DEVELOPMENT OF PROCESS PROTOCOL FOR THE PREPARATION OF DESI COWS PANCHAGAVYA POWDER
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Date
2019-08-20
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
The present study was conducted to optimize the process parameters for the
production of Malnad Gidda’s (Bos Indicus) panchagavya powder using spray drying and
vacuum tray drying at the College of Agricultural Engineering, UAS, GKVK, Bangalore,
Karnataka, India. The experiment was conducted in FCRD with six spray drying inletoutlet
temperature combinations in three replications and the data was analysed using
Design expert 7.0.0 software. Out of six temperature combinations, the experimental
results showed that the better panchagavya powder was obtained at the spray drying inlet
and outlet temperature combination of 150 °C and 85 °C, respectively and for vacuum
tray drying, 600 mmHg pressure at 35 °C for 8 hours showed better physical, chemical,
microbial as well as textural properties. The storage studies conducted for three months
revealed that panchagavya powder stored in the alluminum laminated polyethene had
better quality product due to its improved barrier properties than that stored in the
polyethylene pouches. Due to the low temperature drying, the yield and the quality of the
panchagavya powder obtained were higher in vacuum tray drying compared to that of
spray dried panchagavya powder.