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Effect of hybrid drying on the quality attributes of formulated instant banana-milk powders and shakes during storage.
Kumar, Mohit; Gehlot, Rakesh; Sindhu, Ritu; Mahato, Dipendra Kumar; Arora, Shalini.
Afiliación
  • Kumar M; Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana 125004 India.
  • Rekha; Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana 125004 India.
  • Gehlot R; Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana 125004 India.
  • Sindhu R; Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana 125004 India.
  • Mahato DK; CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125 Australia.
  • Arora S; Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana 125004 India.
J Food Sci Technol ; 59(6): 2318-2327, 2022 Jun.
Article en En | MEDLINE | ID: mdl-35602435
The present research aimed to evaluate the effect of microwave-assisted conventional drying (hybrid drying) on the physico-chemical and functional characteristics of formulated instant banana-milk powders (IBSPs), and organoleptic attributes of banana-milk shakes during storage. The instant powders were prepared from ripe (IBSP1 (control) and IBSP2) and overripe (IBSP3) bananas using hot-air drying (control) and hybrid (microwave assisted hot-air) drying. The water holding capacity, water solubility index, and viscosity of fresh samples, IBSP1, IBSP2, and IBSP3 were 1.97, 1.53 and 0.60 g/g dry sample, 69.48, 75.21 and 76.62 g/mL and 82.29, 86.29 and 72.55 mPas, respectively. A significant (p < 0.05) increase in moisture content, water activity (aw), acidity, and non-enzymatic browning was observed in all the variants/samples during storage. Among various treatments, the shakes prepared by reconstitution (IBSP: water ratio, 1:4) of IBSP2 formulation rated highest organoleptically (significant, p < 0.05).
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2022 Tipo del documento: Article Pais de publicación: India
Texto completo
Añadir a Mi BVS
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2022 Tipo del documento: Article Pais de publicación: India