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- 저자 : G. V. S. Bhagya Raj (검색결과 2 건)
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Effect of intermittent microwave convective drying on physicochemical properties of dragon fruit
G. V. S. Bhagya Raj,Kshirod K. Dash 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.5
The study was carried out to investigate the effect of Intermittent microwave convective drying (IMCD) on the overall quality of dried dragon fruit in terms of total phenolic content, color change, and rehydration ratio. Three levels of microwave power (200–600 W) and a temperature of 60 °C for hot air were applied alternately throughout the process with three levels of pulse ratio such as 1:10, 1:20, and 1:40, respectively. The total phenolic content of the dragon fruit slice obtained by IMCD was ranged between 5.750 and 6.575 mg GAE/g dry weight. Within the experimental range of process variables under IMCD conditions, the drying efficiency, color change, and rehydration ratio of the dried dragon fruit slices were 15.287–51.930%, 18.643–24.847, and 1.908–3.239, respectively. The Weibull model scale (α) parameter was found to vary between 27.512-498.174, while the shape (β) parameter was found to vary between 0.769−0.851. The Weibull model parameters were shown to decrease with increasing microwave power at constant pulse ratio. The IMCD method produced a dried dragon fruit slices with reduced color changes and higher total phenolic content and rehydration ratio values. This investigation would contribute to the development of effective drying techniques for increased food quality and product consistency in the drying of diverse fruits and vegetables.
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G. V. S. Bhagya Raj,Kshirod K. Dash 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.6
The pearl millet based functional pasta was formulated by incorporating freeze dried dragon fruit pulp powder and 2% (w/w) microcapsule containing dragon fruit peel extract. The control pasta consisted of 100% pearl millet flour. The other four functional pasta samples consisted of pearl millet and freeze-dried dragon fruit pulp powder (DFP) in the ratio of 95:5, 90:10, 85:15, and 80:20 (w/w), respectively. The inclusion of dragon fruit powder enhanced the swelling index, water absorption index, color, and functional properties of the pasta. The total phenolic content (0.24–0.43 mg GAE/100 g d.w.), antioxidant activity (17.76–30.67%), and betacyanin content (0.149–0.152 mg/g d.w.) of the pasta was increased with the increase of dragon fruit pulp level in the formulation. The release kinetics of phenolic compounds into the simulated gastric juice was modeled using Higuchi and Peppas- Sahlin models. Out of these two models Peppas- Sahlin model (R2>0.980and RMSE<1.527) found to predict the release of phenolics into simulated gastric juice with respect to time of release when compared with Higuchi model (R2>0.964and RMSE<6.126). The onset of transition temperature and enthalpy of gelatinization of pasta samples was found to be in the range of 66.321–74.681 °C and increased with the increase of dragon fruit level in the formulation.
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