The effect of drying conditions on the stability of ascorbic acid and total polyphenolic compound in galanga / Norazua Mohd Norrizan

Moisture content by the dried galanga sam le was between 10% to 10.5% at 50 C and 70°C. Ascorbic acid content in fresh galanga was 12.64 mg/lOOg. Oven drying of galanga at 50°C and 70°C incun-ed loss of ascorbic acid content. The losses of ascorbic acid in dried galanga treated with 300 m (10.78 m...

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Main Author: Mohd Norrizan, Norazua
Format: Research Reports
Language:English
Published: 2005
Online Access:https://ir.uitm.edu.my/id/eprint/73861/1/73861.pdf
https://ir.uitm.edu.my/id/eprint/73861/
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spelling my.uitm.ir.738612024-05-29T09:34:13Z https://ir.uitm.edu.my/id/eprint/73861/ The effect of drying conditions on the stability of ascorbic acid and total polyphenolic compound in galanga / Norazua Mohd Norrizan Mohd Norrizan, Norazua Moisture content by the dried galanga sam le was between 10% to 10.5% at 50 C and 70°C. Ascorbic acid content in fresh galanga was 12.64 mg/lOOg. Oven drying of galanga at 50°C and 70°C incun-ed loss of ascorbic acid content. The losses of ascorbic acid in dried galanga treated with 300 m (10.78 mg/lOOg) and 600 m (11.46 mg/lOOg) and dried at 50°C were 14% and 9.3 % while for ascorbic acid in dried galanga treated with 300 m (8.98 mg/lOOg) and 600 m (9.20 mg/lOOg) and dried at 70°C were 28% and 27 %. In general, ascorbic acid content was affected by drying tem erature. Higher retention of ascorbic acid was observed using lower drying tem erature 50°C com ared to 70°C. Ascorbic acid losses in untreated dried galanga at drying tem erature of 50°C (8.46 mg/lOOg) and 70°C (6.08 mg/lOOg) were higher (33.1% and 51.9%) com ared to treated sam le. oly henolic content in fresh galanga was 61.02 mg/lOOg. Dried galanga treated with 300 m (37.10 mg/lOOg) and 600 m (45.98 mg/lOOg) sodium metabisul hite and subjected to drying at 70°C, incurred higher losses of oly henolic content of 39% and 24.6% were observed. In com arison, using 50°C drying tem erature incurred lower losses of oly henolic content which were 28% and 21% for dried galanga treated with 300 m (43.90 mg/lOOg) and 600 m (48.28 mg/lOOg) sodium metabisul hite. oly henolic losses in untreated dried galanga at drying tem erature 50°C (30.99 mg/lOOg) and 70°C (21.11 mg/lOOg) were 49.2% and 65.4% which were higher than treated sam le at the same tem erature (50°C and 70°C). From the colour measurement higher L (56.13) and b values (17.45) for sam le treated with 600 m sodium metabisul hite at 50°C. There is significant difference ( <0.05) sam le treated with 600 m sodium metabisul hite in L and b values with sam le treated with 300 m sodium metabisul hite and untreated sam le. 2005 Research Reports NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/73861/1/73861.pdf The effect of drying conditions on the stability of ascorbic acid and total polyphenolic compound in galanga / Norazua Mohd Norrizan. (2005) [Research Reports] (Unpublished)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
description Moisture content by the dried galanga sam le was between 10% to 10.5% at 50 C and 70°C. Ascorbic acid content in fresh galanga was 12.64 mg/lOOg. Oven drying of galanga at 50°C and 70°C incun-ed loss of ascorbic acid content. The losses of ascorbic acid in dried galanga treated with 300 m (10.78 mg/lOOg) and 600 m (11.46 mg/lOOg) and dried at 50°C were 14% and 9.3 % while for ascorbic acid in dried galanga treated with 300 m (8.98 mg/lOOg) and 600 m (9.20 mg/lOOg) and dried at 70°C were 28% and 27 %. In general, ascorbic acid content was affected by drying tem erature. Higher retention of ascorbic acid was observed using lower drying tem erature 50°C com ared to 70°C. Ascorbic acid losses in untreated dried galanga at drying tem erature of 50°C (8.46 mg/lOOg) and 70°C (6.08 mg/lOOg) were higher (33.1% and 51.9%) com ared to treated sam le. oly henolic content in fresh galanga was 61.02 mg/lOOg. Dried galanga treated with 300 m (37.10 mg/lOOg) and 600 m (45.98 mg/lOOg) sodium metabisul hite and subjected to drying at 70°C, incurred higher losses of oly henolic content of 39% and 24.6% were observed. In com arison, using 50°C drying tem erature incurred lower losses of oly henolic content which were 28% and 21% for dried galanga treated with 300 m (43.90 mg/lOOg) and 600 m (48.28 mg/lOOg) sodium metabisul hite. oly henolic losses in untreated dried galanga at drying tem erature 50°C (30.99 mg/lOOg) and 70°C (21.11 mg/lOOg) were 49.2% and 65.4% which were higher than treated sam le at the same tem erature (50°C and 70°C). From the colour measurement higher L (56.13) and b values (17.45) for sam le treated with 600 m sodium metabisul hite at 50°C. There is significant difference ( <0.05) sam le treated with 600 m sodium metabisul hite in L and b values with sam le treated with 300 m sodium metabisul hite and untreated sam le.
format Research Reports
author Mohd Norrizan, Norazua
spellingShingle Mohd Norrizan, Norazua
The effect of drying conditions on the stability of ascorbic acid and total polyphenolic compound in galanga / Norazua Mohd Norrizan
author_facet Mohd Norrizan, Norazua
author_sort Mohd Norrizan, Norazua
title The effect of drying conditions on the stability of ascorbic acid and total polyphenolic compound in galanga / Norazua Mohd Norrizan
title_short The effect of drying conditions on the stability of ascorbic acid and total polyphenolic compound in galanga / Norazua Mohd Norrizan
title_full The effect of drying conditions on the stability of ascorbic acid and total polyphenolic compound in galanga / Norazua Mohd Norrizan
title_fullStr The effect of drying conditions on the stability of ascorbic acid and total polyphenolic compound in galanga / Norazua Mohd Norrizan
title_full_unstemmed The effect of drying conditions on the stability of ascorbic acid and total polyphenolic compound in galanga / Norazua Mohd Norrizan
title_sort effect of drying conditions on the stability of ascorbic acid and total polyphenolic compound in galanga / norazua mohd norrizan
publishDate 2005
url https://ir.uitm.edu.my/id/eprint/73861/1/73861.pdf
https://ir.uitm.edu.my/id/eprint/73861/
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score 13.18916