Vol. 3 (6) : November-December 2012 issue
Green Farming Vol. 3 (6) : 704-708 (November-December, 2012)
Studies on dehydration of legume based sweet product puran by radio frequency heating technology
K.P. BABARa1*, M.G. BHOTMANGEb2, G.V. MOTEc3 and S.R. MAHALSKARa4
aPGI, M.P. Krishi Vidyapeeth, Rahuri. Dist. Ahmednagar - 413 722 (Maharashtra)
bDept. of Food Technology, Laxminarayan Institute of Technology, R.T.M. Nagpur University, Nagpur - 440 033
cDeptt. of Food Technology, Shivaji University, Kolhapur - 416 004 (Maharashtra)
Designation : 1,4Res. Scholar (Food Tech.) *(kalyan.foodtech@gmail.com), 2Associate Professor, 3Asstt. Professor
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. :
Total Pages : 5
Received : 29 August 2012
Revised accepted : 12 November 2012
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ABSTRACT
Radio frequency heating technology assisted with hot air was used for dehydration of puran and then after powdered in the form of fine powder having accepatable quality after rehydrationBengal gram (Cicer aritinum) and sugar was used proportion 40:60 to prepare puran by traditional method. Prepared puran was dehydrated by various assisted methods of dehydration like hot air assisted with radio frequency dryer, fluidized bed dryer and microwave dryer. Dried powdered puran was reconstituted by water and evaluated by sensory panel and final texture was studied by Texture Analyzer.
Key words :
Chickpea, Cicer aritinum, Dehydration, Radio frequency.
