Dehydrated tomato products (pieces, slices) were prepared to study the effect of drying time on moisture content and drying rate. The tomato pieces and slices (5, 10, 15 mm thick) were treated with citric acid (0.1%) and NaCl (2%) and further dried in tray dryer (55 ± 2°C). Another sample was prepared by removing peel and cutting into pieces further dried in tray dryer at 55 ± 2°C. Drying curves were plotted and drying behaviour was studied. Total drying time of 12 to 28 h was required to dry the material to about 7 to 8.1 per cent, d.b. moisture content. Drying rate varied between 919.48 to 0.84 g/100 g for all tomato products. Drying of tomato pieces/slices was followed in the falling rate period. Dehydration ratio varied between 15.5:1 and16.9:1 for all dehydrated tomato products.How to cite this paper : Mane, K.A. and Ghodke, S.V. (2016). Studies on drying and drying characteristics of tomato.
The lycopene and curcumin are plant base notified nutraceuticals specifically commercialized for pharmaceutical and health benefits base food product development scenario. Antioxidant efficacy driven potential is rightly entrapped by food corporate domain to boost up innovation in favor of consumer satisfaction through health benefits. The consolidated review base information of both the above potent antioxidants is rightly awaiting for transformation as a technology base on their molecular reorientation and active site location. The fractionation leading to all trans and cis forms of lycopene and demethoxy and bisdemethoxy forms of curcumin recorded benchmark study to modulate molecular regulatory mechanism of antioxidant efficacy. The molecular fractionation generative quotients (All trans to cis quotient- 24 to 34and DMC/BDMC quotient-1.94) are emerged out as cutting edge indices of desired antioxidant efficacy. Advance technique specified confirmation (HPLC) recorded quantification of respective components admissible for regulatory mechanism governed by notified quotients which are first time reported in this investigation. The present investigation is coiling around determination of potent antioxidant fractionate quotient of both bioactive compounds as a competent index to formulate food ingredient as an admissible access to justify suitability in food product innovation.
The effect of hot air drying on nutritional profile of fruit leathers will help in redefining the importance as a nutritionally concentrated snack. The mango, strawberry fruit pulp was dehydrated at 40, 50, 60, 70ºC in cabinet dryer to standardize the drying temperature with respect to quality attributes. The drying rate curves at mentioned drying air temperature showed that 60ºC drying air temperature was suitable for obtaining good sensory quality dried leather with end moisture content of 16 to 19% for a drying period of 7 hours. Therefore, 60oC temperature was selected for nutritional profiling of fruit pulp vs fruit leather. The proximate composition of mango and strawberry leather (carbohydrate- 58.26/ 73.31%, protein- 1.58/2.95%, Ash- 1.98/2.11%, dietary fibre- 14.06/17.13%) was found to be superior compared to their fruit pulps (carbohydrate- 14.39/11.12%, protein- 0.61/2.64%, crude fibre-0.79/2.9%, ash-0.52/0.51%).
Wheat bran, byproduct of the wheat milling has extensive applications in the food industry attributing to its high dietary fiber (polysaccharides), protein and minerals content. Dietary fiber assist in gastrointestinal health maintenance and diseases risk reduction (Diverticular disease, heart disease, cancer and diabetes). Tulsi (Ocimum sanctum) contains numerous bioactive compounds (Caryophyllin, ursolic acid, rosmarinic acid, thymol,methyl chavicol, citral, carvacrol, and caryophyllene) imparting health benefits. Tulsi being rich in antioxidants advised for fighting free radicals and excess oxidative damage. In developing countries like India, with growing urbanization healthy bakery products demand is progressively rising in both urban and rural area. Hence, sincere efforts were undertaken to develop functionally and nutritionally enhanced cookies by incorporating wheat bran and tulsi powder. The cookies were developed by replacing refined wheat flour with varying level of wheat bran (20-35%). Cookies formulated with 30% wheat bran was observed to be sensorially best sample against other levels. Hence this sample was further selected for incorporation of tulsi powder (1-3%) and subjected to physical, chemical and sensory analysis. Sensory score indicated 1% tulsi powder incorporated cookie sample was highly acceptable against rest of the samples. The wheat bran (30%) and tulsi powder (1%) incorporation increased the dietary fiber (42.43%) and protein content (27.69%) without affecting on sensory parameters. The enhanced total phenol content (63.66%) and antioxidant activity (16.30%) was emerged out as one of the achievements of present investigation.
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