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Color change kinetics and total carotenoid content of pumpkin as affected by drying temperature

The color changes kinetics of pumpkin slices during convective hot air drying was investigated at drying temperatures of 50, 60, 70 and 80 °C. The hunter lab L* a* and b* color coordinates were used as assessment indicators. The total color change, chroma value, hue angle and brownness index (BI) of...

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Main Authors: Onwude, Daniel Iroemeha, Hashim, Norhashila, Janius, Rimfiel, Mat Nawi, Nazmi, Abdan, Khalina
Format: Article
Language:English
Published: Chiriotti Editori 2017
Online Access:http://psasir.upm.edu.my/id/eprint/61144/1/Color%20change%20kinetics%20and%20total%20carotenoid%20content%20of%20pumpkin%20as%20affected%20by%20drying%20temperature.pdf
http://psasir.upm.edu.my/id/eprint/61144/
https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/398/157
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spelling my.upm.eprints.611442018-09-14T08:28:14Z http://psasir.upm.edu.my/id/eprint/61144/ Color change kinetics and total carotenoid content of pumpkin as affected by drying temperature Onwude, Daniel Iroemeha Hashim, Norhashila Janius, Rimfiel Mat Nawi, Nazmi Abdan, Khalina The color changes kinetics of pumpkin slices during convective hot air drying was investigated at drying temperatures of 50, 60, 70 and 80 °C. The hunter lab L* a* and b* color coordinates were used as assessment indicators. The total color change, chroma value, hue angle and brownness index (BI) of the pumpkin slices where also determined. To determine the most suitable kinetics model for the prediction of the color changes of pumpkin, the zero-order, first-order, and fractional conversion models were fitted to the experimental data, using linear regression analysis. The activation energy of the color change parameters (L*, a*, b* and ) was estimated and found to be 41.59 kJ/mol, 16.287 kJ/mol, 63.856 kJ/mol and 73.390 kJ/mol respectively. The fresh pumpkin samples contained a mean total carotenoid content of 25μ g/g, while the total carotenoid content of samples dried at 50 °C, 60 °C,70 °C and 80 °C were 146μ g/g, 56.4μ g/g, 37.9μ g/g and 102.5μ g/g respectively. Further, the results of ANOVA showed there was significant difference between the total carotenoid content of the fresh pumpkin samples and those dried in convective hot air dryer at 5% (p<0.05) significant level. Chiriotti Editori 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/61144/1/Color%20change%20kinetics%20and%20total%20carotenoid%20content%20of%20pumpkin%20as%20affected%20by%20drying%20temperature.pdf Onwude, Daniel Iroemeha and Hashim, Norhashila and Janius, Rimfiel and Mat Nawi, Nazmi and Abdan, Khalina (2017) Color change kinetics and total carotenoid content of pumpkin as affected by drying temperature. Italian Journal of Food Science, 29 (1). pp. 1-18. ISSN 1120-1770 https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/398/157 10.14674/1120-1770/ijfs.v398
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The color changes kinetics of pumpkin slices during convective hot air drying was investigated at drying temperatures of 50, 60, 70 and 80 °C. The hunter lab L* a* and b* color coordinates were used as assessment indicators. The total color change, chroma value, hue angle and brownness index (BI) of the pumpkin slices where also determined. To determine the most suitable kinetics model for the prediction of the color changes of pumpkin, the zero-order, first-order, and fractional conversion models were fitted to the experimental data, using linear regression analysis. The activation energy of the color change parameters (L*, a*, b* and ) was estimated and found to be 41.59 kJ/mol, 16.287 kJ/mol, 63.856 kJ/mol and 73.390 kJ/mol respectively. The fresh pumpkin samples contained a mean total carotenoid content of 25μ g/g, while the total carotenoid content of samples dried at 50 °C, 60 °C,70 °C and 80 °C were 146μ g/g, 56.4μ g/g, 37.9μ g/g and 102.5μ g/g respectively. Further, the results of ANOVA showed there was significant difference between the total carotenoid content of the fresh pumpkin samples and those dried in convective hot air dryer at 5% (p<0.05) significant level.
format Article
author Onwude, Daniel Iroemeha
Hashim, Norhashila
Janius, Rimfiel
Mat Nawi, Nazmi
Abdan, Khalina
spellingShingle Onwude, Daniel Iroemeha
Hashim, Norhashila
Janius, Rimfiel
Mat Nawi, Nazmi
Abdan, Khalina
Color change kinetics and total carotenoid content of pumpkin as affected by drying temperature
author_facet Onwude, Daniel Iroemeha
Hashim, Norhashila
Janius, Rimfiel
Mat Nawi, Nazmi
Abdan, Khalina
author_sort Onwude, Daniel Iroemeha
title Color change kinetics and total carotenoid content of pumpkin as affected by drying temperature
title_short Color change kinetics and total carotenoid content of pumpkin as affected by drying temperature
title_full Color change kinetics and total carotenoid content of pumpkin as affected by drying temperature
title_fullStr Color change kinetics and total carotenoid content of pumpkin as affected by drying temperature
title_full_unstemmed Color change kinetics and total carotenoid content of pumpkin as affected by drying temperature
title_sort color change kinetics and total carotenoid content of pumpkin as affected by drying temperature
publisher Chiriotti Editori
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/61144/1/Color%20change%20kinetics%20and%20total%20carotenoid%20content%20of%20pumpkin%20as%20affected%20by%20drying%20temperature.pdf
http://psasir.upm.edu.my/id/eprint/61144/
https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/398/157
_version_ 1643837515165073408
score 13.211869

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