{"title":"INFLUENCE OF DRYING TEMPERATURE ON QUALITY OF NONI FRUIT (Morinda Citrifolia L.)","authors":"Phung Kim Nguyen, Hien T. Nguyen","doi":"10.35382/18594816.1.43.2021.821","DOIUrl":null,"url":null,"abstract":"The study aims at identifying the effects of drying temperature on quality of Noni fruit, which is grown in Tra Vinh Province. The experiment was arranged according to drying temperature 60oC, 70oC, 80oC, 90oC when the humidity reached 8%. The total polyphenol content and antioxidant capacity of noni were observed. The results showed that the total polyphenol content at the temperatures was 53.53 mg GAE per 100 g dry matter; 57.17 mg GAE/100 g dry matter; 51.73 mg GAE/100 g dry matter; 52.34 mg GAE/100 g dry matter. The samples at 70oC was found with the highest antioxidant activity (21%) and decreased with increasing drying temperature.","PeriodicalId":310459,"journal":{"name":"THE SCIENTIFIC JOURNAL OF TRA VINH UNIVERSITY; ISSN: 2815-6072; E-ISSN: 2815-6099","volume":"29 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"THE SCIENTIFIC JOURNAL OF TRA VINH UNIVERSITY; ISSN: 2815-6072; E-ISSN: 2815-6099","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.35382/18594816.1.43.2021.821","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
The study aims at identifying the effects of drying temperature on quality of Noni fruit, which is grown in Tra Vinh Province. The experiment was arranged according to drying temperature 60oC, 70oC, 80oC, 90oC when the humidity reached 8%. The total polyphenol content and antioxidant capacity of noni were observed. The results showed that the total polyphenol content at the temperatures was 53.53 mg GAE per 100 g dry matter; 57.17 mg GAE/100 g dry matter; 51.73 mg GAE/100 g dry matter; 52.34 mg GAE/100 g dry matter. The samples at 70oC was found with the highest antioxidant activity (21%) and decreased with increasing drying temperature.
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