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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
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): .
Crossref Journal DOI 10.17406/GJSFR
Print ISSN 0975-5896
e-ISSN 2249-4626
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Total Score: 103
Country: India
Subject: Global Journal of Science Frontier Research - C: Biological Science
Authors: Sreemoyee Chakraborty, Soumitra Banerjee, Saikat Mazumder (PhD/Dr. count: 0)
View Count (all-time): 126
Total Views (Real + Logic): 4616
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Publish Date: 2014 05, Mon
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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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