The influences of drying method and metabisulfite pre-treatment onthe color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour
Date
2015-01
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
Pumpkin flours were produced by hot-air oven drying or freeze-drying, with or without a pre-treatment with metabisulfite. Freeze-dried pumpkin flour had deep orange color while metabisulfite caused loss of fresh pumpkin color. Freeze-drying let to better functional properties: higher water holding capacity (92 mL 100 g(-1)), oil binding capacity (314 mL 100 g(-1)) and synergy with BSA for emulsification. Oven drying and metabisulfite pre-treatment both increased phenolic contents and bioaccessible phenolics (1237, 457 mg of GAE 100 g(-1) DW, respectively). The most abundant phenolic acids were p-hydroxybenzoic (0.83-1.68 mg g(-1)), followed by caffeic acid (0.68-1.28 mg g(-1)) and chlorogenic acid (0.35 - 0.92 mg g(-1)) in all pumpkin flours. Oven-drying and metabisulfite pre-treatment led to higher phenolic acid levels. Oven-dried pumpkin flour without metabisulfite pre-treatment may be more appropriate as a functional and nutritional ingredient.
Description
Keywords
Antioxidant, Cucurbita moschata Duch., Oil binding, Polyphenol, Water holding, Antioxidant capacity, Chemical-composition, Dietary fiber, Physicochemical properties, Physical-properties, Bioactive compounds, Mango, Peel, Indica l., Food, Polyphenols, Food science & technology, Cucurbita moschata, Antioxidants, Citrus fruits, Color, Emulsification, Low temperature drying, Organic acids, Cucurbita moschata, Freeze drying method, Functional properties, Nutritional ingredients, Oil binding, Polyphenols, Water holding, Water holding capacity, Ovens
Citation
Aydın, E. ve Göçmen, D. (2015). "The influences of drying method and metabisulfite pre-treatment onthe color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour". LWT-Food Science and Technology, 60(1), 385-392.