Convective drying and quality attributes of elephant foot yam (Amorphophallus paeoniifolius)

K. S. Srikanth; Vijay Singh Sharanagat; Yogesh Kumar; Ria Bhadra; Lochan Singh; Prabhat K. Nema; Vijay Kumar

doi:10.1016/j.lwt.2018.09.049

Convective drying and quality attributes of elephant foot yam (Amorphophallus paeoniifolius)

K. S. Srikanth, Vijay Singh Sharanagat, Yogesh Kumar, Ria Bhadra, Lochan Singh, Prabhat K. Nema, Vijay Kumar

Research output: Contribution to journal › Article › peer-review

62 Scopus citations

Abstract

The study evaluated the effects of convective hot air drying temperatures (40, 50, 60 and 70 °C) with different pre-treatments (Potassium metabisulphite (KMS) and KMS + Citric acid) on drying as well as rehydration kinetics, color, texture and calcium oxalate content of elephant foot yam (EFY) cubes. Moisture diffusivity (6.69 × 10⁻⁸-3.41 × 10⁻⁷ m²/s) and activation energy (25.18–32.46 kJ/mol) increased with pre-treatments and increase in drying temperature. Rehydration ratio increased with increase in drying as well as rehydration temperature compared to room temperature. Page and modified peleg models suited the best to describe drying and rehydration kinetics of EFY cubes, respectively. Color value ‘L’ decreased with increase in drying temperature and opposite trend was observed for ‘a’ and ‘b’ value. However the dried samples treated with KMS + blanching showed higher ‘L’ value and the highest L value (90.35) was observed at 50 °C. Sample hardness (94.34–349.57 N) and rupture energy (18.42–191.35 N/mm²) decreased with increase in drying temperature. Significant (p < 0.05) reduction in calcium oxalate (120–13.5 mg/100g) was observed during drying. Sample dried at higher temperatures had lower oxalate content and hardness which can be potentially used in curry making, bakery and confectionary products.

Original language	English
Pages (from-to)	8-16
Number of pages	9
Journal	LWT
Volume	99
DOIs	https://doi.org/10.1016/j.lwt.2018.09.049
State	Published - Jan 2019
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2018 Elsevier Ltd

Funding

We thank Drs. Earl Homsher and Theresa Chen for their comments on the manuscript. We appreciate the generosity of Drs. William and Peggy Hamner for instruction on and use of their ExpertVision track- ing system. We also thank Drs. Jim Sellers, Taro Uyeda, James Spu- dich, and David Warshaw for helpful comments on setting up the in vitro motility assay. This work was supported by National Institutes of Health grant AR- 22031 and National Science Foundation grant DMB 89-05363. Doug-las D. Root was supported by a U. S. Public Health Service National Institutional Research Service Award (CA-9056).

Funders	Funder number
National Science Foundation	DMB 89-05363
National Institutes of Health	AR- 22031
U.S. Public Health Service	CA-9056

Keywords

Calcium oxalate
Drying
Modelling
Moisture diffusivity
Rehydration

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10.1016/j.lwt.2018.09.049

Cite this

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title = "Convective drying and quality attributes of elephant foot yam (Amorphophallus paeoniifolius)",

abstract = "The study evaluated the effects of convective hot air drying temperatures (40, 50, 60 and 70 °C) with different pre-treatments (Potassium metabisulphite (KMS) and KMS + Citric acid) on drying as well as rehydration kinetics, color, texture and calcium oxalate content of elephant foot yam (EFY) cubes. Moisture diffusivity (6.69 × 10−8-3.41 × 10−7 m2/s) and activation energy (25.18–32.46 kJ/mol) increased with pre-treatments and increase in drying temperature. Rehydration ratio increased with increase in drying as well as rehydration temperature compared to room temperature. Page and modified peleg models suited the best to describe drying and rehydration kinetics of EFY cubes, respectively. Color value {\textquoteleft}L{\textquoteright} decreased with increase in drying temperature and opposite trend was observed for {\textquoteleft}a{\textquoteright} and {\textquoteleft}b{\textquoteright} value. However the dried samples treated with KMS + blanching showed higher {\textquoteleft}L{\textquoteright} value and the highest L value (90.35) was observed at 50 °C. Sample hardness (94.34–349.57 N) and rupture energy (18.42–191.35 N/mm2) decreased with increase in drying temperature. Significant (p < 0.05) reduction in calcium oxalate (120–13.5 mg/100g) was observed during drying. Sample dried at higher temperatures had lower oxalate content and hardness which can be potentially used in curry making, bakery and confectionary products.",

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AB - The study evaluated the effects of convective hot air drying temperatures (40, 50, 60 and 70 °C) with different pre-treatments (Potassium metabisulphite (KMS) and KMS + Citric acid) on drying as well as rehydration kinetics, color, texture and calcium oxalate content of elephant foot yam (EFY) cubes. Moisture diffusivity (6.69 × 10−8-3.41 × 10−7 m2/s) and activation energy (25.18–32.46 kJ/mol) increased with pre-treatments and increase in drying temperature. Rehydration ratio increased with increase in drying as well as rehydration temperature compared to room temperature. Page and modified peleg models suited the best to describe drying and rehydration kinetics of EFY cubes, respectively. Color value ‘L’ decreased with increase in drying temperature and opposite trend was observed for ‘a’ and ‘b’ value. However the dried samples treated with KMS + blanching showed higher ‘L’ value and the highest L value (90.35) was observed at 50 °C. Sample hardness (94.34–349.57 N) and rupture energy (18.42–191.35 N/mm2) decreased with increase in drying temperature. Significant (p < 0.05) reduction in calcium oxalate (120–13.5 mg/100g) was observed during drying. Sample dried at higher temperatures had lower oxalate content and hardness which can be potentially used in curry making, bakery and confectionary products.

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Convective drying and quality attributes of elephant foot yam (Amorphophallus paeoniifolius)

Abstract

Bibliographical note

Funding

Keywords

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