Effects of drying conditions on total phenolic content and other parameters of soursop jelly (Annona muricata L.)
Annona muricata Linn. (soursop) belongs to the family Annonaceae. This plant had been traditionally used for treatment of various infectious and inflammatory diseases. This study aimed to determine the effects of convection drying on the nutrient composition of the plant. Measured indicators include...
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description | Annona muricata Linn. (soursop) belongs to the family Annonaceae. This plant had been traditionally used for treatment of various infectious and inflammatory diseases. This study aimed to determine the effects of convection drying on the nutrient composition of the plant. Measured indicators included protein content, ash content, fat, total ascorbic acid content (TAA), total phenolic content (TPC), color and sensory level of soursop. At different temperatures of 40°C, 50° and 60°C, the evaluation criteria change significantly when supplemented with °Brix at 10%, 15% and 20%. Highest protein content achieved at 20% soluble solids concentration was 2.71 ± 0.09 and 2.68 ± 0.01 at 40 and 60°C, respectively. Most of the percentage of ash of the sample was unaffected and the change of the fat content is negligible. Moreover, TAA and TPC were found to decline after the process. About 68.62% TAA was retained when drying at 40°C (20% Brix) and the figure for TPC was 38.46% (60°C, 10% Brix). Typically, in the L* color space, all samples exhibited the value of higher than than 55 and there is a tendency to give a white color. In addition, the a* and b* values increased after drying. Optimal parameters are selected based on the commercial nature of the product and the retention of nutritional value. Final results consisted of the addition of 10% syrup sugar (60 ° Brix) in the sample under the temperature of 40 ° C for 390 minutes. |
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(soursop) belongs to the family Annonaceae. This plant had been traditionally used for treatment of various infectious and inflammatory diseases. This study aimed to determine the effects of convection drying on the nutrient composition of the plant. Measured indicators included protein content, ash content, fat, total ascorbic acid content (TAA), total phenolic content (TPC), color and sensory level of soursop. At different temperatures of 40°C, 50° and 60°C, the evaluation criteria change significantly when supplemented with °Brix at 10%, 15% and 20%. Highest protein content achieved at 20% soluble solids concentration was 2.71 ± 0.09 and 2.68 ± 0.01 at 40 and 60°C, respectively. Most of the percentage of ash of the sample was unaffected and the change of the fat content is negligible. Moreover, TAA and TPC were found to decline after the process. About 68.62% TAA was retained when drying at 40°C (20% Brix) and the figure for TPC was 38.46% (60°C, 10% Brix). Typically, in the L* color space, all samples exhibited the value of higher than than 55 and there is a tendency to give a white color. In addition, the a* and b* values increased after drying. Optimal parameters are selected based on the commercial nature of the product and the retention of nutritional value. Final results consisted of the addition of 10% syrup sugar (60 ° Brix) in the sample under the temperature of 40 ° C for 390 minutes.</description><identifier>ISSN: 1757-8981</identifier><identifier>EISSN: 1757-899X</identifier><identifier>DOI: 10.1088/1757-899X/736/2/022064</identifier><language>eng</language><publisher>Bristol: IOP Publishing</publisher><subject>Ascorbic acid ; Ashes ; Brix value ; Color ; Convective drying ; Parameters ; Proteins ; Syrup</subject><ispartof>IOP conference series. Materials Science and Engineering, 2020-01, Vol.736 (2), p.22064</ispartof><rights>Published under licence by IOP Publishing Ltd</rights><rights>2020. 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Materials Science and Engineering</title><addtitle>IOP Conf. Ser.: Mater. Sci. Eng</addtitle><description>Annona muricata Linn. (soursop) belongs to the family Annonaceae. This plant had been traditionally used for treatment of various infectious and inflammatory diseases. This study aimed to determine the effects of convection drying on the nutrient composition of the plant. Measured indicators included protein content, ash content, fat, total ascorbic acid content (TAA), total phenolic content (TPC), color and sensory level of soursop. At different temperatures of 40°C, 50° and 60°C, the evaluation criteria change significantly when supplemented with °Brix at 10%, 15% and 20%. Highest protein content achieved at 20% soluble solids concentration was 2.71 ± 0.09 and 2.68 ± 0.01 at 40 and 60°C, respectively. Most of the percentage of ash of the sample was unaffected and the change of the fat content is negligible. Moreover, TAA and TPC were found to decline after the process. About 68.62% TAA was retained when drying at 40°C (20% Brix) and the figure for TPC was 38.46% (60°C, 10% Brix). Typically, in the L* color space, all samples exhibited the value of higher than than 55 and there is a tendency to give a white color. In addition, the a* and b* values increased after drying. Optimal parameters are selected based on the commercial nature of the product and the retention of nutritional value. Final results consisted of the addition of 10% syrup sugar (60 ° Brix) in the sample under the temperature of 40 ° C for 390 minutes.</description><subject>Ascorbic acid</subject><subject>Ashes</subject><subject>Brix value</subject><subject>Color</subject><subject>Convective drying</subject><subject>Parameters</subject><subject>Proteins</subject><subject>Syrup</subject><issn>1757-8981</issn><issn>1757-899X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>O3W</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNqFkM9LwzAUx4soOKf_ggS8zEPXJE2T5jjG_AETDyp4C1mauI4u6ZLssP_e1spEEDzlkfd53_f4JMk1glMEyzJDrGBpyfl7xnKa4QxiDCk5SUbHxumxLtF5chHCBkLKCIGjZLcwRqsYgDOg8ofafgDlbFXH2tnu04LoomxAu9bWNbXqm1HbCKStgItr7UErvdzqqP1XRnB7H1wLNrppDmAys9ZZCbZ7XysZJVhOby-TMyOboK--33Hydrd4nT-ky-f7x_lsmaq84CQ1K1KscFHKIoe5VkoVKwMrxQmiFdKcMco55dIYyJmCkkFsqlIppIxaMcJpPk5uhtzWu91ehyg23W22WylwQRHnkDDUUXSglHcheG1E6-ut9AeBoOj1it6c6C2KTq_AYtDbDU6Gwdq1P8lPL4tfmGgr06H4D_Sf_E_sX4s9</recordid><startdate>20200101</startdate><enddate>20200101</enddate><creator>Tran, N Y T</creator><creator>Nhan, N P T</creator><creator>Thanh, V T</creator><creator>Nguyen, D V</creator><creator>Thinh, P V</creator><creator>Vy, T A</creator><creator>Lam, T D</creator><creator>Truc, T T</creator><general>IOP Publishing</general><scope>O3W</scope><scope>TSCCA</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FE</scope><scope>8FG</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>KB.</scope><scope>L6V</scope><scope>M7S</scope><scope>PDBOC</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope></search><sort><creationdate>20200101</creationdate><title>Effects of drying conditions on total phenolic content and other parameters of soursop jelly (Annona muricata L.)</title><author>Tran, N Y T ; Nhan, N P T ; Thanh, V T ; Nguyen, D V ; Thinh, P V ; Vy, T A ; Lam, T D ; Truc, T T</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3594-fb45b258a5303eccc5bf0dc9416d1e97769969aff097c0a702fd8cc1cfcb74963</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Ascorbic acid</topic><topic>Ashes</topic><topic>Brix value</topic><topic>Color</topic><topic>Convective drying</topic><topic>Parameters</topic><topic>Proteins</topic><topic>Syrup</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tran, N Y T</creatorcontrib><creatorcontrib>Nhan, N P T</creatorcontrib><creatorcontrib>Thanh, V T</creatorcontrib><creatorcontrib>Nguyen, D V</creatorcontrib><creatorcontrib>Thinh, P V</creatorcontrib><creatorcontrib>Vy, T A</creatorcontrib><creatorcontrib>Lam, T D</creatorcontrib><creatorcontrib>Truc, T T</creatorcontrib><collection>Institute of Physics Open Access Journal Titles</collection><collection>IOPscience (Open Access)</collection><collection>CrossRef</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>Materials Science Database</collection><collection>ProQuest Engineering Collection</collection><collection>Engineering Database</collection><collection>Materials Science Collection</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>IOP conference series. 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This study aimed to determine the effects of convection drying on the nutrient composition of the plant. Measured indicators included protein content, ash content, fat, total ascorbic acid content (TAA), total phenolic content (TPC), color and sensory level of soursop. At different temperatures of 40°C, 50° and 60°C, the evaluation criteria change significantly when supplemented with °Brix at 10%, 15% and 20%. Highest protein content achieved at 20% soluble solids concentration was 2.71 ± 0.09 and 2.68 ± 0.01 at 40 and 60°C, respectively. Most of the percentage of ash of the sample was unaffected and the change of the fat content is negligible. Moreover, TAA and TPC were found to decline after the process. About 68.62% TAA was retained when drying at 40°C (20% Brix) and the figure for TPC was 38.46% (60°C, 10% Brix). Typically, in the L* color space, all samples exhibited the value of higher than than 55 and there is a tendency to give a white color. In addition, the a* and b* values increased after drying. Optimal parameters are selected based on the commercial nature of the product and the retention of nutritional value. Final results consisted of the addition of 10% syrup sugar (60 ° Brix) in the sample under the temperature of 40 ° C for 390 minutes.</abstract><cop>Bristol</cop><pub>IOP Publishing</pub><doi>10.1088/1757-899X/736/2/022064</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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subjects | Ascorbic acid Ashes Brix value Color Convective drying Parameters Proteins Syrup |
title | Effects of drying conditions on total phenolic content and other parameters of soursop jelly (Annona muricata L.) |
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