Drying kinetics and quality assessment of noodles from piper sarmentosum Roxb. (Kaduk) leaves

Nur Ainani Zuyyin Jinin and Mohammad Amil Zulhilmi Benjamin and Mohd Azrie Awang (2024) Drying kinetics and quality assessment of noodles from piper sarmentosum Roxb. (Kaduk) leaves. Malaysian Journal of Fundamental and Applied Sciences, 20. pp. 835-851. ISSN 2289-5981

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Abstract

Piper sarmentosum Roxb., commonly known as ‘Kaduk’, is a plant that holds significant importance in various cultures for its culinary and medicinal properties in Southeast Asia. The drying behaviour of P. sarmentosum leaf-based noodles (PSLN) was represented by a thin-layer drying kinetic model. The PSLN underwent drying at various temperatures ranging from 40 to 80 °C, with an examination of six different drying kinetic models: Lewis, Page, HendersonPabis, two-term exponential, Logarithmic, and Midilli and Kucuk. Subsequently, the PSLN extract was analysed for total phenolic content (TPC) and total flavonoid content (TFC), as well as antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. Evaluation of the appropriate drying kinetic model included the calculation of the coefficient of determination, as well as root mean square error, and chi-square values. Among the six models, the Midilli and Kucuk model emerged as the most accurate in describing the drying kinetics for PSLN, as indicated by its superior goodness of fit. The effective moisture diffusivity ranged from 1.22 × 10⁻⁸ to 4.86 × 10⁻⁸ m2/s, with an activation energy of 35.86 kJ/mol. PSLN dried at 50 °C exhibited higher TPC and TFC values of 121.60 ± 0.20 mg GAE/g dry extract and 2.05 ± 0.00 mg QE/g dry extract, respectively, compared to other temperatures. Furthermore, the DPPH activity in the PSLN exhibited an inhibition value of 92.49 ± 0.03%. Overall, drying PSLN products at 50 °C is recommended for retaining phenolics, flavonoids, and antioxidant activity.

Item Type:	Article
Keyword:	Piper sarmentosum, noodle, drying kinetic, phenolics, flavonoids, antioxidant
Subjects:	T Technology > T Technology (General) > T1-995 Technology (General) T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	20 Nov 2024 10:34
Last Modified:	20 Nov 2024 10:34
URI:	https://eprints.ums.edu.my/id/eprint/41958

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