Total phenolic content, antioxidant activity, shelf‐life and reconstitutability of okra seeds powder: influence of milling and sieving processes - Université de Lorraine Access content directly
Journal Articles International Journal of Food Science and Technology Year : 2021

Total phenolic content, antioxidant activity, shelf‐life and reconstitutability of okra seeds powder: influence of milling and sieving processes

Abstract

This study aimed at relating phytochemical properties (total phenolic content and antioxidant activity), reconstitutability (water absorption capacity and water solubility index) and preservation ability (water activity) of okra seed powders to physicochemical properties (particle size distribution and moisture content). Okra seed powders were produced at three different milling frequencies, and then, each obtained sample was sieved with 180, 315 and 500 μm sieves. An increased milling frequency resulted in lower median particle size, water activity and moisture content. The maximal water activity and moisture content were 0.583 ± 0.010 and 12.07 ± 0.05% (w/w), respectively, showing the good preservation ability of okra seed powders. Total phenolic content and antioxidant activity were raised at higher milling frequency. Reconstitutability was significantly enhanced at higher milling frequency and/or for smaller median particle size. Thus, the successive milling and sieving process was successful in improving physicochemical and functional properties of okra seed powders, especially for smaller particles.
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Dates and versions

hal-03330380 , version 1 (31-08-2021)

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Idriss Miganeh Waiss, André Kimbonguila, Fatouma Mohamed Abdoul‐latif, Laurette Brigelia Nkeletela, Joël Scher, et al.. Total phenolic content, antioxidant activity, shelf‐life and reconstitutability of okra seeds powder: influence of milling and sieving processes. International Journal of Food Science and Technology, 2021, ⟨10.1111/ijfs.15099⟩. ⟨hal-03330380⟩
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