Effect of blanching and drying processes on shelf‐life of Parkia speciosa seed and pods. Issue 12 (20th October 2022)

• Record Type: Journal Article
• Authors: Devi, Hidam Roshree; Panghal, Anil; Chhikara, Navnidhi; Dhull, Sanju Bala; Bangar, Sneh Punia; Singh, Ajay
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 12(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-10-20
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.17257
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Parkia speciosa Hassk is an underutilized legume containing numerous nutrients with high perishability. The study was planned to extend the shelf‐life of P. speciosa seeds and pods with different treatments. Blanched and unblanched seeds and pods were subjected to freezing, freeze drying, cabinet drying, and sun drying. Samples were analyzed for nutritional, phytochemical, rehydration ratio, and overall acceptability score. Significant variation in nutritional value was observed in fresh and processed seeds as well as pods. Due to blanching, some minerals leached out resulting in lower ash content. Protein content was reduced slightly due to blanching and drying. Hot water blanching prior to drying, or freezing, inactivated the oxidative enzymes and preserved nutritional value. Freeze‐dried seed and pods had the highest % dehydration compared to other treatments. Blanched and unblanched, freeze‐dried samples had overall acceptance in an acceptable range for seed and pods. Freeze‐dried seeds and pods had longer storability without significant degradation of total antioxidants, phenols, ascorbic acid, overall acceptability, and rehydration ratio. Rehydration of freeze‐dried seeds and pods after blanching was highest. The study concluded that freeze drying along with blanching as pretreatment is effective in extending the shelf‐life of P. speciosa without a change in sensory profile. Novelty impact statement: Perkia speciosa is one of the highly nutritious and underutilized legume, are explored for a shelf‐life extension for their seeds and pods, herein. Mere exposed to minimal pre‐processing treatments, they are made available in the longer term without any nutritional loss, appreciable rehydration extent, and overall acceptability profile as well. Thus, these minimal pre‐processing tactics adoption by agri‐entrepreneurs land the basis for value addition, malnutrition eradication, food security, and commercialization to contribute to the overall growth of the nation.