Enzymatic-Treatment And Different Drying Conditions On Gac Aril (Momordica Cochinchinensis Spreng.) Powder
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Date
2020-07
Authors
Md Sidik, Nur Ain Rafidah
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
Gac (Momordica Cochinchinensis Spreng) is an orange-reddish colour and
ovally-shape fruit with spikes that mainly contain higher total carotenoid content. The
aim of this study is to investigate the quality of gac aril powder produced upon different
drying process. Treatment with pectinase enzyme was done on the fresh gac aril prior
to drying treatment. Two type of drying conditions namely hot air drying at
temperature 40°C (HA40) and 60°C (HA60), and freeze drying (FD) were carried out
to produce gac aril powder. The effect of drying parameter on quality of gac aril
powder produced were analyses in term of drying yield, pH, moisture content, water
activity, water solubility, water holding capacity, total carotenoids content, and colour.
From the results obtained, FD gac aril powder yield significantly lower (p<0.05)
amount compared to HA40 and HA60 samples. Moisture content of HA40 and HA60
gac aril powders were significantly lower (p<0.05) compared to FD gac aril powder.
However, the result was in contrast in term of water activity. HA40 and HA60 gac aril
powders were also significantly higher (p<0.05) in term of water solubility compared
to FD sample. Apart from that, FD gac aril powder preserved some components in
term of total carotenoid content, water holding capacity, and colour compared to both
hot air dried samples. FD gac aril powder give significantly higher (p<0.05) total
carotenoid content and significantly lower (p<0.05) total colour different compared to
HA40 and HA60. In conclusion, FD samples give the best drying treatment in order to
preserve the quality of the gac aril powder produced.
Description
Keywords
Enzymatic-Treatment , Gac Aril