Studies on Physiochemical Properties of Pineapple Powder Produced by Foam Mat Drying

Authors

  • Kannan K.
  • K. Monisha

DOI:

https://doi.org/10.37591/rrjofst.v6i1.406

Abstract

Pineapple (Ananas comosus) belonging to the family Bromeliaceae, is a nutritious fruit rich in carotenoids, vitamin A, B and C, potassium, magnesium, sodium, calcium, iron and proteins. It is also rich in dietary fiber and antioxidant flavanoids like β-carotene and lutein. It has a pH of 5.1, 25% carbohydrates, 1% total ash and total soluble solids (TSS) ranging from 8 to 12°Brix. Pine apple is highly seasonal and only available in plenty at particular time of the year leading to huge losses. In this study, the foam mat drying of pineapple pulp using various concentrations of foaming agents, namely egg albumen (5, 10 and 15%) along with various pulp concentrations of (8, 10 and 12°Brix) was studied. Drying was carried out in a batch type foam mat dryer at three drying temperatures (60, 70, and 80°C). The optimization of the drying process was done using response surface methodology (RSM). The treatment of pineapple pulp with 7.5% egg albumen, pulp concentration of 12°Brix at a drying temperature of 65°C retained better flavor and highest nutritional quality characteristics than the other treatments. The foam expansion, foam density and foam stability under the optimum conditions of foaming process variables were 71.707%, 0.224181 g\cm3 and 251.969% respectively. The physiochemical properties of the powders were also analyzed under the optimum conditions.

 

Keywords: Pineapple, foam mat drying, optimization, foaming

Cite this Article

Kannan K, Monisha K.Studies on Physiochemical Properties of Pineapple Powder Produced by Foam Mat Drying. Research & Reviews: Journal of Food Science and Technology. 2017; 6(1): 29–36p.

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Published

2018-04-20

Issue

Vol. 6 No. 1 (2017)

Section

Research Article

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