Physicochemical and phytochemical properties of foam mat dried passion fruit (Passiflora edulis Sims) powder and comparison with fruit pulp.

ABSTRACT: The aim of the present study was to develop purple passion fruit powder using the foam mat dried process. The possible effect of whipping time, methylcellulose concentration, and drying temperature on physicochemical and phytochemical properties of foam mat dried passion fruit was evaluated and compared with fruit pulp. The drying process was optimized using central composite design and optimum conditions were whipping time 2.78 min, methylcellulose 2.58%, temperature 44.05 °C. At the optimum condition vitamin C, total phenolic compound and hygroscopicity were 34.67 mg/100 g, 258.12 mg GAE/100 g, and 21.12%, respectively. The artificial neural network was applied to predict experimental outcomes. The phytochemical properties in terms of (±)-α tocopherol, D-α-tocotrienol, β-carotene, and ph

SUBMITTER: Samyor D 

PROVIDER: S-EPMC7847913 | biostudies-literature | 2021 Feb

REPOSITORIES: biostudies-literature