Effect of novel blanching methods on Infra-red drying characteristics and quality attributes of elephant foot yam
Shivani Desai, Srishti Upadhyay, Gourav Chakraborty, Tanmay Yadav, Swaraj, Chandan Kumar, Yogesh Kumar, Jeevakiran Banoth, Lochan Singh, Vijay Singh Sharanagat
Abstract
The present study evaluated the effect of various pre-treatments (Potassium metabisulphite (KMS), KMS+Ultrasonication (KMSUS), KMS+Microwave (KMSMW), KMS+Hot water (KMSHWB) followed by infrared drying on the quality of Elephant Foot Yam (EFY). KMSMW-treated samples showed the fastest drying rate and highest moisture diffusivity, whereas the KMS-treated sample had the highest weight gain (171.57 %) in rehydration (80 °C). KMSMW and KMSHWB-treated samples exhibited softer textures in rehydration compared to control. Pre-treated samples had higher water absorption capacity and lower oil absorption capacity compared to the control. Pre-treatments also influenced the amylose content and the highest amylose content was observed for KMSUS (21.25 %). Pre-treatments positively influenced the retention of bioactive compounds and reduced the calcium oxalate (117.37 mg/g to 64.09 mg/g). Among all the pre-treatments, KMSHWB showed higher retention of bioactive compounds viz., TPC (297.67 mg GAE/100 g), TFC (922.22 mg QE/100 g), DPPH scavenging activity (57.91 %), ABTS (1.42 mmol TE/100 g) and lowest calcium oxalate (64.09 mg/100 g).