Water activity as a determinant of changes in physical and chemical properties of walang leaves (Etlingera cf. walang (blume) r.m.sm) during drying using various methods

Mujdalipah R Siti; Nurfaridah R Didah; Hunaef Dase; Muhandri R Tjahja; Andarwulan Nuri

Mujdalipah R Siti Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia; Food Technology Study Program, Faculty of Technical and Industrial Education, Universitas Pendidikan Indonesia, Bandung 40154, West Java, Indonesia https://orcid.org/0009-0007-6001-8404
Nurfaridah R Didah Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia; South-East Asia Food and Agricultural Science and Technology (SEAFAST) Center, IPB University, Bogor, Indonesia https://orcid.org/0000-0002-0065-6283
Hunaef Dase Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia; South-East Asia Food and Agricultural Science and Technology (SEAFAST) Center, IPB University, Bogor, Indonesia https://orcid.org/0000-0001-7023-9664
Muhandri R Tjahja Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia; South-East Asia Food and Agricultural Science and Technology (SEAFAST) Center, IPB University, Bogor, Indonesia https://orcid.org/0000-0001-6351-0129
Andarwulan Nuri Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia; South-East Asia Food and Agricultural Science and Technology (SEAFAST) Center, IPB University, Bogor, Indonesia https://orcid.org/0000-0002-6871-2800

Keywords: antioxidant activity, sun drying, walang leaves, water activity

Abstract

Water activity (a_w) plays a crucial role in controlling microbial growth and chemical reactions in food products. This study explores the impact of a_w on the physical and chemical properties of walang leaves dried using five different methods: sun drying (SD), sun drying with fan (SDF), fluidized bed drying (FBD), air drying (AD), and freeze drying (FD). The drying methods produced varying drying rate equations. The Wang and Singh model was identified as the most suitable for describing the drying rate. Moisture sorption isotherm (MSI) models varied, with SDF and AD aligning with the Hasley model, SD (Oswin model), and FBD (GAB model). Significant changes in moisture content, color, total phenolic content (TP), and antioxidant activity (AA) were observed across different a_w zones, particularly in zone III. The Dunnett test revealed significant differences in TP, L*, and ΔE between dried leaves and FD controls (p<0.05), but no significant differences in MC, a_w, color attributes, or AA (p>0.05). SD was recommended for drying walang leaves due to its comparable AA and the fastest drying rate.

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