Development of osmo-dehydrated value-added products from Elephant Foot Yam (Amorphophallus paeoniifolius)
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Date
2021
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DRPCAU, PUSA
Abstract
Fresh and good quality corms of Elephant Foot Yam (EFY) (Gajendra variety) were procured from the TCA, Dholi campus, DrRPCAU, Pusa, and were washed thoroughly under running water followed by cutting into flakes of approx. 42 mm (L) x 26 mm (W) x 1.8 mm (T) using knife and kitchen grater. CCRD design was applied to carry out osmotic dehydration experiments for four independent variables with five levels each [Salt Concentration (SC) - 5,10, 15, 20, 25%; Solution Temperature (ST) - 30, 35, 40, 45, 50oC; Immersion Time (IT) - 60, 90, 120, 150, 180 min; Solution to Product Ratio (SPR) – 3:1, 4:1, 5:1, 6:1, 7:1]. The effect of these independent variables on different dependent variables like Water Loss (WL, %), Solute Gain (SG, %), Weight Reduction (WR %) and Water Loss/Solute Gain ratio (WL/SG) of osmo-dehydrated product was seen through different experimental combinations (30). The optimization technique by response surface methodology was applied to select the best combination out of these 30 experiments. Second order multiple regression equations were developed for all the dependent variables to know the effect of independent variables. Osmotic dehydration treatment facilitates better results with optimum solution of SC-10 %, ST- 45℃, IT - 90 minutes and SPR – 6:1 with an optimized yield as WL - 20.65%, SG - 3.6%, WR – 16.05 and WL/SG – 5.74 of with desirability 0.914. A laboratory model tray dryer was used for conducting drying experiments at three different drying air temperatures (50, 60 and 70oC) of raw fresh, blanched and optimized osmosed EFY flakes. On the basis of observed data of weight loss with elapsed drying time, the drying rate and moisture reduction were calculated. Drying of osmosed EFY flakes at 50oC drying air temperature resulted in shorter drying time to produce best quality dried product as compared to blanched and raw fresh EFY flake samples. The drying time of osmosed sample was reduced to 240 minutes as compared to 300 and 390 minutes taken by blanched and raw fresh EFY flake samples. The dehydrated EFY flake samples were taken for Quality evaluation by sensory method, textural properties and rehydration of final product was also carried out. The osmotically dehydrated EFY flake samples dried at 50oC, scored maximum overall acceptability of 7.93 with best rehydration characteristics like rehydration ratio of 3.042 to yield good quality rehydrated sample which can be preserved and used during off- season.