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- Hussein,, Jelili Babatunde, et al.
(författare)
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Effect of hybrid solar drying method on the Functional and sensory properties of tomato
- 2016
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Ingår i: American Journal of Food Science and Technology. - 2333-4827 .- 2333-4835. ; 4:5, s. 141-148
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Tidskriftsartikel (refereegranskat)abstract
- A hybrid solar dryer, direct solar energy dryer and open sun drying under the climatic conditions of Yola, Nigeria was used to dry tomato slices. The effect of these drying methods on the functional and sensory quality of the dried tomatoes was examined. The functional properties of the dried tomatoes slices were significantly different (p<0.05). In open sun dried tomatoes, the bulk density ranged from 0.56 – 0.62 g/ml, water absorption index (WAI) 436.33 – 475.67 gH2O/sample, water solubility index (WSI) 6.00 – 14.00, specific volume 1.61 – 1.78 ml/g and wettability 10.33 – 13.33 s for 4 – 8 mm thick tomato samples. For solar dried tomatoes, the bulk density ranged from 0.52 – 0.57 g/ml, the WAI ranged from 412.00 – 454.00 gH2O/sample, the water solubility index (WSI) range was 12.33 – 16.67, specific volume range was 1.73 – 1.90 ml/g and wettability ranged from 5.85 – 10.63 s for 4 – 8 mm thick tomato samples. For the hybrid dried tomatoes, the bulk density ranged from 0.50 – 0.54 g/ml, the WAI values ranged from 386.00 – 436.00 gH2O/sample, the WSI 14.67 – 18.00, specific volume range was 1.84 – 1.99 ml/g and wettability 5.80 – 8.44 s for 4 – 8 mm thick tomato sample. The organoleptic properties showed that the tomatoes dried by hybrid drying method was superior in terms of acceptability test than those dried using direct solar energy and a photovoltaic (PV) solar panel tomato products. Conclusively, good quality shelf stable dried tomato slices could be produced using hybrid drying method.
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| 2. |
- Jiddere, G., et al.
(författare)
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Physicochemical properties of sorghum malt and Bambara groundnut based extrudates
- 2016
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Ingår i: Journal of Food Science and Technology Nepal. - : Nepal Journals Online (JOL). - 1816-0727. ; 9, s. 55-65
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Tidskriftsartikel (refereegranskat)abstract
- Extrusion cooking has beenused as an important technique for the manufacture and modification of widevariety of food products such as expanded snack foods, ready-to-eat cerealswhich are made from foods with high starch and protein. Although starchy foodsare the predominant structure forming agents, their utilization as food hasbeen limited by their poor protein quality and quantity. The supplementationwith legumes improves the essential amino acid content of the food. Bambaragroundnut has balanced amino acid content and can supplement the quality ofamino acids in sorghum. Starch from sorghum flour has been found to beresistant to extrusion. This makes the modification of functional propertiesvery difficult. Malting of the sorghum has been adopted for the modification ofthe starch quality. The nutrient and functional properties of food play majorrole in their application and use as food. This work has studied the effect offeed moisture (20%, 25%, and 30%) and barrel temperature (100o C,110OC and 130o C) on the chemical composition andfunctional properties of sorghum malt and Bambara groundnut blends. From theresults of the analyses, protein content varied from 11.07% to 11.75%. Increasein barrel temperature decreased the protein content while feed moistureincrease favoured the retention of proteins. The expansion index (EI), waterabsorption index (WAI) and effect of quantity of water on swell volume (EQWSV)varied from 1.88 to 3.88, 570% to 660% and 13.7 seconds to 33.4 secondsrespectively. These properties are negatively affected by increase in feedmoisture but they improve with increases in barrel temperature. The values forwater solubility index (WSI), bulk density and Wettability ranged from 2.2% to8.4%, 0.2g/cm3 to o.7g/cm3 and 14.3 seconds to 37.3seconds respectively. The increase in feed moisture has positive influence onthese parameters while temperature increased affected them negatively.
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