Effect of Drying Methods on Physicochemical Properties and Antioxidant Activity of Superfine Broccoli Powder

Abstract

Abstract: Broccoli was dried by three different methods, hot air drying, vacuum drying, vacuum freeze drying before superfine comminution to investigate the effects of these three drying methods on physicochemical properties and antioxidant activity of superfine broccoli powder. The results showed that hot air drying provided superfine broccoli powder with the smallest angle of repose and the highest mobility. Vacuum dried powder had the highest specific weight. Vacuum freeze dried powder the highest water-absorbing capacity, oil-holding capacity and dissolvability but the lowest mobility. The nutritional quality of vacuum freeze dried power was much better than that of hot air dried powder and vacuum dried powder. The IC50 values of vacuum freeze dried, vacuum dried and hot air dried powder samples were 0.130, 0.210 g/100 mL and 0.245 g/100 mL for DPPH radicals, and 0.650, 0.710 g/100 mL and 0.720 g/100 mL for superoxide anion radicals, respectively. These data demonstrate that vacuum freeze dried broccoli powder has the strongest antioxidant activity.

Key words: broccoli, hot air drying, vacuum drying, vacuum freeze drying, physicochemical properties, antioxidant activity

CLC Number:

TS255.36

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