Optimization of Foam Mat Freeze Drying for Development of Protein Rich Extruded Products Frompersimmon Diospyros kaki and amlok Diospyroslotus

Abstract

Persimmon and amlok pulp with soy protein isolate as foaming agent were analyzed for physico-chemical parameters then freeze dried into powders. Foam mat freeze dried powders were further analyzed and the treatments found superior on the basis of physico-chemical analysis were used for the development snacks with maize flour in different ratios viz 0, 10, 20, 30, 40, 50 per cent, respectively. The developed snacks were packed and stored for 180 days under ambient conditions to ascertain the changes in physico-chemical, sensory attributes and microbial count. newline Foam mat freeze dried powder developed from persimmon and amlok powder in the ratio of 50:50 were found superior on the basis of physico-chemical analysis having highest value for colour, solubility,crudeprotein, ash content,crude fat, total sugar, ascorbic acid, antioxidant activity, total phenols and FRAP value respectively and used for the development of snacks with maize flour in the ratio of 10,20,30,40 and 50 per cent respectively. newlineThe treatments,T6 (50:50) (M:PPPI) and (M:APPI) in both snacks were adjudged superior with better retention of moisture content (3.80 and 3.85per cent), crude protein (18.07 and 9.78 per cent), ash content (0.66 and 1.22 per cent),crude fat (0.59 and 0.60per cent),crude fibre (1.39 and 3.87per cent), total carbohydrates (74.49 and 80.68per cent), ascorbic acid (5.02 and 5.01) mg/100gm,water activity (0.69 and 0.68),antioxidant activity (24.64 and 25.41 per cent), total phenolic content (109.62 and 132.76 mg GAE/g extract) during 180 days of storage respectively. newline Sensory attributes were found superior in terms of colour, texture, flavor, taste and overall acceptability during 180 days of storage. newline Microbial analysis showed that the treatments (T6) in bothsnacks were found to be safe andeconomically feasible. newline newline