TY - JOUR
T1 - Effect of drying technique on physiochemical and nutritional properties of Eleusine coracana (finger millet) porridge powder
AU - Kabeer, Safreena
AU - Govindarajan, Nagamaniammai
AU - Radhakrishnan, Preetha
AU - Essa, Musthafa M.
AU - Qoronfleh, M. Walid
N1 - © Association of Food Scientists & Technologists (India) 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
PY - 2023/8/29
Y1 - 2023/8/29
N2 -
Eleusine coracana (Finger millet,
ragi) is one of the cereals which can cultivate in higher altitudes. This study analysed the effects of various drying techniques such as spray, tray and freeze drying on the retention of micronutrients and structural changes in
ragi. Minerals, such as iron and calcium were determined using atomic absorption spectroscopy (AAS) and water-soluble vitamins, such as vitamin B1, B2 and B3 were determined by high-performance liquid chromatography (HPLC). The micronutrient content of freeze-dried
ragi powder was observed to be 349.6 ± 0.6 mg/100 g of calcium, 0.550 ± 0.1 mg/100 g of iron, 0.421 ± 0.01 mg/100 g of vitamin B1, 0.193 ± 0.05 mg/100 g of vitamin B1 and 1.103 ± 0.05 mg/100 g of vitamin B3. Along with micronutrients analyses, proximate and various important physiochemical properties were also analysed. Structure analysis of dried
ragi using scanning electron microscopy (SEM) indicated that both tray and spray dried
ragi show variations in their structure when compared to freeze-dried porridge powder. Crystallisation of starch during drying was determined using Fourier transform infrared (FTIR) spectroscopy. Selected physiochemical properties were also analysed for all dried samples. The results of this study showed that freeze-drying to be the best technique to preserve nutrients over spray and tray drying methods.
AB -
Eleusine coracana (Finger millet,
ragi) is one of the cereals which can cultivate in higher altitudes. This study analysed the effects of various drying techniques such as spray, tray and freeze drying on the retention of micronutrients and structural changes in
ragi. Minerals, such as iron and calcium were determined using atomic absorption spectroscopy (AAS) and water-soluble vitamins, such as vitamin B1, B2 and B3 were determined by high-performance liquid chromatography (HPLC). The micronutrient content of freeze-dried
ragi powder was observed to be 349.6 ± 0.6 mg/100 g of calcium, 0.550 ± 0.1 mg/100 g of iron, 0.421 ± 0.01 mg/100 g of vitamin B1, 0.193 ± 0.05 mg/100 g of vitamin B1 and 1.103 ± 0.05 mg/100 g of vitamin B3. Along with micronutrients analyses, proximate and various important physiochemical properties were also analysed. Structure analysis of dried
ragi using scanning electron microscopy (SEM) indicated that both tray and spray dried
ragi show variations in their structure when compared to freeze-dried porridge powder. Crystallisation of starch during drying was determined using Fourier transform infrared (FTIR) spectroscopy. Selected physiochemical properties were also analysed for all dried samples. The results of this study showed that freeze-drying to be the best technique to preserve nutrients over spray and tray drying methods.
KW - Drying techniques
KW - Finger millet
KW - Freeze-drying
KW - Micronutrients
KW - Proximate composition
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U2 - 10.1007/s13197-023-05806-z
DO - 10.1007/s13197-023-05806-z
M3 - Article
C2 - 37786595
AN - SCOPUS:85169048909
SN - 0022-1155
VL - 60
SP - 3024
EP - 3034
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 12
ER -