Effect of different drying methods on the morphological structure, colour profile and citral concentration of Lemongrass (Cymbopogon citratus) powder

Muhamad Asri Hashim, Faridah Yahya, Wan Aida Wan Mustapha

Research output: Contribution to journalArticle

Abstract

Lemongrass is a well-known aromatic herb due to its strong lemony odour which contributes to several volatile compounds such as citral, ß-myrcene and limonene. Volatile compounds of the aromatic herb are consequently difficult to restrain due to high volatility and adverse effect caused by thermal treatment applied during processing. Therefore, this study was conducted to determine the effect of different drying methods on the morphological structure, colour profile and citral concentration of lemongrass powder. Lemongrass powder was prepared by drying the fresh lemongrass stalks with oven drying, vacuum drying and freeze-drying. The yield of lemongrass powder resulted after drying processes were in the range of 9.92-11.09%. The morphology structures of all lemongrass powders were flake-like structure, irregular size, shrunk and appeared of pores. The freeze-dried powder was brighter in colour with L* value of 84.51 ± 1.64 and obtained the highest citral concentration of 321.41 ± 19.97 ppm. This study suggested that freeze-drying was the suitable method for preserving the colour qualities and citral compound of lemongrass powder. The freeze-dried powder of lemongrass has high potential to be applied in the food and beverage products.

Original languageEnglish
Pages (from-to)93-102
Number of pages10
JournalAsian Journal of Agriculture and Biology
Volume7
Issue number1
Publication statusPublished - 1 Jan 2019

Fingerprint

citral
Cymbopogon
Cymbopogon citratus
Powders
powders
Drying
Color
drying
color
Freeze Drying
freeze drying
volatile compounds
aromatic compounds
herbs
Beverages
vacuum drying
Food and Beverages
Odors
Ovens
Volatilization

Keywords

  • Citral concentration
  • Colour profile
  • Drying methods
  • Freeze dried powder
  • Lemongrass

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

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title = "Effect of different drying methods on the morphological structure, colour profile and citral concentration of Lemongrass (Cymbopogon citratus) powder",
abstract = "Lemongrass is a well-known aromatic herb due to its strong lemony odour which contributes to several volatile compounds such as citral, {\ss}-myrcene and limonene. Volatile compounds of the aromatic herb are consequently difficult to restrain due to high volatility and adverse effect caused by thermal treatment applied during processing. Therefore, this study was conducted to determine the effect of different drying methods on the morphological structure, colour profile and citral concentration of lemongrass powder. Lemongrass powder was prepared by drying the fresh lemongrass stalks with oven drying, vacuum drying and freeze-drying. The yield of lemongrass powder resulted after drying processes were in the range of 9.92-11.09{\%}. The morphology structures of all lemongrass powders were flake-like structure, irregular size, shrunk and appeared of pores. The freeze-dried powder was brighter in colour with L* value of 84.51 ± 1.64 and obtained the highest citral concentration of 321.41 ± 19.97 ppm. This study suggested that freeze-drying was the suitable method for preserving the colour qualities and citral compound of lemongrass powder. The freeze-dried powder of lemongrass has high potential to be applied in the food and beverage products.",
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AU - Wan Mustapha, Wan Aida

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