for turmeric. A range of quality parameters, microwave power (W) and time (min) were fitted to quadratic models using a central composite design. The Analysis of Variance (ANOVA) statistic results suggested that the optimal qualities (i.e., a(w), value, moisture content, phenolic content, curcuminoid content and EC50 and L value) of dried turmeric were achieved at high vacuum-microwave power (3,500-4,000 W) and long duration (27-30 min). The improvement in the quality of dried turmeric microwave-vacuum drying in these conditions was illustrated through the enzymatic browning reaction via inhibition of polyphenol oxidase which suppressed the formation of the brown pigments and increased the phenol substrates.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据