Abstract
The stability of antioxidants in any material is essential for delivering health benefits even after their additional thermal processing for their preparation itself, for example, their incorporation in biscuits, cookies, bread, breakfast cereal mixes or many other functional foods for the end product’s nutritional enhancement and value addition. In this study degradation of antioxidants were studied in Indian gooseberry and guava powder prepared by the cabinet and freeze-dried techniques at temperature 65 to 850C for 8 hours in the hot air oven. Polyphenolics, flavonoids, ascorbic acid content decreases in both the fruits as the temperature increased. Degradation of polyphenolics, flavonoids and ascorbic acid during processing, followed first-order degradation kinetics. Rate constants increased with increase in the temperature range. Activation energies calculated for cabinet dried Indian gooseberry powders were 31.04, 41.87 and 44.55 kJ/mol and 36.13, 45.23.48.65 kJ/mol while in case of guava, activation energies found to be 34.15, 74.62 and 42.78 for cabinet dried and 38.42,79.11, 52.47 for freeze-dried powder for total phenolics, flavonoids and ascorbic acid. The degradation followed first-order reaction model with the higher value of R2>0.927. The Arrhenius law was used to relate the coefficient k (drying rate constant) with the air drying temperature
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