Effects of drying temperature on the bioactive and technological properties of turmeric (Curcuma longa L.) flour

Abstract

The objective of this study was to evaluate the influence of drying treatment on the characteristics physical, chemical, technological properties and bioactive of turmeric flour. The flour was obtained from the drying of rhizomes in a forced air circulation oven at temperatures of 45, 55, 65 and 75 °C. The analyzes performed were: pH, instrumental color, microstructure, granulometry, water and oil absorption indices, water solubility indices, and antioxidant activity. The characteristics of the flours significantly affected were moisture, protein, lipid and ash contents. The antioxidant capacity with the DPPH radical, for flour at the drying temperature of 45 °C, presented the highest value 36.55 Mmol Trolox g -1 , and 7686.32 Mmol FeSO4 g -1 the FRAP radical at 65 °C.The phenolic content varied according to the solvent applied to obtain the extract, the mean values of total phenolic compounds for each temperature were: 0.419, 0.332, 0.316, 0.283 mg GAEa 100 g -1 for temperatures 45, 55, 65 and 75°C respectively. Water solubility index (WSI) and oil absorption index ranged from 12.45 g g -1 to 11.78 g g -1 and from 2.54 g g -1 to 2.49 g g -1 , respectively, for temperatures of 45 °C and 75 °C. The results of the present study indicated that temperature influences the physicochemical and technological properties of turmeric flour.

Formulation of Whole Wheat Bitter Gourd-Supplemented Cookies for Improving Blood Glycemic Levels: Insights of Inhibition Assays and Antioxidant Activities

“…Color plays an important part in the acceptability of a product due to its ability to arouse an individual’s appetite . The color analysis was performed on the cookies on every alternate day of storage.…”

“…Color plays an important part in the acceptability of a product due to its ability to arouse an individual's appetite. 29 The color analysis was performed on the cookies on every alternate day of storage. The treatments revealed significant differences based on inclusion levels of BG (Figure S3), while insignificant differences were present over the storage period, as shown in Table 4.…”

Effects of pretreatment and drying methods on physical properties and bioactivity of sea lettuce (Ulva rigida)

“…Apart from the physical alteration, processing also induced changes in sea lettuce bioactivity. Results in Table 3 show increased antioxidant capacity and phenolic compound content after processing as a result of internal disruption which enhanced biomass dissolution (Pezoa-Conte et al, 2015;Lima et al, 2022), while enzyme deactivity before drying increased phenolic compound content (Ho & Redan, 2022). Antioxidant capacity, as the DPPH value, positively related to total phenolic compounds (Gawron-Gzella et al, 2012;Ismail et al, 2020).…”