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This paper presents the effect of drying methods on chemical and functional properties of Jerusalem artichoke (Helianthus tuberosus L.) powders. To prepare the Jerusalem artichoke powders, the slices of Jerusalem artichoke were dried in hot-air oven at 60°C, in microwave oven with 200 W, under open-air sun and under shade until moisture content of approximately 10% (dry basis) was reached. In addition, blanching was used in order to investigate the influence of pre-treatment. The contents of total phenolic, total sugar, reducing sugar and water-holding capacity of Jerusalem artichoke powders prepared by different drying methods were analyzed. The results showed that both blanching and drying method affected these properties of Jerusalem artichoke powders significantly (p<0.005).

We investigated the effects of fluidized-bed coating parameters on texture and antioxidant properties of puffed pounded-unripe rice (PPUR) coated by marigold extract with variations of inlet air temperature of 50, 60 and 70°C and coating solution feed rate of 5, 7.5 and 10 ml/min. The results showed that increasing inlet air temperature tended to reduce the hardness of coated PPUR, while the adverse effect was found with increasing feed rate. Both parameters did not significantly affect the crispiness. We also found that fluidizing air temperature and feed rate significantly affect total phenolic content (TPC), total flavonoid content (TFC) and their antioxidant activities. Higher feed rate slightly increased TPC and antioxidant activities as determined by DPPH and FRAP assays, but not for TFC. As mostly found in medicinal plants, all antioxidant properties decreased when temperature increased. Based on the amount of TPC and TFC and their antioxidant activities, we recommend low inlet air temperature and high feed rate to improve health benefits of puffed pounded-unripe rice as a breakfast cereal. However, agglomeration must be concerned when using high feed rate.

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A top-spray fluidized bed coating method aiming at improving health benefits of white rice using Bauhinia strychnifolia Craib. (BSC) solution, containing bioactive compounds was optimized in this study. The BSC solution was mixed with maltodextrin as a coating solution, and dextrose equivalent (DE) of maltodextrin was varied (DE10 and DE20). Both milled and instant rice were coated by using the top-spray fluidized bed coater with an optimal coating condition. Chlorophyll a and b and total phenolic content (TPC), as well as antioxidant activities (DPPH and FRAP assays) of BSC coated rice samples before and after cooking were analyzed. In addition, textural properties of both BSC coated milled and instant rice were evaluated. Results showed higher chlorophyll a and b as well as total phenolic contents in coated milled rice compared with coated instant rice. However, percent loss of these compounds for instant rice was lower after cooking. DPPH and FRAP values showed improvement of antioxidant activity after cooking for both coated milled and instant rice. Results suggested that factors influencing BSC coating included the coating and sample preparation methods as well as the nature of sample. Moreover, the appropriate coating method was to coat instant rice with DE10 maltodextrin as a carrier in coating material to obtain the minimal loss of bioactive compounds and maximum antioxidant activities, while the coated rice maintained good textural qualities compared with those of the conventionally cooked rice. pirincinkine kıyasla iyi tekstürel niteliklerini korumuştur. En uygun kaplama yöntemi, biyolojik olarak az miktarda biyoaktif bileşik kaybı ve maksimum antioksidan aktivite elde edilen kaplama materyalinde bir taşıyıcı olarak DE10 maltodekstrin ile kaplanan instant pirinçte elde edilmiştir. Keywords