Foam Mat Drying of Jujube (Ziziphus mauritiana) Juice: Process Optimisation, Physico-Functional, Phenolic Content and Antioxidant Analysis
Publication details: USA Springer 2021Edition: Vol, 102(4), DecemberDescription: 1013-1025pSubject(s): Online resources: In: Journal of the institution of engineers (India): Series ASummary: 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. This is a preview of subscription content, acces| Item type | Current library | Status | Barcode | |
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School of Engineering & Technology (PG) Archieval Section | Not for loan | 2021-2022522 |
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.
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