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1860797496573296640
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INTELEK Repository
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Online Access
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https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072
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| date |
2024-08-27 15:51:51
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Restricted Document
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12975
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UniSZA
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7282-01-FH02-FBIM-20-43547.pdf
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uniszai7-user
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oai_dc
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https://intelek.unisza.edu.my/intelek/pages/view.php?ref=12975
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12975 https://intelek.unisza.edu.my/intelek/pages/view.php?ref=12975 https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072 Restricted Document Article Journal application/pdf 12 1.7 uniszai7-user Adobe Acrobat Pro DC 20.6.20042 2024-08-27 15:51:51 7282-01-FH02-FBIM-20-43547.pdf UniSZA Private Access Comparison of different drying methods and preservatives on the proximate composition, colour and total phenolic content of dried ginger Journal of Agrobiotechnology The present work proposed to compare three different drying methods i.e. sun drying, vacuum oven drying and freeze drying of ginger to determine the proximate composition, colour analysis and total phenolic content. These dried gingers were preserved by using sugar (control), Tualang honey and Kelulut honey. It showed that freeze dried ginger presents the best result for retaining nutrients, colour and total phenolic content compared to other drying methods. For colour analyses, sun dried samples resulted in the lowest value of L* were 50.94, 51.24 and 52.22 for control, Tualang honey and Kelulut honey due to longer drying time and oxygen exposure. Among all preservatives used, Tualang honey produced the best quality of dried ginger as the highest total phenolic content was 26.73 mg gallic acid/g. 11 1S Penerbit Universiti Sultan Zainal Abidin Penerbit Universiti Sultan Zainal Abidin 112-121
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| spellingShingle |
Comparison of different drying methods and preservatives on the proximate composition, colour and total phenolic content of dried ginger
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| summary |
The present work proposed to compare three different drying methods i.e. sun drying, vacuum oven drying and freeze drying of ginger to determine the proximate composition, colour analysis and total phenolic content. These dried gingers were preserved by using sugar (control), Tualang honey and Kelulut honey. It showed that freeze dried ginger presents the best result for retaining nutrients, colour and total phenolic content compared to other drying methods. For colour analyses, sun dried samples resulted in the lowest value of L* were 50.94, 51.24 and 52.22 for control, Tualang honey and Kelulut honey due to longer drying time and oxygen exposure. Among all preservatives used, Tualang honey produced the best quality of dried ginger as the highest total phenolic content was 26.73 mg gallic acid/g.
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| title |
Comparison of different drying methods and preservatives on the proximate composition, colour and total phenolic content of dried ginger
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| title_full |
Comparison of different drying methods and preservatives on the proximate composition, colour and total phenolic content of dried ginger
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| title_fullStr |
Comparison of different drying methods and preservatives on the proximate composition, colour and total phenolic content of dried ginger
|
| title_full_unstemmed |
Comparison of different drying methods and preservatives on the proximate composition, colour and total phenolic content of dried ginger
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| title_short |
Comparison of different drying methods and preservatives on the proximate composition, colour and total phenolic content of dried ginger
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| title_sort |
comparison of different drying methods and preservatives on the proximate composition, colour and total phenolic content of dried ginger
|