Effect of drying techniques on yield, nutritional, minerals of wild banana pulp (Musa balbisiana Colla): physicochemical and morphological characterization thereof

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Twinkle Borah ◽  
Nooreen Washmin ◽  
Nayan Jyoti Bora ◽  
Jadumoni Saikia ◽  
Padma Sangmu Bomzon ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Water Activity ◽  
Freeze Drying ◽  
Calorific Value ◽  
Morphological Characterization ◽  
Gross Calorific Value ◽  
Musa Balbisiana ◽  
Content Type ◽  
Drying Techniques ◽  
Wild Banana

PurposeThe study was aimed to compare the effect of three drying techniques viz., spray, freeze and hot air oven (HAO) drying on yield, nutritional parameters, minerals and physicochemical and morphological characterization of wild banana pulp (Musa balbisiana Colla).Design/methodology/approachContents of carbohydrate was estimated by Anthrone reagent, protein by Kjeldahl, fat by Soxhlet, dietary fiber and ash by Association of Official Analytical Chemists (AOAC), minerals by Atomic Absorption Spectrophotometry, gross calorific value by Bomb calorimeter, moisture by moisture analyzer, water activity by water activity meter, morphological characterization by Scanning Electron Microscopy (SEM), statistical level of significance at p < 0.05 by ANOVA, predictive modeling by simple and multiple linear regression.FindingsFreeze and HAO drying were standardized with matured (stage 2) and spray drying with ripe bananas (stage 6). Freeze drying showed highest yield (76.69 ± 0.15%), minerals viz., K (1175.67 ± 1.41), Fe (2.27 ± 0.09), Mg (120.33 ± 0.47), Mn (4.40 ± 0.28) mg/100 g, protein (7.53 ± 0.14%), lesser moisture (7.95 ± 0.01%), water activity (0.17 ± 0.02aw), hygroscopicity (6.37 ± 1.09%), well dispersed particles by SEM. HAO drying exhibited highest dietary fiber (18.95 ± 0.24%), gross calorific value 357.17 kcal/100 gm, higher solubility (47.22 ± 0.86%). Spray drying showed highest carbohydrate (85.29 ± 0.01%), lowest yield (28.26 ± 0.32%), required 30.5% adjuncts.Research limitations/implicationsEffect of three drying techniques and use of adjuncts were not uniform for ripe and matured bananas.Practical implicationsCommercial utilization of seeded wild banana.Social implicationsValue addition of wild banana in Assam, IndiaOriginality/valueFreeze drying of mature wild banana pulp (M. balbisiana) was found as best technique utilizing lesser energy.

scholarly journals Characterization and Valorization of Dietary Fibre Concentrate from Parthenocarpic Date Fruits

2021 ◽  
Vol 2 (3) ◽  
pp. 11-18
Author(s):  
Hammadi Hamza ◽  
Monia Jemni ◽  
Ali Bazmi ◽  
Ali Bazmi ◽  
Tarek Tombari ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Freeze Drying ◽  
Raw Materials ◽  
Value Added ◽  
Calorific Value ◽  
Physicochemical Characteristics ◽  
Process Industries ◽  
Freeze Dried ◽  
Drying Techniques ◽  
Date Fruits

Parthenocarpic date fruits are good sources of antioxidant and fibre, which could be changed into valuable by-products. There is no attempt to use it in technological processes and could provide a natural additive to enhance the quality of the product. In this study, fibre concentrate from partenocarpic dates (FCPD) was extracted, dried, and characterized. Two drying techniques, namely oven and freeze drying, were carried out, and then the FCPD were characterized. Thereafter, its ability to substitute flour in muffins was studied. The freeze-drying gave the highest yield of FCPD revealing lignin richness but cellulose and hemicellulose insufficiency. Drying techniques gave similar FCPD WHC and OHC but antioxidant capacity was higher in the case of freeze-dried fibre. Electronic microscopy showed that the more FCPD was introduced in the flour, the more the muffin crumb contained disrupted matrices. This could enhance the muffin freshness by improving the moisture retention. Moreover, although flour substitution by FCPD increased muffin volume and its OHC value, its WHC, moisture, mineral and sugar contents were not affected. Calorific value, phenol content and antioxidant activity were greater in the case of muffins with 5% of freeze-dried FCPD. Sensory analyses showed that fibre-enriched muffins had good scores as the control ones. In this study, we used oasis raw materials with good source of fibres and antioxidant capacity that could be used in the production of high value-added foods. Additionally, the research demonstrated that freeze-dried FCPD flour fortification enhances the physicochemical characteristics of the muffin. The parthenocarpic date fruits is an agricultural residue with interested chemical and functional properties that could be undertaken in food process industries. 

scholarly journals PHOSPHORUS FERTILIZATION AND HARVEST INTERVALS INFLUENCE ENERGETIC AND PHYSICAL PROPERTIES OF BRIQUETTES AND LARGE BRANCHES OF MATE

2017 ◽  
Vol 41 (1) ◽  
Author(s):  
Delmar Santin ◽  
Marcelino Breguez Gonçalves Sobrinho ◽  
Angélica de Cássia Oliveira Carneiro ◽  
Eliziane Luiza Benedetti ◽  
Nairam Félix de Barros
Keyword(s):  
Physical Properties ◽  
Basic Density ◽  
Calorific Value ◽  
Average Diameter ◽  
Plant Residue ◽  
Phosphorus Fertilization ◽  
P Availability ◽  
Gross Calorific Value ◽  
Energetic Properties ◽  
Harvest Intervals

ABSTRACT In mate crop, the commercial part consists of leaves and thin branches, while the large branches (LB) are considered unused residues and left in the field, although they may have potential for use as energy. The objective of this paper was to evaluate the influence of phosphorus fertilization and harvest interval in productivity of mate large branches and in their physical and energetic properties, as well as in derived briquettes. In a seven-year-old plantation, doses of 0, 20, 40, 80, 160 and 320 kg.ha-1 of P2O5 were applied considering harvest intervals of 12, 18 and 24 months. Dry mass, average diameter, P content, and physical and energetic properties of LB were determined. With LB, after its transformation into particles and briquetting, physical and energetic properties were determined, as well as P availability in soil. The phosphorus fertilization increased LB productivity in larger harvest intervals, increasing the amount of energy produced per unit of area, but did not change basic density and gross calorific value of wood. Mate harvest intervals did not affect the apparent density and calorific value of briquettes produced by LB. LB harvested at intervals of 18 and 24 months produced wood with higher basic density and gross calorific value. LB or briquettes have adequate energetic and physical properties, being technically a plant residue with great potential for use as energy.

scholarly journals The effect of roasting temperature on proximate and dietary fiber of food bar salak (Sidimpuan cultivar) fruit

2021 ◽  
Vol 332 ◽  
pp. 03001
Author(s):  
Nurhamida Sari Siregar ◽  
Elisa Julianti ◽  
Jansen Silalahi
Keyword(s):  
Dietary Fiber ◽  
Mineral Content ◽  
Calorific Value ◽  
Calorie Content ◽  
Glucose Syrup ◽  
Roasting Temperature ◽  
Purple Sweet Potato ◽  
Tapioca Flour ◽  
North Sumatra ◽  
High Calorie

The Sidimpuan Salak fruit was the mascot of Padangsidimpuan City, North Sumatra, Indonesia. In this study, Salak formulates to be a high-calorie food bar. The primary elements for making food bars Salak are purple sweet potato flour, tapioca flour, and dried salak fruit. The others elements were egg whites, margarine, emulsifiers, and high glucose syrup. All elements were mixed evenly and molded into bars with a size of 3×8×1.5 cm and a weight of 50 g. Food bars from roasted salak fruit used temperatures of 80, 90, and 100. The results showed differences in the proximate composition, calorific value, and dietary fiber content of the food bars salak. The most increased carbohydrate, fat, and calorie content get at a roasting temperature of 80°C, the protein and mineral content obtain most increased at a roasting temperature of 100°C, and the most increased food fiber gets at a roasting temperature 100°C. A high-calorie food bar Salak gets at a roasting temperature of 80°C.

scholarly journals Growth of Listeria monocytogenes within a Caramel-Coated Apple Microenvironment

mBio ◽  
2015 ◽  
Vol 6 (5) ◽  
Author(s):  
Kathleen A. Glass ◽  
Max C. Golden ◽  
Brandon J. Wanless ◽  
Wendy Bedale ◽  
Charles Czuprynski
Keyword(s):  
Listeria Monocytogenes ◽  
Water Activity ◽  
Room Temperature ◽  
Slow Growth ◽  
Free Water ◽  
Storage Conditions ◽  
Pathogenic Bacterium ◽  
Content Type ◽  
The Core ◽  
Serotype 4B

ABSTRACT A 2014 multistate listeriosis outbreak was linked to consumption of caramel-coated apples, an unexpected and previously unreported vehicle for Listeria monocytogenes. This outbreak was unanticipated because both the pH of apples (<4.0) and the water activity of the caramel coating (<0.80) are too low to support Listeria growth. In this study, Granny Smith apples were inoculated with approximately 4 log10 CFU of L. monocytogenes (a cocktail of serotype 4b strains associated with the outbreak) on each apple's skin, stem, and calyx. Half of the apples had sticks inserted into the core, while the remaining apples were left intact. Apples were dipped into hot caramel and stored at either 7°C or 25°C for up to 11 or 28 days, respectively. Data revealed that apples with inserted sticks supported significantly more L. monocytogenes growth than apples without sticks under both storage conditions. Within 3 days at 25°C, L. monocytogenes populations increased >3 log10 in apples with sticks, whereas only a 1-log10 increase was observed even after 1 week for caramel-coated apples without sticks. When stored at 7°C, apples with sticks exhibited an approximately 1.5-log10 increase in L. monocytogenes levels at 28 days, whereas no growth was observed in apples without sticks. We infer that insertion of a stick into the apple accelerates the transfer of juice from the interior of the apple to its surface, creating a microenvironment at the apple-caramel interface where L. monocytogenes can rapidly grow to levels sufficient to cause disease when stored at room temperature. IMPORTANCE Neither caramel nor apples are a food where the pathogenic bacterium Listeria monocytogenes should grow, as caramel does not contain enough free water and apples are too acidic. Caramel-coated apples, however, were recently linked to a deadly outbreak of listeriosis. We hypothesized that inserting a stick into the apple releases juice to the interface between the apple and caramel, providing a more hospitable environment than either component alone. To test this hypothesis, apples were inoculated with L. monocytogenes prior to caramel dipping. Some apples had sticks inserted into them before dipping, while others did not. No growth of L. monocytogenes occurred on refrigerated caramel apples without sticks, whereas slow growth was observed on refrigerated caramel apples with sticks. In contrast, significant pathogen growth was observed within 3 days at room temperature on caramel apples with sticks inserted. Food producers should consider interfaces between components within foods as potential niches for pathogen growth.

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