COMPARATIVE ANALYSIS OF FREEZE DRIED AND SPRAY DRIED BEET-ROOT POWDER ACCORDING TO PHYSICO-CHEMICAL, FUNCTIONAL AND COLOR PROPERTIES

Q3 Agricultural and Biological Sciences

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering Pub Date : 2021-09-01 DOI:10.31926/but.fwiafe.2021.14.63.1.14

Niharika Kapoor, A. Mohite, N. Sharma, Dipti Sharma

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引用次数: 1

Abstract

The aim of the research endeavour was to evaluate the powder properties of freeze dried and spray dried beet-root powders.The physical, proximate, color and functional properties such as water activity, wettability, solubility and hygroscopicity were studied. From the comparative analysis between freeze and spray dried beet root powder, better results were found for freeze-dried samples in terms of color, wettability and hygroscopicity. Freeze-dried samples required a longer amount of time to obtain into powder form as compared to spray dried samples. Whereas the solubility and water activity values were found slightly higher in spray dried samples as compared to freeze dried samples. The proximate analysis, such as crude fiber, crude fat, ash and carbohydrate values recorded better result for freeze dried samples as compared to spray dried samples. It can be concluded from this study that the beet root, when dried in the freeze drying process, has better results as compared to the spray drying process.

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冻干甜菜根粉与喷雾干燥甜菜根粉理化、功能及颜色特性的比较分析

研究的目的是评估冷冻干燥和喷雾干燥甜菜根粉末的粉末特性。研究了其物理、近似、颜色和功能特性，如水活度、润湿性、溶解度和吸湿性。冻干和喷雾干燥的甜菜根粉对比分析，冻干样品在颜色、润湿性和吸湿性方面效果更好。与喷雾干燥样品相比，冻干样品需要更长的时间才能获得粉末形式。然而，与冻干样品相比，喷雾干燥样品的溶解度和水活度值略高。与喷雾干燥样品相比，冷冻干燥样品的粗纤维、粗脂肪、灰分和碳水化合物值等近似分析结果更好。从本研究可以得出结论，甜菜根在冷冻干燥过程中的干燥效果优于喷雾干燥过程。

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来源期刊

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering Agricultural and Biological Sciences-Food Science

CiteScore

1.10

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0.00%

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