Effect of hot drying on the essential oil content and colour charactiristics of peppermint (Mentha piperita)

Nguyen Thi Kim Chi, Duong Thi Thanh Thao, Hoang Quoc Tuan
Author affiliations

Authors

  • Nguyen Thi Kim Chi Hanoi University of Science and Technology, School of Biotechnology and Food technology, Department of Quality management, No 1 Dai Co Viet Street, Ha Noi, Viet Nam
  • Duong Thi Thanh Thao Hanoi University of Science and Technology, School of Biotechnology and Food technology, Department of Quality management, No 1 Dai Co Viet Street, Ha Noi, Viet Nam
  • Hoang Quoc Tuan Hanoi University of Science and Technology, School of Biotechnology and Food technology, Department of Quality management, No 1 Dai Co Viet Street, Ha Noi, Viet Nam

DOI:

https://doi.org/10.15625/0866-708X/54/3/6494

Keywords:

Peppermint, Colour, Drying Kinetic Colour Model

Abstract

The main objective of this study was to investigate the effect of different temperature of hot air drying on the qualities of dried peppermint included essential oil content, colour parameters, colour sensory quality and modelling the colour change kinetics. The drying experiments were carried out at five air temperature of 40, 50, 60, 70 and 80oC. The colour parameters for colour change of the materials were quantified by the Hunter L (whiteness/darkness), a (redness/greenness) and b (yellowness/blueness) system. These values were also used for calculation of total change (DE) as well as chroma, hue angle and Browning index. A consumer preference test was conducted with 80 consumers to assess the colour quality of 05 dried peppermints. The results showed that the decreasing of essential oils content at high drying temperature is higher than at low temperature. Least Squares regression was used to determine the relationship between colour sensory scores of consumer taster and quantification of three Hunter parameters. In that, variable “L” and “b” could be distributed to decreasing while variable “a” contributory increase the colour quality of dried peppermint products. It was observed that L, a, DE and hue angle values were fitted to the zero-order model, while b and chroma were fitted to the first-order model.

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Published

16-06-2016

How to Cite

[1]
N. T. K. Chi, D. T. Thanh Thao, and H. Q. Tuan, “Effect of hot drying on the essential oil content and colour charactiristics of peppermint (Mentha piperita)”, Vietnam J. Sci. Technol., vol. 54, no. 3, pp. 314–332, Jun. 2016.

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