Changes of Color Stabilities of Sweet Pumpkin Powder Prepared by Different Drying Methods and Quality Characteristics of Rice Cupcakes Added with Them

2020 ◽  
Vol 36 (05) ◽  
pp. 455-463
Author(s):  
Jae Suk Kim ◽  
Jooree Lee ◽  
Ji Myoung Kim ◽  
Malshick Shin
Keyword(s):  
Quality Characteristics ◽  
Drying Methods ◽  
Pumpkin Powder

scholarly journals Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
James Owusu-Kwarteng ◽  
Francis K. K. Kori ◽  
Fortune Akabanda
Keyword(s):  
Natural Convection ◽  
Quality Characteristics ◽  
Red Pepper ◽  
Plain Water ◽  
Drying Methods ◽  
Solar Drying ◽  
Drying Time ◽  
Sun Drying ◽  
Overall Acceptability ◽  
Solar Dryer

The objective of this work was to determine the effects of blanching and two drying methods, open-sun drying and natural convection solar drying, on the quality characteristics of red pepper. A 2 × 3 factorial design with experimental factors as 2 drying methods (open-sun drying and use of solar dryer) and 3 levels of pepper blanching (unblanched, blanched in plain water, and blanched in 2% NaCl) was conducted. Dried pepper samples were analysed for chemical composition, microbial load, and consumer sensory acceptability. Blanching of pepper in 2% NaCl solution followed by drying in a natural convection solar dryer reduced drying time by 15 hours. Similarly, a combination of blanching and drying in the solar dryer improved microbial quality of dried pepper. However, blanching and drying processes resulted in reduction in nutrients such as vitamin C and minerals content of pepper. Blanching followed by drying in natural convection solar dryer had the highest consumer acceptability scores for colour and overall acceptability, while texture and aroma were not significantly (p>0.05) affected by the different treatments. Therefore, natural convection solar dryer can be used to dry pepper with acceptable microbial and sensory qualities, as an alternative to open-sun drying.

Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage

Meat Science ◽  
2008 ◽  
Vol 80 (3) ◽  
pp. 708-714 ◽  
Author(s):  
M.A. Lee ◽  
D.J. Han ◽  
J.Y. Jeong ◽  
J.H. Choi ◽  
Y.S. Choi ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Drying Methods

scholarly journals Effects of drying methods on the physicochemical properties of powder made from different parts of pumpkin

Food Research ◽  
2021 ◽  
Vol 5 (S1) ◽  
pp. 160-167
Author(s):  
J. Lim ◽  
F.S. Taip ◽  
N. Ab Aziz ◽  
M.N. Ibrahim ◽  
M.S. How
Keyword(s):  
Physical Properties ◽  
Proximate Composition ◽  
Chemical Properties ◽  
Carotenoid Content ◽  
Drying Methods ◽  
Hot Air ◽  
Fruit Samples ◽  
Pumpkin Powder ◽  
Different Parts ◽  
Better Than

Pumpkin (Cucurbita sp.) is a widely consumed fruit as it has high carotenoid content and medicinal value, but has a relatively short shelf life and prone to microbial spoilage. Various drying techniques have been introduced to the industry to preserve pumpkinbased products. During the drying process, products are prone to serious decay caused by changes in temperature, thus affecting the physical or chemical properties of the product. The objective of this study was to determine the effects of different drying methods on the physical properties and proximate composition of pumpkin powder produced from different parts of the fruit. Samples were made using unpeeled pumpkin and parts of the fruit, i.e. skin, flesh and seed and were dried using different drying methods, i.e. oven (80° C), rapid hot air oven (80°C) and freeze dryer (-110°C). The dried samples were then milled and sieved at approximately 250 µm and 710 µm in diameter. Different drying methods had a significant influence on the physical and chemical properties of the samples (p<0.05). Rapid hot air drying showed a promising impact on the production of pumpkin powder resulting in powder with a moisture content of 5.61-6.89%, particle size of 122.98-256.46 µm, and density of 304.80-724.69 kg/m3 . These results were better than freeze-dried powders. Proximate composition values of samples dried using rapid hot air were also found to be better than oven-dried powder with a protein content of 9.86- 31.54% and fat content of 3.88-34.93%. In conclusion, rapid hot air-dried powder showed the best quality in terms of physical properties and proximate composition.

Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens

2016 ◽  
Vol 192 ◽  
pp. 849-856 ◽  
Author(s):  
M. Madhava Naidu ◽  
M. Vedashree ◽  
Pankaj Satapathy ◽  
Hafeeza Khanum ◽  
Ravi Ramsamy ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Drying Methods ◽  
Anethum Graveolens

Effects of Four Different Drying Methods on the Quality Characteristics of Peeled Litchis (Litchi chinensisSonn.)

2014 ◽  
Vol 33 (5) ◽  
pp. 583-590 ◽  
Author(s):  
Chun Fang Song ◽  
ZhengWei Cui ◽  
Guang Yuan Jin ◽  
Arun S. Mujumdar ◽  
Jian Feng Yu
Keyword(s):  
Quality Characteristics ◽  
Drying Methods

A Comparative Study of Four Drying Methods on Drying Time and Quality Characteristics of Stem Lettuce Slices (Lactuca sativaL.)

2014 ◽  
Vol 32 (6) ◽  
pp. 657-666 ◽  
Author(s):  
Azam S. M. Roknul ◽  
Min Zhang ◽  
Arun S. Mujumdar ◽  
Yuchuan Wang
Keyword(s):  
Comparative Study ◽  
Quality Characteristics ◽  
Drying Methods ◽  
Drying Time

scholarly journals Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1115
Author(s):  
Huan Bao ◽  
Jiaping Zhou ◽  
Jinglin Yu ◽  
Shujun Wang
Keyword(s):  
Freeze Drying ◽  
Quality Characteristics ◽  
Drying Methods ◽  
Potato Flour ◽  
Starch Granules ◽  
Ordered Structure ◽  
Fresh Potato ◽  
Structural And Functional Properties ◽  
The Impact

This work investigated the impact of three drying methods on structural and functional properties of potato flour (PF), as well as the quality characteristics of fresh noodles made from wheat-potato flours. The results indicated that ethanol drying (ED) and oven drying (OD) had small effects on the properties of starch in potato flour, however, freeze drying (FD) caused some pores and channels on the starch granules and disruption of the long- and short-range ordered structure of starch. The maximum addition of potato flour in fresh noodles was 40% for FD-PF and 50% for both ED-PF and OD-PF. With increasing addition of potato flour in noodles, the L* (lightness) values of noodles decreased gradually, while the a* (redness) and the b* (yellowness) values, as well as the hardness and springiness values of fresh potato noodles increased. This study clearly showed that drying methods have different effects on the properties of potato flour, and in turn the quality of fresh noodles made with potato flour.

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