Effect of particle size of persimmon by‐product powders on their physicochemical properties and antioxidant activities in porcine patties. (10th August 2017)

• Record Type: Journal Article
• Authors: Ramachandraiah, Karna; Chin, Koo Bok
• Is Part Of: Journal of food process engineering. Volume 41:Number 1(2018)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2017-08-10
• Subjects: Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; 664.005
• DOI: 10.1111/jfpe.12610
• Languages: English
• ISSNs: 0145-8876

Abstract

Abstract: This study evaluated the effect of particle size of persimmon seed, peel, and calyx powders on their physicochemical and antioxidant activities in pork patties during storage. Ball‐milling for 24 hr decreased the average median diameter of seed, peel, and calyx powders from 83 to 19 µm, 60 to 35 µm, and 77 to 17 µm, respectively. Micronization affected the bulk densities of all by‐product powders. Total flavonoid content and 2, 2‐diphenyl‐1‐picrylhydrazyl radical scavenging ability were increased for all ball‐milled by‐products. Incorporation of these superfine powders into pork patties increased the redness value and decreased the yellowness value. However, the superfine powders did not lower thiobarbituric acid reactive substances or peroxide values in pork patties. Therefore, ball‐milled powders are more suitable for improving physicochemical properties of meat products than for increasing their antioxidant activities through reformulation strategy. Practical applications: Availability of superior quality powders which promote health and lower production costs are major concerns for meat industries. Understanding of the effect of different particle sizes of ingredient powders on physicochemical and antioxidative activities can be valuable in the meat product reformulation strategy. This could help in designing powders with improved functionality for incorporation in suitable food products