Effect of novel blanching methods on Infra-red drying characteristics and quality attributes of elephant foot yam

Shivani Desai; Srishti Upadhyay; Gourav Chakraborty; Tanmay Yadav; Swaraj; Chandan Kumar; Yogesh Kumar; Jeevakiran Banoth; Lochan Singh; Vijay Singh Sharanagat

Food Chemistry Advances (Jun 2024)

Effect of novel blanching methods on Infra-red drying characteristics and quality attributes of elephant foot yam

Shivani Desai,
Srishti Upadhyay,
Gourav Chakraborty,
Tanmay Yadav,
Swaraj,
Chandan Kumar,
Yogesh Kumar,
Jeevakiran Banoth,
Lochan Singh,
Vijay Singh Sharanagat

Affiliations

Shivani Desai: Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India, 131028
Srishti Upadhyay: Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India, 131028
Gourav Chakraborty: Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India, 131028
Tanmay Yadav: Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India, 131028
Swaraj: Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India, 131028
Chandan Kumar: Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India, 131028
Yogesh Kumar: Department of Food Engineering and Technology, SLIET, Longowal, India, 148106
Jeevakiran Banoth: Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India, 131028
Lochan Singh: Contract Research Organization, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India, 131028; Corresponding authors.
Vijay Singh Sharanagat: Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India, 131028; Corresponding authors.

Journal volume & issue: Vol. 4
p. 100727

Abstract

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The present study evaluated the effect of various pre-treatments (Potassium metabisulphite (KMS), KMS+Ultrasonication (KMSUS), KMS+Microwave (KMSMW), KMS+Hot water (KMSHWB) followed by infrared drying on the quality of Elephant Foot Yam (EFY). KMSMW-treated samples showed the fastest drying rate and highest moisture diffusivity, whereas the KMS-treated sample had the highest weight gain (171.57 %) in rehydration (80 °C). KMSMW and KMSHWB-treated samples exhibited softer textures in rehydration compared to control. Pre-treated samples had higher water absorption capacity and lower oil absorption capacity compared to the control. Pre-treatments also influenced the amylose content and the highest amylose content was observed for KMSUS (21.25 %). Pre-treatments positively influenced the retention of bioactive compounds and reduced the calcium oxalate (117.37 mg/g to 64.09 mg/g). Among all the pre-treatments, KMSHWB showed higher retention of bioactive compounds viz., TPC (297.67 mg GAE/100 g), TFC (922.22 mg QE/100 g), DPPH scavenging activity (57.91 %), ABTS (1.42 mmol TE/100 g) and lowest calcium oxalate (64.09 mg/100 g).

Published in Food Chemistry Advances

ISSN: 2772-753X (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-advances

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