Please use this identifier to cite or link to this item: https://dspace.ctu.edu.vn/jspui/handle/123456789/5158
Title: Drying kinetics and thermal degradation of phenolic compounds and vitamin C in full fat germinated soy flours
Authors: Dương, Thị Phượng Liên
Keywords: Total phenolic content
Vitamin C
Free radical scavenging
IC50 value
Kinetics
Issue Date: 2017
Series/Report no.: International Journal of Food Science and Nutrition;2 .- p.10-14
Abstract: The effects of temperature on drying kinetics, thermal degradation of phytonutrients and quality of full fat germinated soy flours were investigated. The drying process was conducted in the oven drier at the temperatures of 40, 50 and 60°C and the moisture contents of final products were lower than 5%. The first order equation was used for analysis drying kinetic and thermal degradation of total phenolic content (TPC), vitamin C and antioxidant activity expressed as DPPH radical scavenging percentage. Kinetic parameters k of each model showed high dependence on temperature and were evaluated by determination coefficient (R2) that was calculated for goodness of fit. Arrhenius type equation was applied to determine the activation energy of moisture loss and degradation of vitamin C, TPC and antioxidant activity. These values were 53.14±1.77, 42.03±1.40, 33.44 ± 1.15 and 43.62±1.45 kJ/mol, respectively. Full fat germinated soy flour dried at 50oC remained highest vitamin C, TPC, antioxidant activity as well as sensory quality.
URI: http://localhost:8080//jspui/handle/123456789/5158
ISSN: 2455-4898
Appears in Collections:Tạp chí quốc tế

Files in This Item:
File Description SizeFormat 
_file_534.4 kBAdobe PDFView/Open
Your IP: 18.206.160.129


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.