Foam Mat Drying of Jujube (Ziziphus mauritiana) Juice: Process Optimisation, Physico-Functional, Phenolic Content and Antioxidant Analysis
| Autor: | Abhishek Rawat, Saurabh Gharde, Pramod K. Prabhakar, Viresh Gupta, Vishrut Sharma, Abhishek Nimbaria |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Antioxidant
biology Vitamin C Mechanical Engineering medicine.medical_treatment Egg albumin Building and Construction Ziziphus biology.organism_classification Maltodextrin Agricultural and Biological Sciences (miscellaneous) chemistry.chemical_compound chemistry Architecture medicine Food science Solubility Mauritiana Aroma Civil and Structural Engineering |
| Zdroj: | Journal of The Institution of Engineers (India): Series A. 102:1013-1025 |
| ISSN: | 2250-2157 2250-2149 |
| DOI: | 10.1007/s40030-021-00566-5 |
| Popis: | Indian Jujube (Ziziphus mauritiana) is rich in minerals, vitamin C and amino acids. Jujube juice was converted into a powder by foam mat drying (FMD) using a minimum amount of maltodextrin. For FMD, drying temperature (Td; 45 °C, 55 °C, 65 °C), egg albumin (EA; 5, 10, and 15%) and maltodextrin (7%) were used as process parameters and optimized by RSM coupled with FFD. Solubility (84–79.7%) and L* (82.3–75.4) value of product decreased on increasing process parameters. Flowability decreased on increasing the EA concentration and drying temperature (≤ 55 °C) and thereafter increased. Total phenolic content (TPC) decreased with Td and increased with EA (≤ 11%) and thereafter decreased. Solubility, flowability, TPC, colour, aroma and taste showed a quadratic model. Models were validated by re-experimenting at optimum conditions which were found to 54.91 °C (Td), 11.563% (EA) with solubility (86.66%), flowability (1.109), TPC (20.769 mgGAE)/100 g), colour (ΔE; 11.7), aroma (6.565) and taste (6.717) having 81.3% desirability. |
| Databáze: | OpenAIRE |
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