Effects of convection-, vacuum-and freeze-drying on antioxidant, physicochemical properties, functional properties and s
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ORIGINAL ARTICLE
Effects of convection-, vacuum-and freeze-drying on antioxidant, physicochemical properties, functional properties and storage stability of stink bean (Parkia speciosa) powder Yoong-Kong How1 • Lee-Fong Siow1
Revised: 20 April 2020 / Accepted: 29 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract This study aims to investigate the antioxidant, physicochemical and functional properties of convection-, vacuum-and freeze-dried stink bean (Parkia speciosa) powder upon storage at various relative humidity (RH) at room temperature, 25 °C. Both convection- and vacuumdried samples exhibited stronger DPPH free radical scavenging activity (7.62 ± 1.77 and 10.38 ± 0.63 mg AA/ gdb respectively) and ferric ion-chelating (FIC) ability (16.55 ± 1.29 and 18.88 ± 2.36 mg/mLdb respectively) compared to the fresh and freeze-dried samples. Stink bean powder had low water solubility index, water holding capacity and oil holding capacity but it had the potential as emulsifier in food systems. Apparent formation of clumps were observed after 25-day storage of powder at RH of 43%, 54% or 75% due to absorption of moisture from surroundings. Generally, the antioxidant properties and colour of the powders deteriorated after storage especially at higher RH. Vacuum drying would be the most suitable drying method to produce stink bean powder because of its enhanced antioxidant capacities, light colour and relatively more stable after storage. Keywords Stink bean Ferric ion-chelating ability Water solubility index Water holding capacity Relative humidity
& Lee-Fong Siow [email protected] 1
School of Science, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia
Introduction Parkia speciosa is known as stink bean but it is also commonly known as ‘‘petai’’ in Malaysia. P. speciosa bears green long and twisted pods which hang in small bundles. Each pod contains flat, broad and oval-shaped green seeds that are encapsulated with seed coats (Kamisah et al. 2013). As the name suggested, stink beans are rather unique because they have strong and distinctive bitter taste and pungent odour contributed by the presence of cyclic polysulfide compounds such as hexathionine, tetrathiane, triothiolane, pentathiopane, pentathiocane and tetrathiepane. (Kamisah et al. 2013). Nevertheless, stink beans remain popular as a form of delicacy among Southeast Asians whether they are eaten cooked or raw. Stink beans are considered underutilized because they are grown and consumed traditionally for their medicinal properties (Lim 2012). Among 25 selected tropical plants studied, Wong et al. (2006) had reported the highest total phenolic content and cupric ion chelating activity in aqueous extract of stink beans, indicating high antioxidant activity. They might have the ability to reduce oxidative stress as a result of the damage by free radicals and hence, reducing the risks of inflammatory diseases, cardiovascular diseases, cancer and neurological disorders. Other re
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