V. Verma, Devendra Kumar, Rupendra Singh, Pankaj Kumar, D. Singh
{"title":"不同预处理、托盘干燥和微波干燥条件下花椰菜切片感官属性的评价","authors":"V. Verma, Devendra Kumar, Rupendra Singh, Pankaj Kumar, D. Singh","doi":"10.15740/has/fsrj/11.2/195-201","DOIUrl":null,"url":null,"abstract":"Cauliflower is one of the most important winter vegetable crop of india. Dehydrated cauliflower can be used to enhance the taste and nutritional value of various product such as vegetable soup, canned and extruded products etc.Experimental study was conducted to evaluate cauliflower slices using tray drying and microwave power drying techniques. Pre treatment of cauliflower slices as unblanched , blanched and blanched with kms and dried at different temperature( 45, 55 and 65°C ) and micro wave at different power level ( 20 W,40 W and 60 W ).The physio-chemical characteristics were evaluated just after preparation of cauliflower slices. Sensory characteristics (colour, flavour, taste, texture and overall acceptability) were evaluated for pre-treated cauliflower slices which dehydrated in tray dryer at 45, 55 and 65°C temperature and in microwave power dryer at 20, 40 and 60 W power. Sensory evolution was done using hedonic rating test method to measure the consumer acceptability. Results showed that highest score was obtained as 7.9 for colour at 65°C in KMS blanched condition whereas highest score for taste was obtained as 7.9 at 65°C in blanched condition in tray dryer. The maximum value of flavour (8.0) was obtained at 65°C in blanched condition whereas highest value of texture (7.9) at 65oC in blanched condition in tray dryer in microwave dryer, the highest values of colour (7.9) was obtained at 60W in kms blanched condition where as highest value of taste (7.9) at 60 W in unblanched conditions .The highest score of flavour (8.1) and texture (7.9) were found at 60 W in kms blanched condition in microwave power drying. Overall acceptability score was highest (7.92) in microwave power drying than tray drying (7.85) in kms blanched sample at 60 W power and 65°C temperature drying, respectively. Microwave power drying was found most suitable for kms blanched cauliflower slices at 60 W power level.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"7 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Evaluation of sensory attributes of cauliflower slices under various pre-treatment and tray drying and microwave power drying condition\",\"authors\":\"V. Verma, Devendra Kumar, Rupendra Singh, Pankaj Kumar, D. Singh\",\"doi\":\"10.15740/has/fsrj/11.2/195-201\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Cauliflower is one of the most important winter vegetable crop of india. Dehydrated cauliflower can be used to enhance the taste and nutritional value of various product such as vegetable soup, canned and extruded products etc.Experimental study was conducted to evaluate cauliflower slices using tray drying and microwave power drying techniques. Pre treatment of cauliflower slices as unblanched , blanched and blanched with kms and dried at different temperature( 45, 55 and 65°C ) and micro wave at different power level ( 20 W,40 W and 60 W ).The physio-chemical characteristics were evaluated just after preparation of cauliflower slices. Sensory characteristics (colour, flavour, taste, texture and overall acceptability) were evaluated for pre-treated cauliflower slices which dehydrated in tray dryer at 45, 55 and 65°C temperature and in microwave power dryer at 20, 40 and 60 W power. Sensory evolution was done using hedonic rating test method to measure the consumer acceptability. Results showed that highest score was obtained as 7.9 for colour at 65°C in KMS blanched condition whereas highest score for taste was obtained as 7.9 at 65°C in blanched condition in tray dryer. The maximum value of flavour (8.0) was obtained at 65°C in blanched condition whereas highest value of texture (7.9) at 65oC in blanched condition in tray dryer in microwave dryer, the highest values of colour (7.9) was obtained at 60W in kms blanched condition where as highest value of taste (7.9) at 60 W in unblanched conditions .The highest score of flavour (8.1) and texture (7.9) were found at 60 W in kms blanched condition in microwave power drying. Overall acceptability score was highest (7.92) in microwave power drying than tray drying (7.85) in kms blanched sample at 60 W power and 65°C temperature drying, respectively. Microwave power drying was found most suitable for kms blanched cauliflower slices at 60 W power level.\",\"PeriodicalId\":14499,\"journal\":{\"name\":\"Iranian Food Science and Technology Research Journal\",\"volume\":\"7 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-10-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Iranian Food Science and Technology Research Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.15740/has/fsrj/11.2/195-201\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Iranian Food Science and Technology Research Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15740/has/fsrj/11.2/195-201","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Evaluation of sensory attributes of cauliflower slices under various pre-treatment and tray drying and microwave power drying condition
Cauliflower is one of the most important winter vegetable crop of india. Dehydrated cauliflower can be used to enhance the taste and nutritional value of various product such as vegetable soup, canned and extruded products etc.Experimental study was conducted to evaluate cauliflower slices using tray drying and microwave power drying techniques. Pre treatment of cauliflower slices as unblanched , blanched and blanched with kms and dried at different temperature( 45, 55 and 65°C ) and micro wave at different power level ( 20 W,40 W and 60 W ).The physio-chemical characteristics were evaluated just after preparation of cauliflower slices. Sensory characteristics (colour, flavour, taste, texture and overall acceptability) were evaluated for pre-treated cauliflower slices which dehydrated in tray dryer at 45, 55 and 65°C temperature and in microwave power dryer at 20, 40 and 60 W power. Sensory evolution was done using hedonic rating test method to measure the consumer acceptability. Results showed that highest score was obtained as 7.9 for colour at 65°C in KMS blanched condition whereas highest score for taste was obtained as 7.9 at 65°C in blanched condition in tray dryer. The maximum value of flavour (8.0) was obtained at 65°C in blanched condition whereas highest value of texture (7.9) at 65oC in blanched condition in tray dryer in microwave dryer, the highest values of colour (7.9) was obtained at 60W in kms blanched condition where as highest value of taste (7.9) at 60 W in unblanched conditions .The highest score of flavour (8.1) and texture (7.9) were found at 60 W in kms blanched condition in microwave power drying. Overall acceptability score was highest (7.92) in microwave power drying than tray drying (7.85) in kms blanched sample at 60 W power and 65°C temperature drying, respectively. Microwave power drying was found most suitable for kms blanched cauliflower slices at 60 W power level.