Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
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Impact of Conventional Drying and Particle Size on the Physicochemical Properties of the Powder of the Pea (Pisum sativum), the Bean (Aquadulce) and the Artichoke (Cynara scolymus) By-Products
Mourad Ouhammou, El Mustapha Eladnany, Ayoub Morjane, Abderrahim Jaouad and Mostafa Mahrouz
Page: 17-27 | Received 21 Sep 2022, Published online: 21 Sep 2022
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Abstract
The legume by-products of broad beans, artichokes and peas seem to be of little nutritional value. However, further analysis shows the presence of phenolic compounds, pigments; proteins, lipids and polysaccharides. The present study extended on the one hand to follow the classic drying kinetics in a ventilated oven of the powder of the bean peel, the pea and the leaves of artichokes, on the other hand on the influence of this drying process on color and chemical composition (polyphenols, Brix, pH, conductivity and antioxidant activity) depending on the size of the powders. Depending on the results of the drying kinetics and the physicochemical parameters, it took >24 h for the samples of by-products placed between 30 and 40°C to reach a stabilized mass and for the samples dried to more from 50°C, the drying time is very short, the polyphenol concentration, between 60 and 80°C is higher than the other temperature. In addition, the finer the powder size of the bean, artichoke and dried pea by-products, the higher the bioactive content.
How to cite this article:
Mourad Ouhammou, El Mustapha Eladnany, Ayoub Morjane, Abderrahim Jaouad and Mostafa Mahrouz. Impact of Conventional Drying and Particle Size on the Physicochemical Properties of the
Powder of the Pea (Pisum sativum), the Bean (Aquadulce) and the Artichoke (Cynara scolymus)
By-Products.
DOI: https://doi.org/10.36478/jftech.2021.17.27
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2021.17.27