Dehumidifier Assisted Drying of a Model Fruit Pulp-Based Gel and Sensory Attributes.

Shipra, Tiwari and Ravi, R. and Suvendu, Bhattacharya (2012) Dehumidifier Assisted Drying of a Model Fruit Pulp-Based Gel and Sensory Attributes. Journal of Food Science, 77 (7). s263-s273.

PDF Journal of Food Science S263 Vol. 77, Nr. 7, 2012.pdf - Published Version Restricted to Registered users only Download (811kB)

Abstract

Model fruit pulp-based gels were prepared by varying mango pulp (0% to 50%), sucrose (0% to 20%), and agar (1% to 3%) and according to a response surface experimental design followed by drying at a low temperature of 40 ◦C upto 15 h in a tray dryer assisted by a dehumidifier. The moisture content, shrinkage (SHR), and rheological parameters (failure strain, failure stress (FS), firmness, and energy for compression) were determined as a function of drying time. The composition of gel, particularly the agar content had a prominent effect on the characteristics of the dried gel. Detailed descriptive sensory analysis employing principle component analysis (PCA) biplot indicated two distinct groups of attributes; the first group comprised initial and final moisture contents, extent of moisture removal (EMR), and shrinkage. The fracture stress and energy formed the second group. The analysis of variance for failure stress showed that it depended only on the positive linear and quadratic effects of agar (significant at P ≤ 0.01 and 0.05, respectively). The theoretically predicted extent of moisture removal at 95.6% could be achieved when the level of agar was 1.2%; pulp and sucrose levels were also close to their lowest levels of 3.6% and 0.04%, respectively.

Item Type:	Article
Uncontrolled Keywords:	drying, gel, moisture content, principle component analysis, rheology, shrinkage
Subjects:	600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions:	Food Engineering Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Nov 2012 06:16
Last Modified:	27 Nov 2012 07:04
URI:	http://ir.cftri.res.in/id/eprint/11055

Actions (login required)

View Item