Sains
Malaysiana 50(12)(2021): 3603-3615
http://doi.org/10.17576/jsm-2021-5012-12
Effects of Different Drying Methods on the Functional
Properties and Physicochemical Characteristics of Chia Mucilage Powder (Salvia hispanica L.)
(Kesan Kaedah Pengeringan pada Sifat Fungsian dan Ciri
Fizikokimia Serbuk Lendiran Chia Salvia
hispanica L.))
NORASHIKIN MOHD ZAIN1, MAARUF ABD. GHANI1*,
ZALIFAH MOHD KASIM & HASLANIZA HASHIM1
1Department of Food Sciences, Faculty of Science and Technology,
Universiti Kebangsaan Malaysia 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia
Diserahkan:
20 Disember 2020/ Diterima: 20 Mac 2021
Abstract
Chia seeds are a healthy source of omega-3 fatty acids and
dietary fibre. The effects of different drying methods (freeze-drying and
oven-drying) on the functional properties (water holding capacity, oil holding
capacity and colour analysis) and physicochemical characteristics (scanning
electron microscopy) of chia mucilage powder (Salvia hispanica L.) including comparison with xanthan gum,
hydroxypropyl methylcellulose (HPMC), and arabic gum were investigated. Chia
mucilage dried in a freeze dryer (FD) showed significantly higher (p<0.05)
values of water holding and oil holding capacities compared to chia mucilage
dried in air convection heat oven (ACHO), xanthan gum, HPMC and arabic gum. It
also showed a higher L* value (lightness) than ACHO, HPMC, and xanthan gum but
lower values of a*, b*, c*, BI, and ΔE than ACHO and xanthan gum. The
morphology of FD is smaller, more uniform in size, with a fine fibrous relative
structure compared to ACHO. FD is a novel mucilage that could potentially be
used as a functional and environmentally friendly hydrocolloid for human
consumption and significantly better than commercial hydrocolloids. These
results can also help to select successful drying methods for food products
based on their functional and physicochemical characteristics.
Keywords: Chia mucilage powder; freeze-drying; functional
properties; oven-drying; physicochemical characteristic
Abstrak
Biji chia adalah sumber asid lemak omega-3 dan serabut diet
yang sihat. Kesan kaedah pengeringan yang berbeza (pengeringan beku dan
pengeringan ketuhar) terhadap ciri-ciri fungsian (muatan simpanan air, muatan
simpanan minyak dan analisis warna) dan ciri fizikokimia (mikroskopi elektron
pengimbasan) serbuk lendiran chia (Salvia
hispanica L.) termasuk perbandingan dengan gam xantan, hidrosipropil metilselulosa
(HPMC) dan gam arab telah dikaji. Lendiran chia yang dikeringkan dalam
pengering beku (FD) menunjukkan peningkatan secara signifikan (p<0.05) nilai
muatan simpanan air dan muatan simpanan minyak tertinggi berbanding dengan
lendiran chia yang dikeringkan dalam pengeringan ketuhar (ACHO), gam xantan,
HPMC dan gam arab. Ia juga menunjukkan nilai L * yang lebih tinggi (kecerahan)
berbanding dengan ACHO, HPMC dan gam xantan tetapi lebih rendah nilai a *, b *,
c *, BI dan ΔE berbanding dengan ACHO dan gam xantan. Morfologi FD lebih
kecil, ukurannya lebih seragam, dengan struktur berserat halus berbanding ACHO.
FD sebagai lendiran baru, berpotensi digunakan sebagai hidrokoloid berfungsi
dan mesra alam untuk penggunaan manusia dan jauh lebih baik daripada
hidrokoloid komersial. Hasil ini juga dapat membantu memilih kaedah pengeringan
yang berjaya untuk produk makanan berdasarkan ciri fungsian dan fizikokimia
mereka.
Kata kunci: Ciri fizikokimia; pengeringan beku; pengeringan
ketuhar; serbuk lendiran chia; sifat fungsian
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* Pengarang untuk surat-menyurat;
email: maaruf71@ukm.edu.my
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