Effect of inulin concentration on physicochemical properties and antioxidant activity of date powders obtained by hot-air tray dryer
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Date
2021
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Abstract
In the present study, it was aimed to produce free-flowing date powders using various levels of inulin as dryingaid agent (10, 20, 30, 40, and 50%) through hot-air drying at 60°C for 24 h. Effects of different inulin ratios onphysicochemical properties of date powders were investigated. This is the first report which evaluated the suitabilityof this prebiotic carbohydrate as drying-aid agent to fabricate date powders. Inulin addition yielded date powderswith high flowability. On the other hand, contents of bioactive compounds including total phenolics, flavonoids,and condensed tannins of date powders decreased significantly (P<0.05) as the inulin concentration increasedfrom 10% to 50% Accordingly, DPPH-radical inhibition capacities reduced in date powders containing higherlevels of inulin. Furthermore, significant correlations were detected between bioactives contents and antioxidantactivity of date samples. The results showed that free-flowing date powders with improved prebiotic content maybe produced by incorporating inulin up to ratio of 50% and used as sugar substitute in different food products.