Open AccessDrying kinetics and quality of tray dried peanut milk residue
Author(s) -
B. Sanika,
P. Poojitha,
P. Gurumorrthi,
K. A. Athmaselvi
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(2).424
Subject(s) - residue (chemistry) , tray , food science , chemistry , arachis hypogaea , absorption of water , water activity , arachis , organoleptic , water content , horticulture , botany , biology , organic chemistry , geotechnical engineering , engineering
The research was aimed to prepare muffins using groundnut milk residue. Groundnut orPeanut (Arachis hypogaea) is one of the most consumed legumes in the world. Groundnutis also a prominent source of plant-based milk. The groundnut milk was prepared by theconventional method with 1:2 ratio of water. The residue was tray-dried at differenttemperatures (60, 70, 80°C) to study the drying kinetics. Physical and chemical propertiesof optimized groundnut milk residue powder were analysed. Muffins were developedusing milk residue. Quality parameters and sensory analyses were also done for theproduct obtained from milk residue. The results indicated that groundnut milk residuedried at 70ºC had less water absorption capacity and more water solubility index. Also, thepowder retained colour when dried at 70°C. The experimental data were fitted to fivemathematical models. Wang and Singh's model was found to have the best fit with R2value of 0.9932. The increase in temperature promotes drying at a faster rate.