Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content
The aim of this study was to optimize the processing parameters of pulse mode microwave-vacuum drying of germinated green and red lentils (CDC Greenland and CDC Maxim) and investigate the changes in their total phenolic content (TPC), total antioxidant activity (TAA) and In-vitro starch digestibilit...
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| Format: | Article |
| Language: | English |
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ISEKI_Food Association (IFA)
2017-04-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/204 |
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| author | Robbarts Nongmaithem Venkatesh Meda |
| author_facet | Robbarts Nongmaithem Venkatesh Meda |
| author_sort | Robbarts Nongmaithem |
| collection | DOAJ |
| description | The aim of this study was to optimize the processing parameters of pulse mode microwave-vacuum drying of germinated green and red lentils (CDC Greenland and CDC Maxim) and investigate the changes in their total phenolic content (TPC), total antioxidant activity (TAA) and In-vitro starch digestibility (SD). The lentils were germinated for 5 days and dried by a pulse mode microwavevacuum method, using 2 s to 8 s out of 10 s pulsed mode at 2000W microwave power and varying the vacuum pressure level between 15 and 45 kPa. In-vitro starch digestibility increased significantly with increased microwave power level. The TPC and TAA appeared to vary distinctively in the two varieties of selected lentils. Vacuum pressure levels did not significantly (p>0.05) affect any responses. Green lentils could be dried at 8 s microwave power and 45 kPa vacuum pressure and red lentils could be dried at 5.5 s microwave power and 42.19 kPa vacuum pressure. The microwave-vacuum drying showed great potential for the drying of germinated lentils. |
| format | Article |
| id | doaj-art-d133bb2262dd4b3da488e4bb4bd63a82 |
| institution | OA Journals |
| issn | 2182-1054 |
| language | English |
| publishDate | 2017-04-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-d133bb2262dd4b3da488e4bb4bd63a822025-08-20T02:38:35ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542017-04-016110.7455/ijfs/6.1.2017.a5Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic contentRobbarts Nongmaithem0Venkatesh Meda1Department of Chemical and Biological Engineering, University of Saskatchewan, CanadaDepartment of Chemical and Biological Engineering, University of Saskatchewan, CanadaThe aim of this study was to optimize the processing parameters of pulse mode microwave-vacuum drying of germinated green and red lentils (CDC Greenland and CDC Maxim) and investigate the changes in their total phenolic content (TPC), total antioxidant activity (TAA) and In-vitro starch digestibility (SD). The lentils were germinated for 5 days and dried by a pulse mode microwavevacuum method, using 2 s to 8 s out of 10 s pulsed mode at 2000W microwave power and varying the vacuum pressure level between 15 and 45 kPa. In-vitro starch digestibility increased significantly with increased microwave power level. The TPC and TAA appeared to vary distinctively in the two varieties of selected lentils. Vacuum pressure levels did not significantly (p>0.05) affect any responses. Green lentils could be dried at 8 s microwave power and 45 kPa vacuum pressure and red lentils could be dried at 5.5 s microwave power and 42.19 kPa vacuum pressure. The microwave-vacuum drying showed great potential for the drying of germinated lentils. https://www.iseki-food-ejournal.com/article/204LentilsGerminationMicrowaveAntioxidant activityPhenolic contentStarch digestibility |
| spellingShingle | Robbarts Nongmaithem Venkatesh Meda Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content International Journal of Food Studies Lentils Germination Microwave Antioxidant activity Phenolic content Starch digestibility |
| title | Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content |
| title_full | Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content |
| title_fullStr | Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content |
| title_full_unstemmed | Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content |
| title_short | Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content |
| title_sort | optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility antioxidant activity and total phenolic content |
| topic | Lentils Germination Microwave Antioxidant activity Phenolic content Starch digestibility |
| url | https://www.iseki-food-ejournal.com/article/204 |
| work_keys_str_mv | AT robbartsnongmaithem optimizationofmicrowavevacuumdryingparametersforgerminatedlentilsbasedonstarchdigestibilityantioxidantactivityandtotalphenoliccontent AT venkateshmeda optimizationofmicrowavevacuumdryingparametersforgerminatedlentilsbasedonstarchdigestibilityantioxidantactivityandtotalphenoliccontent |