Optimization of process parameters for the production of vegetable chutney powder for its maximum nutrient content
2015
Anusha, K. (Sri Ramaswamy Memorial University, Tamil Nadu (India). Department of Food Process Engineering) | Manimehalai, N. (Sri Ramaswamy Memorial University, Tamil Nadu (India). Department of Food Process Engineering)
Vegetable chutney powder is a ready to cook product which is prepared using different ingredients. Vegetable chutney puree was dried using tray drier at different temperature and with different puree thickness. Response Surface Methodology is used to determine the effect of temperature and thickness on the quality characteristics of vegetable chutney powder. Totally 13 combinations of experimental trials were performed to understand the effect of processing parameters on different effects of vegetable chutney powder. Analysis of variance was performed for all the dependent variables such as temperature and thickness and the predicted R2 value of protein and carbohydrate were 0.9821 and 0.9634 respectively. The final optimized temperature and thickness for the vegetable chutney powder was found to be 40°C and 3mm respectively. The color value (A-value) and moisture content of vegetable chutney powder was analyzed statistically using SPSS 20 and found both the values were significantly influenced by drying temperature.
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