Physicochemical Properties and Hydration Kinetics of Kenaf (Hibiscus cannabinus) Seed

Authors

  • Shafa'atu Giwa Ibrahim Department of Food Technology, Faculty of Food Science and Technology, University of Putra Malaysia, 43400 Serdang, Selangor, Malaysia https://orcid.org/0000-0003-4446-1522
  • Nor Aini Mat Noh Department of Food Technology, Faculty of Food Science and Technology, University of Putra Malaysia, 43400 Serdang, Selangor, Malaysia https://orcid.org/0000-0002-0655-2397
  • Nur Syamimi Zaini Department of Food Science, Faculty of Food Science and Technology, University of Putra Malaysia, 43400 Serdang, Selangor, Malaysia https://orcid.org/0000-0001-7314-3086
  • Wan Zunairah Wan Ibadullah Department of Food Science, Faculty of Food Science and Technology, University of Putra Malaysia, 43400 Serdang, Selangor, Malaysia https://orcid.org/0000-0003-3463-7758
  • Nazamid Saari Department of Food Science, Faculty of Food Science and Technology, University of Putra Malaysia, 43400 Serdang, Selangor, Malaysia https://orcid.org/0000-0002-4185-9415
  • Roselina Karim Department of Food Technology, Faculty of Food Science and Technology, University of Putra Malaysia, 43400 Serdang, Selangor, Malaysia https://orcid.org/0000-0003-0105-6666

DOI:

https://doi.org/10.37256/fse.3220221401

Keywords:

hydration, kenaf seed, soaking temperature, soaking time, water absorption

Abstract

Hydration of kenaf seed was studied at 25, 35 45, 55 and 65 °C by the method of weight gain until equilibrium was achieved along with the physicochemical properties of the seed. The results showed that the kenaf seed had a small dimension and brownish surface color. Water absorbed during soaking was a function of soaking time and temperature. Soaking at higher temperatures increased the hydration rate constant and decreased the soaking time needed to reach equilibrium. Sigmoidal, Peleg and Page models effectively described the hydration characteristics of the seed under the soaking temperatures. The half-saturation time; τ, Peleg' s rate constant; K1 and Page rate constant K3 decreased from 199.78-32.97 min, 2.55-0.47 min/% and 3.14-2.74 min/%, respectively, while the sigmoidal rate constant; K increased from 0.85-6.83 min-1 with an increase in soaking temperature from 25-65 °C. The rate of water absorption of the seed at a higher temperature was faster. The temperature dependence of K was explained by the Arrhenius equation, from which activation energy of 71.31 KJ/mol was obtained.

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Published

2022-06-21

How to Cite

1.
Shafa’atu Giwa Ibrahim, Nor Aini Mat Noh, Nur Syamimi Zaini, Wan Zunairah Wan Ibadullah, Nazamid Saari, Roselina Karim. Physicochemical Properties and Hydration Kinetics of Kenaf (Hibiscus cannabinus) Seed. Food Science and Engineering [Internet]. 2022 Jun. 21 [cited 2022 Dec. 1];3(2):106-19. Available from: https://ojs.wiserpub.com/index.php/FSE/article/view/1401