Advertisement

Journal of Food Science and Technology

, Volume 56, Issue 4, pp 1918–1926 | Cite as

Moisture sorption characteristics of ready-to-eat snack food enriched with purslane leaves

  • Niharika Shanker
  • Mediboyina Maneesh Kumar
  • Praneeth Juvvi
  • Sukumar DebnathEmail author
Original Article
  • 60 Downloads

Abstract

Green leafy vegetables are important part of our regular diet that provides us with essential nutrients necessary to support human life and health. Since these are produced in surplus and have limited shelf-life, preservation of vegetables can help to prevent wastage and increase nutrient availability in the diet during off-season. Purslane leaves, rich in micronutrients were dried using tray dryer at 60 ± 2 °C for 7 h. and incorporated at 20% level in khakhra. Organoleptic and physico-chemical properties of the product were evaluated. Further, the sorption properties of khakhra, were studied at 27 ± 2 °C over a range of water activity of 0.10–0.92. Several models were chosen to fit sorption behavior, but the Peleg model showed the best fit. The present study in fact provides a platform to understand the rationalities behind the physico-chemical changes in the product, which, in turn, helps in predicting the best suitable packaging material for storage in addition to the stability of the product.

Keywords

Purslane leaves mixture ERH khakhra Ready-to-use snack food 

Notes

Acknowledgements

The authors thank the Director, CSIR-CFTRI, Mysore, for providing the infrastructure, constant support and encouragement. The authors also show gratitude to the Head, Department of Technology-Scale-up, CSIR-CFTRI, Mysore, for his help and support. The first author acknowledges the U.G.C. (RF-0472) for providing the financial assistance to carry out the present investigation.

References

  1. AOAC (1990) Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Washington, pp 429–434Google Scholar
  2. Brennan JG (1989) Dehydration of foodstuffs. In: Hardman TM (ed) Water food quality. Elsevier Applied Science, LondonGoogle Scholar
  3. Caurie MJ (1970) A new model equation for predicting safe storage moisture levels for optimum stability of dehydrated foods. Int J Food Technol 5:301–307.  https://doi.org/10.1111/j.1365-2621.1970.tb01571.x CrossRefGoogle Scholar
  4. Chauhan GS, Bains GS (1988) Effect of some extruder variables on physicochemical properties of extruded rice—legume blends. Food Chem 27:213–224.  https://doi.org/10.1016/0308-8146(88)90064-7 CrossRefGoogle Scholar
  5. Chirife J, Iglesias HA (1978) Equations for fitting water sorption isotherms of foods: part 1—a review. J Food Technol 13:159–174.  https://doi.org/10.1111/j.1365-2621.1978.tb00792.x CrossRefGoogle Scholar
  6. Debnath S, Bhat KK, Rastogi NK (2003) Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. Lebenson Wiss Technol 36:91–98.  https://doi.org/10.1016/S0023-6438(02)00186-X CrossRefGoogle Scholar
  7. El-Saies I, Salah K, El-Samahy, Shatta AA, El-Sayed A, El-Hady A (2011) Studies on the production of some improved baby foods. Am J Clin Nutr 7:S1660–S1664Google Scholar
  8. Jain SK, Verma RC, Sharma GP, Jain HK (2010) Studies on moisture sorption isotherms for osmotically dehydrated papaya cubes and verification of selected models. J Food Sci Technol 47(3):343–346.  https://doi.org/10.1007/s13197-010-0056-7 CrossRefGoogle Scholar
  9. Jena S, Das H (2012) Moisture sorption studies on vacuum dried coconut presscake. J Food Sci Technol 49(5):638–642.  https://doi.org/10.1007/s13197-011-0306-3 CrossRefGoogle Scholar
  10. Kotilainen L, Rajalahti R, Ragasa C, Pehu, E (2006) Health enhancing foods: Opportunities for strengthening the sector in developing countries. Agriculture and Rural Development Discussion Paper 30Google Scholar
  11. Kumar MM, Faiza S, Debnath S (2017) Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil. J Food Sci Technol 54(11):3689–3698.  https://doi.org/10.1007/s13197-017-2833-z CrossRefGoogle Scholar
  12. Kumar MM, Prasad K, Chandra TS, Debnath S (2018) Evaluation of physical properties and hydration kinetics of red lentil (Lens culinaris) at different processed levels and soaking temperatures. J Saudi Soc Agric Sci 17(3):330–338.  https://doi.org/10.1016/j.jssas.2016.07.004 Google Scholar
  13. Kumari S, Grewal RB (2007) Nutritional evaluation and utilization of carrot pomace powder for preparation of high fibre biscuits. J Food Sci Technol 44:56–58Google Scholar
  14. Labuza TP, Kaanane A, Chen JY (1985) Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrated foods. J Food Sci 50:385–391.  https://doi.org/10.1111/j.1365-2621.1985.tb13409.x CrossRefGoogle Scholar
  15. Maroulis ZB, Tsami E, Marinos-Kouris D, Saravacos GD (1988) Application of the GAB model to the moisture sorption isotherms for dried fruits. J Food Eng 7(1):63–78.  https://doi.org/10.1016/0260-8774(88)90069-6 CrossRefGoogle Scholar
  16. McDonald DD, Nicholson NR (2006) Dietary supplement information and intention to continue and recommend supplements. Int J Nurs Stud 43:51–57.  https://doi.org/10.1016/j.ijnurstu.2005.01.008 CrossRefGoogle Scholar
  17. McMinn WAM, McKee DJ, Magee TRA (2007) Moisture adsorption behaviour of oatmeal biscuit and oat flakes. J Food Eng 79:481–493.  https://doi.org/10.1016/j.jfoodeng.2006.02.009 CrossRefGoogle Scholar
  18. Meligarrd M, Civille GV, Carr BT (1999) Sensory evaluation techniques, 3rd edn. CRC Press LLC, Boca RatonCrossRefGoogle Scholar
  19. Menrad K (2003) Market and marketing of functional food in Europe. J Food Eng 56:181–188.  https://doi.org/10.1016/S0260-8774(02)00247-9 CrossRefGoogle Scholar
  20. Mollet B, Rowland I (2002) Functional foods: at the frontier between food and pharma. Curr Opin Biotechnol 13(5):483–485.  https://doi.org/10.1016/s0958-1669(02)00375-0 CrossRefGoogle Scholar
  21. Oxford University Press (2016) Department of the University of Oxford, Ministry of Agriculture & Farmers Welfare, Government of India. ISBN-13: 978-0-19-946672-6Google Scholar
  22. Palaniswamy UR, McAvoy RJ, Bible BB (2001) Stage of harvest and polyunsaturated essential fatty acid concentrations in purslane (Portulaca oleraceae) leaves. J Agric Food Chem 49(7):3490–3493.  https://doi.org/10.1021/jf0102113 CrossRefGoogle Scholar
  23. Pathania S, Kaur A, Sachdev PA (2017) Chickpea flour supplemented high protein composite formulation for flatbreads: effect of packaging materials and storage temperature on the ready mix. Food Packag Shelf Life 11:125–132.  https://doi.org/10.1016/j.fpsl.2017.01.006 CrossRefGoogle Scholar
  24. Rakshit M, Moktan B, Hossain SA (2014) Moisture sorption characteristics of wadi, a legume-based traditional condiment. J Food Eng 51(2):301–307.  https://doi.org/10.1007/s13197-011-0491-0 Google Scholar
  25. Ranganna S (1997) Handbook of Analysis and Quality Control of Fruit and Vegetable Products, 2nd Ed., Tata McGraw Hill Publications. Co, New Delhi, IndiaGoogle Scholar
  26. Roberfroid MB (2000a) Concepts and strategy of functional food science: the European perspective. Am J Clin Nutr 71:S1660–S1664.  https://doi.org/10.1093/ajcn/71.6.1660S CrossRefGoogle Scholar
  27. Roberfroid MB (2000b) An European consensus of scientific concepts of functional foods. Nutrition 16:689–691CrossRefGoogle Scholar
  28. Roberfroid MB (2002) Global view on functional foods: European perspectives. Br J Nutr 88:S133–S138.  https://doi.org/10.1079/bjn2002677 CrossRefGoogle Scholar
  29. Shanker N, Debnath S (2015) Impact of dehydration of purslane on retention of bioactive molecules and antioxidant activity. J Food Sci Technol 52(10):6631–6638.  https://doi.org/10.1007/s13197-015-1741-3 CrossRefGoogle Scholar
  30. Sharma P, Singh RRB, Singh AK, Patel AA, Patil GR (2009) Sorption isotherms and thermodynamics of water sorption of ready-to-use Basundi mix. LWT Food Sci Technol 42:441–445.  https://doi.org/10.1016/j.lwt.2008.04.010 CrossRefGoogle Scholar
  31. USDA (2010) Agricultural Research Service, Dietary Guidelines Advisory Committee Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, to the Secretary of Agriculture and the Secretary of Health and Human Services Washington, DCGoogle Scholar
  32. Young Y (2000) Functional foods and the European consumer. In: Buttriss J, Saltmarsh M (eds) Functional foods. II. Claims and evidence. The Royal Society of Chemistry, LondonGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Technology Scale-UpCSIR-Central Food Technological Research InstituteMysoreIndia
  2. 2.Department of Plant Cell BiotechnologyCSIR-Central Food Technological Research InstituteMysoreIndia

Personalised recommendations