A comparative study of drying methods on physical characteristics, nutritional properties and antioxidant capacity of broccoli

The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L⁎=47.4) than the air-oven-dried (L⁎=49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p<0.05) higher in oven-dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently.

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A Comparative Study on Physical Characteristics, Blood Lipid and Health-related Physical Fitness by β-3 Adrenergic Receptor Polymorphism

Journal of Sport and Leisure Studies ◽

10.51979/kssls.2007.11.31.1149 ◽

2007 ◽

Vol 31 ◽

pp. 1149-1155

Author(s):

Jae Hyun Yoo ◽

Sam Joon Lee ◽

Jae Koo Lee

Keyword(s):

Physical Fitness ◽

Comparative Study ◽

Adrenergic Receptor ◽

Blood Lipid ◽

Physical Characteristics ◽

Health Related ◽

Receptor Polymorphism

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Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra

LWT ◽

10.1016/j.lwt.2018.11.076 ◽

2019 ◽

Vol 101 ◽

pp. 630-638 ◽

Cited By ~ 17

Author(s):

Hongyan Li ◽

Long Xie ◽

Yue Ma ◽

Min Zhang ◽

Yuwei Zhao ◽

...

Keyword(s):

Physicochemical Properties ◽

Antioxidant Capacity ◽

Drying Methods ◽

Drying Characteristics

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Comparative Study on Antioxidant Capacity of Self-fermenting Enzyme and Commercial Enzyme

E3S Web of Conferences ◽

10.1051/e3sconf/202125102032 ◽

2021 ◽

Vol 251 ◽

pp. 02032

Author(s):

Fenghong Liu ◽

Xianhao Cheng ◽

Jing Miu ◽

Xiaotong Cui ◽

Xiaojuan Gao ◽

...

Keyword(s):

Free Radicals ◽

Comparative Study ◽

Antioxidant Capacity ◽

Hydroxyl Radicals ◽

Superoxide Anion ◽

Antioxidant Ability ◽

Commercial Enzyme ◽

Visible Spectrophotometry ◽

Uv Visible ◽

Living Bacteria

In order to provide consumers with a more reasonable method of using Enzyme, UV-visible spectrophotometry was used to study the antioxidant ability of self-fermenting Enzyme and commercial Enzyme. By measuring the ability of fourteen kinds of self-fermenting Enzyme and three commercial Enzyme to scavenge DPPH free radicals, superoxide anion and hydroxyl radicals and the number of living bacteria, the following conclusions were drawn: (1) Commercial Enzyme has more properties than self-fermenting Enzyme of antioxidant capacity; (2) Compound fruit Enzyme has stronger antioxidant ability than single fruit Enzyme; (3) Self-fermenting Enzyme is not sterilized including more living bacteria; (4) Commercial Enzyme has a higher drinking value than self-fermenting Enzyme.

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