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| Alam, Md. Shafiq; Gupta, Kalika; Khaira, Harjot; Javed, M.. |
| In order to develop dried carrot pomace of high quality, experiments were conducted in completely randomized design (CRD). The carrot pomace was subjected to various blanching pretreatments i.e. water blanching (WB), steam blanching (SB), citric acid blanching (CB) and potassium metabisulphate (KMS) dipping after blanching (WBS). A control sample (untreated, UT) was kept for comparison. The samples were further dried by various drying methods i.e. convective drying (55°C and 65°C), sun drying and solar drying. The 65°C convective dried samples witnessed minimum drying time with higher fiber, total carotenoids, β-carotene content and minimum change in color parameters. Among the blanching pretreatments, the CB pretreatment showed better efficacy in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carrot pomace; Pretreatments; Blanching; Drying; Physicochemical properties. |
| Ano: 2013 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2541 |
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| Alam, Md. Shafiq; Ahuja, Geetika; Gupta, Kalika. |
| Carrot juice was treated with pectinase at various enzyme concentrations (0.01% to 0.1%), process temperatures (350C to 550C) and incubation time (40 to 120 min). The effect of these enzyme treatments on filterability, clarity, turbidity and viscosity of the juice were studied by employing a second order central composite design. The coefficient of determination (R2) values for filterability, clarity, turbidity and viscosity were greater than 0.85. Statistical analysis showed that filterability, clarity, viscosity and turbidity were significantly correlated to enzyme concentration, incubation temperature and incubation time. Enzyme concentration was the most important factor affecting the characteristics of the carrot juice as it exerted a highly... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Processing and Food Engineering; Post Harvest Tecnology carrot juice; Enzyme clarification; Response surface methodology. |
| Ano: 2014 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2804 |
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| Gupta, Kalika; Alam, Mohammed Shafiq. |
| A five level four factors central composite rotatable design under response surface methodology was used to optimize process conditions of the foam mat drying process i.e. egg albumen (0-12%), methyl cellulose (0.1-0.5%), drying bed thickness (3-7mm) and drying temperature (55-750C) to develop grape bar with final moisture content of 14±1 % (db). Contour and response graphs were generated and the effect of foaming parameters on the quality parameters namely drying time, color change, texture, non-enzymatic browning, total sugars (%), titrable acidity (%), protein (%) and overall acceptability (%) were studied. Significant regression models were established with the coefficient of determination, R2 (≥0.90). Optimization of process for grape bar was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Post Harvest technology : Foam mat drying; Grape bar; Quality Parameters. |
| Ano: 2014 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2879 |
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