Abstract
Pigeon pea (Cajanus cajan) pods were considered byproducts obtained from food industry which was raw material for the production of antioxidant fiber powder in this investigation. The effects of pretreatment (washing and blanching) and drying temperatures (60, 70, and 80C) on total crude fiber contents, total phenolic concentration and antioxidant activity by the method of DPPH radical scavenging activity and FRAP were evaluated. The results showed that blanched (60C) samples had the shortest drying times of 9.03 h. However, blanching significantly (p≤0.05) reduced antioxidant capacity of dried pigeon pea pod powders when compared to washing with tap water and fresh sample. Higher drying temperature tended to decrease fiber contents and antioxidant activity of dried powder. The pigeon pea pod powders were stored in ziplock bags or vacuum packaging at room temperature for 8 weeks. The moisture content of the powder kept in both packaging increased over time, which correlated with the water activity during 8 weeks of storage. In addition, storage times caused a decline in the levels of total phenolic concentration, DPPH, and FRAP values. The amount of total phenolic concentration, DPPH and FRAP of vacuum-packed samples were significantly higher than those stored in ziplock bags during storage. It could be concluded that washing with tap water and drying temperature of 60C was the most suitable condition for the process of fiber powder with antioxidant activity preparation from pigeon pea pod. Moreover, vacuum packaging method was sufficient to maintain the antioxidant capacity of the sample for 8 weeks.
Highlights
Dietary fiber was portion of food that was not digested by human digestive enzymes (Chantaro et al, 2008)
Some of these benefits had been attributed to the consumption of foods rich in both of dietary fiber and antioxidant compounds like fruits and vegetables, which could reduce oxidative stress caused by free radicals (Gokmen et al, 2009)
The comparison of two storage methods, which included ziplock bags and vacuum packaging were evaluated for the stability of total phenolic concentration and antioxidant activity of the pod dried powder
Summary
Dietary fiber was portion of food that was not digested by human digestive enzymes (Chantaro et al, 2008). Some of these benefits had been attributed to the consumption of foods rich in both of dietary fiber and antioxidant compounds like fruits and vegetables, which could reduce oxidative stress caused by free radicals (Gokmen et al, 2009). The monitoring of the antioxidant capacity had been utilized for the determination of food quality in relation to health (Gokmen et al, 2009). Both the characteristics of the raw materials and the processing steps affected the compositions and physicochemical properties of dietary fibers (Chau et al, 2004). The effects of blanching and drying temperature on antioxidant activities and quality of fiber powder were investigated. The results obtained could be used as basic information for industrial production of antioxidant fiber powder, which was beneficial in terms of the reduction in waste accumulation, value addition of waste, as well as introducing a new functional ingredients in a healthy and safe diet
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