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Drying kinetics and quality assessment of noodles from piper sarmentosum Roxb. (Kaduk) leaves

Piper sarmentosum Roxb., commonly known as ‘Kaduk’, is a plant that holds significant importance in various cultures for its culinary and medicinal properties in Southeast Asia. The drying behaviour of P. sarmentosum leaf-based noodles (PSLN) was represented by a thin-layer drying kinetic model. The...

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Main Authors: Nur Ainani Zuyyin Jinin, Mohammad Amil Zulhilmi Benjamin, Mohd Azrie Awang
Format: Article
Language:English
English
Published: Penerbit UTM Press 2024
Subjects:
T1-995 Technology (General)
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/41958/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/41958/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/41958/
https://doi.org/10.11113/mjfas.v20n4.3519
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spelling my.ums.eprints.419582024-11-20T02:34:24Z https://eprints.ums.edu.my/id/eprint/41958/ Drying kinetics and quality assessment of noodles from piper sarmentosum Roxb. (Kaduk) leaves Nur Ainani Zuyyin Jinin Mohammad Amil Zulhilmi Benjamin Mohd Azrie Awang T1-995 Technology (General) TX341-641 Nutrition. Foods and food supply Piper sarmentosum Roxb., commonly known as ‘Kaduk’, is a plant that holds significant importance in various cultures for its culinary and medicinal properties in Southeast Asia. The drying behaviour of P. sarmentosum leaf-based noodles (PSLN) was represented by a thin-layer drying kinetic model. The PSLN underwent drying at various temperatures ranging from 40 to 80 °C, with an examination of six different drying kinetic models: Lewis, Page, HendersonPabis, two-term exponential, Logarithmic, and Midilli and Kucuk. Subsequently, the PSLN extract was analysed for total phenolic content (TPC) and total flavonoid content (TFC), as well as antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. Evaluation of the appropriate drying kinetic model included the calculation of the coefficient of determination, as well as root mean square error, and chi-square values. Among the six models, the Midilli and Kucuk model emerged as the most accurate in describing the drying kinetics for PSLN, as indicated by its superior goodness of fit. The effective moisture diffusivity ranged from 1.22 × 10⁻⁸ to 4.86 × 10⁻⁸ m2/s, with an activation energy of 35.86 kJ/mol. PSLN dried at 50 °C exhibited higher TPC and TFC values of 121.60 ± 0.20 mg GAE/g dry extract and 2.05 ± 0.00 mg QE/g dry extract, respectively, compared to other temperatures. Furthermore, the DPPH activity in the PSLN exhibited an inhibition value of 92.49 ± 0.03%. Overall, drying PSLN products at 50 °C is recommended for retaining phenolics, flavonoids, and antioxidant activity. Penerbit UTM Press 2024 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/41958/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/41958/2/FULL%20TEXT.pdf Nur Ainani Zuyyin Jinin and Mohammad Amil Zulhilmi Benjamin and Mohd Azrie Awang (2024) Drying kinetics and quality assessment of noodles from piper sarmentosum Roxb. (Kaduk) leaves. Malaysian Journal of Fundamental and Applied Sciences, 20. pp. 835-851. ISSN 2289-5981 https://doi.org/10.11113/mjfas.v20n4.3519
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic T1-995 Technology (General)
TX341-641 Nutrition. Foods and food supply
spellingShingle T1-995 Technology (General)
TX341-641 Nutrition. Foods and food supply
Nur Ainani Zuyyin Jinin
Mohammad Amil Zulhilmi Benjamin
Mohd Azrie Awang
Drying kinetics and quality assessment of noodles from piper sarmentosum Roxb. (Kaduk) leaves
description Piper sarmentosum Roxb., commonly known as ‘Kaduk’, is a plant that holds significant importance in various cultures for its culinary and medicinal properties in Southeast Asia. The drying behaviour of P. sarmentosum leaf-based noodles (PSLN) was represented by a thin-layer drying kinetic model. The PSLN underwent drying at various temperatures ranging from 40 to 80 °C, with an examination of six different drying kinetic models: Lewis, Page, HendersonPabis, two-term exponential, Logarithmic, and Midilli and Kucuk. Subsequently, the PSLN extract was analysed for total phenolic content (TPC) and total flavonoid content (TFC), as well as antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. Evaluation of the appropriate drying kinetic model included the calculation of the coefficient of determination, as well as root mean square error, and chi-square values. Among the six models, the Midilli and Kucuk model emerged as the most accurate in describing the drying kinetics for PSLN, as indicated by its superior goodness of fit. The effective moisture diffusivity ranged from 1.22 × 10⁻⁸ to 4.86 × 10⁻⁸ m2/s, with an activation energy of 35.86 kJ/mol. PSLN dried at 50 °C exhibited higher TPC and TFC values of 121.60 ± 0.20 mg GAE/g dry extract and 2.05 ± 0.00 mg QE/g dry extract, respectively, compared to other temperatures. Furthermore, the DPPH activity in the PSLN exhibited an inhibition value of 92.49 ± 0.03%. Overall, drying PSLN products at 50 °C is recommended for retaining phenolics, flavonoids, and antioxidant activity.
format Article
author Nur Ainani Zuyyin Jinin
Mohammad Amil Zulhilmi Benjamin
Mohd Azrie Awang
author_facet Nur Ainani Zuyyin Jinin
Mohammad Amil Zulhilmi Benjamin
Mohd Azrie Awang
author_sort Nur Ainani Zuyyin Jinin
title Drying kinetics and quality assessment of noodles from piper sarmentosum Roxb. (Kaduk) leaves
title_short Drying kinetics and quality assessment of noodles from piper sarmentosum Roxb. (Kaduk) leaves
title_full Drying kinetics and quality assessment of noodles from piper sarmentosum Roxb. (Kaduk) leaves
title_fullStr Drying kinetics and quality assessment of noodles from piper sarmentosum Roxb. (Kaduk) leaves
title_full_unstemmed Drying kinetics and quality assessment of noodles from piper sarmentosum Roxb. (Kaduk) leaves
title_sort drying kinetics and quality assessment of noodles from piper sarmentosum roxb. (kaduk) leaves
publisher Penerbit UTM Press
publishDate 2024
url https://eprints.ums.edu.my/id/eprint/41958/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/41958/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/41958/
https://doi.org/10.11113/mjfas.v20n4.3519
_version_ 1817843831012327424
score 13.226497

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