The study was attended to determine the belongings of pre-drying and drying treatments on purple sweet vegetable flour's physicochemical, working, antioxidant activity, and phytochemical components (PSPF). The flours were groomed from purple-fleshed sweet vegetable slices soaked in water, 1% citric acid solution, and steam for 15 min before drying. The piping hot process increased the antioxidant project of raw purple-fleshed sweet vegetable roots by 28.56% and presented PSPF with intense color attributes, an nearly neutral pH, the maximal total soluble complete content, highest water absorption index, water-dissolved index, swelling ability, gelation capacity, and antioxidant activity but shortest fat absorption competency values compared to added pre-drying treatments. pH was shortest, and total phenolic, flavonoid, and anthocyanidin contents were best in samples soaked in 1% citric acid solution before drying. Based on b*/a* percentages, all flours were red main and were more peonidin rich. Therefore, the best quality crush into fine grains was produced when sweet vegetable slices were steamed before drying.
Author(s) Details:
Queenie Ann L. Curayag,
Department
of Food Science, College of Human Ecology, Central Mindanao University,
University Town, Musuan, Bukidnon 8714, Philippines.
Erlinda
I. Dizon,
Institute
of Food Science and Technology, Food Science Cluster, College of Agriculture,
University of the Philippines Los Baños, College, Laguna 4031, Philippines.
Please see the link here: https://stm.bookpi.org/CPAFS-V5/article/view/11743
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