Formulation, Drying and Nutritional Evaluation of Ready-to-Eat Sapota (Achras zapota) Extrudes
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Vivek Avinash Chaughule
One of the most interesting and desirable of all tropical fruits is sapodilla, a member of the family Sapotaceae. In the present study, a new and economical method has been developed for value addition to this fruit into a neutraceutical ready-to-eat formulation using drying as the main step. The drying of sapota fruit was carried out in two steps. In the first step, blanched sapota pulp was partially dried (up to moisture content 32 percent w/w on wet basis) in a convective dryer. The effect of different additives on the drying kinetics was studied and then proper drying conditions were selected. In the second step, different nutritional additives of interest were mixed with this partially dried pulp; subsequently, this mixture was extruded to a variety of shapes, which were finally dried using either a convective dryer or a fluidized bed dryer. The product quality was compared on the basis of color retention, texture, water activity, glucose content, total protein content, bulk density, water solubility index, water absorption index and sensory analysis. The process has a great potential since it is economical and provides a great value addition to the highly perishable sapota fruit.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
- Improving Anti-?-Glucosidase Activity of Douchi Koji Using a Newly Isolated Strain of Bacillus subtilis B2
- Different Approaches for Mass Transfer Studies on Potato Cylinders and Slices during Solar Drying
- Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua)
- Evaluation of Moisture Diffusion Coefficient of Cylindrical Bodies Considering Shrinkage During Natural Convection Drying
- Effect of Raw Material and Processing Factors on the Production of Effervescent Artichoke (Cynara scolymus L.) Tea Tablets
- Optimization of Culture Conditions on Mycelial Grown in Submerged Culture of Cordyceps militaris
- Suitability of Feature Extraction Methods in Recognition and Classification of Grains, Fruits and Flowers
- Hydrodistillation of Essential Oil from Cymbopogon flexuosus
- A Survey on Packaging Materials and Technologies for Commercial Food Products
- Formulation, Drying and Nutritional Evaluation of Ready-to-Eat Sapota (Achras zapota) Extrudes
- High Hydrostatic Pressure Effect on Natural Microflora, Saccharomyces cerevisiae, Escherichia coli, and Listeria Innocua in Navel Orange Juice
- Effective Parameters Consideration in Ohmic Heating Process in Two Phase Static System of Bio-Particle-Liquid
- Proximate Composition of Dry Fermented Turkish Sausage (Sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment
- Shorter Communication
- Relative Antioxidant Activity of Common Indian Herbs
- Isolation of Immunoglobulin from Chicken Egg Yolk using Single-Stage Ultrafiltration with 100-kDa Regenerated Cellulose Membranes
- Determination of the Convective Heat Transfer Coefficient (h) in the Sterilization of Retortable Pouches
- Modelling of Freezing Kinetics of Extract of Betel Leaves (Piper betle L.)
