scholarly journals Evaluation of the functional properties of bael powder using different drying methods

2020 ◽  
Vol 11 (2) ◽  
pp. 47-55
Author(s):  
Vipul Chaudhary ◽  
Vivak Kumar ◽  
B.R. Singh ◽  
Jaivir Singh ◽  
Neelash Chauhan ◽  
...  
Keyword(s):  
Functional Properties ◽  
Value Added ◽  
Absorption Capacity ◽  
Drying Methods ◽  
Sun Drying ◽  
Hot Air ◽  
Swelling Capacity ◽  
Tray Drying ◽  
Bael Powder

The study were carried out to evaluate the effect of different varieties of bael (Pant Aparna, Pant Shivani and Pant Urvashi) dried by different method such as open sun drying, tray drying (600C and 700C) and hot air oven drying (600C and 700C) on functional properties of bael powder. The functional properties such as swelling capacity, water absorption capacity, oil absorption capacity, foam capacity, solubility and bulk density were decreased with increase in drying temperature. The result showed that the Variety Pant Aparna at 600C cabinet tray drying and Variety Pant Aparna by open sun drying bael powder had highest functional properties compared to others treated bael powder. Bael powder has good functional properties which enhance the nutritional quality of the value added products.

scholarly journals Rehydration Characteristics of Mushrooms using Different Drying Techniques

2021 ◽  
pp. 87-91
Author(s):  
Yesubabu Vinnakota ◽  
Nagalakshmi Yarlagadda
Keyword(s):  
Drying Methods ◽  
Expert Committee ◽  
Sensory Assessment ◽  
Rehydration Ratio ◽  
Organoleptic Evaluation ◽  
Sun Drying ◽  
Quality Retention ◽  
Drying Techniques ◽  
Tray Drying

Mushroom may be baked, fried, boiled, creamed, roasted, pickled and stuffed. In India, it is mainly consumed fresh and a negligible amount is used for processing. They can be processed as canned, dried and frozen mushrooms. The dried mushrooms are packed in hermetically sealed air tight tins for quality retention and stored in a cool dry place. The study’s main objective is to know the effect of different drying methods on the quality of mushrooms and its dehydration, rehydration characteristics. Sun-drying and Cabinet tray drying methods were selected in the study. The rehydration ratio and coefficient of rehydration were calculated and compared for both the drying methods. An expert Committee did an Organoleptic evaluation. The results showed that cabinet tray dried mushrooms were reconstituted better compared to the sundried ones. The values of coefficient of rehydration and the rehydration ratio for cabinet dried mushrooms were found as 0.498 and 1:3.3 which were higher than sundried mushrooms. Cabinet tray dried mushrooms showed it’s superiority in sensory assessment. The study concluded that mushrooms dehydrated by the cabinet tray drying have better rehydration characteristics than sun drying.

scholarly journals FUNCTIONAL PROPERTIES OF POWDERED AND FRESH EGG ALBUMIN AND YOLK DETERMINATION

2020 ◽  
Vol 4 (3) ◽  
pp. 263-266
Author(s):  
A. Z. Sanusi ◽  
Z. S. Jibia ◽  
M. G. Garba ◽  
U. S. Salisu ◽  
S. Gaddafi
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Egg White ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Egg Albumin ◽  
Sun Drying ◽  
Emulsification Capacity ◽  
Swelling Capacity ◽  
Foaming Capacity

The study was carried out to evaluate the functional properties of fresh and powdered egg albumin and yolk. The experiment was carried out at Animal Product and Processing lab of the Department of Animal Science, Federal University Dutsinma. Fresh eggs were collect from the Departmental farm. Ten (10eggs) each were weighed and crushed into stainless dish and separated into albumin and yolk for sun drying. After 8 hours of sun drying the crystals were convert into powder form using grinding and sieving techniques. Samples of the powder albumen and yolk were then subjected to functional properties determination. Data collected were analyzed using Statistical Analysis System (SAS) version…2002. The result indicates that there is significant (P<0.05) differences in functional properties of both fresh and powdered Albumin. Egg white (Albumin) fresh had Foaming capacity and Foaming stability values of 20.00% and 9.66% while egg white (Albumin) powdered Foaming capacity and Foaming stability had a lesser values of 11.00 % and 2.33% respectively. The Emulsification capacity (EC) and Emulsification Stability (ES) of Fresh Albumin seems to differ having a lower value (P<0.05) functional properties of 7.00% and 2.66%, while the Emulsification capacity (EC) and Emulsification Stability (ES) of powdered Albumin had higher value (P<0.05) of 35.66% and 4.00%. Similarly the Water Absorption Capacity (WAC) and Swelling Capacity (SC) for Fresh Albumin have a lower value (P<0.05) of 1.00% and 2.00%, while the Water Absorption Capacity (WAC) and Swelling Capacity (SC) of powdered Albumin had higher

scholarly journals Effects of Malting on Nutritional Characteristics of Pigeon Pea (Cajanus cajan)

2020 ◽  
pp. 35-47 ◽  
Author(s):  
A. I. Asouzu ◽  
N. N. Umerah
Keyword(s):  
Functional Properties ◽  
Cajanus Cajan ◽  
Pigeon Pea ◽  
Proximate Analysis ◽  
Absorption Capacity ◽  
Cotton Cloth ◽  
Nutritional Characteristics ◽  
Swelling Capacity ◽  
Sprouted Seeds

Background/Objective: Malting is a process that is not expensive and is technologically effective in improving the nutritional quality of food. The objective of this study was to determine the effect of malting on the nutritional characteristics of pigeon pea (Cajanus cajan). Materials and Methods: The pigeon pea seeds were sorted and washed. The seeds were then steeped in water at 29°C for 24 hours. Changing of water at 6 hours interval was observed during steeping. The resultant steeped seeds were spread on jute bag and were covered with white cotton cloth to germinate for 72 hours. The sprouted seeds were oven dried at a temperature of 50°C for 1 hour and thereafter, the plumules were separated from the seed and the malted seeds were dried and milled into flour. Both the raw and malted samples were subjected to laboratory analysis for proximate, mineral element composition, anti-nutrients and functional properties. The results were determined in triplicate and subjected to statistical analysis using SPSS version 20. Results: The result of the proximate analysis showed that the samples were generally low in moisture which are 12.81±0.07 and 15.10±0.81%, protein content are 19.01±0.08 and 22.10±0.16%, Ash content are 2.27±0.23 and 3.18±0.47%, Fat content are 1.02±0.32 and 1.68±0.81%, fibre content are 0.45±0.52 and 1.23±0.63%, carbohydrate are 57.37±0.28 and 63.78±0.01% and energy were 300.32 and 326.20 Kcal/100 g for raw and malted sample respectively. The result of minerals are iron 0.13±0.12 and 1.03±0.08 mg/100 g, magnesium 50.30±0.01 and 68.24±0.45 mg/100 g, zinc 0.27±0.21 an 0.88±0.32 mg/100 g, phosphorus 13.10±0.57 and 18.30±0.32 mg/100 g, potassium 2.10±0.62 and 4.50±0.08 mg/100 g, sodium 6.10±0.31 and 9.33±0.07 mg/100 g and calcium 7.28±0.41 and 10.11±0.22 mg/100 g for raw and malted sample respectively. The anti-nutrients determined are phytate 19.86±0.03 and 7.22±0.78 mg/100 g, oxalate 1.78±0.03 and 0.02±0.42 mg/100 g, trypsin inhibitor 40.53±0.42 and 10.30 m±0.07 g/100 g, tannins 28.80±0.50 and 9.12±0.18 mg/100 g and hydrogen cyanide 1.63±0.68 and 0.68±0.04 mg/100 g, for the raw and malted pigeon pea respectively. The functional properties are Bulk density 0.62±0.81 and 0.98±0.01 g/cm3, water absorption capacity 227.05±0.24 and 261.220.38%, oil absorption capacity 162.72±0.11 and 170.54%±0.42, foaming capacity 18.80±0.28 and 37.73±0.21% and swelling capacity 4.08±0.13 and 6.24±0.31%. Conclusion: It was observed that highly nutritious flour can be produced from pigeon pea using malting.

scholarly journals Studies on Banana Centre Core Flour Prepared by Different Drying Methods

2015 ◽  
Vol 3 (1) ◽  
pp. 55-59 ◽  
Author(s):  
R Lakshman ◽  
Dawn Ambrose ◽  
Dtirout Chelvame
Keyword(s):  
Functional Properties ◽  
Drying Methods ◽  
Solar Drying ◽  
Sun Drying ◽  
South Indian ◽  
Tray Drying

Banana centre core is used as a vegetable in South Indian culinary in India. Attempts were made to develop a process for the production of banana centre core flour for its effective utilisation for incorporation into food. Banana centre core dices were dried by different drying methods viz., sun drying, solar drying and tray drying at 50, 60 & 70°C temperature respectively. The dried banana centre core dices were then converted into flour in a pulveriser such that 90 percent of powder passed through 400 micron sieve. The influence of drying on the physical and functional properties of the banana centre core flour was analysed. Results of the study showed that the flour obtained by drying banana centre core dices at 70°C in a tray dryer was better in quality compared to other drying methods.

Effect of drying methods on the nutritional content and In- vitro Antioxidant capacity of Chenopodium album L. and Spinacia oleracea L.

2021 ◽  
pp. 4361-4366
Author(s):  
Sonia Singh ◽  
Neetu Agrawal
Keyword(s):  
Spinacia Oleracea ◽  
Chenopodium Album ◽  
Microwave Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Nutrient Quality ◽  
Oven Drying ◽  
Sun Drying ◽  
Hot Air

The herbs, Chenopodium album Linn. and Spinacia oleracea Linn. belongs to Chenopodiaceae family, are the two nutritious and edible green leafy food crops, abundantly found especially in the northern-west region of India. These plants have gained renown popularity, because of their high nutritional content including protein, amino acids, carbohydrate, and even the presence of phenolic components, which ultimately may get affected with drying and storage techniques. Impact of different drying methods (microwave drying at 4 minutes, hot air oven drying at 5 hours and sun drying at 8-10 hours) on nutrient quality and antioxidant property of Chenopodium album Linn. and Spinacia oleracea Linn. leaves were evaluated by using UV spectrophotometritc assay, total phenolic content and DPPH free radical scavenger method. Drying treatments were significantly decreased the moisture, carbohydrate and protein content present in C.album and S. oleracea. Hot air oven drying method produced dried samples of C.album and S. oleracea had significantly similar antioxidant activity when compared with the samples obtained from sun drying method. The dried samples obtained from hot air oven drying technique showed significant presence of total phenolic content in C. album and S. oleracea (6.44±0.12 mg/g, 6.69±0.40 mg/g) whilst the traditional sun drying method produced 8.00±0.02 mg/g and 7.89±0.37 mg/g). It is concluded that microwave drying and hot air oven drying were the methods to preserve appreciable percentage of nutrient components compared to the fresh samples. On other hand, the traditional method produced substantial reduction of nutrient quality. From statistical analysis, hot air oven drying technique was considered as optimum method which showed satisfactory % retention of protein (65.86%) and carbohydrate (85.95%) at 5 hours (shorter time than sun drying time period) along with significant antioxidant activity (34.89 μg/mL and 35.60 μg/mL) similar as obtained from the traditional technique (32.00 μg/mL).

Effects of drying methods on color retention and chlorophyll of celery (ApiumgraveolensL.), spinach (Spinacia oleraceaL.), Malabar spinach (Basella albaL.)

2020 ◽  
pp. 53-61
Author(s):  
Dat Q Tran
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Color Retention ◽  
Hot Air ◽  
Drying Techniques ◽  
Dried Vegetables

Dried vegetables are considered convenient for storage, transportation and preservation. The different drying techniques could influence the quality of resulting products. This study aimed to evaluate the effects of three distinguish drying methods as hot-air drying, foam-mat drying and microwave drying on the color retention and chlorophyll of green vegetables powder. Fresh spinach(Spinacia oleraceaL.), celery (Apium graveolensL.), Malabar spinach (Basella albaL.) were dried by different methods: hot air at 60oC, foam-mat at 60oC and microwave at 270 W until the samples reached approximately 9% of moisture content (wb). The drying time of the dried samples by microwave, foam-mat and hot-air method were 60, 210 and 240 min, respectively. Foam-mat dried vegetables were found to have the best quality in terms of color and the residual chlorophyll content. The findings suggest that foam-mat drying is promising in dried vegetable processing

scholarly journals Effect of Drying Methods on Physicochemical Parameters of Different Red Beetroots (Beta vulgaris L.) Species

2019 ◽  
Author(s):  
Dóra Székely ◽  
Klaudia Vidák ◽  
Diána Furulyás ◽  
Ákos Ribárszki ◽  
Mónika Stéger-Máté
Keyword(s):  
Physicochemical Parameters ◽  
Color Change ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Total Polyphenol ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Vacuum Method ◽  
Drying Technology

The aim of this work was to study the influence of atmospheric, vacuum and microwave vacuum drying methods on the quality of dried beetroots. Three different red beetroot species ('Alto F1', 'Cylindra', 'Detroit') were chosen in this study. The microwave vacuum method reduced the total time of drying and decreased the shrinkage compared to the other drying methods. The quality of the dehydrated material was described by its color change, antioxidant capacity, total polyphenol, betacyanin, betaxanthin and each phenolic acids content. The attempts were made to suggest the microwave vacuum method for red beetroot samples as a gentle drying technology to reach a special texture that is favoured by costumers. During the experiments relevant differences could be observed between the investigated beetroot species on the effect of different drying methods. According to the examined parameters the 'Cylindra' species proved the most appropriate beetroot variety for microwave vacuum drying. Based on the results, the combined methods with hot-air at 60 °C followed by microwave vacuum finish drying was the most suitable assay to preserve the investigated parameters in the highest amount.

scholarly journals Nutrient Composition and Functional Properties of Fonio (Digetaria exilis) and Amaranth (Amaranthus cruentus) Flour Blends

2020 ◽  
pp. 53-62
Author(s):  
J. A. Ayo ◽  
E. Okoye
Keyword(s):  
Functional Properties ◽  
Absorption Capacity ◽  
Nutrient Composition ◽  
Vitamin B3 ◽  
Crude Fibre ◽  
Amaranthus Cruentus ◽  
Swelling Capacity ◽  
Amaranth Flour ◽  
Flour Blends ◽  
Flour Blend

This study investigated the nutrient composition and functional properties of flour blend of acha and amaranth grains. The amaranth flour was substituted into acha flour at 5, 10, 15, and 20% and to produce acha-amaranth flour blend. The chemical composition and functional properties of the flour blend were determined. The protein, crude fibre, fat and ash content ranged from 7.66 - 12.93, 0.44 - 0.59, 0.15 - 1.01, and 0.11 - 0.96% with increase in added amaranth grain flour (0-20%). The moisture content and carbohydrate ranged from 12.46 – 11.7, 77.41 - 4.33% and decreased with increasing added amaranth flour.   The potassium, magnesium, phosphorus, vitamin B3, vitamin E and vitamin B6 content ranged from 0.09 - 0.14, 0.06 - 0.12, 0.19 - 0.34.14 - 0.24,  0.39 - 0.75 and 0.54- 0.69 mg/100 g increase with increasing in amaranth flour. The bulk density, swelling capacity ranged from 0.79 - 0.76 g/cm3 and 295.00 -275.00 ml/g, respectively with increases in added amaranth flour. The water absorption capacity, oil absorption capacity and foaming capacity ranged from  120.00  – 145.00, 110.00  – 135.00,  0.06  - 0.09, ml/g, respectively, with increasing acha substitution using amaranth flour. the 20% amaranth flour addition had the highest values of protein, fat, ash and crude fiber at 7.66 - 12.93, 0.44 - 0.59, 0.15 - 1.01, and 0.11 - 0.96% respectively. Amaranth incorporation had significant effects and contributed to the improvement of the flour blend. 

scholarly journals FUNCTIONAL PROPERTIES AND INFLUENCES OF COCONUT FLOUR ON TEXTURE OF DOUGH AND COOKIES

2018 ◽  
Vol 55 (5A) ◽  
pp. 100
Author(s):  
Lai Quoc Dat
Keyword(s):  
Functional Properties ◽  
Binding Capacity ◽  
Absorption Capacity ◽  
Water Retention Capacity ◽  
Hydration Properties ◽  
Retention Capacity ◽  
Spread Ratio ◽  
Swelling Capacity ◽  
Alternative Material ◽  
Size Of Particles

Coconut flour, a significant byproduct of coconut milk and oil productions, is rich in fiber and protein. It can be utilized as an alternative material for cookies products. This paper focused on the functional properties of coconut flour and effect of coconut flour supplement on texture of dough and cookies. Results indicated that hydration properties and oil binding capacity (OBC) were significantly influenced by size of particles in coconut flour. With increase in size of coconut flour, water absorption capacity (WAC) and swelling capacity (SC) values increased; whereas, OBC value decreased. Maximum value of water retention capacity (WRC) was observed at 0.20–0.25 mm of particle size. Adding coconut flour into dough caused enhancement of hardness, cohesiveness and adhesiveness; whereas, insignificantly influenced on springiness. In addition, adding coconut flour led to decrease in spread ratio and increase in hardness of cookies. The results can be applied for substitution of coconut flour for wheat flour in cookies processing.  

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