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Effect of Room Temperature Storage on the Physicochemical and Antioxidant Properties of Oven Dried Young Tamarind Leaves (Tamarindus Indica) Chutney Powder

Affiliations

  • Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, UPM, Selangor - 43400, Malaysia
  • Nanotechnology Research Center and Department of Applied Life Science, College of Biomedical and Health Science, Konkuk University, Chungju - 380-701, Korea, Republic of

Abstract


Objectives: To study the effect of room temperature storage on the antioxidant properties of young tamarind leaves chutney powder. Methods: Instant young tamarind leaf chutney powder was developed with oven dried young tamarind leaves along with mixture of spices at various ratios for their storage stabilities and antioxidant activities for 12 d at room temperature (27 oC) storage. DPPH, ABTS and FRAP were studied. Findings: The addition of oven dried young tamarind leaves significantly increases the moisture, ash, protein, fat and fiber content at 0 d of TLCP (P<0.05).Increasing tamarind leaf concentrations significantly lowers L values and increases a and b values of T1 and T2, irrespective of its storage times (p<0.05). Similarly, total polyphenol content increases significantly with higher addition of tamarind leaves in TLCP at T2(p<0.05). This was highly correlated with increased DPPH, ABTS and FRAP of TLCP at T2 during 0 d storage. However, slight decrease in the antioxidant activities of TLCP during 12 d storage. Applications/Improvements: In overall, oven dried TLCP can be used as a functional instant chutney powder and can be stored at room temperature without much alteration in their functional effects.

Keywords

ABTS, Chutney Powder, DPPH, Oven Dried Tamarind Leaves, Total Polyphenol.

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