Deepak R. Rai

Publications (2) View all

• Article: Physicochemical and microbial quality evaluation of foam-mat-dried pineapple powder

  Dattatreya M. Kadam†, Robin A. Wilson, Varinder Kaur‡, Sonia Chadha, Pratibha Kaushik, Sumandeep Kaur, Ramabhau T. Patil, Deepak R. Rai
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  ABSTRACT: Present experiments were carried to study the physicochemical and microbial quality of foam-mat-dried pineapple powder. Pineapple pulp was foamed using two foaming agents, tricalcium phosphate (TCP) (0%, 0.25%, 0.50%, 0.75%, and 1.0%) and egg white (EW) (0%, 0.50%, 1.0%, 1.50%, and 2.0%). Carboxy methyl cellulose (0.25%) was used as foam stabiliser, and drying was carried out at 65, 75, and 85 °C in tray drier followed by pulverising the dried foam mats in to fine powder. Powdered samples were analysed for various physicochemical quality parameters viz. total sugars, reducing sugars, ascorbic acid, total acid, pH, iron, phosphorus and calcium content, and bacterial and fungal load. Statistical analysis using LSD revealed that sample dried using 1% TCP at 65 °C was the best with 4.60% total sugars, 2.71% reducing sugars, 4.05 mg per 100 g ascorbic acid, 0.35% total acid, 0.29 mg per 100 g Iron, 2.24 mg per 100 g phosphorous, and 6.58 g per 100 g calcium and zero bacterial and fungal growth.
  International Journal of Food Science & Technology 05/2012; · 1.26 Impact Factor
• Article: Physicochemical and microbial quality evaluation of foam-mat-dried pineapple powder

  Dattatreya M. Kadam†, Robin A. Wilson, Varinder Kaur‡, Sonia Chadha, Pratibha Kaushik, Sumandeep Kaur, Ramabhau T. Patil, Deepak R. Rai
  [show abstract] [hide abstract]
  ABSTRACT: Present experiments were carried to study the physicochemical and microbial quality of foam-mat-dried pineapple powder. Pineapple pulp was foamed using two foaming agents, tricalcium phosphate (TCP) (0%, 0.25%, 0.50%, 0.75%, and 1.0%) and egg white (EW) (0%, 0.50%, 1.0%, 1.50%, and 2.0%). Carboxy methyl cellulose (0.25%) was used as foam stabiliser, and drying was carried out at 65, 75, and 85 °C in tray drier followed by pulverising the dried foam mats in to fine powder. Powdered samples were analysed for various physicochemical quality parameters viz. total sugars, reducing sugars, ascorbic acid, total acid, pH, iron, phosphorus and calcium content, and bacterial and fungal load. Statistical analysis using LSD revealed that sample dried using 1% TCP at 65 °C was the best with 4.60% total sugars, 2.71% reducing sugars, 4.05 mg per 100 g ascorbic acid, 0.35% total acid, 0.29 mg per 100 g Iron, 2.24 mg per 100 g phosphorous, and 6.58 g per 100 g calcium and zero bacterial and fungal growth.
  International Journal of Food Science & Technology 05/2012; · 1.26 Impact Factor