Effect of size reduction operation on particle size distribution, carotenoid content, hydration and functional characteristics of dehydrated carrot shreds
Keywords:
Carrot, carotenoids, functional properties, hydration characteristics, particle size distributionAbstract
The present study involves use of size reduction operation at different intervals of time on particle size distribution of carrot powder. Grinding is an energy driven process and involves generation of heat that significantly affects the heat liable components at molecular as well as macro level. A decrease in carotenoid content of around 1.5 to 7.6 % was observed during the grinding operation of carrot shreds at 30 to 150 seconds. Particle size distribution presented a bimodal curve with finer fractions increasing at the expense of coarse particle upon increasing the time of operation. A steady increase in water solubility index and water absorption index from 25.84 to 38.14 % and 10.57 to 12.91 g/g respectively, was observed as particle size decreased towards <75 µm. Furthermore a similar trend was witnessed in case of water holding capacity and swelling capacity.
References
Abadio, F. D. B., Domingues, A. M., Borges, S. V. and Oliveira, V. M. 2004. Physical properties of powdered pineapple (Ananas comosus) juice-Effect of maltodextrin concentration and atomization speed. Journal of Food Engineering, 64: 285–287.
AOAC. 2000. Official Methods of Analysis of AOAC International, 17th edition. AOAC International, Gaithersburg.
ASAE. 2003. Method of determining and expressing fineness of feed materials by sieving ASAE S319.2. In: ASAE Standard 2003. American Society of Agricultural Engineers, St. Joseph, Michigan.
Bozalan, N.C. and Karadeniz, F. 2011. Carotenoid profile, total phenolic content, and antioxidant activity of carrots. International Journal of Food Properties, 14: 1060-1068.
Chaplin, M. F. 2003. Fiber and water binding. Proceedings of the Nutrition Society, 62(1): 223–227.
Cortes-Rojasa, D. F. and Oliveiraa, W. P. 2012. Physicochemical properties of phytopharmaceutical preparations as affected by drying methods and carriers. Drying Technology, 30: 921-934.
de Oliveira, M. A., Maia, G. A., de Figueiredo, R. W., de Souza, A. C. R., de Brito, E. S. and de Azeredo, H.M.C. 2009. Addition of cashew tree gum to maltodextrin-based carriers for spray drying of cashew apple juice. International Journal of Food Science and Technology, 44: 641-645.
de Sousa, A. S., Borges, S. V., Magalhaes, N. F., Ricardo, H. V. and Azevedo, A. D. 2008. Spray dried tomato powder: Reconstitution properties and color. Brazilian Archives of Biology and Technology, 51: 607-614.
Deniz, C., Kahyaoglu, T., Kapucu, S. and Kaya, S. 2008. Colloidal stability and rheological properties of sesame paste. Journal of Food Engineering, 87: 428–435.
Faldt, P. and Bergenstahl, B. 1996. Spray-dried whey protein/lactose/soybean oil emulsions. Redispersibility, wettability and particle structure. Food Hydrocolloids, 10: 431–9.
Fang, Y., Selomulya, C. and Chen, X. 2008. On measurement of food powder reconstitution properties. Drying Technology, 26: 3-14.
Haq, R. and Prasad, K. (2015). Nutrition and processing aspects of carrot (Daucus carota)- A review. South Asian Journal of Food Technology and Environment, 1, 1-14.
Haq, R., Kumar, P. and Prasad, K. 2015. Hot air convective dehydration characteristics of Daucus carota var. Nantes. Cogent Food & Agriculture, 1: 1096184.
Haq, R., Kumar, P. and Prasad, K. 2016. Influence of dehydration kinetics on moisture diffusivity, carotene degradation and nonenzymatic browning of pretreated and untreated carrot shreds. Journal of Food Processing and Preservation, 41(2): e12785
Haq, R., Kumar, P. and Prasad, K. 2018. Effect of microwave treatment on dehydration kinetics and moisture diffusivity of Asiatic Himalayan black carrot. 2018. Journal of the Saudi Society of Agricultural Sciences, 17: 463-470.
Kethireddipalli, P., Hung, Y. C., Phillips, R. D. and Mcwatters, K. H. 2002. Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of Cowpea (Vigna unguiculata) Pastes. Journal of Food Science, 67: 53-59.
Kim, E. H., Chen, X. D. and Pearce, D. 2002. Surface characterization of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property. Colloids and Surfaces B, 26: 197–212.
Larrea, M. A., Chang, Y. K. and Martinez-Bustos, F. 2005. Some functional properties of extruded orange pulp and its effect on the quality of cooking. LWT-Food Science and Technology, 38: 210–220.
Lima, I .M. and Guraya, H. S. and Champagne, E.T. 2000. Improved peanut flour for a reduced-fat peanut butter product. Journal of Food Science, 65: 854-861
Mani. S., Tabil, L. G. and Sokhansang, S. 2004. Grinding performance and physical properties of selected biomass. Biomass Bioenergy, 27: 339-352.
Manickavasagan, A., Thangavel, K., Dev, S.R., Aniesrani-Delfiya, D. S., Nambi, E., Orsat, V. and Raghavan, G. S. 2015. Physicochemical characteristics of date powder produced in a pilot scale spray drier. Drying Technology, 33: 1114-1123.
Matljevic, E. 1991. The world of fine particles: ultrafine particles produced by precipitation or chemical reactions with drops. ChemTech, 21: 176–181.
Park, Y. W. 1987. Effect of freezing thawing drying and cooking on carotene retention in carrots broccoli and spinach. Journal of Food Science, 52: 1022-1025.
Raghavendra, S. N., Rastogi, N. K., Raghavarao, K. S. and Tharanathan, R. N. 2004. Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties. European Food Research and Technology, 218: 563- 567.
Rodriguez-Amaya, D. B. 2001. A guide to carotenoid analysis in foods. ILSI Press, Washington.
Rozalli, N. H., Chin, N. L. and Yusof, Y. A. 2015. Grinding characteristics of Asian originated peanuts (Arachishypogaea L.) and specific energy consumption during ultra-high speed grinding for natural peanut butter production. Journal of Food Engineering, 152: 1-7.
Saravacos, G. D. and Kostaropoulos, A. E. 2002. Handbook of Food Processing Equipment. In: Food Engineering Series, (G.V. Barbosa-Canovas. Ed.). Kluwer Academic/ Plenum Publishers, New York.
Servais, C., Jones, R. and Roberts, I. 2002. The influence of particle size distribution on the processing of food. Journal of Food Engineering, 51: 201–208.
Sullivan, B., Engebreston, W. E. and Anderson, M. L. 1960. The relation of particle size of certain flour characteristics. Cereal Chemistry, 37(4): 436-455.
Suvarnakuta, P., Devahastin, D. and Mujumda, A. S. 2005. Drying kinetics and β-carotene degradation in carrot undergoing different drying processes. Journal of Food Science, 70: 520-526.
Vissotto, F. Z., Jorge, L. C., Makita, G. T., Rodrigues, M. I. and Menegalli, F. C. 2010. Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomeration. Journal of. Food Engineering, 97: 283–291.
Zhao, X., Yang, Z., Gai, G. and Yang, Y. 2009. Effect of superfine grinding on properties of ginger powder. Journal of Food Engineering, 91: 217-222.
Zhu, F., He, B., Zhao, X., Du, B. and Liu, S. 2015. Influence of ultrafine grinding treatment on the physicochemical and antioxidant properties of chinese ginger (Zingiber officinale Roscoe) dietary fiber. Agro Food Industry Hi Tech, 26(2): 42-45.