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Effect of drying on physicochemical properties and antioxidant activities of bilimbi (Averrhoa bilimbi L.) slices / Zai Suhairah Arshad @ Arshah

In this study, drying rate of bilimbi slices is investigated using syrup blanching as pre-treatment method under three different temperatures. Experiments were conducted using convection oven at temperature from 40, 50 to 60 °C. The value of the moisture was recorded at one hour interval until achie...

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Main Author: Arshad @ Arshah, Zai Suhairah
Format: Student Project
Language:English
Published: 2013
Subjects:
QD Chemistry
Nutrition. Plant food. Assimilation of nitrogen, etc.
Online Access:https://ir.uitm.edu.my/id/eprint/109117/1/109117.pdf
https://ir.uitm.edu.my/id/eprint/109117/
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spelling my.uitm.ir.1091172025-01-15T05:39:58Z https://ir.uitm.edu.my/id/eprint/109117/ Effect of drying on physicochemical properties and antioxidant activities of bilimbi (Averrhoa bilimbi L.) slices / Zai Suhairah Arshad @ Arshah Arshad @ Arshah, Zai Suhairah QD Chemistry Nutrition. Plant food. Assimilation of nitrogen, etc. In this study, drying rate of bilimbi slices is investigated using syrup blanching as pre-treatment method under three different temperatures. Experiments were conducted using convection oven at temperature from 40, 50 to 60 °C. The value of the moisture was recorded at one hour interval until achieving 20% moisture content. The effect of drying temperature on the water activity, moisture content, colour, texture, total ash, vitamin C and antioxidant properties of the bilimbi slices were also determined. The result showed that the treatment of bilimbi slices with syrup increase the rate of drying as compared to those untreated slices. As the temperature increase, significant (p<0.05) decrease in drying period was obtained. The application of syrup treatment to the slices gave low water activity value (0.61±0.00) and also reduced moisture content percentage (20.13±0.03), vitamin C content percentage (4.43±0.03) and shrinkage percentage (89.30±0.06). However, in contrast, it helps retained the bilimbi slices colour (45.72 for L* value, -1.09 for a* value and 24.15 for b* value) and also the total percentage of ash content (65.42±0.88), and contribute to the firmness of the bilimbi slices’ texture (10.26 ± 0.81). Decreasing in total phenolic content of dried bilimbi slices was reported as the drying temperature increase. The antioxidant activity of the bilimbi slices after syrup blanched was significantly lowers (56.27±0.11) percent as compared with the control at 40 oC. 2013 Student Project NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/109117/1/109117.pdf Effect of drying on physicochemical properties and antioxidant activities of bilimbi (Averrhoa bilimbi L.) slices / Zai Suhairah Arshad @ Arshah. (2013) [Student Project] <http://terminalib.uitm.edu.my/109117.pdf> (Unpublished)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic QD Chemistry
Nutrition. Plant food. Assimilation of nitrogen, etc.
spellingShingle QD Chemistry
Nutrition. Plant food. Assimilation of nitrogen, etc.
Arshad @ Arshah, Zai Suhairah
Effect of drying on physicochemical properties and antioxidant activities of bilimbi (Averrhoa bilimbi L.) slices / Zai Suhairah Arshad @ Arshah
description In this study, drying rate of bilimbi slices is investigated using syrup blanching as pre-treatment method under three different temperatures. Experiments were conducted using convection oven at temperature from 40, 50 to 60 °C. The value of the moisture was recorded at one hour interval until achieving 20% moisture content. The effect of drying temperature on the water activity, moisture content, colour, texture, total ash, vitamin C and antioxidant properties of the bilimbi slices were also determined. The result showed that the treatment of bilimbi slices with syrup increase the rate of drying as compared to those untreated slices. As the temperature increase, significant (p<0.05) decrease in drying period was obtained. The application of syrup treatment to the slices gave low water activity value (0.61±0.00) and also reduced moisture content percentage (20.13±0.03), vitamin C content percentage (4.43±0.03) and shrinkage percentage (89.30±0.06). However, in contrast, it helps retained the bilimbi slices colour (45.72 for L* value, -1.09 for a* value and 24.15 for b* value) and also the total percentage of ash content (65.42±0.88), and contribute to the firmness of the bilimbi slices’ texture (10.26 ± 0.81). Decreasing in total phenolic content of dried bilimbi slices was reported as the drying temperature increase. The antioxidant activity of the bilimbi slices after syrup blanched was significantly lowers (56.27±0.11) percent as compared with the control at 40 oC.
format Student Project
author Arshad @ Arshah, Zai Suhairah
author_facet Arshad @ Arshah, Zai Suhairah
author_sort Arshad @ Arshah, Zai Suhairah
title Effect of drying on physicochemical properties and antioxidant activities of bilimbi (Averrhoa bilimbi L.) slices / Zai Suhairah Arshad @ Arshah
title_short Effect of drying on physicochemical properties and antioxidant activities of bilimbi (Averrhoa bilimbi L.) slices / Zai Suhairah Arshad @ Arshah
title_full Effect of drying on physicochemical properties and antioxidant activities of bilimbi (Averrhoa bilimbi L.) slices / Zai Suhairah Arshad @ Arshah
title_fullStr Effect of drying on physicochemical properties and antioxidant activities of bilimbi (Averrhoa bilimbi L.) slices / Zai Suhairah Arshad @ Arshah
title_full_unstemmed Effect of drying on physicochemical properties and antioxidant activities of bilimbi (Averrhoa bilimbi L.) slices / Zai Suhairah Arshad @ Arshah
title_sort effect of drying on physicochemical properties and antioxidant activities of bilimbi (averrhoa bilimbi l.) slices / zai suhairah arshad @ arshah
publishDate 2013
url https://ir.uitm.edu.my/id/eprint/109117/1/109117.pdf
https://ir.uitm.edu.my/id/eprint/109117/
_version_ 1823097873945853952
score 13.235362

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