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Moisture sorption characteristics of ready-to-eat snack food enriched with purslane leaves.
Niharika, Shanker and Maneesh Kumar, M. and Praneeth, Juvvi and Sukumar, Debnath (2019) Moisture sorption characteristics of ready-to-eat snack food enriched with purslane leaves. Journal of Food Science and Technology, 56 (4). pp. 1918-1926. ISSN 0022-1155
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J Food Sci Technol (April 2019) 56(4)1918–1926.pdf - Published Version Restricted to Registered users only Download (440kB) | Request a copy |
Abstract
Green leafy vegetables are important part of our regular diet that provides us with essential nutrients necessary to support human life and health. Since these are produced in surplus and have limited shelf-life, preservation of vegetables can help to prevent wastage and increase nutrient availability in the diet during off-season. Purslane leaves, rich in micronutrients were dried using tray dryer at 60 ± 2 �C for 7 h. and incorporated at 20% level in khakhra. Organoleptic and physico-chemical properties of the product were evaluated. Further, the sorption properties of khakhra, were studied at 27 ± 2 �C over a range of water activity of 0.10–0.92. Several models were chosen to fit sorption behavior, but the Peleg model showed the best fit. The present study in fact provides a platform to understand the rationalities behind the physico-chemical changes in the product, which, in turn, helps in predicting the best suitable packaging material for storage in addition to the stability of the product.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Purslane leaves mixture ERH khakhra Ready-to-use snack food |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food 600 Technology > 08 Food technology > 23 Vegetables |
| Divisions: | Food Engineering Plant Cell Biotechnology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 03 Jun 2019 05:10 |
| Last Modified: | 03 Jun 2019 05:10 |
| URI: | http://ir.cftri.res.in/id/eprint/14111 |
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