Effects of different drying methods on the physicochemical and antioxidant content of “cempedak” ( Artocarpus Integer L.) powder

Abstract

“Cempedak” is an aromatic fruit, which can be converted into powder with a longer shelf life. The effects of different drying methods (spray-drying, freeze-drying, convection oven-drying, and vacuum-drying) on “cempedak” powders produced were evaluated in their physicochemical properties (moisture content, water activity, wettability, flowability, water solubility index, hygroscopicity, and degree of caking). In addition, the color and antioxidant content (carotenoid and DPPH scavenging activity) of “cempedak” powder were determined as well. The process yield of convection oven-dried “cempedak” powders is higher (62.98%) as compared to spray-dried powder (25.08%). On the contrary, the total color change for freeze-dried powder is lesser (12.31) compared to other drying methods. The scavenging activity of freeze-dried powder had the greatest antioxidant effect, which is 52.12% at 50 μg/ml, while the carotenoid content of freeze-dried powder is 15.83 mg/g. Freeze-drying can produce higher quality “cempedak” powder as compared to spray-drying, convection oven-drying, and vacuum-drying. Practical applications “Cempedak” is an aromatic fruit that is rich in vitamin A. However, due to the short harvesting season, it can be converted into powder for better stability and longer product shelf life. With the different drying methods available, the powder produced defers in its physicochemical properties. This research compares the “cempedak” powders produced with spray-dryer, freeze-dryer, convection oven, and vacuum oven. With the understanding of the different quality of powders obtained, the food industry will be benefited as to which production method to choose for their powder with the desirable specification. The powder can be used as a functional ingredient.