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<p>The present study evaluates the effect of microwave roasting (MR) on the physical, proximate, functional, and antioxidant properties of Ajwain with varying power (360&#xa0;W, 540&#xa0;W, and 720&#xa0;W) and time (4, 8 and 12&#xa0;min) and optimize the best power and time combination for MR of Ajwain. The MR enhanced the carbohydrate content (22.96–33.35% d.b), whereas the protein and fat content varied with microwave power and time. MR leads to the development of dark color in roasted Ajwain, showing the decrease in lightness L* (50.26 to 28.16) and yellowness b* (26.49 − 13.27) with an increase in redness a* (5.54–9.15). MR enhanced the water absorption capacity (2.14–4.25&#xa0;g/g), while a reduction was observed in oil absorption capacity (1.60 to 1.43&#xa0;g/g). The total phenolic content (15.55–43.99&#xa0;mg GAE/g), total flavonoid content (32.79–88.58&#xa0;mg QE/g), and antioxidant activity (DPPH, 73.92–94.45%, and ABTS, 28.12–95.41&#xa0;mg TE/g) increased with MR power and time compared to control. The microwave roasting process has been optimized for Ajwain by minimizing the undesirable parameters and maximizing the desirable parameters. A Simple Least Square Method showed that the sample roasted at 540&#xa0;W for 8&#xa0;min produces desirable characteristics with a maximum desirability of 0.776.</p> Graphical Abstract <p></p>

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Unveiling the microwave roasting induced changes in physico-functional, proximate, and antioxidant potential of Ajwain (Trachyspermum ammi L.)

  • 期刊论文

  • 发表日期：

    2025年4月21日

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  • Jeevakiran Banoth,
  • Shivani Desai,
  • Srishti Upadhyay,
  • Gourav Chakraborty,
  • Kshitiz Kumar,
  • Saravanan Mani,
  • Vijay Singh Sharanagat

摘要

The present study evaluates the effect of microwave roasting (MR) on the physical, proximate, functional, and antioxidant properties of Ajwain with varying power (360 W, 540 W, and 720 W) and time (4, 8 and 12 min) and optimize the best power and time combination for MR of Ajwain. The MR enhanced the carbohydrate content (22.96–33.35% d.b), whereas the protein and fat content varied with microwave power and time. MR leads to the development of dark color in roasted Ajwain, showing the decrease in lightness L* (50.26 to 28.16) and yellowness b* (26.49 − 13.27) with an increase in redness a* (5.54–9.15). MR enhanced the water absorption capacity (2.14–4.25 g/g), while a reduction was observed in oil absorption capacity (1.60 to 1.43 g/g). The total phenolic content (15.55–43.99 mg GAE/g), total flavonoid content (32.79–88.58 mg QE/g), and antioxidant activity (DPPH, 73.92–94.45%, and ABTS, 28.12–95.41 mg TE/g) increased with MR power and time compared to control. The microwave roasting process has been optimized for Ajwain by minimizing the undesirable parameters and maximizing the desirable parameters. A Simple Least Square Method showed that the sample roasted at 540 W for 8 min produces desirable characteristics with a maximum desirability of 0.776.

Graphical Abstract