Functional Properties based Statistical Optimization of Foam Mat Drying Parameters for Potato (Kufri Chandramukhi)

α
Saikat Mazumder
Saikat Mazumder
σ
Sreemoyee Chakraborty
Sreemoyee Chakraborty
ρ
Soumitra Banerjee
Soumitra Banerjee
α Maulana Abul Kalam Azad University of Technology, West Bengal Maulana Abul Kalam Azad University of Technology, West Bengal

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Functional Properties based Statistical Optimization of Foam Mat Drying Parameters for Potato (Kufri Chandramukhi)

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Abstract

This study is focussed on statistical optimization of foam mat drying conditions of potato (kufri chandramukhi) based on functional properties of dried powder. During the preparation of the mat maximum foam expansion of 25% was found with interactive effect of 10 minutes of magnetic stirring and 2% concentration of glycerol monostearate (GMS). The range of factors employed for optimization of drying was different concentrations of GMS, temperature, time. The optimum drying condition obtained was at 600C for 135 minutes with 2% GMS. The value of percentage of final moisture content, coefficient of reconstitution, browning index, and percentage gelatinized starch was 1.89 ± 0.551, 0.914 ± 0.025, 0.013 ± 0.00175 and 70.00 ± 1.645, respectively was found at optimum drying condition. Time and interaction of temperature with time have significant effect on moisture content at p

References

12 Cites in Article
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  2. A Akiokato,N Matsudomi,K Kobayashi (1983). Determination of foaming properties of egg white by conductivity measurements.
  3. S Chakraborty,S Banerjee,S Mazumder (2013). Statistical optimization of process parameters for gelatinization of potato (Chandramukhi variety).
  4. B Chiang,J Johnson (1977). Measurement Of Total and Gelatinized starch by Glucoamylase and O-Toluidine Reagent.
  5. C Hendel,V Silveira,W Harrington (1955). Rates of non-enzymatic browning of white potato during dehydration.
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  7. D Kadam,R Patil,P Kaushik (2010). Foam Mat Drying of Fruit and Vegetable Products, in Drying of Foods, Vegetables and Fruits -Volume 1.
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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

How to Cite This Article

Saikat Mazumder. 2014. \u201cFunctional Properties based Statistical Optimization of Foam Mat Drying Parameters for Potato (Kufri Chandramukhi)\u201d. Global Journal of Science Frontier Research - C: Biological Science GJSFR-C Volume 14 (GJSFR Volume 14 Issue C2): .

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Journal Specifications

Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

Version of record

v1.2

Issue date

May 19, 2014

Language
en
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This study is focussed on statistical optimization of foam mat drying conditions of potato (kufri chandramukhi) based on functional properties of dried powder. During the preparation of the mat maximum foam expansion of 25% was found with interactive effect of 10 minutes of magnetic stirring and 2% concentration of glycerol monostearate (GMS). The range of factors employed for optimization of drying was different concentrations of GMS, temperature, time. The optimum drying condition obtained was at 600C for 135 minutes with 2% GMS. The value of percentage of final moisture content, coefficient of reconstitution, browning index, and percentage gelatinized starch was 1.89 ± 0.551, 0.914 ± 0.025, 0.013 ± 0.00175 and 70.00 ± 1.645, respectively was found at optimum drying condition. Time and interaction of temperature with time have significant effect on moisture content at p

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Functional Properties based Statistical Optimization of Foam Mat Drying Parameters for Potato (Kufri Chandramukhi)

Sreemoyee Chakraborty
Sreemoyee Chakraborty
Soumitra Banerjee
Soumitra Banerjee
Saikat Mazumder
Saikat Mazumder Maulana Abul Kalam Azad University of Technology, West Bengal

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