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Yıl 2021, Cilt: 5 Sayı: 1, 92 - 106, 31.03.2021
https://doi.org/10.31015/jaefs.2021.1.13

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Effect of inulin concentration on physicochemical properties and antioxidant activity of date powders obtained by hot-air tray dryer

Yıl 2021, Cilt: 5 Sayı: 1, 92 - 106, 31.03.2021
https://doi.org/10.31015/jaefs.2021.1.13

Öz

In the present study, it was aimed to produce free-flowing date powders using various levels of inulin as drying-aid agent (10, 20, 30, 40, and 50%) through hot-air drying at 60°C for 24 h. Effects of different inulin ratios on physicochemical properties of date powders were investigated. This is the first report which evaluated the suitability of this prebiotic carbohydrate as drying-aid agent to fabricate date powders. Inulin addition yielded date powders with high flowability. On the other hand, contents of bioactive compounds including total phenolics, flavonoids, and condensed tannins of date powders decreased significantly (P<0.05) as the inulin concentration increased from 10% to 50% Accordingly, DPPH-radical inhibition capacities reduced in date powders containing higher levels of inulin. Furthermore, significant correlations were detected between bioactives contents and antioxidant activity of date samples. The results showed that free-flowing date powders with improved prebiotic content may be produced by incorporating inulin up to ratio of 50% and used as sugar substitute in different food products.

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  • Papadakis, S. E., Gardeli, C., and Tzia, C. (2006). Spray Drying of Raisin Juice Concentrate. Drying Technology, 24(2), 173–180. Doi: https://doi.org/10.1080/07373930600559019
  • Patil, V., Chauhan, A. K., and Singh, R. P. (2014). Optimization of the spray-drying process for developing guava powder using response surface methodology. Powder Technology, 253, 230–236. Doi: https://doi.org/10.1016/j.powtec.2013.11.033
  • Phoungchandang, S., and Sertwasana, A. (2010). Spray-drying of ginger juice and physicochemical properties of ginger powders. ScienceAsia, 36, 40–45. Doi: https://doi.org/10.2306/scienceasia1513-1874.2010.36.040
  • Quek, S. Y., Chok, N. K., and Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing: Process Intensification, 46(5), 386–392. Doi: https://doi.org/10.1016/j.cep.2006.06.020
  • Quispe-Condori, S., Saldaña, M. D. A., and Temelli, F. (2011). Microencapsulation of flax oil with zein using spray and freeze drying. LWT - Food Science and Technology, 44(9), 1880–1887. Doi: https://doi.org/10.1016/j.lwt.2011.01.005
  • Raza, N., Arshad, M. U., Anjum, F. M., Saeed, F., Maan, A. A., and Bader Ul Ain, H. (2019). Impact of drying methods on composition and functional properties of date powder procured from different cultivars. Food Science and Nutrition, 7(7), 2345–2352. Doi: https://doi.org/10.1002/fsn3.1081
  • Roberfroid, M. (1993). Dietary fiber, inulin, and oligofructose: A review comparing their physiological effects. Critical Reviews in Food Science and Nutrition, 33(2), 103–148. Doi: https://doi.org/10.1080/10408399309527616
  • Saafi, Emna B., Trigui, M., Thabet, R., Hammami, M., and Achour, L. (2008). Common date palm in Tunisia: chemical composition of pulp and pits. International Journal of Food Science and Technology, 43(11), 2033–2037. Doi: https://doi.org/10.1111/j.1365-2621.2008.01817.x
  • Saafi, Emna Behija, El Arem, A., Issaoui, M., Hammami, M., and Achour, L. (2009). Phenolic content and antioxidant activity of four date palm (Phoenix dactylifera L.) fruit varieties grown in Tunisia. International Journal of Food Science and Technology, 44(11), 2314–2319. Doi: https://doi.org/10.1111/j.1365-2621.2009.02075.x
  • Sablani, S. S., Shrestha, A. K., and Bhandari, B. R. (2008). A new method of producing date powder granules: Physicochemical characteristics of powder. Journal of Food Engineering, 87(3), 416–421. Doi: https://doi.org/10.1016/j.jfoodeng.2007.12.024
  • Sadeghi, Z., Valizadeh, J., and Shermeh, O. A. (2015). Antioxidant activity and total phenolic contents of some date varieties from Saravan Region, Baluchistan, Iran. Journal of Medicinal Plants Research, 9(4), 78–83. Doi: https://doi.org/10.5897/jmpr2014.5676
  • Sakr, A. M., and Hussien, H. A. (2017). Nutritional quality of gluten free biscuits supplemented with sweet chickpeas and date palm powder. International Journal of Food Science and Nutrition, 2(1), 128–134. Retrieved from www.foodsciencejournal.com
  • Saleh, E. A., Tawfik, M. S., and Abu-Tarboush, H. M. (2011). Phenolic Contents and Antioxidant Activity of Various Date Palm (Phoenix dactylifera L.) Fruits from Saudi Arabia. Food and Nutrition Sciences, 02(10), 1134–1141. Doi: https://doi.org/10.4236/fns.2011.210152
  • Sarabandi, K., Peighambardoust, S. H., Sadeghi Mahoonak, A. R., and Samaei, S. P. (2018). Effect of different carriers on microstructure and physical characteristics of spray dried apple juice concentrate. Journal of Food Science and Technology, 55(8), 3098–3109. Doi: https://doi.org/10.1007/s13197-018-3235-6
  • Seerangurayar, T., Manickavasagan, A., Al-Ismaili, A. M., and Al-Mulla, Y. A. (2017). Effect of carrier agents on flowability and microstructural properties of foam-mat freeze dried date powder. Journal of Food Engineering, 215, 33–43. Doi: https://doi.org/10.1016/j.jfoodeng.2017.07.016
  • Senthil Kumar, P., and Yaashikaa, P. R. (2019). Date Palm as a Healthy Food. In M. Naushad and E. Lichtfouse (Eds.), Sustainable Agriculture Reviews 34 - Date Palm for Food, Medicine and the Environment (pp. 1–17). Cham, Switzerland: Springer Nature Switzerland AG. Doi: https://doi.org/10.1007/978-3-030-11345-2_1
  • Septembre-Malaterre, A., Stanislas, G., Douraguia, E., and Gonthier, M. P. (2016). Evaluation of nutritional and antioxidant properties of the tropical fruits banana, litchi, mango, papaya, passion fruit and pineapple cultivated in Réunion French Island. Food Chemistry, 212, 225–233. Doi: https://doi.org/10.1016/j.foodchem.2016.05.147
  • Shahdadi, F., Mirzaei, H. O., and Daraei Garmakhany, A. (2015). Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process. Journal of Food Science and Technology, 52(3), 1814–1819. Doi: https://doi.org/10.1007/s13197-013-1177-6
  • Shahdadi, F., Mirzaei, H. O., Daraei Garmakhany, A., Mirzaei, H., and Ghafori Khosroshahi, A. (2013). Effect of drying process on antioxidant properties of date palm fruits. Minerva Biotecnologica, 25(4), 235–243.
  • Singh, C. S., Paswan, V. K., and Rai, D. C. (2019). Process optimization of spray dried Jamun (Syzygium cumini L.) pulp powder. LWT, 109, 1–6. Doi: https://doi.org/10.1016/j.lwt.2019.04.011
  • Singh, R. P., Chidambara Murthy, K. N., and Jayaprakasha, G. K. (2002). Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed Extracts using in vitro models. Journal of Agricultural and Food Chemistry, 50(1), 81–86. Doi: https://doi.org/10.1021/jf010865b
  • Singh, V., Guizani, N., Essa, M. M., Hakkim, F. L., and Rahman, M. S. (2012). Comparative analysis of total phenolics, flavonoid content and antioxidant profile of different date varieties (Phoenix dactylifera L.) From Sultanate of Oman. International Food Research Journal, 19(3), 1063–1070.
  • Singleton, V. L., and Rossi, J. A. J. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144 LP – 158. Retrieved from http://www.ajevonline.org/content/16/3/144.abstract
  • Sola Agboola, O., and Lateef Adejumo, A. (2013). Nutritional Composition of the Fruit of the Nigerian Wild Date Palm, Phoenix dactylifera. World Journal of Dairy and Food Sciences, 8(2), 196–200. Doi: https://doi.org/10.5829/idosi.wjdfs.2013.8.2.81178
  • Souli, I., Jemni, M., Rodríguez-Verástegui, L. L., Chaira, N., Artés, F., and Ferchichi, A. (2018). Phenolic composition profiling of Tunisian 10 varieties of common dates (Phoenix dactylifera L.) at tamar stage using LC-ESI-MS and antioxidant activity. Journal of Food Biochemistry, 42(6), 1–10. Doi: https://doi.org/10.1111/jfbc.12634
  • Sulieman, A. M. E., Masaad, M. K., and Ali, A. O. (2011). Effect of partial substitution of wheat flour with date powder on biscuit quality. Gezira Journal of Agricultural Science, 9(2). Doi: https://doi.org/10.1016/j.sbspro.2015.07.294
  • Tang, Z.-X., Shi, L.-E., and Aleid, S. M. (2013). Date fruit: chemical composition, nutritional and medicinal values, products. Journal of the Science of Food and Agriculture, 93(10), 2351–2361. Doi: https://doi.org/10.1002/jsfa.6154
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  • Turker, G., Kizilkaya, B., Cevik, N., and Gonuz, A. (2012). Free radical scavenging activity and phenolic content of edible wild fruits from Kazdagi (Ida Mountains), Turkey. Journal of Medicinal Plants Research, 6(36), 4989–4994. Doi: https://doi.org/10.5897/jmpr12.393
  • Tze, N. L., Han, C. P., Yusof, Y. A., Ling, C. N., Talib, R. A., Taip, F. S., and Aziz, M. G. (2012). Physicochemical and nutritional properties of spray-dried pitaya fruit powder as natural colorant. Food Science and Biotechnology, 21(3), 675–682. Doi: https://doi.org/10.1007/s10068-012-0088-z
  • Vardin, H., and Yasar, M. (2012). Optimisation of pomegranate (Punica Granatum L.) juice spray-drying as affected by temperature and maltodextrin content. International Journal of Food Science and Technology, 47(1), 167–176. Doi: https://doi.org/10.1111/j.1365-2621.2011.02823.x
  • Vinita, V., and Punia, D. (2016). Nutritional composition of fruit of four date palm (Phoenix dactylifera L.) cultivars grown in Haryana, India. Asian Journal of Dairy and Food Research, 35(4), 331–334. Doi: https://doi.org/10.18805/ajdfr.v35i4.6635
  • Waterhouse, G. I. N., Sun-Waterhouse, D., Su, G., Zhao, H., and Zhao, M. (2017). Spray-Drying of Antioxidant-Rich Blueberry Waste Extracts; Interplay Between Waste Pretreatments and Spray-Drying Process. Food and Bioprocess Technology, 10(6), 1074–1092. Doi: https://doi.org/10.1007/s11947-017-1880-9
  • Yang, J., and Xu, Y. (2018). Functional Carbohydrate Polymers: Prebiotics. In T. J. Gutiérrez (Ed.), Polymers for Food Applications (pp. 651–691). Cham, Switzerland: Springer International Publishing AG. Doi: https://doi.org/10.1007/978-3-319-94625-2_24
  • Zotarelli, M. F., Durigon, A., da Silva, V. M., Hubinger, M. D., and Laurindo, J. B. (2020). Rehydration of mango powders produced by cast-tape drying, freeze drying, and spray drying. Drying Technology, 1–13. Doi: https://doi.org/10.1080/07373937.2020.1777562
Toplam 145 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Zeynep Aksoylu Özbek 0000-0002-6184-4755

Kıvılcım Çelik 0000-0001-6807-6472

Pelin Gunc Ergonul 0000-0003-4993-7219

Yayımlanma Tarihi 31 Mart 2021
Gönderilme Tarihi 20 Ekim 2020
Kabul Tarihi 23 Şubat 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 5 Sayı: 1

Kaynak Göster

APA Aksoylu Özbek, Z., Çelik, K., & Gunc Ergonul, P. (2021). Effect of inulin concentration on physicochemical properties and antioxidant activity of date powders obtained by hot-air tray dryer. International Journal of Agriculture Environment and Food Sciences, 5(1), 92-106. https://doi.org/10.31015/jaefs.2021.1.13

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