Effect of carrier agents on chemical properties and sensory evaluation of spray-dried Nigella sativa

被引:3
|
作者
Varastegani, B. [1 ]
Zzaman, W. [1 ,2 ]
Harivaindaran, K. V. [1 ]
Yang, T. A. [1 ]
Abdullah, W. N. W. [1 ]
Lee, L. K. [1 ]
Easa, A. M. [1 ]
机构
[1] Univ Sains Malaysia, Sch Ind Technol, George Town 11800, Malaysia
[2] Shahjalal Univ Sci & Technol, Dept Food Engn & Tea Technol, Sylhet 3114, Bangladesh
关键词
Nigella sativa; antioxidant; caffeine; mineral; spray-drying; maltodextrin; gum arabic; antioxidante; cafeina; atomizacion; maltodextrina; goma arabiga; BLACK CUMIN SEEDS; PHYSICOCHEMICAL PROPERTIES; ANTIOXIDANT; JUICE; OPTIMIZATION; EXTRACTION; CAFFEINE; L; ABILITY; STORAGE;
D O I
10.1080/19476337.2017.1297960
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The aim of this study was to evaluate the effects of spray-drying with two coating agents, maltodextrin (MD) and gum arabic (AG) on antioxidant activity, mineral content, proximate content and sensory evaluation. Results showed that spray-dried sample decreased significantly (P<0.05) in caffeine content, from 3.8% in control sample to 1.6% in AG and 1.9% in MD. Fat content in spray-dried sample also declined significantly from 21.4% in a pre-dried sample to 0.8% in MD and 2.4% in AG. Antioxidant activities slightly decreased in both AG and MD samples while the mineral content of spray-dried samples significantly increased in AG as compared with MD sample. The significantly higher yield found in MD (72.85%) sample than AG (40.71%). Spray-dried Nigella sativa powders have viable potential in improving food quality that may be beneficial to consumers as well as to industry. RESUMENEl objetivo de este estudio fue evaluar los efectos de la atomizacion de dos agentes protectores, la maltodextrina (MD) y la goma arabiga (AG) en su actividad antioxidante, contenido en minerales, contenido aproximado y evaluacion sensorial. Los resultados mostraron que la muestra atomizada provoco una disminucion significativa (P <0,05) en el contenido de cafeina, de 3,8% en la muestra control, hasta 1,6% en AG y 1,9% en MD. El contenido en grasa de la muestra atomizada tambien causo un declive significativo de 21,4% en la muestra pre-atomizada hasta 0,8% en MD y 2,4% en AG. La actividad antioxidante disminuyo ligeramente en las muestras de AG y MD mientras que el contenido mineral de las muestras atomizadas aumento significativamente en AG en comparacion con la muestra de MD. Se encontro un rendimiento significativamente mas alto en la muestra de MD (72,85%) que en la de AG (40,71%). La Nigella sativa en polvo atomizada tiene potencial viable para mejorar la calidad de los alimentos que podrian ser beneficiosos para los consumidores, como tambien para la industria.
引用
收藏
页码:448 / 456
页数:9
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