Functional Properties based Statistical Optimization of Foam Mat Drying Parameters for Potato (Kufri Chandramukhi)
kufri chandramukhi, foam mat drying, functional properties, regression equation
Abstract
This study is focussed on statistical optimization of foam mat drying conditions of potato (kufri chandramukhi) based on functional properties of dried powder. During the preparation of the mat maximum foam expansion of 25% was found with interactive effect of 10 minutes of magnetic stirring and 2% concentration of glycerol monostearate (GMS). The range of factors employed for optimization of drying was different concentrations of GMS, temperature, time. The optimum drying condition obtained was at 600C for 135 minutes with 2% GMS. The value of percentage of final moisture content, coefficient of reconstitution, browning index, and percentage gelatinized starch was 1.89 ± 0.551, 0.914 ± 0.025, 0.013 ± 0.00175 and 70.00 ± 1.645, respectively was found at optimum drying condition. Time and interaction of temperature with time have significant effect on moisture content at p
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2014-05-19
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