This study aims to investigate the antioxidant, physicochemical and functional properties of convection-, vacuum-and freeze-dried stink bean (Parkia speciosa) powder upon storage at various relative humidity (RH) at room temperature, 25 °C. Both convection- and vacuum-dried samples exhibited stronger DPPH free radical scavenging activity (7.62 ± 1.77 and 10.38 ± 0.63 mg AA/g·db respectively) and ferric ion-chelating (FIC) ability (16.55 ± 1.29 and 18.88 ± 2.36 mg/mL·db respectively) compared to the fresh and freeze-dried samples. Stink bean powder had low water solubility index, water holding capacity and oil holding capacity but it had the potential as emulsifier in food systems. Apparent formation of clumps were observed after 25-day storage of powder at RH of 43%, 54% or 75% due to absorption of moisture from surroundings. Generally, the antioxidant properties and colour of the powders deteriorated after storage especially at higher RH. Vacuum drying would be the most suitable drying method to produce stink bean powder because of its enhanced antioxidant capacities, light colour and relatively more stable after storage.

本研究旨在研究对流、真空和冷冻干燥的臭豆（Parkia speciosa ）的抗氧化、理化和功能特性。) 粉末在室温、25 °C 下在各种相对湿度 (RH) 下储存。对流干燥和真空干燥的样品均表现出更强的 DPPH 自由基清除活性（分别为 7.62 ± 1.77 和 10.38 ± 0.63 mg AA/g·db）和铁离子螯合（FIC）能力（16.55 ± 1.29 和 18.88 ± 2.36 mg/ mL·db）与新鲜和冻干样品的比较。臭豆粉的水溶性指数、持水能力和持油能力较低，但在食品体系中具有作为乳化剂的潜力。由于从周围环境吸收水分，在 43%、54% 或 75% 的 RH 下将粉末储存 25 天后，观察到明显的团块形成。通常，粉末的抗氧化性能和颜色在储存后会变差，尤其是在较高的 RH 下。