Effect of Storage Temperature on Physical and Functional Properties of Carambola Bagasse Powder
Year: 2025
Type: article
Abstract: Carambola contains several phytochemicals, including alkaloids, flavonoids, and tannins. Bagasse, or pulp left over after juice extraction, has substantially more antioxidant activity than the extracted juice. Carambola bagasse was collected after juice extraction and bagasse powder was freeze-dried at a temperature of -50°C. The bagasse powder was subjected to storage for 60 days under ambient conditions and was evaluated for physical and colour properties and bioactive potential. A significant decrease in water holding capacity, water solubility index and swelling index of bagasse powder were recorded with the advancement of the storage period. The bioactive potential of fruits significantly decreased in terms of total phenolic content however total carotenoid content, free radical scavenging activity and crude fibre content were not significantly affected.
Authors: Vigya Mishra, Shankar Rajpoot, Priya Awasthi, Vishal Chugh, S. C. Singh, Amit K Singh, Balaji Vikram, Shubham Gangwar
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4409806817