Effect of Drying Methods on Physicochemical Characteristics of Boesenbergia Rotunda (L.) Mansf. Powder

  • Fahmi Ilman Fahrudin , Rabiha Sulaiman and Yaya Sukaryadi

Abstract

Fingerroot or Boesenbergia rotunda (L.) Mansf. (Zingiberaceae) is an abundant herb
that grows in Malaysia. Fingerroot rich with variety of active compounds and
bioactivities such as antioxidant and antimicrobial. However, this rhizome is perishables
and therefore need a method to extend the shelf life. Drying is one of the most common
technology have been used in food industry to prevent the spoilage and keep the quality of
food product. In this study, different drying methods (spray drying, foam-mat drying, and
hot-air drying) and conditions of drying process was conducted on fingerroot rhizome to
extend the shelf life. The aim of this study is to determine the physicochemical
characteristics and antibacterial properties of Boesenbergia rotunda powder. The
samples were manually peeled and extracted with commercial extractor juice then filtered
with fine muslin cloth. Maltodextrin and Arabic gum as carrier agents were added at
different concentration (100:0, 0:100, 25:75, 75:25). Inlet temperature of spray drying
was set at150°C, 170°C and 190°C. Drying temperature for foam-mat drying and hot air
drying was at 50°C. The physicochemical characteristics such as pH value, colour, water
activity (Aw) and moisture content were analyzed. The results showed that foam-mat dried
fingerroot powder has better physicochemical characteristics to spray dried and hot air
dried powders. The fingerroot powder could be used in many food applications such as
food sanitizer (fruits and vegetables), confectionery, condiments, soups and herbs
industry

Published
2020-04-30
How to Cite
Fahmi Ilman Fahrudin , Rabiha Sulaiman and Yaya Sukaryadi. (2020). Effect of Drying Methods on Physicochemical Characteristics of Boesenbergia Rotunda (L.) Mansf. Powder. International Journal of Advanced Science and Technology, 29(06), 3952 - 3962. Retrieved from https://sersc.org/journals/index.php/IJAST/article/view/15759