Impact of magnetic field strength and pretreatment times on quality of pulsed electromagnetic field treated shallot (Allium ascalonicum L.) Powder
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Date
2024-08-18
Journal Title
Journal ISSN
Volume Title
Publisher
Agriculture, Food and Natural Resources Journal
Abstract
Shallot is a spice vegetable that belongs to the allium group like onion, with
a stronger aroma and appetising taste, but could leach during blanching.
The effects of different magnetic field strengths (MFS) and pretreatment
times (PT) on the quality of Pulsed Electromagnetic Field Treated Shallot
Powder (PEMFT-SP) and the sensory properties of Smoked Meat (Soya)
spiced with PEMFT-SP were evaluated. Shallot bulbs were treated at
different MFS (8.00 to 24.00mT) and PT (5 to 25 minutes) using PEMF
device. The treated samples were oven dried (at 60°C for 5 hrs) and then
milled into powder. A control sample was produced by using blanching as
pretreatment. Samples were analysed for chemical and sensory properties
using standard methods. Chemical and organoleptic quality of PEMFT –
SP were significantly varied with MFS and PT. Vitamin contents of
PEMFT-SP had the highest retention at 24.00mT for 10 minutes. Mineral
content of the SP samples was significantly higher than the control.
Antioxidant capacity of the PEMFT-SP had the highest retention at
13.50mT for 20mins. Except for phytate, blanching as a pre-treatment was
more effective than PEMF (8.00 to 30.00mT for 5 to 25mins) in the
reduction of antinutritional properties. Sensory panellists judged the
PEMFT-SP at MFS 24.00mT for 10 minutes to be of best acceptability.
Therefore, pretreatment of SP with PEMF retained the vitamins, minerals
and antioxidant content. However, studies on optimization of MFS and PT
for PEMF-treatment of shallot or similar species are recommended.