Physico-chemical Characteristics and Antioxidant Activity of Tart Cherry Powder Dried by Various Drying Methods

Physico-chemical Characteristics and Antioxidant Activity of Tart Cherry Powder Dried by Various Drying Methods

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Raw tart cherry pomace (Prunus cerasus) was dried using three drying methods (vacuum drying, cabinet drying, and infrared drying) at four different temperatures (50, 70, 90, and 110AdC). The cherry pomace was also freeze dried for use as a qgold standard.q The dried pomace from each drying method was ground into a powder and the following physical characteristics were measured: pH, titratable acidity, Hunter Color CIE L*a*b*, water solubility, and water absorption index. The cherry powder was analyzed for total antioxidants (Oxygen Radical Absorbance Capacity assay), phenolics (Folin-Ciocalteu assay), and anthocyanins (pH-differential assay). The freeze dried, vacuum dried, cabinet dried, and infrared dried samples contained 477, 356-455, 348-463, and 307-425 umol TE/g cherry powder db, respectively. The freeze dried, vacuum dried, cabinet dried, and infrared dried samples contained 28.02, 17.89-20.88, 18.49-20.93, and 15.92-17.86 mg GAE/g cherry powder db, respectively. The freeze dried, vacuum dried, cabinet dried, and infrared dried samples contained 25.02, 13.20-13.93, 13.85-15.73, and 10.00-12.35 mg cyn-3-glu/100g cherry powder db, respectively. In general, the dried cherry pomace in this research compared favorably to commercial cherry powders in levels of phenolics and total antioxidants, but was lower in levels of total anthocyanins.... 120 volts, 240 watts), two product sample shelves (19.5aquot; length, 9.75aquot; width), and two separate manual dials to control ... Storage The dried cherry pomace was ground into a powder using a Krups F203 coffee grinder (Millville, New Jersey).


Title:Physico-chemical Characteristics and Antioxidant Activity of Tart Cherry Powder Dried by Various Drying Methods
Author: Megan K. Schwannecke
Publisher:ProQuest - 2009
ISBN-13:

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