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|Title:||Formulation, drying and nutritional evaluation of ready-to-eat sapota (Achras zapota) extrudes||Authors:||Chaughule, V.A.
Ready to eat snack
|Issue Date:||2011||Citation:||Chaughule, V.A., Jangam, S.V., Thorat, B.N. (2011). Formulation, drying and nutritional evaluation of ready-to-eat sapota (Achras zapota) extrudes. International Journal of Food Engineering 7 (1) : -. ScholarBank@NUS Repository. https://doi.org/10.2202/1556-3758.2106||Abstract:||One of the most interesting and desirable of all tropical fruits is sapodilla, a member of the family Sapotaceae. In the present study, a new and economical method has been developed for value addition to this fruit into a neutraceutical ready-to-eat formulation using drying as the main step. The drying of sapota fruit was carried out in two steps. In the first step, blanched sapota pulp was partially dried (up to moisture content 32 percent w/w on wet basis) in a convective dryer. The effect of different additives on the drying kinetics was studied and then proper drying conditions were selected. In the second step, different nutritional additives of interest were mixed with this partially dried pulp; subsequently, this mixture was extruded to a variety of shapes, which were finally dried using either a convective dryer or a fluidized bed dryer. The product quality was compared on the basis of color retention, texture, water activity, glucose content, total protein content, bulk density, water solubility index, water absorption index and sensory analysis. The process has a great potential since it is economical and provides a great value addition to the highly perishable sapota fruit. © 2011 Berkeley Electronic Press. All rights reserved.||Source Title:||International Journal of Food Engineering||URI:||http://scholarbank.nus.edu.sg/handle/10635/60360||ISSN:||15563758||DOI:||10.2202/1556-3758.2106|
|Appears in Collections:||Staff Publications|
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