Effect of drying treatments and storage stability on quality characteristics of bael powder

Abstract

Dehydration of bael pulp in to powder form is a challenging operation, mainly due to the sticky issue of bael pulp and caking of powder during handling and storage. To overcome on this problem maltodextrin MD (drying aid) and tricalcium phosphate, TCP (anti caking agent) were added to the bael pulp at four levels along with control and dried in a mechanical drier into thin layer at 58±2°C for 12 h, to obtain a moisture content of 4-5 % in dehydrated pulp. The dehydrated bael pulp was grounded in a laboratory powder mill and sieve with 30 mesh sieve. The powder was packed in 150gauge PP, 400gauge LDPE and 200gauge HDPE pouches and was stored at low temperature (7°C) and ambient condition (18-35°C) up to 6 months for storage study. The powder was evaluated for its quality characteristics in respect of acidity, sugars, antioxidant, phenol, ascorbic acid, non-enzymatic browning (NEB) before packaging and during storage. The amount of MD and TCP required to reduce powder stickiness and caking were optimized on the powder properties. The amount of MD (0.25 kg per kg dry bael solids) and TCP (0.15 kg per kg dry bael solids) with the values of degree of caking (19.24 %) and stickiness point temperature (45.4°C) were found to be optimum for reducing the powder stickiness, caking and nutritional parameters. The adsorption isotherm of bael powder was found to be type-II sigmoid and 200 g HDPE as packaging material followed by storage at low temperature were selected as best process.

Characterization and Functional Product Development from Bael (Aegle marmelos L. Correa) Fruit Pulp

“…For the development of bael supplemented products, the pulp could be effectively extracted by adding water to the bael fruit in the pulping machine and regulating the pH and temperature conditions to optimum level. However, the dehydration of bael pulp in the powder form is a challenging operation, mainly due to the sticky issue of bael pulp and caking of powder during handling and storage (Sagar and Kumar ). The sweet flavor and nutritive importance of bael fruit extract demonstrates the excellent potential for processing into important food delicacies like murabba, squash, nectar, puddings, meat nuggets, slab, toffee and beverages (Singh et al .…”

Effect of Type and Permeability Behaviour of Packaging Material on the Quality Characteristics of Dried Carrot Roundels during Storage

“…A significant decrease in antioxidant activity of the dried carrot roundels from 53.30 to 52.05 per cent was observed during storage, might be due to the loss of various chemical characteristics like carotenoids, total phenols and ascorbic acid in dried carrot roundels and other reason could be the non-enzymatic browning reactions. Decrease in antioxidant activity of bael powder during storage [26]. The SO 2 of the roundels decreased significantly from 181.25 to 167.81 ppm during storage, which might be due to its escape from the packaging material or its involvement in the various chemical reactions.…”

Analysis of Free Sugars, Organic Acids, and Fatty Acids of Wood Apple (Limonia acidissima L.) Fruit Pulp

“…The studied fruit pulp showed an approximately higher value of TSS compared to Annona squamosa, 23.10 • Brix [38], and lower than Golden Delicious apple cultivar, 13.40% [40]. With respect to the titratable acidity, the studied fruit pulp showed 4.61 ± 0.13% which is higher than Aegle mormelos, 1.2% [41]. The pH value reported in the fruit pulp was 3.61 ± 0.09, which is comparatively similar to the Golden Delicious apple cultivar, 3.79% [40], and less than Phoenix dactylifera, 6.20, and sel-42 papaya cultivar, 4.03% [42,43].…”