{"title":"Optimization of process parameter and quality evaluation of tray dried bori: A traditional Indian nugget","authors":"","doi":"10.1016/j.bcab.2024.103334","DOIUrl":null,"url":null,"abstract":"<div><p>The effects of moisture content of batter, air integration in batter, and temperature of tray dryer were studied on hardness, whiteness index, water absorption capacity, and oil uptake ratio of black gram nugget (<em>bori</em>), and it was optimized using response surface methodology. The optimized conditions were: moisture content 67.01 %, air incorporation 21.68 % (v/v) of batter and 60 °C temperature required to attain maximum whiteness index of 81.21, water absorption capacity 41.86 ml/min, minimum hardness value 44.59 N and oil uptake ratio 14 % of nuggets. Optimized black gram nuggets' carbohydrate, protein, fat, and ash contents were 65.49 %, 25.70 %, 1.45 %, and 1.87 %. HPLC analysis showed the presence of different antioxidants in it. The optimized black gram nuggets' color, texture, porosity, and diameter changes during cooking indicated good quality.</p></div>","PeriodicalId":8774,"journal":{"name":"Biocatalysis and agricultural biotechnology","volume":null,"pages":null},"PeriodicalIF":3.4000,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Biocatalysis and agricultural biotechnology","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878818124003189","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The effects of moisture content of batter, air integration in batter, and temperature of tray dryer were studied on hardness, whiteness index, water absorption capacity, and oil uptake ratio of black gram nugget (bori), and it was optimized using response surface methodology. The optimized conditions were: moisture content 67.01 %, air incorporation 21.68 % (v/v) of batter and 60 °C temperature required to attain maximum whiteness index of 81.21, water absorption capacity 41.86 ml/min, minimum hardness value 44.59 N and oil uptake ratio 14 % of nuggets. Optimized black gram nuggets' carbohydrate, protein, fat, and ash contents were 65.49 %, 25.70 %, 1.45 %, and 1.87 %. HPLC analysis showed the presence of different antioxidants in it. The optimized black gram nuggets' color, texture, porosity, and diameter changes during cooking indicated good quality.
期刊介绍:
Biocatalysis and Agricultural Biotechnology is the official journal of the International Society of Biocatalysis and Agricultural Biotechnology (ISBAB). The journal publishes high quality articles especially in the science and technology of biocatalysis, bioprocesses, agricultural biotechnology, biomedical biotechnology, and, if appropriate, from other related areas of biotechnology. The journal will publish peer-reviewed basic and applied research papers, authoritative reviews, and feature articles. The scope of the journal encompasses the research, industrial, and commercial aspects of biotechnology, including the areas of: biocatalysis; bioprocesses; food and agriculture; genetic engineering; molecular biology; healthcare and pharmaceuticals; biofuels; genomics; nanotechnology; environment and biodiversity; and bioremediation.