Rehydration kinetics of flour from dehydrated mango kernel
Journal Title: Food Research - Year 2018, Vol 2, Issue 5
Abstract
Mango kernel, a food waste with high nutritional values has been getting a significant focus in food processing, especially in powder form. The study was conducted to compare the rehydration kinetics of processed mango kernel flour (MKF) with wheat flour (WF). In Bangladesh, different mango varieties are available at different time of mango ripening season. Among them, four varieties (Baishakhi, Amrapali, Fazli and Ashwina) were selected to get their component percentage and kernels of the four varieties were analyzed to know about their nutritional values and drying behavior. It was found that mango varieties contained 8.4-12.4% kernels, 9.80-14.30% peel, 66.10-72.40% pulp and 7.50-9.30% seed coat. The chemical analysis of the kernels revealed that nutrient components varied due to varietal difference. The drying kinetics of the kernels showed that the drying rate constant increased with the increasing of kernels’ moisture content, consequently decreased with increasing the duration of ripening season. A comparison of rehydration kinetics between the processed MKF from dehydrated mango kernel and WF at 40, 50 and 60ᵒC showed that WF rehydrated quicker than MKF and the activation energy (Ea) values for rehydration were 9.544 and 7.532 KJ/mol for MKF and WF respectively. The research revealed that nutritious dried flour can be processed from mango kernel which needs more time to rehydrate than WF.
Authors and Affiliations
P. C. Das, S. Sattar, M. E. Jony, M. N. Islam
Keywords
Related Articles
- EP ID EP489505
- DOI 10.26656/fr.2017.2(5).210
- Views 183
- Downloads 0
Rapid genetically modified organism (GMO) screening of various food products and animal feeds using multiplex polymerase chain reaction (PCR)
The revolution of agriculture through biotechnology have produced large-scale of genetically modified crops which brought up a controversy on the safety usage of genetically modified organisms (GMOs). It has been impleme...
Determination of volatile components in fermented soybean prepared by a co-culture of Bacillus subtilis and Rhizopus oligosporus
Fermented soybeans are traditional foods widely consumed in many countries (i.e., Natto in Japan, Jang in Korea, Kinema in India, Douichi in China, and Thua Nao in Thailand). In this study, an attempt was made with an ex...
Mechanical and thermal properties of starch films reinforced with microcellulose fibres
The use of starch as food packaging material has drawn increased attention due to its biodegradability, availability, and cost-effective. In order to improve the limitations of starch films in terms of mechanical and the...
Assessment of variability pattern of flesh color in ‘Harumanis’ mango (Mangifera indica L.) from diverse Perlis geographical origin
‘Harumanis’ (Mangifera indica L) is one of the mango cultivars which has high market value because of the excellent quality of the fruit which has attractive color, good aroma, delicious taste and high nutritive values....
An investigative study on the effects of mechanical parameters of an automated grain drinks processing machine on drink consistency
A response surface methodology (RSM) has been utilized for investigating the dynamics of mechanical parameters of a developed automated grain drinks processing machine. Also, the optimal values capable of yielding low an...