Convective drying and quality attributes of elephant foot yam (Amorphophallus paeoniifolius). (January 2019)

• Record Type: Journal Article
• Authors: Srikanth, K.S.; Sharanagat, Vijay Singh; Kumar, Yogesh; Bhadra, Ria; Singh, Lochan; Nema, Prabhat K.; Kumar, Vijay
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 99(2019)
• Page Start: 8
• Page End: 16
• Publication Date: 2019-01
• Subjects: Drying -- Rehydration -- Modelling -- Moisture diffusivity -- Calcium oxalate; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.09.049
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The study evaluated the effects of convective hot air drying temperatures (40, 50, 60 and 70 °C) with different pre-treatments (Potassium metabisulphite (KMS) and KMS + Citric acid) on drying as well as rehydration kinetics, color, texture and calcium oxalate content of elephant foot yam (EFY) cubes. Moisture diffusivity (6.69 × 10 −8 -3.41 × 10 −7 m 2 /s) and activation energy (25.18–32.46 kJ/mol) increased with pre-treatments and increase in drying temperature. Rehydration ratio increased with increase in drying as well as rehydration temperature compared to room temperature. Page and modified peleg models suited the best to describe drying and rehydration kinetics of EFY cubes, respectively. Color value 'L' decreased with increase in drying temperature and opposite trend was observed for 'a' and 'b' value. However the dried samples treated with KMS + blanching showed higher 'L' value and the highest L value (90.35) was observed at 50 °C. Sample hardness (94.34–349.57 N) and rupture energy (18.42–191.35 N/mm 2 ) decreased with increase in drying temperature. Significant (p < 0.05) reduction in calcium oxalate (120–13.5 mg/100g) was observed during drying. Sample dried at higher temperatures had lower oxalate content and hardness which can be potentially used in curry making, bakery and confectionary products. Highlights: Page model and modified peleg described drying and rehydration kinetics. Higher temperature had a pronounced effect on hardness. Blanching controlled the enzymatic browning and enhanced appearance. Drying temperature caused significant reduction of calcium oxalate.