This study presents the dehydration characteristics of the drying of the pineapple slice. Hot air oven (60 °C), microwave (100 W), microwave convective (600 W, 40 °C) and freeze drying (0.1 mbar, − 40 °C) of pineapple slice through artificial neural network (ANN) modeling approach (Backpropagation algorithm for feed-forward network). Considering the sample thickness of 0.15 cm, effective moisture diffusivity is calculated. To study the reconstitution property of the product, the rehydration ratio is considered at 20 °C, 40 °C, 60 °C and 80 °C. The microwave convective drying (96 min) is the fastest while the freeze drying is slowest (20 h). The coefficient of correlation through the ANN model for hot air oven, microwave, microwave convective and freeze dried sample are 0.99936, 0.9994, 0.99948, and 0.99926 respectively. In terms of rehydration ratio, freeze drying (5.49) is found best followed by microwave (4.62), hot air (4.50), and microwave convective drying (2.00). At 80 °C the coefficient of rehydration value attains the maximum of 0.969 for freeze dried sample, whereas the minimum value of 0.369 is observed at 20 °C for the microwave-convective dried sample. From the observations obtain it may be stated that the ANN model predicts the dehydration kinetics adequately for the entire drying process. Freeze dried product appears to be the best in terms of reconstitution properties.

No abstract

No abstract

Pineapple, a tropical fruit that is well known for its excellent nutritional characteristics. Rasgulla (sweetened cheese ball) is a dairy based popular sweet found all over India. To enrich the nutritional profile, vitamin content, organic acid and carotene content profile of normal dairy rasgulla (sweetened casein ball) and to make it functionally more active for human health, fortification of rasgulla has been done by using normal pineapple pulp along with hot air, freeze, microwave and microwave convective dried pineapple pulp for overall comparative analysis and they are coded as PP, PH, PF, PMW and PMWC respectively. By using RP-HPLC method quantification of vitamin A, vitamin B group (B 1 , B 2 , B 3 , B 5 , B 6 , B 7 and B 12 ), tocopherols (α, β, γ and δ form), vitamin C, carotene (α, β, γ and δ form) profile and organic acid profile (oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, propionic acid, succinic acid [SA], and fumaric acid) of all the rasgulla samples are estimated. A significant increase is found for differently fortified rasgulla samples in terms of vitamins content, organic acid and carotene content. B 1 , B 3 , B 7 and B 12 are found maximum in PF whereas B 5 , B 6 and B 2 are found maximum for PMWC, PP and NR. The maximum amount of vitamin C and tocopherol are found in PP and PF. PMWC is reported to have maximum carotene content compared to all other samples.

Aegle marmelos (L.) is a seasonal fruit that contains significant amounts of bioactives like, phenolic acids (gallic acids, 2,3-dihydroxy benzoic acid, chlorogenic acid, p-coumaric acid, vanillic acid), flavonoid (rutin), organic acids (oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, propionic acid, succinic acid, fumaric acid), vitamin C, vitamin B group (thiamine, niacin, pyridoxine, pantothenic acid, biotin, cobalamins, riboflavin), tocopherols (α-tocopherol, β-tocopherol, γ-tocopherol, δ-tocopherol), carotenes (α-carotene, β-carotene, γ-carotene, δ-carotene) and also rich in essential minerals (potassium, calcium, phosphorus, sodium, iron, copper, manganese). This study provides a comprehensive composition analysis (determined using RP-HPLC and Energy Dispersive X-Ray Fluorescence (EDXRF) Spectroscopy). In vitro medicinal activities (antioxidant activity, anti-inflammatory activity, anti-diabetic activity) are quantified for different bael samples. The study also investigates the changes of these bioactive components with freeze, sun, hot air, and microwave drying. The study gives a proper vision to preserve the nutraceutically rich pulp by converting it into fruit leather.

Pineapple is well known as a potential antioxidant-rich fruit. The popular dairy product, rasgulla (sweetened casein ball) was fortified with raw pineapple pulp (PP), hot air-(PH), freeze-(PF), microwave-(PMW), and microwave-convective (PMWC)-dried pineapple pulp. The effect of fortifying rasgulla with pineapple on its nutritional quality, phytochemical profile, antioxidant activities, shelf life, in-vitro digestibility, and mineral composition were studied. Phytochemical analysis showed the fortified samples were rich in alkaloids, flavonoids, polyphenols, sterols, tannins, and quinones. Fortification enhanced total polyphenol content (TPC), total flavonoid content (TFC), ferric reducing antioxidant activity (FRAP), 2, 2′-Azinobis (3-ethylbenzothiazoline-6 sulfonic acid) radical scavenging property (ABTS), 2,2-diphenylpicrylhydrazyl (DPPH) radical-scavenging capacity, hydrogen peroxide (H 2 O 2) radical scavenging activity, superoxide anion capture capacity (SO), and antioxidant capacity (AC). HPLC analysis showed that the fortification of rasgulla significantly increased the amount of seven polyphenols. Among all the rasgulla samples, PMWC showed the best results for most of the parameters. Novelty Impact Statement: This is the first approach to quantitate the phenolic profile of traditional Indian dairy product rasgulla (sweet syrupy cheese ball) and its pineapple fortified moiety. In this study, we opt to explore the nutritional profile of this novel dairy product very pertinent to the nutritional aspects of the dairy product and also the effect of antioxidant enrichment on the shelf life and in-vitro digestibility is studied. Application of natural product to lower calorie intake during digestion may attract the end user more.

No abstract

No abstract