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Drying kinetics, physico‐chemical properties, antioxidant activity and phenolic composition of foam‐mat dried germinated rice bean ( Vigna umbellata ) hydrolysate
Author(s) -
Sritongtae Burachat,
Morgan Michael R. A.,
Duangmal Kiattisak
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13401
Subject(s) - hydrolysate , chemistry , germination , dpph , food science , antioxidant , gallic acid , vigna , botany , hydrolysis , organic chemistry , biology
This research was aimed to study physico‐chemical properties and antioxidant activities of foam‐mat dried germinated rice bean ( Vigna umbellata ) hydrolysate. Germination led to an increase in released phenolic content and antioxidant activity ( DPPH radical scavenging activity and FRAP ) of rice bean hydrolysate. The hydrolysate obtained from germinated rice bean ( GRB ) and non‐germinated rice beans ( NGRB s) was foam‐mat dried at 60 and 70 °C. Semi‐theoretical and empirical model could suitably describe the drying characteristic of foamed bean hydrolysate. Total phenolic content and antioxidant activities of foam‐mat dried samples decreased with increasing air‐drying temperature ( P ≤ 0.05). Gallic acid, catechol and epicatechin were major phenolic compounds in foam‐mat dried samples prepared from both GRB and NGRB . The higher phenolic content and antioxidant activities were found in foam‐mat dried hydrolysate of GRB . Electron spin resonance spectrometry revealed that foam‐mat dried rice bean hydrolysate showed a strong ability to scavenge free radicals, especially carbon‐centred radicals.