Optimization of drum drying process parameters for pumpkin powder production and its substitution in rice noodles | |
| Author | Vu Thi Than Dao |
| Call Number | AIT Thesis no.FB-11-14 |
| Subject(s) | Pumpkin Food--Drying Noodles |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-11-14 |
| Abstract | Three pumpkin varieties as green and yellowish pie bald skin pumpkin (GYP), hard and dark green skin pumpkin (HDG) and round and smooth green skin pumpkin (RSG) are compared their recovery yield and some target compounds. The better variety namely GYP was chosen for powder production due to their higher recovery yield (74.80%), crude fiber content (1.70 %wb) and β -carotene content (0.40 mg/g wb) along with the low moisture content (86.30%). The effect of steam pressure (SP) and rotation speed of drum (RS) on the drying rate of pumpkin flake was studied. The result showed that the moisture content of pumpkin flake could be reduced rapidly from 89.47% to range of 3.01% - 8.42% after one revolution of drum which decreased with the increase of steam pressure and d ecrease of drum speed. The drum drying rate which appeared as drying constant k (sec -1 ) was in range of 0.1002 - 0.2534. These had a slig ht increase when the rotation drum speed increased or steam pressure increase respectively. Their relationships were fitted by the linear equations w ith high value of R 2 (0.8650-0.9611). Although RS factor showed more contribution to k value than SP, it could not neglect the SP from the model for predicting drying constant. From ANOVA test, these models showed a statistically significant relationship between variables at 95% c onfidence level. However, the most effective model was the second order model of two independent variables as SP and RS with R 2 0.9996. Response surface methodology was applied to optimi zation of drum drying parameter with 3-level factorial design for two independent variables namely pressure (SP) and rotation drum speed (RS). The second-order polynomial fitted equations for each powder quality parameters as moisture, fiber, β - carotene content, color differences between powd er and puree ( ∆ L*, ∆ a* and ∆ b*), water absorption index (WAI) and sensory score in term of cooked flavor and overall acceptability was determined with high value of R 2 and insignificant lack of fit. The optimum condition of drum drying process was at -0. 73 and 0.53 of SP and RS respectively or 313.54 kPa and 1.27 rpm which product powder with low moisture (8.359% db), small difference in color ( ∆ L*, ∆ a* and ∆ b*) but high in crude fiber (10.398 % db), β -carotene content (0.864 mg/g db), WAI (4.220 g/g db) and good sensory score as flavor and acceptability. Five levels of pumpkin powder as 0%, 2.5%, 5%, 7.5 % and 10% was added to rice noodle to study their effects on moisture, fiber an d β - carotene content, cooking quality namely cooking time, rehydration ratio and cooking loss, the Hunter colorimetric parameters (L*, a* and b*), the texture properties (hardness, adhesiveness , springiness and cohesiveness) by Texture Profile Analysis (TPA). Both of dried and cooked noodle was evaluated on sensory. The results show that regarding to the main objective with the economic efficiency factor, the noodle with 7.5% pumpkin powder was considered as the best option due to their high amount of fiber (1.39% wb) and β -carotene (0.054 mg/g wb), higher rehydration ratio (275.86%), low cooking time (6.00 minutes) and cooking loss (5.66%), while their color and texture as good enough to obtain the highest sensory scores |
| Year | 2011 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-11-14 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Anal, Anil Kumar; |
| Scholarship Donor(s) | TRIG project; |
| Degree | Thesis (M. Eng.) - Asian Institute of Technology, 2011 |