Background The study of sorption isotherm is the most important for prediction of shelf life, selection of packaging materials, drying characteristics, etc., of any food and agricultural materials. Gum is hygroscopic in nature, so finding of moisture sorption is crucial. Equilibrium moisture content of babool gum at 30, 40, 50 and 60 °C temperatures under relative humidity ranging from 11 to 95% was determined. Results Maximum equilibrium moisture content (EMC) of babool gum (33.6%, db) was recorded with the set of highest relative humidity (92.3%) at lowest temperature (30 °C), and minimum (2.8%, db) was obtained with the set of lowest relative humidity (10.9%) at highest temperature (60 °C) under the experimental conditions. The EMC data were employed in five well-identified sorption models, namely GAB, Iglesias and Chirife, Caurie, Halsey and BET model. GAB model best interpreted the data in a reasonable way as per statistical parameters of goodness of fit. The monolayer moisture content Mo was found to be 8.46 and 7.49 g/100 g at 30 and 60 °C, respectively. Conclusion The sorption behaviours of babool gum were classified as type-II curves. It was obviously perceived that the isosteric heat decreases with the boost in moisture content.
Background Karaya gum is heavily acetylated polysaccharide and used for medicinal purposes as a bulk-forming laxative. It is also used in the paper and textile industries as well as food stabilizer. So its moisture sorption behavior study is important. The moisture sorption isotherms of karaya gum were investigated at four experimental temperatures (30, 40, 50 and 60 °C) under the water activities range from 0.10 to 0.95 using static gravimetric method. Results Maximum value of equilibrium moisture content (EMC) of karaya gum (39.7%, db) was noted with the set of highest water activity (0.92) at lowest temperature (30 °C) and minimum value of EMC (2.5%, db) with lowest water activity (0.11) at highest temperature (60 °C). The sorption data were fitted with GAB, Iglesias and Chirife, Caurie, Halsey and BET models. The adequacy of the sorption isotherm models were observed statistically using goodness of fit parameters. The well-known GAB model best interpreted the equilibrium data in a satisfactory manner in the test gum. The monolayer moisture content, estimated using GAB model, was found to be 12.66 g/100 g and 7.4 g/100 g gum at 30 °C and 60 °C, respectively. The isosteric heat of sorption was found to be maximum (36.24 kJ/mol) at 5% moisture content (db) of karaya gum. Conclusion Moisture sorption behavior of karaya gum was found to be temperature dependent. EMC decreases with the increase in temperature at particular water activity. The sorption behavior of the test gum expressed the typical type-II sigmoid-shaped curve. Isosteric heat of sorption of karaya gum was decreased with the increase in moisture content.
Preparation of herbal biscuit is innovative, futuristic research in the field of functional food preparation. During this research wheat flour-based herbal biscuits were prepared using wheat flour, ragi flour, milk, white butter/ghee, salt, baking soda, baking powder, sugar, vanilla essence, and Ashwagandha root powder. Six samples of biscuit of white butter were prepared with variation in the quantity of Ashwagandha root powder and Ragi flour. The sensory analysis of all the six samples was done based on a 9-point hedonic scale. At 2% incorporation of Ashwagandha and 28% incorporation of ragi, the biscuit is accepted due to its taste. Further, for flavour enhancement ghee was chosen in place of white butter for the biscuit preparation. The same procedure was repeated for biscuit preparation and the same percentage composition is taken with ghee biscuit also. The sensory and physical analysis for both white butter and ghee sample was done. The analysis shows that the biscuits prepared from ghee had more diameter and thickness and significantly got the highest score in all the aspects of sensory analysis. Ghee biscuits are better in context with their nutritional benefits than white butter. Therefore, ghee biscuits are superior to white butter biscuits. The health benefits in the form of herbal biscuits can tickle the taste buds of the consumers and influence them for consuming it for a healthy wellbeing. Hence, the development and utilization of such functional foods will not only improve the nutritional status of the population but also helps those suffering from many diseases.
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