文章基本信息

标题：Study of physicochemical and antioxidant synergy efficacy of betel leaf dried paste powder
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作者：Chandan Kumar Sahu ; Angitha Balan ; Venkata Krishna Bayineni 等
期刊名称：Croatian Journal of Food Science and Technology
印刷版ISSN：1847-3466
出版年度：2021
卷号：13
期号：2
页码：155-159
DOI：10.17508/CJFST.2021.13.2.03
语种：English
出版社：Prehrambeno-tehnološki fakultet Osijek
摘要：The present study analyses the drying kinetics and changes in qualities during hot air drying of betel leaf paste for the manufacturing of betel leaf paste powder. A comparative study was conducted to evaluate the changes in different properties, including physico-chemical properties, proximate composition and other functional properties. The betel leaf paste dried powders have longer shelf life than raw leaves. Drying of betel leaf paste was conducted in three different levels, i.e., 50, 70 and 80 °C, till the samples reached a constant weight. The samples dried at 80 °C and 70 °C, showed the lowest water activity 0.1, whereas the sample dried at 50 °C, showed the highest water activity of 0.15. The values of protein, fat, crude fibre and ash were observed a little higher in betel leaf powder dried at 70 °C, than in other drying temperatures. This increase in the composition may be the result of higher dry matter in dried powder and less drying time of paste and minimum degradation in nutritional value at 70°C. However, the highest carbohydrate content was observed in betel leaf powder dried at 50 °C. The alcoholic extract of the oven-dried powder exhibited the DPPH radical scavenging activity (at 50 µg/mL) of 41.45, 46.32, and 44.35 at temperatures of 50, 70 and 80 °C respectively. The amount of phenolic content in the ethanolic extract was found to be 307, 322, and 316 mg/g in oven-dried betel leaf paste powder at 50, 70 and 80 °C respectively.