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Microwave‐convective hot airdried jamun ( Syzygium cumini L.) pulp powder: Optimization of drying aids
Author(s) -
Dey Paul Indira,
Das Madhusweta
Publication year - 2019
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13166
Subject(s) - pulp (tooth) , syzygium , maltodextrin , chemistry , food science , pulp and paper industry , botany , spray drying , chromatography , medicine , biology , engineering , pathology
Drying of fruit pulp into powder needs drying aids for achieving desirable powder properties. This article aims to optimize drying aids, such as maltodextrin (MD), tricalcium phosphate (TCP), and glycerol monostearate (GMS) in jamun ( Syzygium cumini L.) pulp blend formulation to produce microwave‐convective hot air‐dried jamun pulp powder. Response surface methodology using rotatable central composite design was followed with independent variables MD (1–15), TCP (0–2), and GMS (1–3), % dry basis of pulp, on hygroscopicity (HG), rate of moisture sorption estimated at 60 min (RMS 60 ), flow time (FT), and overall color difference (ΔE*) as responses of the product. The statistically significant factors were: MD for HG; MD, TCP, and GMS for RMS 60 and FT; and TCP and GMS for ΔE*. The optimized formulation reduced HG, RMS 60 , and FT by 29.67, 45.24, and 60%, respectively with respect to the control, with ΔE* being 6.98. Practical Applications The antidiabetic and antioxidant properties of jamun ( Syzygium cumini L.) fruit are well established. The therapeutic values of jamun pulp and skin are mainly due to the presence of various phytochemicals. However, it is considered as underutilized fruit due to its highly perishable nature. Properly matured fruit can be stored for maximum 2 days at room temperature and 3 weeks at low temperature. Hence, immediate processing and conversion into value‐added products of jamun fruits are needed for better distribution and utilization during off‐season. Processing of fruit pulp into dry powder is a popular practice to obtain shelf‐stable product having wide scope of utilization. However, preparation of fruit powder has many challenges, the main problem being their stickiness due to the presence of low molecular weight sugars and organic acids. Therefore, production of stable free‐flowing jamun pulp powder with selection of suitable drying aids in proper concentration has enough industrial relevance.