Mango kernel, a food waste with high nutritional values has been getting a significant focus in food processing, especially in powder form. The study was conducted to compare the rehydration kinetics of processed mango kernel flour (MKF) with wheat flour (WF). In Bangladesh, different mango varieties are available at different time of mango ripening season. Among them, four varieties (Baishakhi, Amrapali, Fazli and Ashwina) were selected to get their component percentage and kernels of the four varieties were analyzed to know about their nutritional values and drying behavior. It was found that mango varieties contained 8.4-12.4% kernels, 9.80-14.30% peel, 66.10-72.40% pulp and 7.50-9.30% seed coat. The chemical analysis of the kernels revealed that nutrient components varied due to varietal difference. The drying kinetics of the kernels showed that the drying rate constant increased with the increasing of kernels' moisture content, consequently decreased with increasing the duration of ripening season. A comparison of rehydration kinetics between the processed MKF from dehydrated mango kernel and WF at 40, 50 and 60 ᵒ C showed that WF rehydrated quicker than MKF and the activation energy (Ea) values for rehydration were 9.544 and 7.532 KJ/mol for MKF and WF respectively. The research revealed that nutritious dried flour can be processed from mango kernel which needs more time to rehydrate than WF.
The study aimed at establishing the effect of hormone and ripening agent on mass transfer as well as to find the effect of solution type and fruit to solution ratio for mass transfer of pineapple. Two types of pineapple, organic pineapple and GRM pineapple (pineapple cultivated with growth regulator and medicine) were collected and sliced into 8mm thickness. The slices were immersed in 60% sugar, 55/5% sugar-salt mixture solution for different periods of time at three different fruit to solution ratio (1:6, 1:8 and 1:10) and mass transfer coefficient were determined from the data. Results indicated that for organic pineapple mass transfer coefficient was higher than GRM pineapple (0.1583/min1/2 vs. 0.1502/min1/2). Again, for 55/5% sugar-salt mixture solution, mass transfer coefficient was higher than 60% sugar solution. Maximum rate of mass transfer (0.2281/min1/2) was determined at 1:6 fruit to solution ratio and minimum (0.1504/min1/2) was at 1:10 fruit to solution ratio for GRM pineapple.
The study was carried out for the preparation of aloe vera juice. Four different formulations of juices were prepared. The products were analyzed for their storage studies, microbiological study and sensory evaluation. The storage studies were done at room temperature (28-30ºC) and refrigeration temperature (4-6 ºC) at 7-, 15-, 30- and 45-days interval. At room temperature it was observed that pH and TSS was increased, pH changed ranging at 0.12-0.23%. The acidity of the sample was decreased during with increasing this storage period. It was observed that vit-C degradation occurred in all sample at room temperature storage. The sample containing 35% water + 300 PPM KMS (sample B) lost highest amount of vit-C compare to others sample. All the samples preserved with KMS were found good in their color, flavor, sourness and sweetness but sedimentation was observed after 30 days of storage. The highest sedimentation was observed in the juice containing highest amount of aloe vera juice. The rate of sedimentation increased with increasing the storage period. At both storage conditions the fugal growth was visible after 30 days. The microbiological analysis after 45 day of storage period showed that the total viable count (Bacteria) was less in the sample containing 30% water + 200 PPM KMS (sample A) in comparison to another sample containing 35% water + 300 PPM KMS (sample B), 30% water + 300 PPM KMS (sample C) and 35% water + 200 PPM KMS (sample D). The sensory attributes of aloe vera juices were evaluated and found the sample A and sample C obtained highest color, flavor and overall acceptability.
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