Influence of water activity on the properties of wheat flour

Marynin, Andriy; Pasichny, Vasyl; Litvynchuk, S.; Khomichak, Liubomyr; Кузнєцова, Інга Володимирівна; Vysotska, Svitlana

doi:10.24263/2304-974x-2021-10-2-13

Cited by 2 publications

(1 citation statement)

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“…Water activity of dragon fruit juice concentrates was estimated using water activity meter (Rotronic, Hygrolab, Switzerland) (Marynin et al 2021) Total Betalain content (TBC) Dagon fruit peel (5g) was grinded with mortar and pestle and was added 100 mL distilled water and kept for 3 hours. After three hours, ltered and collected the extract.…”

Section: Water Activitymentioning

confidence: 99%

Optimization of process variables viz., temperature and time for vacuum concentration of dragon fruit juice, it’s effect on TSS, water activity, total phenol content and antioxidant activity

X.,

J.,

et al. 2024

Preprint

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This study represents the pioneer investigation into the vacuum concentration process applied to dragon fruit juice, as per the available literature. It investigates the influence of temperature and processing time on the vacuum concentration of dragon fruit juice in rotary evaporator. Through systematic experimentation and statistical analysis by Response surface methodology (RSM), using Central composite design (CCD). Key parameters such as total soluble solids (TSS), water activity, total betalain content, and antioxidant activity were evaluated. Results indicate significant effects of temperature and time on these parameters, with optimal conditions identified for maximizing TSS, betalain content, and antioxidant activity while minimizing water activity. Statistical modelling confirms the reliability of the findings, offering practical insights for optimizing the vacuum concentration process of dragon fruit juice to enhance its quality and handling efficiency.

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Section: Water Activitymentioning

confidence: 99%