Impact of drying methods on physicochemical properties of Fritillaria hupehensis (Hubeibeimu) flours

Lu, Q. and Xue, S. J. and Yang, D. and Li, L. (2023) Impact of drying methods on physicochemical properties of Fritillaria hupehensis (Hubeibeimu) flours. International Food Research Journal (Malaysia), 30. pp. 884-895. ISSN 2231 7546

Fritillaria hupehensis (Hubeibeimu) widely grows in the mid-western zones of China. In the present work, we investigated the physicochemical compositions, antioxidant abilities, and thermal properties of the bulbs of F. hupehensis dehydrated by heat-pump drying (HD), vacuum drying (VD), natural drying (ND), freeze drying (FD), and microwave drying (MD). Total contents of nucleosides and nucleobases in F. hupehensis flours ranged from 727.64 to 1,654.25 μg/g, and total free amino acids ranged from 88.03 to 128.21 mg/g. FD flour had high contents of total nucleosides and nucleobases, and free amino acids. MD flour had low contents of total starch, amylose, protein, nucleosides and nucleobases, and VB1 and VB2, and high levels of total phenolic content (TPC) and antioxidant abilities. Furthermore, MD flour facilitated gelatinisation, while FD flour displayed opposite trend. HD flour had high total starch content, while ND flour weakened the bitter taste due to the percentage of sweet and bitter taste of amino acids.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(04)%202023/07%20-...

Abstract

Fritillaria hupehensis (Hubeibeimu) widely grows in the mid-western zones of China. In the present work, we investigated the physicochemical compositions, antioxidant abilities, and thermal properties of the bulbs of F. hupehensis dehydrated by heat-pump drying (HD), vacuum drying (VD), natural drying (ND), freeze drying (FD), and microwave drying (MD). Total contents of nucleosides and nucleobases in F. hupehensis flours ranged from 727.64 to 1,654.25 μg/g, and total free amino acids ranged from 88.03 to 128.21 mg/g. FD flour had high contents of total nucleosides and nucleobases, and free amino acids. MD flour had low contents of total starch, amylose, protein, nucleosides and nucleobases, and VB1 and VB2, and high levels of total phenolic content (TPC) and antioxidant abilities. Furthermore, MD flour facilitated gelatinisation, while FD flour displayed opposite trend. HD flour had high total starch content, while ND flour weakened the bitter taste due to the percentage of sweet and bitter taste of amino acids.

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Item Type:	Article
AGROVOC Term:	medicinal plants
AGROVOC Term:	chemicophysical properties
AGROVOC Term:	drying
AGROVOC Term:	food processing
AGROVOC Term:	moisture content
AGROVOC Term:	sampling
AGROVOC Term:	statistical methods
AGROVOC Term:	scientists
AGROVOC Term:	product development
Geographical Term:	China
Uncontrolled Keywords:	Fritillaria hupehensis
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	11 Nov 2025 03:07
Last Modified:	11 Nov 2025 03:07
URI:	http://webagris.upm.edu.my/id/eprint/1399

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