Studies on physicochemical properties and effect of pretreatment on drying characteristics of water chestnut
2016
Walde, S. G. | Misra A. K.
Water chestnut (Trapa bispinosa Roxb.), locally known as singhara – an edible aquatic angiosperm covered with a thick jet-black hard outer cover was obtained from local pond, Lucknow, Uttar Pradesh, India. It is commonly consumed after steaming once the outer cover gets soften and inside white meat is cooked. Meat is good source of protein (8.24%, d.b.) and carbohydrate (84.8%) which is usually eaten as a snack or as an ingredient in other foods and also during fasting as an ethnic food. The present studies were carried to see the effect of pre-treatments viz., citric acid (1%, w/v solution); blanching followed by 300 ppm KMS; fermented milk i.e. curd; fermented whey i.e. buttermilk; and salt solution (4%, w/v) for 8h and then samples were dried in cabinet tray dryer. The pretreatment of buttermilk on water chestnut has induced a small effect for faster evaporation of moisture and resulted in faster drying with diffusivity of (1.353 x 10-9 m2/s) as compared to control (1.260 x10-9 m2/s). It was found that the average particle size of water chestnut powder in dried state was of 65.82 micron (69%) and 39.54 micron in dispersed aqueous phase.
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Эту запись предоставил Universiti Putra Malaysia