DEVELOPMENT AND OPTIMIZATION OF SPRAY DRIED BAEL (Aegle marmelos Correa.) POWDER TO DEVELOP VALUE ADDED PRODUCT
KrishiKosh
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Title |
DEVELOPMENT AND OPTIMIZATION OF SPRAY DRIED BAEL (Aegle marmelos Correa.) POWDER TO DEVELOP VALUE ADDED PRODUCT
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Creator |
Paras Porwal
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Contributor |
Prof. Rajendra Kumar Pandey
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Subject |
Spray dried bael powder, value added product, shrikhand, shelf life
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Description |
Ph. D.
Bael is an indigenous traditional fruit of Indian origin. Ironically, no standard method for its industrial production has so far been developed. A study on the production, shelf life of spray dried bael powder has been carried out. Using the combinations of different levels of inlet air temperature, maltodextrin and tricalcium phosphate twenty one different runs according to the CCRD were used to study the quality parameters of bael powder. The response surface methodology was used to optimize the processing conditions using moisture content, solubility, dispersibility, vitamin C, reducing sugar, bulk density, DPPH, NEB(at 420nm) and total phenol content (TPC) value as responses. The models for moisture content, solubility, dispersibility, vitamin C, reducing sugar, bulk density, DPPH, NEB(at 420nm) and total phenol content (TPC) and overall colour difference value were statistically significant. By superimposing the graphs, an optimum spray drying process i.e. inlet air temperature level of 165°C and maltodextrin and tricalcium phosphate concentration @ 2.48% & 1.5% respectively for drying bael slurry was recommended with predicted responses close to experimental values. The bael powder sample developed using the optimized spray drying process compared well with the commercial fruit juice powder sample in terms of nutritional properties. Different properties such as Moisture, Acidity, Reducing Sugar, Total Sugar, Ascorbic Acid, Total Phenol, Total Antioxidant and NEB(at 420 nm) content of developed bael powder stored at 5°C, 25°C and 37°C was estimated. There was continuous pick up of moisture by the product in all the samples during storage irrespective of the packaging material & it was significantly affected by the packaging materials. However, the gain in moisture was higher at 25oC and 37oC as compared to 5oC. For the optimization of spray dried bael powder and sugar CCRD based on RSM experiment was used. The ranges set for experimentation are tabulated. The experiment comprise of 13 trials. The response study was color, flavor, sweetness, body & texture and overall acceptability to achive optimized formulation (8.30, 8.52, 7.98, 8.14 and 8.34) of bael powder enriched shrikhand. It was observed that the formulation number 7 scored maximum rating in terms of color and appearance, trial number 9 in terms of flavor, trial number 1 in term sweetness, body & texture and overall acceptability. It was also observed that in terms of colour, flavour, sweetness, body & texture and overall acceptability the trial number 13, 4, 13, 13 and 13 respectively resulted in the least sensory score. This ready to reconstituted product is of great help to the housewife for preparation of a number of recipes. The available scientific information in literature has been reviewed to cover the development, manufacture and storage aspects of the product. Scarcity of published data on the chemical, microbiological and sensory attributes and paucity of information on mechanized production methods discourage the organized dairy sector to start the industrial production. |
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Date |
2016-09-21T20:35:54Z
2016-09-21T20:35:54Z 2016 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/78244
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Language |
en
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Relation |
P0046;
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Format |
application/pdf
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Publisher |
Institute of Agricultural Sciences, Banaras Hindu University
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