Vol. 8 (2) : March-April 2017 issue
Green Farming Vol. 8 (2) : 486-489 ; March-April, 2017
Evaluation of nutritional and organoleptic parameters of foam-mat dried pineapple powder
SEEMA SHEKHAWATa1*, S.K. JAINa2 and N.S. RATHOREb3
aDepartment of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur - 313 001 (Rajasthan)
bDivision of Education, Krishi Anusandhan Bhawan-II, I.C.A.R., New Delhi - 110 012 (India)
Designation : 1Research Scholar *(sm.shekhawat@gmail.com), 2Professor & Head, 3Deputy Director General
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. : P-6088
Total Pages : 4
Received : 28 October 2016
Revised accepted : 09 February 2017
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Citation :
SEEMA SHEKHAWAT, S.K. JAIN and N.S. RATHORE. 2017. Evaluation of nutritional and organoleptic parameters of foam-mat dried pineapple powder. Green Farming Vol. 8 (2) : 486-489 ; March-April, 2017
ABSTRACT
Pineapple can be converted into value added products like powder by foam-mat drying. The powder can be used for preparation of nectar, ice cream flavor and ready to eat fruited cereals, instant soup cubes etc. Foams were prepared from pineapple juice by adding foaming agent (egg albumin or soy isolate protein) of different quantity. The foam expansion was significantly influenced by foaming agents and its quantity and sugar brix. The maximum foam expansion was obtained as 121 percent for 0.5% egg albumin foaming agent for 20o sugar brix at 55o C temperature. The maximum foam stability was found to be 121 percent for 0.5% egg albumin foaming agent for 20o sugar brix at 55o C temperature. The minimum foam density 1.0683 g/cm3 was found for 0.25% egg albumin for 20o brix at 55o C temperature. The first optimized solution for egg albumin is concluded that optimized foam expansion 117.306%, foam stability 120.667% and foam density 1.06301 g/cm 3 was obtained for pineapple juice blended with 0.5% egg albumin with 20o brix sugar syrup at 55 oC. The second optimized solution for egg albumin is concluded that optimized foam expansion 117.308%, foam stability 120.652% and foam density 1.06312 g/cm 3 was obtained for pineapple juice blended with 0.5% egg albumin with 20o brix sugar syrup at 55.04 oC. The optimized solution for soy protein isolate is concluded that optimized foam expansion 74.6944%, foam stability 80.9306% and foam density 1.13509 g/cm 3 was obtained for pineapple juice blended with 2% SPI with 20o brix sugar syrup at 55.00 oC. The average drying time for foam mat drying was 1440 min. The final moisture content of powdered samples was in the range of 3-11%. The moisture diffusivity varied in the range of 1.2678 x 10-9 m²/s to 1.9017 x 10-9 m²/s during drying of foamed pineapple juice. The maximum and minimum value of water activity is 0.211 and 0.344 respectively. Thus pineaapple powder was safe from microbial growth and enzymatic activity for longer period. The maximum value of chroma obtained as 22.89. The sensory values for foam mat dried pineapple powder were more than 7.5 for colour, taste, appearance and overall acceptability respectively.
Key words :
Appearance, Chroma value, Foam stability, Pineapple juice, Taste, Sensory evaluation.
