Wijewardana R.M.N.Aa, Nawarathne S.Bb WIGCRWWMCBTBMKS*. 2211-601X © 2016 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license( under responsibility of International Conference of Sabaragamuwa Universi. ScienceDirect [Internet]. 2016;Procedia Food Science 6 ( 2016 ) 199 – 203(Procedia Food Science 6 ( 2016 ): 170 – 175. Publisher's VersionAbstract
Present study was carried out to evaluate the effect of various dehydration techniques such as sun drying, solar drying, dryingafter freezing (Freeze for one hour followed by mechanical drying at 55°C), vacuum drying and drying using lab scale air oven onproximate composition and retention of antioxidants in different fruit powder prepared from Bael (Aegle marmelos) and Palmyra(Borassus flabellifer). Moisture content, Total Ash, Crude fiber %, Fat %, Crude protein %, total phenolic content,β –Caroteneand antioxidant activity were tested. The antioxidant activity was measured based on the ability of fruit extract to scavenge 1, 1-diphenyl-2-picrylhydrazyl (DPPH). Among different drying treatments the highest fat percentage recorded by the solar driedpalmyra fruit powder and there is no significant difference (α= 0.05) between sun drying and vacuumed drying. Higherconcentration of β -Carotene and total phenolic content were recorded in vacuum dried samples both in bael and Palmyra fruitpowders and it significantly different (α= 0.05) from other treatments. The scavenging activity of bael fruit powder in vacuumdrying was ranged from 65.36% to 81.33% of the concentration 200 μg/ml to1000 μg/ml and the palmyra fruit powder wasrecorded 57.32% to 83.25% of the concentration 200 μg/ml to1000 μg/ml. Vacuum dried fruit powders of palmyra and bael weregiven highest radical scavenging activity and the scavenging activity of palmyra fruit powder is higher than the bael. Thereforevacuum drying can be recommended as the most effective drying method to protect chemical characteristics and retention ofantioxidant properties of fruit powders.
Wickramasinghe I. Deviation of Chemical Properties of Kithul (Caryota urens) Flour Obtained from Five Different Growing Areas in Sri Lanka. Pakistan Journal of Nutrition 15 (4): 312-318, 2016 ISSN 1680-5194 © Asian Network for Scientific Information, 2016 [Internet]. 2016;15 (4)::312-318, 2016. Publisher's VersionAbstract
Abstract: Detailed studies have been carried out on Kithul (Caryota urens) native and modified flour as twopre-gelatinized treatments (PGI and PGII), acid modified (AC) and dextrinized modification (DX) flourtreatments to compare gelatinization properties and amylose content. Among all treatments, PG-II (modifiedwith excess water at 75°C heat treatment) showed significant changes with higher gelatinizationtemperatures (TO = 74.02°C and TP = 80.51°C) and lower Conclusion temperature (TC = 90.04°C),gelatinization enthalpy (5.78 J/g) and amylose content (25.36). This study provides evidence that PGII is themost suitable modification treatment for native Kithul flour for introducing new flour source with an applicableform to meet specific needs with a view to effort expand application within the food industry.Key words: Kithul, (Caryota urens), modified flour, gelatinization properties, amylose content, hydrothermaltreatment