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P. S. Tiwari ¹, Samsher ²

Affiliations
1 Krishi Vigyan Kendra (SVBP. University of Agriculture and Technology), Pilibhit U.P., IN
2 Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology,Meerut U.P., IN

Abstract

Fresh spinach were dehydrated in mechanical tray dryer and open sun drying after pretreatment by (i) Dipping in solution containing 0.1% magnesium chloride, 0.1% sodium bicarbonate and 2% potassium metabisulphite in distilled water for 15 min. at room temperature (ii) Blanching in boiling water for 2 min (iii) Blanching in boiling water containing 0.5% sodium metabisulphite for 2 min. The ratio of spinach to pretreatment mixture was maintained at 1:5 (w/w). Pretreated spinach samples were dehydrated in mechanical tray dryer at 40, 50, 60 and 700C temperatures and in open sun drying with loading density 2.0, 2.5 and 3.0 kg/m2. It was found that maximum ascorbic acid content (36.893 mg/100g) was in chemical treated sample dried at 40 0C temperature and 3.0 kg/m2 loading density whereas minimum (25.591mg/g tissue) was obtained in blanched sample dried at 70 0C and 2.0 kg/m2 loading density in tray dryer. However, in case of open sun drying, the maximum (16.637 mg/g tissue) and minimum (11.775 mg/g tissue) was obtained in chemical treated and 3.0 kg loading density and blanched sample and 2.0 kg loading density, respectively, The loss in ascorbic acid content when compared with fresh sample was found in the range of 50.295% to 65.522% which indicates more losses at higher drying temperatures. The maximum value corresponds to the processing condition of temperature 50 0C, chemical treated sample at 2.5 kg/m2 loading density having a score of 9.0, while corresponding conditions for minimum score were for 70 0C and blanched at 3.0 kg/m2 loading density. It was observed that at lower temperature colour was acceptable.Further, best three samples were chosen from sensory evaluation for 180 days storage period.The total loss of ascorbic acid during storage were found as 65.195%, 60.719% and 64.701% in 50 0C, 2.5 kg/m2 loading density, chemical treated, 40 0C, 3.0 kg/m2 loading, density chemical treated and 60 0C, 2.0 kg/m2 loading density, chemical treated samples, respectively.The product quality on the basis of sensory evaluation and storage were found to be most acceptable when spinach were treated with solution of 0.1% MgCl2 + 0.1% NaHCO3+ 2% KMS, with dried at 50 0C and 2.5 kg/m2 loading density.

Keywords

Blanching, Loading Density, Tray Dryer, Open Sun, Rehydration Ratio, Coefficient Of Rehydration, Moisture Contents

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Ratnesh Kumar ¹, Suresh Chandra ¹, Samsher ¹, Vikrant Kumar ¹, Sunil ¹, Vipul Chaudhary ¹

Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN

Abstract

Edible oil, being obtained from vegetable sources, is primarily composed of fatty acids and used for cooking, medicinal and cosmetic purposes. It is estimated that about 90 per cent of vegetable oils are used for edible purposes. The sunflower oil used as based oil for replacement. The sunflower oil was replaced by (40-85), mustard, soybean and groundnut are each (5-20%). During the storage of individual and blended oil, pH, density and specific gravity value was decreased with increasing the storage period and types of storage condition. During the storage of individual and blended oil, free fatty acid was increase with increasing the storage period and types of storage condition. During the storage of individual and blended oil, iodine value was decrease with decreasing the storage period and types of storage condition. Peroxide value was increased with increasing the storage period and types of storage condition. Edible oils processing poses challenges due to its high content of polyunsaturated fatty acids and bioactive compounds. The oils refining objective is to remove completely all the minor compounds which are present in the crude oil: free fatty acids, peroxides, phospholipides, pigments, water, heavy metals and all the insoluble impurities which affect both the commercial quality and the shelf-life.

Keywords

Edible Oil, Free Fatty Acid, Peroxide Value, Iodine Value, PH.

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Tarun Kumar ¹, Samsher ¹, Suresh Chandra ¹, Neelesh Chauhan ¹, Gopal Singh ², Vaishali ³

Affiliations
1 Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Plant Pathology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
3 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN

Abstract

Experiments were carried out to develop mushroom powder using oyster mushroom (Pleurotus florida) with three different treatments. Products were kept in pet jar during storage. Physico-chemical parameters like moisture, ash, fat, protein, crude fibre, sugar, carbohydrates, energy, fatty acids, minerals, vitamins etc. were evaluated. Investigation for organoleptic evaluation of the products was also performed during storage. On the basis of the experimental data it may be concluded that blanched mushroom powder samples contains minimum moisture, due to rapture of cells during blanching process. In most cases, values like ash, protein, fat, carbohydrates, sugar, energy and mostly vitamins; KMS treated samples were found superior over control and blanched samples. During organoleptic evaluation KMS treated mushroom powder sample got better score over other samples.

Keywords

Mushroom Powder, Nutritional Content, KMS, Sensory Evaluation.

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