Flower Powder Research Articles

A Clean-Label Formulation of Fortified Yogurt Based on Rhododendron Flower Powder as a Functional Ingredient.

The world-wide-dispersed Rhododendron is a tiny, evergreen plant with vivid red or pale pink blossoms that is a member of the Ericaceae family and is well-known for its stunning flowers. To improve yogurt's nutritional profile and sensory qualities, this study investigates an innovative application of Rhododendron flower powder (RFP). The potential health benefits of Rhododendron flowers, which are a rich source of bioactive compounds such as polyphenols and antioxidants, have attracted attention. Consequently, the physicochemical, phytochemical, and sensory qualities of fortifying yogurt with RFP at various concentrations were studied. The results showed that the texture and color of the yogurt were highly influenced by the addition of RFP. The addition of this functional ingredient also resulted in a significant increase in the yogurt's polyphenol content and antioxidant capacity. These findings demonstrate the suitability of RFP in yogurt formulations as a functional food ingredient, being a good source of phenolics.

Optimizing Drying Conditions for Lotus Flowers and Characterization of the Chemical and Functional Properties of Lotus Flower Powder for Food Applications

The lotus (Nelumbo nucifera) is an aquatic plant that holds religious and cultural significance. Additionally, it provides an important source of vital nutrients and antioxidants. The present study aimed at examining the physical characteristics, drying temperatures, and chemical and functional aspects of lotus flower powder. The findings revealed a wide range of the weight, length, and width of lotus flowers, which may be linked to several factors like age, conditions in the environment, and genetic diversity. The flowers subjected to drying methods like tray drying and shade drying. In tray drying the samples were subjected to different temperatures viz., 40°C, 50°C, 60°C and 70°C. Drying was continued till the flowers became completely dry and crisp and also until constant weight attained. The colour of the lotus flower powder was shown to be significantly influenced by the drying temperature. The lowest lightness value (L*) was observed at 40 °C and the highest lightness value (L*) was observed at 50°C. Whereas, lotus subjected to a drying temperature of 60 °C exhibited a similar resemblance to the colour values of fresh lotus petals, suggesting a high degree of retention of the red colour. The lotus flower powder was found to possess a slightly acidic pH, a high water holding capacity (WHC), and a moderate oil holding capacity (OHC), as determined through chemical and functional analysis. Emulsifying and foaming properties of lotus powder indicated its potential for use in food products. Overall, this study provides valuable insights into the physical, drying, and chemical properties of lotus flowers, shedding light on their potential applications in various functional foods.

Evaluation of genotoxicity of dry powders of pomelo (Citrus maxima) flowers by micronucleus assay

Plants have been used as traditional medicine or health products for several thousands of years. The present study was aimed to evaluate the genotoxicity of pomelo flower powders by micronucleus assay In vivo. During the In vivo genotoxicity-evaluated experiment, the experimental animal’s clinical behavior, body weight (BW), food consumption, and the percentage of RET/RBCs (reticulocytes/red blood cells) and MN-RET/RETs (micronucleated reticulocytes/reticulocytes) after the treatments of pomelo (Citrus maxima) flower powders were evaluated. Both sexes ICR mice were treated three daily treatments by intraperitoneal injection of 2 mg/kg of mitomycin C (genotoxicity induction) or by oral route of 200 μL of PBS (the normal control group). Until 30th hours after the last treatment, K2-EDTA-anticoagulated peripheral blood specimens were collected. These blood samples were processed for the microscopy-based analysis using Giemsa stain and the percentage of reticulocytes and micronucleated reticulocytes was determined. The results were shown that the experimental animal’s clinical behaviors were normal in all groups. The BW and food consumption were no significant difference between all groups. RET/RBCs (%) in male or female ICR mice in the negative control group, the normal control group, the low dose of pomelo (C. maxima) flower powder group, the middle dose of pomelo (C. maxima) flower powder group, and the high dose of pomelo (C. maxima) flower powder group were respectively 8.8 ± 2.3 / 9.6 ± 2.6, 23.0 ± 2.5 / 22.4 ± 2.3, 23.4 ± 2.1 / 23.2 ± 3.8, 24.2 ± 3.6 / 23.0 ± 1.9, and 21.6 ± 3.2 / 21.6 ± 2.4; MN-RET/RETs (‰) in male or female ICR mice in the negative control group, the normal control group, the low dose of pomelo (C. maxima) flower powders group, the middle dose of pomelo (C. maxima) flower powder group, and the high dose of pomelo (C. maxima) flower powder group were 43.0 ± 12.5 / 39.4 ± 9.8, 2.6 ± 1.5 / 2.6 ± 1.5, 2.4 ± 1.1 / 2.2 ± 1.3, 2.2 ± 1.3 / 2.0 ± 1.2, and 1.8 ± 0.8 / 1.8 ± 0.8, respectively. Both RET/RBCs (%) and MN-RET/RETs (%) in male or female ICR mice in the negative control group were significantly difference than the other groups (p < 0.001). Taken all results together, pomelo (C. maxima) flower powders were without genotoxicity. Therefore, pomelo (C. maxima) flower powders were safety.

PENENTUAN KADAR KAFEIN DALAM BUNGA, BIJI, KULIT BUAH DAN DAUN KOPI ARABIKA (Coffea arabica) WONOLELO MENGGUNAKAN SPEKTROFOTOMETER UV

Arabica coffee is a type of coffee that is widely cultivated in Indonesia. Caffeine is one of the secondary metabolites contained in coffee with various biological benefits. Caffeine belongs to the class of alkaloids of the methylxanthine group. Caffeine is distributed in different parts of the coffee plant in the leaves, cotyledons and flowers. Various studies have proven that the caffeine content in each part of the coffee plant has varying levels. This study aims to determine which part of the Arabica coffee plant comes from Wonolelo, Temanggung with the highest caffeine content.
 Powder of flowers, leaves, seeds and fruit skins of Arabica coffee were extracted with distilled water and then extracted liquid-liquid with chloroform, the chloroform fraction obtained was evaporated to form crystals containing caffeine. The results were analyzed quantitatively by UV spectrophotometry. The absorbance results were obtained from UV spectrophotometric readings, then the caffeine content in the sample was calculated and analyzed using SPSS software.
 Quantitative test stated that the highest to the lowest caffeine content were fruit peels of 3.232%, seeds (0.771%), flowers (0.509%), and leaves (0.24%). The results of this study are different compared to previous studies. This can occur due to differences in extraction methods, sample age, roasting conditions, grinding degree, geographical origin, such as growing locations at different altitudes, soil types, rainfall, harvest time, and intensity of exposure to sunlight.

Structural, thermal, techno‐functional and chemical characterization using Fourier Transform Infrared Spectroscopy, Gas‐Chromatography‐Mass Spectrophotometry, Thermogravimetric Analyser, Field Emission Scanning Electron Microscopy and Energy‐Dispersive X‐Ray Spectrometer of Moringa Oleifera flower powder

SummaryThe aim of this research is to characterise the physicochemical and techno‐functional properties of the Moringa oleifera flower powder, and various techniques were used in this regard, such as FTIR, GC–MS, TGA, FESEM, and EDS. The bulk and tapped density of the Moringa oleifera flower powder were found to be 0.44 ± 0.03 (g/cm3) and 0.51 ± 0.01 (g/cm3), respectively. The water absorption index and water solubility index were 10.60 ± 0.10 (g/g) and 8.70 ± 0.20 (%), respectively. The foaming capacity was found to be 15.20 ± 0.20 (%), and the foaming stability was 56.34 ± 0.10 (%). The total phenolic content of the Moringa oleifera flower extract was 15.97 ± 0.223 mg GAE/g, whereas the flavonoid content was 12.38 ± 0.321 mg QE/g. The antioxidant activity of the flower extract was measured by DPPH assay and was found to be 59.65%. The flower extract showed 11 mm and 8 mm of the zone of inhibition against Escherichia coli and Staphylococcus aureus, respectively, whereas, with antibiotic streptomycin, the zones of inhibition were found to be 20 and 18 mm, respectively. Based on the research findings, Moringa oleifera flower powder and extract can be used as food fortification, antioxidant, and antibacterial agents.

Effect of flamboyant flower (Delonix regia) powder on root knot nematodes (Meloidogyne incognita) infestation on tomato plant (Solanum lycopersicum) in Yola, Adamawa State

Plant Parasitic Nematodes (PPN) are regarded as one of the major challenges of sustainable tomato production in the world. Their control which involves the use of synthetic chemicals is being restricted because of their toxicity coupled with the environmental risk associated with their use. To this effect this study was carried out to evaluate the effect of flamboyant flower powder on M. incognita inoculated on tomato plants as an alternative control strategy of PPN. Screen house experiment (potted experiment) was conducted at the landscape garden of Modibbo Adama University Yola to evaluate the efficacy of plant powder for the control of root- knot nematode in tomato plant. The experimental design used was the Completely Randomized Design (CRD) with five treatments replicated three times. D. regia powders were incorporated at different levels into the bucket each containing 4kg of sterilized soil. The plant powder was incorporated at the rate of 40g, 30g, 20g and 10g (T1, T2, and T3) respectively and T4 with no level of powder 0g. D. regia powder and 40g gave the best effect on M. incognita in the potted experiments as higher plant height, number of leaves; fresh shoot weight, galling index and least final nematode of both soil and roots were recorded. Therefore, from these findings, D. regia at 40g exhibited nematicidal effect on M. incognita in tomato plant followed by 30g, 20g, and 10g respectively. The nematicidal characteristics exhibited by this plant material (flamboyant flower) might be due to some phytochemical constituents present in the plant material. The control plant has least plant height, number of leaves, fresh shoot weight, plant fruit and higher fresh root weight as well as galling index and highest final root and soil nematode population.

Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea

The study detected changes in some physical, chemical, and antioxidant properties of Clitoria ternatea L. teas infused at different infusion temperatures (ITE) (70 °C, 80 °C, and 90 °C) and infusion times (ITI) (9, 18, and 27 minutes) using dried flowers of particle sizes (PS) (whole and powder). The antioxidant activity was measured using DPPH, ABTS, and FRAP methods. The a*, b*, C*, and Hº values of the tea samples were found to be statistically different according to ITE, ITI, and PS (p<0.01). A significant decrease was identified in averaged a*, b*, and C* values with increasing ITE. There was a significant decrease in mean L* values of tea samples with increasing ITE (p<0.05). The total monomeric anthocyanin (TMA), total phenolic content (TPC), and antioxidant activity of tea samples differed significantly with ITE, ITI, and PS (p< 0.01). The highest TMA and TPC according to ITE (69.72 Cy-3 glu mg/L and 1000.68 mg GAE/L) in tea samples were at 90 ºC and the highest TMA and TPC according to ITI (51.54 Cy-3 glu mg/L and 918.45 mg GAE/L) were detected at 27 minutes of infused. It was determined that the TMA of the teas infused with whole flowers was higher (55.31 Cy-3 glu mg/L) than the teas infused with flower powder, and the TPC was higher (926.07 mg GAE/L) in the teas infused with the flower powder. The total flavonoid content (TFC) of the teas was determined the highest (5161.69 mg QE/L) according to ITE at 80 ºC and the highest TFC (4578.53 mg QE/L) according to ITI in 9 minutes of infused. It was observed that antioxidant activity of tea samples increased with increasing ITE and ITI. Regarding PS, it was also determined that teas brewed with flower powder showed higher antioxidant activity. According to the sensory evaluation results of tea samples, it was found that tea samples infused with whole flowers at 70 ºC for 9 minutes and tea samples infused with flower powder at 80 ºC for 27 minutes had the highest overall acceptability.

Comparison of the Polyamine Content of Five Spring Flowers with Wheat Germ as a Rich Anti-aging Polyamine Source for Preparation of Nutraceutical Products.

Polyamines prolong longevity due to their role in cell proliferation and are regarded as an essential group of anti-aging substances that reduce the risk of cardiovascular, neurological, and chronic inflammatory illnesses, as well as cancer. Because of its importance in growth and tissue regeneration, discovering polyamine-rich sources has gotten a lot of interest. Given the role of polyamines in controlling plant growth and physiological changes in the spring after cold winter stress, high polyamine concentrations in quickly growing plant tissues such as flowers, blossoms, and germs are possible. Based on this premise, five different spring flowers were selected and isolated from relevant plants, dried, and then quantified for the first time using an accurate, simple, and repeatable quantification method, liquid chromatography-tandem mass spectrometry. According to the amount of spermidine found in the samples investigated in this study, dried flower powders of Wisteria sinensis (244.18 µg/g), Lonicera caprifolium (217.28 µg/g), and Jasminum officinale (200.33 µg/g) appear to be a good source of spermidine. With additional research, W. sinensis dried flower powder is a good source of polyamines, whereas L. caprifolium and J. officinale dried flower powders are recommended as a rich source of spermidine for the preparation of natural supplements for people over the age of 30 to improve cell proliferation and anti-aging.

Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening.

This study aimed to formulate a Gouda-type cheese from cow's milk, flavored with lavender flower powder (0.5 g/L matured milk), ripened for 30 days at 14 °C and 85% relative humidity. Physicochemical, microbiological, and textural characteristics, as well as the volatile composition of the control (CC-cheese without lavender) and lavender cheese (LC), were assessed at 10-day intervals of ripening. Consumers' perception, acceptance, and purchase intention were only evaluated for ripened cheeses. Moisture and carbohydrate contents, the pH, cohesiveness, indexes of springiness and chewiness decreased during ripening in both CC and LC; however, protein, ash, and sodium chloride contents, titratable acidity, hardness, lactobacilli, streptococci, and volatiles increased. Fat and fat in dry matter contents, respectively, the energy value did not vary with ripening time in LC and increased in CC; gumminess decreased in CC and did not change in LC. Lavender flower powder significantly affected the cheese's microbiological and sensory characteristics and volatile composition but did not considerably impact physicochemical and textural ones. Populations of lactobacilli and streptococci were substantially higher in LC compared to CC. The volatile profile of LC was dominated by terpene and terpenoids, and that of CC by haloalkanes. Sensory scores were slightly lower for LC than CC, even if it did not considerably affect consumers' acceptance and purchase intention.

Chemical composition and bioactivities of the essential oil of Coreopsis tinctoria and Chrysanthemum morifolium

ABSTRACT This study was aiming at the differences in the aroma, flavor compounds, and bioactivities of essential oil of Coreopsis tinctoria flower (CTFEO) and essential oil of Chrysanthemum morifolium flower (CMFEO). Both essential oils were extracted by steam distillation. Their flavor compositions were determined by GC-MS and the antioxidant, antibacterial, and anti-inflammatory activities were also evaluated. It was found that CTFEO possessed a special medicinal herb odor, which was obviously stronger than those of CMFEO. A preferred condition for steam distillation was flower powder–water ratio of 7.5:100 and extraction for more than 3.0 h. Interestingly, the main flavor compounds of CTFEO were determined as D-limonene (34.54%), cis-carveol (5.49%), trans-α-bergamotene (4.44%), and α-pinene (3.90%), which were quite different from those of CMFEO. CTFEO showed better antioxidant activities with IC50 value of 121.4 ± 9.8 μg/mL than those of CMFEO. It also exhibited stronger antibacterial effects than those of CMFEO, with minimal inhibitory concentrations (MICs) ranging from 0.183 to 1.412 mg/mL against six strains of bacteria. Moreover, CTFEO was also found to exhibit strong anti-inflammatory effects that reduced the LPS-induced RAW 264.7 cell mRNA expression of the cytokines IL-1β, IL-6, and TNF-α at a concentration of 10.0 μg/mL. All these results suggest that the aroma, flavor compounds, and bioactivities of the two essential oils were quite different and they could be used as tea, drink, and food additive in the food industry for further development.

Development of Muffins from Kodo Millet Flour using Fructooligosaccharide with the incorporation of Clitoria ternatea

The study aims to investigate 3 types of muffins that were prepared and named T1, T2, and T3 increase according to blue pea flower powder content. (T12%, T2 3%, T34%). After the completion of the experiment, it was found that T3 results were better in comparison to other muffins. As elucidated from proximal analysis, the control sample shows less acceptance compare to fortified muffins. Simultaneously texture control sample was found more than Kodo millet muffins. They are important in the networking of muffins after the addition of Xanthan Gum in muffins. Overall it indicates that Xanthun gum provides networking to muffins and enhances the structure of muffins with nutritional quality.

To Check Acceptability and Safety of Dark Chocolate Incorporated with Hibiscus Flower Powder and Psyllium Husk

This study was undertaken to check the acceptability and safety of Dark Chocolate Incorporated with hibiscus flower powder and psyllium husk. Chocolate is a raw or processed food product made from the seed of the tropical tree Theobroma cacao. Dark chocolate is majorly beneficial for heart and brain health. Hibiscus has a rich phytochemical profile responsible for beneficial health effects. Hibiscus has antioxidant properties and positive effect on health. Psyllium husk is a rich source of dietary fiber and has beneficial effects on metabolic functions. And also helps in weight management. 2 Types of chocolates were made, A was simple Dark Chocolate and B was Dark chocolate(100gm) incorporated with Hibiscus flower Powder (30gm) and Psyllium Husk(10gm). Sensory evaluation of Chocolate samples was carried out for attributes such as flavor, texture, taste and overall acceptability. Results of sensory evaluation shows that sample B is most acceptable. Sample B contains 1.02% Moisture, Total Fat content is 29.28%, Ash insoluble in dilute HCL is 0.11% and insect & Fungus Infestation and Harmful or Injurious Matter is absent in sample thus it proves that sample B is acceptable and safe for human consumption.

Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties.

This study aimed to investigate and optimize the quality and sensory properties of baked products with lutein-enriched marigold flower powder (MP). Lutein-enriched marigold flowers produced via hydroponic methods using LED lights were used as a functional material in sponge cakes to increase lutein content. MP particles were divided into coarse (Dv50 = 315 μm), fine (Dv50 = 119 μm), and superfine MP (Dv50 = 10 μm) fractions and added to the sponge cake after being designated to control (sponge cake prepared without MP), coarse MPS (sponge cake prepared with coarse MP), fine MPS (sponge cake prepared with fine MP), and superfine MPS (sponge cake prepared with superfine MP) groups. The sizes and surface properties of superfine MP particles were more homogeneous and smoother than the other samples. As the particle size decreased, the specific volume increased, whereas baking loss, hardness, and chewiness of the sponge cake decreased. Superfine MP and superfine MPS had the highest lutein content. The flavor of marigold and the overall acceptability of sponge cake with superfine MP were 7.90 ± 0.97 and 7.55 ± 0.76, which represents the highest values among the samples. The results of this study have shown that jet milling can contribute to improvements in texture, lutein content, and sensory qualities for baked products with MP.

Anti-coccidial effects of dietary chamomile against experimentally induced coccidiosis in broiler chicken

A 4 × 2 factorial experiment was conducted to investigate the effect of dietary supplementation levels (0, 5 and 10 g/kg) of chamomile flower powder and a level (60 mg/kg) of salinomycin on performance and gut health of broiler chickens under coccidiosis challenge. A total of 320-day-old Ross 308 broilers were assigned to eight treatments of four replicates with 10 birds. Oral inoculation of the challenged groups with Eimeria tenella occurred on day 8. On day 10, disease challenge and additive level significantly (P = 0.003) interacted, decreasing the feed intake. Feed intake significantly (P ≤ 0.001) decreased in birds supplemented with 10 g/kg of chamomile. At 35 days, birds fed chamomile and anticoccidial significantly (P = 0.001) increased body weight (BW) and weight gain (WG). Disease challenge adversely influenced (P = 0.001) BW and WG. Additive level and disease challenge significantly (P = 0.001) interacted on feed conversion ratio (FCR). Anticoccidial and chamomile improved (P = 0.001) FCR of birds regardless of the rearing conditions. Significantly (P = 0.001) better FCR was observed in the unchallenged birds. The interaction of experimental factors was significant (P ≤ 0.04) on the relative weight of bursa. Disease challenge significantly (P = 0.005) increased the relative weight of liver whereas that of bursa decreased. Cholesterol (P = 0.002), albumin/globulin (P = 0.009), aspartate aminotransferase (AST) (P = 0.002) and alanine transaminase (ALT) (P = 0.001) significantly increased in challenged birds. The interaction of experimental factors was significant (P = 0.002) on villus length, crypt depth and villus height/crypt depth ratio (P = 0.001). Longer (P = 0.001) villi were found in anticoccidial and chamomile supplemented birds. Coccidiosis adversely (P = 0.001) influenced the jejunum morphology. Crypt depth decreased and villus height/crypt depth increased in chamomile offered birds (P = 0.001) regardless of the challenge conditions. Bursal morphology was significantly influenced by experimental factors. Dietary supplementation of chamomile had positive effects on broiler performance, immunity and intestinal morphology during exposure to the E. tenella parasite. Chamomile could be used as a potential natural anticoccidial in broiler nutrition.

ЯКІСНІ ПОКАЗНИКИ ТІСТА ДЛЯ ВАРЕНИКІВ ІЗ ВИКОРИСТАННЯМ ІМЕРЕТИНСЬКОГО ШАФРАНУ

The work deals with topical issues of solving the problems of expanding the assortment of flour dishes using natural sources of biologically active substances. Attention should be paid to the development of flour dishes of a functional orientation for further offering to consumers in catering establishments. One of the timely trends is the creation of dumplings -national flour dishes of Ukrainian cuisine, giving them a functional orientation through plant-based ingredients. Among such ingredi-ents, it is worth noting the biologically active complex of Imereti saffron, which contains vitamins, minerals, and dietary fibers. It is used as an antioxidant and has a therapeutic and preventive effect.It should also be noted that the research of ancient ethnic traditions of national dishes of various national ethnic groups is an urgent issue of our time. Therefore, adding edible flower dumplings to the dough recipe provides a new idea in the search for a combination of a traditional recipe and an innovative approachto creating new products.A study of the technological aspects of the use of domestic plant raw materials -dried marigold flowers (Imereti saffron) in the technology of dough for dumplings was conducted. Standard methods were used to determine product quality indicators. The characteristics of Imereti saffron as a promising ingredient for the production of fresh dough for dumplings are given.In the course of research, it was determined that the addition of Imereti saffron flowers for dumplings allows to modernize the organoleptic indicators of the quality of the products, has a positive effect on the chemical composition of the dough for dumplings, saturates the dough with macro-and micro-nutrients and dietary fibers necessary for the body. It was established experimentally that when adding Imereti saffron to the composition of the dough recipe for dumplings, it should be consideredrational to add flower powder in the amount of 1% to the mass of flour.The article describes the features of the technologyof making fresh dough for dumplings, developed a technological scheme for dumplings, and defined subsystem analysis in detail. Dried flowers of marigolds -Imereti saffron are a promising raw material, and the developed variant of fresh dough for dumplings can be recommended as part of the production program of the restaurant industry

Drying Diverse Temperatures alters the Physico-Chemical and Phytochemical Properties of Moringa Flowers

BACKGROUND: Moringa flowers are most excellent suited for both raw and lightly cooked application such as frying or simmer. Moringa flowers are a good quality foundation of vitamin A, a nutrient that can facilitate boost the immune system and guard overall vision health. Moringa oleifera contains vital nutrients such as minerals, vitamins and phytochemicals such as tannins and flavonoids. AIMS AND OBJECTIVE: The present work aims to study the optimization and quality attributes retention in moringa flower through freeze dryer (FD) because the conventional drying process takes more time and energy which also affects the product quality and safety. MATERIALS AND METHODS: Different solvents, such as ethanol, chloroform, hexane, acetone and ethyl acetate, were used to determine the presence of phytochemicals (alkaloids, tannins, flavonoids, steroids, terpenoids and saponins) in the moringa flower. RESULTS: From Qualitative and quantitative screenings of moringa flower, the phytochemicals were highly present in methanol and ethanol extracts. Dried moringa flower powder was prepared by using fresh moringa flower, steam blanched for 2-5 min and then sulfated at 0.1% for 10 min. After that, the dehydration process was performed at different temperatures (45, 55 and 65°C) in an FD drier. FD dried moringa flower powder at 55°C was found maximum physicochemical properties and higher retention of phytochemical with special reference to β – carotene (55.41 mg), total antioxidant (460.18 mg), flavonoids (19.34 mg/RE), phenol (234.13 mg/GAE), vitamin C (485.09 mg). CONCLUSION: According to the findings of this study, FD drying is one of the best drying techniques for preserving nutritional quality features while also being efficient and cost-effective for the entire food processing industry.

Effect of butterfly-pea powder (Clitoria ternatea L.) and drying temperature towards physicochemical characteristics of butterfly-pea milk powder with vacuum drying method

Dairy product can be process into ready to drink or ready to serve. Dairy product that needs to be dissolved first usually powdered by drying. The drying method could be done using the vacuum Drying Method. This study used a 3x3 factorial design in a randomized block design which consisted of 2 factors, namely factor T (sea flower powder concentration) which consisted of 3 levels, namely t1: 0.2%, t: 0.3%, and t3: 0.4%, dan factor P (variation of drying temperature) which consisted of 3 levels, namely p1: 50 °C, p2: 60 °C and p4: 70 °C. The responses tested in this study were chemical responses including water content, antioxidant activity, pH. Physical responses include dissolution time, insoluble, hygroscopicity, L* a* b* color intensity, yield amount, and viscosity. Organoleptic responses include color, aroma, taste, and viscosity. The effect of different sea flower powder concentration affects the antioxidant activity, pH, and color intensity. The variation of drying temperature affects the water content, dissolution time, insoluble, hygroscopicity, and color intensity. The interaction between sea flower powder concentration and variation of drying temperature affects the antioxidant activity and color intensity.

Optimization of freeze drying parameters for moringa (Moringa oleifera) flower powder by using response surface methodology and principal component analysis

Moringa oleifera Lam. is an incredible plant because of vital nutrients such as minerals, vitamins and phytochemicals. The present work is focused on studying the optimization and quality attributes retention in moringa flowers in a freeze dryer (FD). Because the conventional drying process takes more time and energy which will affect the product quality and safety. Response surface methodology (RSM) was employed to optimize the effect of drying temperature (- 65 to - 45°C), vacuum pressure (0.5 to 2.5 mmHg) and drying time (18 to 24 h.) on the vitamin C, total antioxidant activity(TAA) and hygroscopicity (HS) of moringa flower. The developed model response R2 values of vitamin C 0.96, total antioxidant activity 0.97 and hygroscopicity0.95. Based on response surface and desirability (0.74) functions, moringa flower was freeze sdried at - 63.75°C for18 hr under 0.55 vacuum pressure had an optimum level of vitamin C 285.84 mg/100g, TAA 453.20 mg/100g and HS 1.57 percent. Freeze dried moringa flower powder at -55°C had maximum drying characteristics with special reference to high powder recovery (98.75%) and excellent flowability.The first principal component, accounting for 52.15 per cent and two 23.02 per cent of the total variance resolved the different drying temperatures.

Effects of Dried Sano (Sesbania javanica Miq.) Flowers Powder on the Quality of Thai Sponge Cake

The aim of this study was to investigate the physical, nutritional values and sensory evaluation of Thai sponge cake added with different levels of dried Sano flowers powder (DSFP) as a source of carotenoids. DSFP was prepared and analyzed for total carotenoids. DSFP contained lutein, zeaxanthin and β-carotene around 29,947.94, 620.03 and 1,555.98 μg in 100 g of dry sample, respectively. The sensory liking scores were determined to be suitable to produce Thai sponge cake. Results showed that, Thai sponge cake recipe consisted of 240 g of duck eggs, 180 g of chicken eggs, 180 g of cake flour, 360 g of granulated sugar. The effects of the addition withdifferent levels of DSFP (20, 40 and 60 %w/w) of Thai sponge cake was studied. An increase of the DSFP decreased of lightness (L*), redness (a*) value, springiness, and chewiness while yellowness (b*) value, hardness, cohesiveness, and gumminess were increased. The sensory evaluation showed that all treatments obtained the overall liking score of 6.14-6.86. The study clearly showed that the levels of 20% w/w DSFP could be a desirable amount to produce the healthy Thai sponge cake with good enough appearance, odour, taste, texture, with an overall liking score of more than 6.00 that is considered as acceptable. The developed Thai sponge cake contained protein, fat, dietary fiber, ash, moisture, and carbohydrates 9.45, 5.23, 2.64, 1.16, 33.94 and 52.42 g in 100 g respectively, and 319.10 μg/100 g β-carotene 319.10 μg/100 g. The developed product supplemented with DSFP would be a guideline toincrease the health and quality of cake products.

Evaluation and conversion of temple waste flowers into incense sticks in Tumakuru district of Karnataka, india

In any waste management process, the 3 R’s, i.e., Recycling, Reuse and Recover play a very important role. The present work focuses on collection, handling, and usage of waste flowers. A large volume of flower waste generated daily at Tumakuru is improperly disposed of in open places or in dust bins and finally reaches landfill along with the other municipal solid wastes. As a part of India’s Swachh Bharat programme, this paper gives an idea of reducing the flower waste quantity and converting them into incense sticks. The various types of flowers were analysed and compared based on the results obtained from physicochemical properties. SEM and EDS were used to determine the surface morphology and chemical compositions of crushed flowers, respectively. From the SEM study, it can be seen that filament type, cave type and stripelike textures were observed on the surfaces of crushed flowers, and the EDS analysis has shown that the rose flower powder has a rich amount of carbon (66.98 %) and yellow chrysanthemum flower contains less carbon (37.68 %) compared to other crushed flowers. Also, this paper demonstrates the practical aspects in making incense sticks from flower waste. It was suggested that dumping process must be managed with flexibility, following strict implementation of the applicable legislation, and awareness programs are needed to collect and reuse flower waste from different sources.