Optimization of vacuum drying and determination of functional properties of Kadam ( Neolamarckia cadamba ) fruit powder

Abstract

Kadam (Neolamarckia cadamba) is an under-utilized fruit found in South Asia. It is rich in minerals like iron and calcium (Pandey & Negi, 2017). The fruit has a short shelf life, and the taste is not appealing. The lack of post-harvest technology and its non-popularity has led to the fruit's underutilization. Dehydration is one of the oldest methods of food preservation used to reduce post-harvest losses (Chitrakar et al., 2018). Dehydrated fruits provide an excellent alternative to fresh fruits in the non-season. Also, the dried fruits take a much smaller space during packaging and have a long shelf life (Šumić et al., 2016) Sun-drying has been used for ages to dry foods. However, its major shortcomings are unpredictable weather, high drying time, inconsistent product quality, and product loss due to birds and pests (Alp & Bulantekin, 2021;Khaing Hnin et al., 2018).Other convective drying methods with controlled drying conditions like tray drying are also commonly used in the industries. During convective drying, the hot air comes in direct contact with the food products, causing a change in color due to oxidation. The high temperature causes deterioration of heat liable compounds in the foods and color change (Carvalho et al., 2021;İzli et al., 2022). Vacuum drying is an alternative to convective drying. In vacuum drying, the

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“…Subsequently, Šumić et al 25 dehydrated fresh red currants applying MRS and a Box–Behnken (BBD) experimental design. The optimized conditions for the response variables were established at a vacuum pressure 39 mbar, temperature 70.2 °C and drying time 8 h. Osama et al 26 used MRS to maximize vitamin C retention and minimize color degradation and a Box–Behnken design (BBD) was used for vacuum drying experiments. The results of the optimized process after applying MRS were established for the following factors: bed thickness 3.67 mm, vacuum pressure ~ 213.316 mbar, drying temperature 65 °C and blanching temperature 100 °C.…”

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“…15 However, some studies have been done on the dehydration of kadam and its incorporation as functional ingredients in other food. 16,17 Osama et al, prepared cookies incorporated with kadam powder. They found that the incorporation of kadam in cookies decreased the hardness and resulted in dietary fiber and calcium enriched cookies.…”

“…The fruit is still considered underutilized due to its sour taste which causes a horripilation sensation, lack of research, and lack of technological advancement . However, some studies have been done on the dehydration of kadam and its incorporation as functional ingredients in other food. , Osama et al, prepared cookies incorporated with kadam powder. They found that the incorporation of kadam in cookies decreased the hardness and resulted in dietary fiber and calcium enriched cookies .…”