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Phytochemicals, chlorophyll pigments, antioxidant activity, relative expansion ratio, and microstructure of dried okra pods: swell-drying by instant controlled pressure drop versus conventional shade drying
Faculty
Agriculture
Year:
2020
Type of Publication:
ZU Hosted
Pages:
Authors:
Sabah Mohamed Monir
Staff Zu Site
Abstract In Staff Site
Journal:
Drying Technology Taylor & Francis Group, LLC
Volume:
Keywords :
Phytochemicals, chlorophyll pigments, antioxidant activity, relative expansion
Abstract:
This study is aimed at comparing swell drying versus conventional shade drying and optimizing the texturing by instant controlled pressure drop (DIC) of green okra pods. Differences in quality attributes such as content of flavonoids, carotenoids, and chlorophyll pigments, functional characteristics such as the antioxidant activity (AOA), microstructure and relative expansion ratio of dried okra pods were considered. The DIC processing parameters were the saturated steam pressure (0.2-0.6MPa) and duration (40-60 s). A 2-parameter, 5-level central composite rotatable design was selected for establishing the experimental trials. They represent 8 factorial and star trials, and five repetitions of central/middle point of the square edges. Significant variations in total phenolic and flavonoid contents, carotenoids, antioxidant activity, and chlorophyll pigments were observed between swell-dried and conventional shadow dried okra pods. An increase of 25% and 99% was respectively observed for the relative expansion ratio and flavonoid content in swell dried okra pods compared with conventional shadow dried ones. The microstructure observations showed a significantly more porous open solid matrix of swell-dried okra pods compared to the compact/ dense solid matrix of the conventional shadow dried okra pods. The optimum conditions of DIC-texturing were found to be 0.4MPa for 50 s exhibiting the highest values of total phenolic content, flavonoids, antioxidant activity, and chlorophyll pigments with good preservation of the carotenoid content.
Author Related Publications
Sabah Mohamed Monir, "Impact of instant controlled pressure drop treatment on dehydration and rehydration kinetics of green moroccan pepper (Capsicum annuum)", فرنسا, 2012
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Sabah Mohamed Monir, "Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process", فرنسا, 2011
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Sabah Mohamed Monir, "The Instant Controlled Pressure Drop Process as a New Post-harvesting Treatment of Paddy Rice: Impacts on Drying kinetics and End Product Attributes..", Springer Science+Business Media, LLC, 2010
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Sabah Mohamed Monir, "Study of Instant Controlled Pressure Drop DIC Treatment in Manufacturing Snacks and Expanded Granule Powder of Apple and Onion.", Taylor & Francis, 2011
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Sabah Mohamed Monir, "Improving the drying of onion using the instant controlled pressure drop technology.", Taylor & Francis, 2011
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Department Related Publications
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Galal Abdallah Galal Abedullah, "Effect of pre-drying, blanching and citric acid treatments on the quality of fried sweet potato chips", American journal of food technology, 2014
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