The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana

Değirmencioğlu, Nurcan; Gürbüz, Ozan; Herken, Emine Nur; Yıldız, Aysun Yurdunuseven

doi:10.1016/j.foodchem.2015.08.065

Cited by 48 publications

(32 citation statements)

References 43 publications

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“…Hot air drying (AD) was the most common drying method in food production because of its a ordability. However, long drying periods often result in inferior product quality due to nutrient losses [1]. Meanwhile, freeze vacuum drying (FVD) was another drying method to remove water from a frozen solution by sublimation under reduced pressure [2], giving rise to high-quality dried products [3].…”

Section: Introductionmentioning

confidence: 99%

Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

Zhang

Qiao

Wang

et al. 2019

Journal of Food Quality

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In this study, freeze vacuum drying (FVD), hot air drying (AD), and FVD combined with AD (FVD-AD) were used to dry kiwifruits. Dried products were analyzed comprehensively on their sensory quality, active components, moisture mobility, odors, and microstructure. Results showed that the FVD-AD saved time by 38.22% compared with FVD while maintaining an acceptable product quality. e antioxidant properties of FVD-AD were lower than those of FVD but signi cantly higher than those of AD. Moreover, compared with FVD products, FVD-AD products were moderately hard (5252.71 ± 33.53 g) and improved in color, bound water, and microstructure. Additionally, FVD-AD consumed lesser drying time and energy than FD. According to cluster analysis, the odors of FVD-AD products were similar to those of the fresh ones. Principal component analysis of physicochemical and drying cost indicated that FVD-AD was a promising processing technique for functional kiwifruit snacks.

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Section: Introductionmentioning

confidence: 99%

Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

Zhang

Qiao

Wang

et al. 2019

Journal of Food Quality

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“…In addition, the formation of melanoidins from the Maillard reaction may occur during the heating process. These substances have a variable degree of antioxidant activity, possibly leading to an increase in the antioxidant capacity of foods subjected to heat treatment at high temperatures (Lemos et al, 2012;Aydin & Gocmen, 2015, Degirmencioglu et al, 2016.…”

Section: Resultsmentioning

confidence: 99%

Nutritional quality of the epicarp and mesocarp flours of baru fruits submitted to drying

Silva

Oliveira

Resende

et al. 2019

Rev. bras. eng. agríc. ambient.

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Baru (Dipteryx alata Vogel) is a native tree of the Cerrado. The drying and milling process can be an alternative for the use and conservation of baru fruits. The objective of this study was to evaluate the effect of drying on the nutritional characteristics of the epicarp + mesocarp flour of baru fruits. The fruits were collected in the municipality of Santa Helena de Goiás, Goiás, sanitized and submitted to drying in an oven with air circulation at temperatures of 40, 60, 80 and 100 ºC until they had a constant mass. The analyses were performed in triplicate and the results evaluated by analysis of variance and Tukey test (p ≤ 0.05). Flours produced from dehydrated fruits had a reduction in lipid content (treatments 100 °C), energy value (60 and 80 °C), pH, soluble solids, apparent specific mass and carotenoids in relation to the control sample, and high values of acidity, antioxidant activity and total phenolics. FTIR analysis showed nutrient loss.

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“…The highest total phenolic content and antioxidant activity values were determined in microwave-dried samples. Değirmencioğlu et al (2016) used oat flour (20-100%, w/w) in tarhana formulation and fermented dough samples were dried by different drying methods: (Sun dried, 5 days at 20 °C; Oven dried: 48 h at 55 °C; Microwave dried: 15 min at 900 W, 2450 MHz). It was reported that oven-and microwave-drying can be recommended to retain the highest for phenolic compounds as well as maximal antioxidant capacity in enriched tarhana samples.…”

Section: Chemical Properties Of Noodle Samplesmentioning

confidence: 99%

Kurutma Metotlarinin Baklagi̇l Unlu Türk Eri̇şte Kali̇tesi̇ Üzeri̇ne Etki̇leri̇

Levent¹,

Yeşil²

2019

Gıda

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In this study, legume flours (lentil, faba bean, chickpea and common bean) replaced wheat flour (30%, w/w) in Turkish noodle formulation. The effects of the addition of legume flours to the formulation and the different drying conditions (room, hot oven and microwave) on the physicochemical, cooking and sensory properties of noodles were investigated. The use of legume flour in noodle formulation increased the ash, protein, fat, Ca, Fe, Mg, Cu, total phenolic content and antioxidant activity of noodle samples (P <0.05). In addition to shortening the drying time, microwave drying revealed higher total phenolic content and antioxidant activity values among other drying techniques. Legume flours, excluding faba bean, gave acceptable sensory analysis results in noodle samples. The results show that legume flour is an important source for improving the nutritional properties of noodles and microwave drying can be recommended to maintain the total phenolic content and antioxidant activity of the noodles.

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The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana

Cited by 48 publications

References 43 publications

Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

Nutritional quality of the epicarp and mesocarp flours of baru fruits submitted to drying

Kurutma Metotlarinin Baklagi̇l Unlu Türk Eri̇şte Kali̇tesi̇ Üzeri̇ne Etki̇leri̇

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