PROCESS TECHNOLOGY DEVOLOPMENT FOR NAGPUR MANDARIN (Citrus reticulata) POWDER.
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Date
2021-01-25
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Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.
Abstract
The foam was developed using artificial foaming agents i.e. soy protein isolate (3 to 9%), GMS (2 to 5%), CMC (1 to 3%) and sugar content (5 to 15%) with whipping time (3 to 9 min) and by using natural foaming agent i.e. soy protein isolates (3 to 9%), guar gum (0.3 to 0.9%) and sugar content (5 to 15%) whipped (3 to 9 min) for foam formation. The optimization of concentration of foaming agents was done by CCD in response surface methodology. After optimization the samples were dried in microwave drying at various microwave power (180 to 900 W) with different drying bed thickness (2 to 6 mm) up to bone dry weight. The optimization of microwave power, foaming agent and drying bed thickness was done using optimal custom design.
The optimum operating conditions for foam formation using artificial foaming agent i.e. soy protein isolate 2.10%, sugar content 5.10% GMS concentration 2.75%, CMC 1.75% and whipping time 8 min and by using natural foaming agents i.e. guar gum 0.45%, soya protein isolate 3.30%, sugar content 10% and whipping time 6 min were optimized. The effective moisture diffusivity of foamed juice was found varied from 0.041 x 10-9 to 14.605 x 10-9 m2/s at varying microwave power and drying bed thickness. The activation energy was ranged from 17.48 to 19.68 W/g.
The optimum drying condition of Nagpur mandarin foamed juice was found at 540 W microwave power and 3 mm drying bed thickness with soy protein isolate 2.10%, sugar content 5.10% GMS concentration 2.75%, CMC 1.75% and whipping time 8 min (artificial foaming agent).
The total sugar, reducing sugar and non reducing sugar were found 46.16, 36.4. 9.76%, respectively. The protein was increased in developed Nagpur mandarin powder i.e. 14.88% as compared to juice i.e. 8.28%. The values of thiamine, niacin, vitamin B6 and vitamin C were recorded as 2.90, 5.13, 0.06 and 36.5 mg/100g, respectively in developed powder. The calcium, iron, magnesium, manganese, phosphorus, potassium and zink were found 178.72 mg/100 g dm, 8.58 mg/100 g dm, 61.48 mg/100 g dm, 5.38 ppm, 16.31 mg/100 g dm, 327.54 mg/100 g dm, and 0.565 ppm, respectively in Nagpur mandarin powder.
Cookies prepared with developed Nagpur mandarin powder having 0.718 (good catogary) in sensory value. The overall acceptability (0.983) has highest quality attributes value followed by texture (0.971), flavour (0.864) and colour (0.829). The foamed Nagpur mandarin powder was stored in metallized polyester (50 microns) package at moderate RH (65%) and ambient temperature of 30 oC for considerably long shelf life (120 days).
From the study, it is concluded that the Nagpur mandarin powder developed by foam mat drying technology using soy protein isolate 2.10%, sugar content 5.50%, GMS concentration 2.75%, CMC 1.75% and 8 min whipping time, dried at 540 W microwave power with 3 mm drying bed thickness gives good quality product in respect with nutritional and sensory parameters with having good shelf life.
Description
The present research work was carried out at Department of Agricultural Process Engineering, Dr. PDKV, Akola during the year 2017-2020 for develop the process technology of Nagpur mandarin powder. The Nagpur mandarin juice powder was developed by foam mat drying. Different foaming agents viz. soy protein isolate, GMS, CMC and guar gum used for the optimization of concentration of foaming agent. The foamed juice was dried at different microwave power in microwave drying for optimization of foaming agent, microwave power and drying bed thickness.
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Citation
Patil, BhagyashreeNivrutti. (2021) Process technology development for Nagpur mandarin (citrus reticulate) powder. Department of Agricultural Process Engineering, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Ph.D. 2021. Print xxii, 355p. (Unpublished).