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Chapter 5: Betel Leaves (Piper betle L.) Powder: Production, Nutritional Quality, Physico-Chemical and Functional Properties

Betel (Piper betle L.) vines are cultivated for its nutrition and medicinal properties. Good as it is, betel leaves are highly perishable. Hence, it posses challenge in commercialisation of betel leaves. Therefore, the current study aimed to investigate the effect of different drying conditions,...

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Main Author: Ho, Dr. Lee Hoon
Format: Book Section
Language:English
English
Published: Nova Science Publishers 2018
Subjects:
Q Science (General)
Online Access:http://eprints.unisza.edu.my/3854/1/FH05-FBIM-18-22051.pdf
http://eprints.unisza.edu.my/3854/2/FH05-FBIM-18-22025.pdf
http://eprints.unisza.edu.my/3854/
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spelling my-unisza-ir.38542022-01-10T04:15:31Z http://eprints.unisza.edu.my/3854/ Chapter 5: Betel Leaves (Piper betle L.) Powder: Production, Nutritional Quality, Physico-Chemical and Functional Properties Ho, Dr. Lee Hoon Q Science (General) Betel (Piper betle L.) vines are cultivated for its nutrition and medicinal properties. Good as it is, betel leaves are highly perishable. Hence, it posses challenge in commercialisation of betel leaves. Therefore, the current study aimed to investigate the effect of different drying conditions, i.e., hot-air oven drying at 40 (HAD-40), 50 (HAD50), and 60°C (HAD-60) and freeze drying (FD), on the nutritional values, physical, chemical, and functional properties of betel leaves powder. Hot-air oven drying at 60°C was the most effective method to preserve the nutrients of dried betel leaves with proximate compositions of 8.80% moisture, 22.81% crude protein, 5.40% crude fat, 12.02% crude fibre, 12.09% ash, 50.91% total carbohydrate, and 343.44 kcal/100 g energy. Results of physical analyses showed that HAD-40 had higher yield and lower water activity (aw) compared to other powders, while HAD-60 demonstrated highest bulk density value. FD showed the highest lightness, greenness, and yellowness values. For chemical properties, HAD-40 had the highest pH and total titratable acidity values, while the total soluble solid of all samples were insignificantly (P > 0.05) different. The functional properties results demonstrated that HAD-40 had the highest water holding capacity and the lowest oil holding capacity. HAD-40 betel leaves powder appeared to be the best drying method as it shows the highest value for total phenolic and total flavonoid contents and ferric-reducing antioxidant potential assay. However, in 1,1-diphenyl-2- picrylhydrazyl free radical-scavenging ability, FD technique recorded the highest value. Overall, the suitable drying method in the production of betel leaves powder can be identified for their further applications as food ingredients, depending on characteristics and quality of the end product. Nova Science Publishers 2018 Book Section NonPeerReviewed text en http://eprints.unisza.edu.my/3854/1/FH05-FBIM-18-22051.pdf text en http://eprints.unisza.edu.my/3854/2/FH05-FBIM-18-22025.pdf Ho, Dr. Lee Hoon (2018) Chapter 5: Betel Leaves (Piper betle L.) Powder: Production, Nutritional Quality, Physico-Chemical and Functional Properties. In: Flour: Production, Varieties and Nutrition. Nova Science Publishers, USA, pp. 69-96. ISBN 978-1-53613-761-3
institution Universiti Sultan Zainal Abidin
building UNISZA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sultan Zainal Abidin
content_source UNISZA Institutional Repository
url_provider https://eprints.unisza.edu.my/
language English
English
topic Q Science (General)
spellingShingle Q Science (General)
Ho, Dr. Lee Hoon
Chapter 5: Betel Leaves (Piper betle L.) Powder: Production, Nutritional Quality, Physico-Chemical and Functional Properties
description Betel (Piper betle L.) vines are cultivated for its nutrition and medicinal properties. Good as it is, betel leaves are highly perishable. Hence, it posses challenge in commercialisation of betel leaves. Therefore, the current study aimed to investigate the effect of different drying conditions, i.e., hot-air oven drying at 40 (HAD-40), 50 (HAD50), and 60°C (HAD-60) and freeze drying (FD), on the nutritional values, physical, chemical, and functional properties of betel leaves powder. Hot-air oven drying at 60°C was the most effective method to preserve the nutrients of dried betel leaves with proximate compositions of 8.80% moisture, 22.81% crude protein, 5.40% crude fat, 12.02% crude fibre, 12.09% ash, 50.91% total carbohydrate, and 343.44 kcal/100 g energy. Results of physical analyses showed that HAD-40 had higher yield and lower water activity (aw) compared to other powders, while HAD-60 demonstrated highest bulk density value. FD showed the highest lightness, greenness, and yellowness values. For chemical properties, HAD-40 had the highest pH and total titratable acidity values, while the total soluble solid of all samples were insignificantly (P > 0.05) different. The functional properties results demonstrated that HAD-40 had the highest water holding capacity and the lowest oil holding capacity. HAD-40 betel leaves powder appeared to be the best drying method as it shows the highest value for total phenolic and total flavonoid contents and ferric-reducing antioxidant potential assay. However, in 1,1-diphenyl-2- picrylhydrazyl free radical-scavenging ability, FD technique recorded the highest value. Overall, the suitable drying method in the production of betel leaves powder can be identified for their further applications as food ingredients, depending on characteristics and quality of the end product.
format Book Section
author Ho, Dr. Lee Hoon
author_facet Ho, Dr. Lee Hoon
author_sort Ho, Dr. Lee Hoon
title Chapter 5: Betel Leaves (Piper betle L.) Powder: Production, Nutritional Quality, Physico-Chemical and Functional Properties
title_short Chapter 5: Betel Leaves (Piper betle L.) Powder: Production, Nutritional Quality, Physico-Chemical and Functional Properties
title_full Chapter 5: Betel Leaves (Piper betle L.) Powder: Production, Nutritional Quality, Physico-Chemical and Functional Properties
title_fullStr Chapter 5: Betel Leaves (Piper betle L.) Powder: Production, Nutritional Quality, Physico-Chemical and Functional Properties
title_full_unstemmed Chapter 5: Betel Leaves (Piper betle L.) Powder: Production, Nutritional Quality, Physico-Chemical and Functional Properties
title_sort chapter 5: betel leaves (piper betle l.) powder: production, nutritional quality, physico-chemical and functional properties
publisher Nova Science Publishers
publishDate 2018
url http://eprints.unisza.edu.my/3854/1/FH05-FBIM-18-22051.pdf
http://eprints.unisza.edu.my/3854/2/FH05-FBIM-18-22025.pdf
http://eprints.unisza.edu.my/3854/
_version_ 1724079296880836608
score 13.211869

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