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Open Access
FOAM MAT DRYING OF BANANA PULP FOR PREPARATION OF BANANA POWDER 2927
(JAU, JUNAGADH, 2019-08) KHIRA SAMIR MULCHAND; D. K. Antala
India is the one of the largest producer of banana (Musa paradisiac L.) in the world. Banana is considered a common man’s fruit and is rightly called the dessert fruit. Banana, being a tropical fruit, has a very short shelf life. Foam mat drying allows dehydration of heat sensitive, high sugar content and viscous food like banana which is difficult to dry. The foam mat dried products are cost effective and highly stable against deteriorative microbial, chemical and biochemical reactions. The banana powder can be used as food ingredient and natural flavouring agent in other products during off season. This reduces the glut in the market and farmers fetch remunerative price during harvesting season in the domestic market. High yielding banana variety of Grand Naine which is most commonly grown in Saurashtra region was selected for the experiment. The ripened banana (stage-5) was procured from the local market of Junagadh, Gujarat. The experiment was carried out in the Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh during the year 2018-19. Fruits having 15 ± 1 °Brix TSS were cut into small slices of 3-5 mm and dipped in 1% (w/w) solution of sodium meta bisulphite for 2 min and then rinsed in water for 30 s. Blending and whipping of pulp was carried out with a portable hand blender for proper mixing of air with the pulp. The effect of three foaming parameters viz., foaming agent (2.5, 4.53, 7.5, 10.47 and 12.5%), foaming stabilizer (0.1, 0.18, 0.3, 0.42 and 0.5%) and whipping time (5, 9, 15, 21 and 25 min) were optimized on foam expansion, foam stability and foam density of banana pulp using response surface methodology. Whey protein isolate was used as foaming agent and methyl cellulose was used as foaming stabilizer. The optimum treatment conditions were found to be 5.35% foaming agent, 0.45% foaming stabilizer and 9.43 min whipping time with foam expansion of 138.95%, foam stability of 96.33% and foam density of 0.43 g/cc. The performance of this model was also verified by conducting an experiment at the optimized condition. It could reveal that the experimental value was very close to the predicted value that confirmed the validation of derived model. Optimized parameters for foaming properties of banana pulp were selected for further drying of foamed banana. Drying of foamed banana pulp was carried out at four ii levels of drying temperature (55, 60, 65 and 70 °C) and three levels of foam thickness (2, 4 and 6 mm) in a tray dryer. After drying, dried sample was scrapped, grinded and sieved through mesh no. 35 sieve. Drying characteristics viz., drying time, drying rate and moisture ratio of foam mat drying of banana pulp were evaluated. Maximum drying time (300 min) was observed at 55 °C drying temperature and 6 mm foam thickness while minimum drying time (120 min) was observed at 70 °C drying temperature and 2 mm thickness. Drying time for drying temperature 60 °C and 2 mm foam thickness was recorded 180 min. Maximum drying rate (0.310 g water/g dry matter/min) was found for 70 °C for drying temperature for 2 mm foam thickness and minimum drying rate (0.113 g water/g dry matter/min) was recorded for 55 °C drying temperature for 6 mm foamed thickness of banana pulp. There was rapid decrease in moisture ratio with faster rate at initial stage of 50 to 70 min of drying in all cases, however in later stage of drying, the decrease in moisture ratio was at slower rate. Quality parameters viz., physical properties, biochemical properties, functional properties and sensory characteristics of banana powder were carried out after drying of banana foam. Maximum recovery (37.86%), total sugars (39.25%), non-reducing sugar (39.14%), ascorbic acid (0.89 mg/100 g), pH (4.53), water solubility index (66.10%), water absorption index (408.48%) and minimum reducing sugar (0.11%), titratable acidity (0.35%) of banana powder was found for treatment combination T1t1 (55 °C and 2 mm) and it was found at par with treatment combination T2t1 (60 °C and 2 mm) for most of the case. Maximum sensory score (8.2) in term of appearance, texture, flavour, taste and overall acceptability of foam mat dried banana powder was observed in treatment combination T2t1 i.e., 60 °C drying temperature and 2 mm foam thickness. Longer drying time (300 min), more moisture content (5.38) and low sensory score (7.6) was found for treatment combination T1t1 (55 °C and 2 mm) while moderate drying time (150 min), physico-chemical properties and maximum sensory score (8.2) was found for treatment combination T2t1 (60 °C and 2 mm). From the above study, it could be concluded that treatment combination T2t1, i.e., 60 °C drying temperature and 2 mm foam thickness was found to be best among all the treatments considering overall quality and drying time for preparation of banana powder
Open Access
DEVELOPMENT OF PROCESS TECHNOLOGY FOR DRAGON FRUIT (Hylocereus polyrhizus) JUICE PRODUCTION 2926
(JAU, JUNAGADH, 2019-08) THAKKAR KASHYAP BHAGVANDAS; N. K. Dhamsaniya
Dragon fruit is a seasonal fruit of cactus species. It is classified as a non-climacteric fruit so the ripening mechanism is based on the absence of ethylene burst during fruit ripening. The fruit has high antioxidant activity and also the rich source of potassium, protein, fibre, vitamins and minerals which are major needs of human diet. Besides being consumed fresh, dragon fruit can also be processed into juice and puree. The fruit juices have a limited shelf life and are susceptible to microbial spoilage. Thus, it is important to optimize the thermal treatment used to inactivate microorganisms and enzymes. The present study was aimed to develop process technology for the production of dragon fruit juice. The fully ripened and fresh dragon fruits (Hylocereus polyrhizus) required for conducting the research work were purchased from “Shree Sardar Farm and Nursery” located in Kundheli village of Talaja (Bhavnagar, Gujarat, India). The physical properties of selected fruits such as fruit size, fruit weight, peel weight, pulp weight (with and without seeds), seed weight, peel content, pulp content (without seed) and seed content were determined. The proximate composition of flesh such as moisture content, total carbohydrate, protein, fat, crude fibre, ash, calorific value, ascorbic acid and total betacyanin were determined. The cleaned dragon fruits were cut to obtain the pulp. The pulp was filtered using muslin cloth to remove the seeds. The pure pulp without seeds was used for the juice preparation. Then, RO water was added to the pulp to get desired TSS content and it was boiled at desired temperature and time duration. The obtained juices were evaluated for their physical and biochemical characteristics such as juice yield, juice density, viscosity, turbidity, moisture content, pH, total carbohydrate, total titratable acidity, reducing sugars, total sugars, non-reducing sugars, ascorbic acid, ash and fat content. Various investigations were carried out for different ranges of temperature (50-80°C), time (4-12 minutes) and total soluble solid (8-16°Brix) to optimize process parameters of dragon fruit juice production. A three factor, five level central composite rotatable design (CCRD) was used to optimize process parameters to develop process technology for dragon fruit juice. The mean value of length, width, thickness and size of selected dragon fruits were found 9.11±0.56 cm, 8.13±0.50 cm, 8.32±0.46 cm and 8.51±0.42 cm, respectively. The mean weight of fruit, peel, pulp (with seed and without seed) and seed weight were 307.70±46.38 g, 78.86±12.23 g, 228.84±36.90 g, 225.02±36.39 g and 3.82±0.58 g, respectively. The mean peel, pulp (without seed) and seed content were obtained 25.71±2.34 per cent, 73.05±2.34 per cent and 1.24±0.08 per cent, respectively.The mean moisture content, total carbohydrates, protein, fat, crude fibre, ascorbic acid content, calorific value, total betacyanin and ash content of raw dragon fruit flesh was found 80.81±1.50 per cent, 9.66±0.38 per cent, 0.78±0.05 per cent, 0.32±0.02 per cent, 0.63±0.01 per cent, 13.96±0.13 mg/100g, 44.61±1.5 kcal/g, 19.37±1.09 mg/L and 0.31±0.02 per cent, respectively. The mean value for physical and biochemical parameters of dragon fruit juice viz., Juice yield, Juice density, viscosity, turbidity, moisture content, pH, total carbohydrate, total titratable acidity, reducing sugars, total sugars, non-reducing sugars, ascorbic acid, ash content and fat content were recorded 82.75±0.72 per cent, 1.04±0.03 g/ml, 1.84±0.26 cP, 125.62±7.75 NTU, 83.83±3.63 per cent, 5.07±0.11, 19.72±9.55 per cent, 0.23±0.02 per cent, 5.28±0.35 per cent, 8.75±0.68 per cent, 3.46±0.33 per cent, 12.02±0.71 mg/100g, 0.36±0.11 per cent and 0.91±0.12 per cent. The optimum treatment conditions were found to be, 56°C temperature, 5.6 minutes and 14°Brix total soluble solid content to obtain dragon fruit juice.
Open Access
APPLICATION OF BIOTECHNOLOGY FOR BETTER MILLING QUALITY OF PIGEON PEA VARIETY NTL-30 (DURGA) 2890
(JAU, JUNAGADH, 2019-07) THUMAR NIMISHA CHANDULAL; M. N. Dabhi
Biotechnology is the technological application that uses biological systems, living organisms, or derivatives thereof, to make or modify products or processes for specific use. Enzyme technology is an emerging technology now a days in the field of biotechnology. Enzymes are catalytic protein, which lower activation energy and speed up the biological reaction without being consumed in the process. The use of enzymes is regarded as safe, cost-effective and an environmentally friendly technology because they work under mild conditions, reduce energy consumption, decrease greenhouse gas emissions, reduce water consumption and chemical waste, minimise by-products generation and posing minimal risk to humans and the ecosystem. Pigeon pea is the second most cultivated pulse crop in India with versatile uses. Pigeon pea is playing a significant role in National Economic and Nutritional Security as being a staple food. Pigeon pea milling industry is the third largest milling industry after rice and wheat in India. Pigeon pea is dehulled to remove anti-nutritional factors present in seed coat and to improve cooking, nutritional and sensory qualities. Pigeon pea variety NTL-30 (Durga) is a high yielding variety cultivated in Maharashtra with mid late maturity and fair degree resistant to SMD and fusarium wilt. But it is said to be toughest for milling. For pigeon pea milling, numerous methods applied all over India but all these methods are time consuming, energy consuming and labour intensive. But industry demands for cost-effective, time efficient and energy efficient technology with more recovery and quality of pigeon pea dhal. This demand leads towards use of novel milling pre-treatment i.e., enzymatic pre-treatment. The enzyme cocktail made up of cellulase, xylanase and pectinase is reported as the most effective solution for the milling of pigeon pea. The effect of enzyme concentration (20, 27.5, 35, 42.5, 50 mg/100 g dry matter), incubation time (4, 5.5, 7, 8.5, 10 h), incubation temperature (35, 40, 45, 50, II 55 ℃) and hydrolysis moisture content (16, 19.5, 23, 26.5, 30 % w.b.) on hulling efficiency, protein content, hydration capacity, hydration index, swelling capacity, swelling index, water absorption capacity, cooking time, water uptake ratio, cooked weight and moisture absorbed was under taken in the research. The Response Surface Methodology (RSM) was used in designing the experiment. From the research conducted, the optimum treatment combination was found to be 27.5 mg/100 g dry matter enzyme concentration, 5.5 h incubation time, 44 ℃ incubation temperature and 26.5 % (w.b.). At this combination, analysis showed the predicted values of hulling efficiency 27.04 %, protein content 22.8 %, hydration capacity 0.038 g/cotyledon, hydration index 1.062, swelling capacity 0.069 ml/cotyledon, swelling index 1.766, water absorption capacity 2.2 ml/g, cooking time 14.72, water uptake ratio 2.1, cooked weight 22.53 g/10 g of cotyledon and moisture absorbed 12.53 g/10 g of cotyledon. The experimental values at this combination were observed to be 26.85 %, 23 %, 0.0385 g/cotyledon, 1.097, 0.071 ml/cotyledon, 1.785, 2.15 ml/g, 14.17 min, 2.12, 22.86 g/10 g of cotyledon and 12.86 g/10 g of cotyledon, respectively. The enzymatic treatment attributed 32.07 %, 10.47 %, 10 %, 11.27 %, 8.07 %, 8.70 %, 2.38 %, 0.02 %, 2.10 % and 3.79 % increase in hulling efficiency, protein content, hydration capacity, hydration index, swelling capacity, swelling index, water absorption capacity, water uptake ratio, cooked weight and moisture absorbed, respectively, and resulted in 23.40 % decrease in cooking time as compared to oil treatment.
Open Access
APPLICATION OF BIOTECHNOLOGY FOR BETTER MILLING QUALITY OF PIGEON PEA VARIETY NTL-30 (DURGA) 2889
(JAU, JUNAGADH, 2019-07) THUMAR NIMISHA CHANDULAL; M. N. Dabhi
Biotechnology is the technological application that uses biological systems, living organisms, or derivatives thereof, to make or modify products or processes for specific use. Enzyme technology is an emerging technology now a days in the field of biotechnology. Enzymes are catalytic protein, which lower activation energy and speed up the biological reaction without being consumed in the process. The use of enzymes is regarded as safe, cost-effective and an environmentally friendly technology because they work under mild conditions, reduce energy consumption, decrease greenhouse gas emissions, reduce water consumption and chemical waste, minimise by-products generation and posing minimal risk to humans and the ecosystem. Pigeon pea is the second most cultivated pulse crop in India with versatile uses. Pigeon pea is playing a significant role in National Economic and Nutritional Security as being a staple food. Pigeon pea milling industry is the third largest milling industry after rice and wheat in India. Pigeon pea is dehulled to remove anti-nutritional factors present in seed coat and to improve cooking, nutritional and sensory qualities. Pigeon pea variety NTL-30 (Durga) is a high yielding variety cultivated in Maharashtra with mid late maturity and fair degree resistant to SMD and fusarium wilt. But it is said to be toughest for milling. For pigeon pea milling, numerous methods applied all over India but all these methods are time consuming, energy consuming and labour intensive. But industry demands for cost-effective, time efficient and energy efficient technology with more recovery and quality of pigeon pea dhal. This demand leads towards use of novel milling pre-treatment i.e., enzymatic pre-treatment. The enzyme cocktail made up of cellulase, xylanase and pectinase is reported as the most effective solution for the milling of pigeon pea. The effect of enzyme concentration (20, 27.5, 35, 42.5, 50 mg/100 g dry matter), incubation time (4, 5.5, 7, 8.5, 10 h), incubation temperature (35, 40, 45, 50, II 55 ℃) and hydrolysis moisture content (16, 19.5, 23, 26.5, 30 % w.b.) on hulling efficiency, protein content, hydration capacity, hydration index, swelling capacity, swelling index, water absorption capacity, cooking time, water uptake ratio, cooked weight and moisture absorbed was under taken in the research. The Response Surface Methodology (RSM) was used in designing the experiment. From the research conducted, the optimum treatment combination was found to be 27.5 mg/100 g dry matter enzyme concentration, 5.5 h incubation time, 44 ℃ incubation temperature and 26.5 % (w.b.). At this combination, analysis showed the predicted values of hulling efficiency 27.04 %, protein content 22.8 %, hydration capacity 0.038 g/cotyledon, hydration index 1.062, swelling capacity 0.069 ml/cotyledon, swelling index 1.766, water absorption capacity 2.2 ml/g, cooking time 14.72, water uptake ratio 2.1, cooked weight 22.53 g/10 g of cotyledon and moisture absorbed 12.53 g/10 g of cotyledon. The experimental values at this combination were observed to be 26.85 %, 23 %, 0.0385 g/cotyledon, 1.097, 0.071 ml/cotyledon, 1.785, 2.15 ml/g, 14.17 min, 2.12, 22.86 g/10 g of cotyledon and 12.86 g/10 g of cotyledon, respectively. The enzymatic treatment attributed 32.07 %, 10.47 %, 10 %, 11.27 %, 8.07 %, 8.70 %, 2.38 %, 0.02 %, 2.10 % and 3.79 % increase in hulling efficiency, protein content, hydration capacity, hydration index, swelling capacity, swelling index, water absorption capacity, water uptake ratio, cooked weight and moisture absorbed, respectively, and resulted in 23.40 % decrease in cooking time as compared to oil treatment.
Open Access
DEVELOPMENT OF RICE BASED EXUTRUDED SNACK FOOD MIXED WITH FINGER MILLET, SOYBEAN AND MANGO SEED KERNEL FLOUR 2818
(jau,junagdh, 2019-07) SAPARIYA PARTHKUMAR S; Dr. V. P. SANGANI
Open Access
DEVELOPMENT OF HIGH PROTEIN EXTRUDED PRODUCT USING DEFATTED PEANUT FLOUR 3009
(JAU, JUNAGADH, 2019-10) MULIYA MOHIT HARGOVINDBHAI; D. M. Vyas
Extrusion considered as a continuous cooking, mixing and forming process. It is a versatile, low cost and very efficient technology in food processing. Extrusion is widely used in the food industry due to its versatility, high productivity, low cost and energy efficiency. A very wide variety of products are possible by changing the ingredients, the operating conditions of the extruder and the shape of the die. Some traditional processes, including manufacture of cornflakes and frankfurters are more efficient and cheaper when replaced by extrusion. Extruders operate continuously and have high throughputs. The application of extrusion is becoming popular due to the destruction of anti-nutritional value and improvement of digestibility of starch and protein with minimal destruction of essential nutrients. Extrusion cooking involves high temperatures applied for a short time and the limited heat treatment therefore retains many heat sensitive components. Extrusion is a low-moisture process that does not produce process effluents. This eliminates water treatment costs and does not create problems of environmental pollution. Extrusion application in the food industry includes ready-to-eat breakfast cereals, baby foods, pet foods and confectionary products. Snack foods comprise a large variety of items including potato chips, crackers, nuts and extruded snacks amongst others. The most popular raw materials for extrusion of food are cereals due to functional properties, low cost and ready availability. Corn flour is milled from the whole kernel, while corn-starch is obtained from the endosperm portion of the kernel. Defatted peanut flour contains higher amount of protein and its creamy white colour of this flour makes it a very suitable ingredient in the production of many value added products. It appears to be a very attractive strategy to improve the nutritional status of the snack foods. The effect of feed moisture content {10, 13, 16, 19, 22 % (w.b.)}, defatted peanut flour (10, 20, 30, 40, 50 %), die head temperature (90, 105, 120, 135, 150 °C) DEVELOPMENT OF HIGH PROTEIN EXTRUDED PRODUCT USING DEFATTED PEANUT FLOUR ABSTRACTII and screw speed (100, 150, 200, 250, 300 rpm) on different machine and physicochemical characteristic of extruded product viz. machine torque, mass flow rate, bulk density, true density, expansion ratio, rehydration ratio, water absorption index, water solubility index, oil absorption index, water holding capacity, protein, moisture content, carbohydrate, fat, hardness, crispness and overall acceptability was studied. The Response Surface Methodology (RSM) was used in designing the experiment. From the above study, optimum treatment conditions were found as 13% feed moisture content, 26% defatted peanut flour, 135 °C die head temperature and 250 rpm screw speed. At this combination, analysis showed the predicted value of machine torque 18 Nm, mass flow rate 114 g/s, moisture content 5.68% (w.b.), bulk density 125.06 kg/m3 , true density 498.40 kg/m3 , expansion ratio 2.26 mm/mm, rehydration ratio 521.45, water solubility index16.51%, water absorption index 4.27 g/g, oil absorption index 2.90 g/g, protein 19.26%, carbohydrate 66.14%, fat 1.31%, hardness 261.14 N, crispness 64.24 and overall acceptability 6.72 of the sample.
Open Access
DEVELOPMENT OF HIGH PROTEIN EXTRUDED PRODUCT USING DEFATTED PEANUT FLOUR 3009
(JAU, JUNAGADH, 2019-10) MULIYA MOHIT HARGOVINDBHAI; D. M. Vyas
Extrusion considered as a continuous cooking, mixing and forming process. It is a versatile, low cost and very efficient technology in food processing. Extrusion is widely used in the food industry due to its versatility, high productivity, low cost and energy efficiency. A very wide variety of products are possible by changing the ingredients, the operating conditions of the extruder and the shape of the die. Some traditional processes, including manufacture of cornflakes and frankfurters are more efficient and cheaper when replaced by extrusion. Extruders operate continuously and have high throughputs. The application of extrusion is becoming popular due to the destruction of anti-nutritional value and improvement of digestibility of starch and protein with minimal destruction of essential nutrients. Extrusion cooking involves high temperatures applied for a short time and the limited heat treatment therefore retains many heat sensitive components. Extrusion is a low-moisture process that does not produce process effluents. This eliminates water treatment costs and does not create problems of environmental pollution. Extrusion application in the food industry includes ready-to-eat breakfast cereals, baby foods, pet foods and confectionary products. Snack foods comprise a large variety of items including potato chips, crackers, nuts and extruded snacks amongst others. The most popular raw materials for extrusion of food are cereals due to functional properties, low cost and ready availability. Corn flour is milled from the whole kernel, while corn-starch is obtained from the endosperm portion of the kernel. Defatted peanut flour contains higher amount of protein and its creamy white colour of this flour makes it a very suitable ingredient in the production of many value added products. It appears to be a very attractive strategy to improve the nutritional status of the snack foods. The effect of feed moisture content {10, 13, 16, 19, 22 % (w.b.)}, defatted peanut flour (10, 20, 30, 40, 50 %), die head temperature (90, 105, 120, 135, 150 °C) DEVELOPMENT OF HIGH PROTEIN EXTRUDED PRODUCT USING DEFATTED PEANUT FLOUR ABSTRACTII and screw speed (100, 150, 200, 250, 300 rpm) on different machine and physicochemical characteristic of extruded product viz. machine torque, mass flow rate, bulk density, true density, expansion ratio, rehydration ratio, water absorption index, water solubility index, oil absorption index, water holding capacity, protein, moisture content, carbohydrate, fat, hardness, crispness and overall acceptability was studied. The Response Surface Methodology (RSM) was used in designing the experiment. From the above study, optimum treatment conditions were found as 13% feed moisture content, 26% defatted peanut flour, 135 °C die head temperature and 250 rpm screw speed. At this combination, analysis showed the predicted value of machine torque 18 Nm, mass flow rate 114 g/s, moisture content 5.68% (w.b.), bulk density 125.06 kg/m3 , true density 498.40 kg/m3 , expansion ratio 2.26 mm/mm, rehydration ratio 521.45, water solubility index16.51%, water absorption index 4.27 g/g, oil absorption index 2.90 g/g, protein 19.26%, carbohydrate 66.14%, fat 1.31%, hardness 261.14 N, crispness 64.24 and overall acceptability 6.72 of the sample.
Open Access
FOAM MAT DRYING OF BANANA PULP FOR PREPARATION OF BANANA POWDER
(jau.junagadh, 2019-08) Khira Samir Mulchand; Dr. D. K. Antala
India is the one of the largest producer of banana (Musa paradisiac L.) in the world. Banana is considered a common man’s fruit and is rightly called the dessert fruit. Banana, being a tropical fruit, has a very short shelf life. Foam mat drying allows dehydration of heat sensitive, high sugar content and viscous food like banana which is difficult to dry. The foam mat dried products are cost effective and highly stable against deteriorative microbial, chemical and biochemical reactions. The banana powder can be used as food ingredient and natural flavouring agent in other products during off season. This reduces the glut in the market and farmers fetch remunerative price during harvesting season in the domestic market. High yielding banana variety of Grand Naine which is most commonly grown in Saurashtra region was selected for the experiment. The ripened banana (stage-5) was procured from the local market of Junagadh, Gujarat. The experiment was carried out in the Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh during the year 2018-19. Fruits having 15 ± 1 °Brix TSS were cut into small slices of 3-5 mm and dipped in 1% (w/w) solution of sodium meta bisulphite for 2 min and then rinsed in water for 30 s. Blending and whipping of pulp was carried out with a portable hand blender for proper mixing of air with the pulp. The effect of three foaming parameters viz., foaming agent (2.5, 4.53, 7.5, 10.47 and 12.5%), foaming stabilizer (0.1, 0.18, 0.3, 0.42 and 0.5%) and whipping time (5, 9, 15, 21 and 25 min) were optimized on foam expansion, foam stability and foam density of banana pulp using response surface methodology. Whey protein isolate was used as foaming agent and methyl cellulose was used as foaming stabilizer. The optimum treatment conditions were found to be 5.35% foaming agent, 0.45% foaming stabilizer and 9.43 min whipping time with foam expansion of 138.95%, foam stability of 96.33% and foam density of 0.43 g/cc. The performance of this model was also verified by conducting an experiment at the optimized condition. It could reveal that the experimental value was very close to the predicted value that confirmed the validation of derived model. Optimized parameters for foaming properties of banana pulp were selected for further drying of foamed banana. Drying of foamed banana pulp was carried out at four ii levels of drying temperature (55, 60, 65 and 70 °C) and three levels of foam thickness (2, 4 and 6 mm) in a tray dryer. After drying, dried sample was scrapped, grinded and sieved through mesh no. 35 sieve. Drying characteristics viz., drying time, drying rate and moisture ratio of foam mat drying of banana pulp were evaluated. Maximum drying time (300 min) was observed at 55 °C drying temperature and 6 mm foam thickness while minimum drying time (120 min) was observed at 70 °C drying temperature and 2 mm thickness. Drying time for drying temperature 60 °C and 2 mm foam thickness was recorded 180 min. Maximum drying rate (0.310 g water/g dry matter/min) was found for 70 °C for drying temperature for 2 mm foam thickness and minimum drying rate (0.113 g water/g dry matter/min) was recorded for 55 °C drying temperature for 6 mm foamed thickness of banana pulp. There was rapid decrease in moisture ratio with faster rate at initial stage of 50 to 70 min of drying in all cases, however in later stage of drying, the decrease in moisture ratio was at slower rate. Quality parameters viz., physical properties, biochemical properties, functional properties and sensory characteristics of banana powder were carried out after drying of banana foam. Maximum recovery (37.86%), total sugars (39.25%), non-reducing sugar (39.14%), ascorbic acid (0.89 mg/100 g), pH (4.53), water solubility index (66.10%), water absorption index (408.48%) and minimum reducing sugar (0.11%), titratable acidity (0.35%) of banana powder was found for treatment combination T1t1 (55 °C and 2 mm) and it was found at par with treatment combination T2t1 (60 °C and 2 mm) for most of the case. Maximum sensory score (8.2) in term of appearance, texture, flavour, taste and overall acceptability of foam mat dried banana powder was observed in treatment combination T2t1 i.e., 60 °C drying temperature and 2 mm foam thickness. Longer drying time (300 min), more moisture content (5.38) and low sensory score (7.6) was found for treatment combination T1t1 (55 °C and 2 mm) while moderate drying time (150 min), physico-chemical properties and maximum sensory score (8.2) was found for treatment combination T2t1 (60 °C and 2 mm). From the above study, it could be concluded that treatment combination T2t1, i.e., 60 °C drying temperature and 2 mm foam thickness was found to be best among all the treatments considering overall quality and drying time for preparation of banana powder
Open Access
DEVELOPMENT OF PROCESS TECHNOLOGY FOR DRAGON FRUIT (Hylocereus polyrhizus) JUICE PRODUCTION
(jau.junagadh, 2019-08) Thakkar Kashyap Bhagvandas; Dr. N. K. Dhamsaniya
Dragon fruit is a seasonal fruit of cactus species. It is classified as a non-climacteric fruit so the ripening mechanism is based on the absence of ethylene burst during fruit ripening. The fruit has high antioxidant activity and also the rich source of potassium, protein, fibre, vitamins and minerals which are major needs of human diet. Besides being consumed fresh, dragon fruit can also be processed into juice and puree. The fruit juices have a limited shelf life and are susceptible to microbial spoilage. Thus, it is important to optimize the thermal treatment used to inactivate microorganisms and enzymes. The present study was aimed to develop process technology for the production of dragon fruit juice. The fully ripened and fresh dragon fruits (Hylocereus polyrhizus) required for conducting the research work were purchased from “Shree Sardar Farm and Nursery” located in Kundheli village of Talaja (Bhavnagar, Gujarat, India). The physical properties of selected fruits such as fruit size, fruit weight, peel weight, pulp weight (with and without seeds), seed weight, peel content, pulp content (without seed) and seed content were determined. The proximate composition of flesh such as moisture content, total carbohydrate, protein, fat, crude fibre, ash, calorific value, ascorbic acid and total betacyanin were determined. The cleaned dragon fruits were cut to obtain the pulp. The pulp was filtered using muslin cloth to remove the seeds. The pure pulp without seeds was used for the juice preparation. Then, RO water was added to the pulp to get desired TSS content and it was boiled at desired temperature and time duration. The obtained juices were evaluated for their physical and biochemical characteristics such as juice yield, juice density, viscosity, turbidity, moisture content, pH, total carbohydrate, total titratable acidity, reducing sugars, total sugars, non-reducing sugars, ascorbic acid, ash and fat content. Various investigations were carried out for different ranges of temperature (50-80°C), time (4-12 minutes) and total soluble solid (8-16°Brix) to optimize process parameters of dragon fruit juice production. A three factor, five level central composite rotatable design (CCRD) was used to optimize process parameters to develop process technology for dragon fruit juice. The mean value of length, width, thickness and size of selected dragon fruits were found 9.11±0.56 cm, 8.13±0.50 cm, 8.32±0.46 cm and 8.51±0.42 cm, respectively. The mean weight of fruit, peel, pulp (with seed and without seed) and seed weight were 307.70±46.38 g, 78.86±12.23 g, 228.84±36.90 g, 225.02±36.39 g and 3.82±0.58 g, respectively. The mean peel, pulp (without seed) and seed content were obtained 25.71±2.34 per cent, 73.05±2.34 per cent and 1.24±0.08 per cent, respectively. The mean moisture content, total carbohydrates, protein, fat, crude fibre, ascorbic acid content, calorific value, total betacyanin and ash content of raw dragon fruit flesh was found 80.81±1.50 per cent, 9.66±0.38 per cent, 0.78±0.05 per cent, 0.32±0.02 per cent, 0.63±0.01 per cent, 13.96±0.13 mg/100g, 44.61±1.5 kcal/g, 19.37±1.09 mg/L and 0.31±0.02 per cent, respectively. The mean value for physical and biochemical parameters of dragon fruit juice viz., Juice yield, Juice density, viscosity, turbidity, moisture content, pH, total carbohydrate, total titratable acidity, reducing sugars, total sugars, non-reducing sugars, ascorbic acid, ash content and fat content were recorded 82.75±0.72 per cent, 1.04±0.03 g/ml, 1.84±0.26 cP, 125.62±7.75 NTU, 83.83±3.63 per cent, 5.07±0.11, 19.72±9.55 per cent, 0.23±0.02 per cent, 5.28±0.35 per cent, 8.75±0.68 per cent, 3.46±0.33 per cent, 12.02±0.71 mg/100g, 0.36±0.11 per cent and 0.91±0.12 per cent. The optimum treatment conditions were found to be, 56°C temperature, 5.6 minutes and 14°Brix total soluble solid content to obtain dragon fruit juice.

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