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RESEARCH ARTICLE
Received: 13 Aug 2024
Revised: 18 Aug 2024
Accepted: 02 Sep 2024
*Corresponding author's e-mail:emsharon.m@tanuvas.ac.in
Development of Foam Dried Veld Grape Powder
M Esther Magdalene Sharon*1 and A Alfind Paul Frit2
1College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, Koduveli, Chennai - 600 052, Tamil Nadu,
India.
2 Vel Tech High Tech Dr. Rangarajan Dr. Sakunthala Engineering College, Chennai - 600 062, Tamil Nadu, India.
ABSTRACT
Veld grape (Cissus quadrangularis), a valuable medicinal plant native to
India, is renowned for its nutritional benefits, containing substantial amounts
of vitamin C, carotene, and anabolic steroidal substances. However, its
widespread use has been hindered by the skin irritation caused by its peel and
its seasonal availability. To preserve the heat-sensitive therapeutic compounds
within Veld grape s, foam drying was identified as a promising processing
technique. This method involves encapsulating the plant material in a foam
matrix, protecting it from high temperatures and oxidative damage. After
blanching and pulping, Veld grapes were foam-dried using a combination of soy
protein (1%) and methylcellulose (0.5%) as foaming agents. The drying process
was conducted at three different temperatures: 60°C, 70°C, and 80°C. The
study comprehensively evaluated various aspects of the foam drying process,
including foam properties, drying characteristics, quality parameters of the
resulting powder, and associated costs. The results demonstrated that Veld
grape powder produced at 60°C exhibited superior quality, with higher levels of
key bioactive compounds and overall nutritional value. Moreover, foam drying
proved to be a cost-effective method for producing Veld grape powder with a
per kg production cost of Rs. 618.
Keywords: Veld grape, Foam drying, Soy protein, Methylcellulose, medicinal plant powder
INTRODUCTION
India, renowned as the “botanical garden of
the world,” boasts a rich biodiversity of medicinal
plants. With over 45,000 plant species concentrated
in regions like the Eastern Himalayas, Western
Ghats, and Andaman & Nicobar Islands, India has a
vast potential for medicinal herb production. While
traditional practitioners utilize over 6,000 medicinal
plants, only 3,000 are officially documented.
Ayurveda, the traditional Indian medicine system,
has over 250,000 registered practitioners, serving
70% of the rural population. Medicinal plants contain
phytochemicals with diverse health benefits, including
anti-mutagenic,
antioxidant,
anti-carcinogenic,
and
immunomodulatory
properties
(Farmsworth
and Bunyapraphatsara, 1992). The World Health
Organization estimates that 80% of the developing
world relies on traditional plant-based medicines
(WHO, 2005). Many modern medicines are derived
from medicinal plants, offering advantages like
easy availability, fewer side effects, lower costs,
environmental friendliness, and lasting curative
properties.
India and China are global leaders in medicinal
plant production, accounting for 40% of the world’s
biodiversity and rare species. These countries supply
raw materials to the pharmaceutical, cosmetic,
fragrance, and flavor industries. However, the
integration of herbal plants into modern lifestyles is
hindered by a lack of scientific data and understanding
of their efficacy and usage. Standardization is crucial
to ensure product quality and safety.
Veld grape (Cissus quadrangularis) is a common
medicinal plant in India, known for its potential in
treating various ailments. It contains phytochemicals
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like carotene, phytosterol, terpenoids, and β-sitosterol.
In Ayurveda, Veld grape is used for conditions like
osteoarthritis, rheumatoid arthritis, osteoporosis,
asthma, burns, and wounds (Paulsen et al, 2007).
Preservation of medicinal plants is vital and has
been carried out using traditional drying methods are
used. However, foam drying is a suitable method for
preserving heat-sensitive medicinal plants like Veld
grape. It offers advantages over conventional drying
methods, such as reduced drying time, minimal
shrinkage, and better product quality. This study aims
to investigate the physical properties of the Veld grape,
a medicinal plant, and to evaluate the foam-drying
process for preserving its nutritional and bioactive
compounds.
MATERIAL AND METHODS
Veld grape
The study was conducted using freshly harvested
Veld grape.
Chemicals used
Soy protein and Methylcellulose were purchased
from Zenith Nutrition and DuPont in India.
Packaging Material
To pack the dried Veld grape powder Low Density
Polyethylene
(LDPE)
packaging
materials were
purchased from Local market.
Physical Properties of Veld grape
The length and diameter of the Veld grape were
measured using vernier calipers (Mitutoyo, Japan)
having a least count of 0.1 mm.
Pulp content of Veld grape
After cleaning and washing, the fresh-harvested
Veld grape was cut into small pieces using a sterilized
knife. The skin was removed from the cut pieces to
conduct further studies.The pulp (%) was calculated
using Equation 1.
1
where,
W1 - Weight of pulp (g)
W2 - Weight of whole Veld grape (g)
Foam Density (FD) of the Veld grape Pulp
The density of the foamed Veld grape was
determined in terms of weight by volume and
represented as g/cm3. Foam Density is calculated
using equation 2.
2
where,
Mf = Mass of foam (g)
Vf = Final volume of formed material (cm3 )
Many authors have used foam density as the main
parameter to evaluate the quality of foam (Falade
et al., 2012; Bag et al., 2011) particularly whipping
properties. The more the air incorporated during
whipping, the lower the FD.
Foam expansion of the Veld grape Pulp
Foam expansion was analyzed by putting 250
mL of Veld grape pulp in the beaker, adding foaming
agents (1% soy protein and 0.5% methylcellulose),
and beating the pulp for 20 min at high speed. The
increase in volume was noted. The foam expansion of
the foamed Veld grape was determined using equation
3.
3
where,
Vf = Final volume of foamed material (mL)
V0 = Initial volume of material (mL).
Foam stability of the Veld grape Pulp
Foam stability was analyzed by taking 100 mL
of foamed pulp in the beaker and left for an hour.
The volume after time interval was noted. The foam
stability index is expressed as equation 4.
4
where,
Δt - Change in volume of foam occurring during the
time interval, Δt,
V0 - Initial volume of foam directly after whipping
(cm3).
The foam stability is influenced by film thickness,
mechanical strength, protein protein interactions and
environmental factors such as pH and temperature.
Drying Procedure
The foamed Veld grape was spread uniformly in
the tray with thickness of 2mm. Foamed Veld grape
in trays were dried in a Tray dryer at 60°C, 70°C and
80°C. During the drying process,
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the weight of tray was recorded periodically. Drying
was stopped when there was no significant reduction
in weight. The dried Veld grape was scraped off and
ground to fine powder.
Drying Characteristics of Veld grape powder
The moisture ratio of Veld grape powder during
drying experiments was calculated using the following
equation 5.
5
where,
Mi - Moisture content at any time, (% db.),
Me - Equilibrium moisture content, (% db.) and
Mo - Initial moisture content (% db.).
The experiments were conducted for different
drying conditions. The values of 𝑀𝑒 computed were
relatively small or negligible as compared to 𝑀𝑖 or 𝑀o.
Therefore, the moisture ratio can calculated using the
following equation 6.
6
The Drying rate was calculated by using the
following equation 7.
7
where,
dx - Change in moisture content (%),
dt - Time interval (hour).
Quality parameters of Veld grape powder
The quality parameters of the Veld grape powder
dried using Foam Mat drying at three different
temperatures (60°C, 70°C and 80°C) were analyzed.
The quality parameters were analyzed as nutritional
and functional parameters.
Nutritional Parameters
The Nutritional parameters of Veld grape powder
dried at three different temperatures (60°C, 70°C
and 80°C) using Foam Mat Drying were analyzed.
The nutritional parameters like Moisture, Fat, Protein,
Fiber, Ash, Carbohydrates, Antioxidant activity and
Ascorbic acid were analyzed for Veld grape powder.
Estimation of Moisture content of Veld grape
powder
It was worked out by weighing 5 g sample accurately
and subjected to oven drying at 110°C for 4 to 5 h.
Oven dried samples were cooled in desiccators and
weighed. The drying was repeated until the constant
weights were obtained. The resultant loss in weight
was calculated as percent moisture content (Sharon
et al., 2015).
Nutritional Quality Parameters of Veld grape
powder
The quality parameters like pH, Acidity, Moisture,
Protein, Fat, Crude Fiber, Ash, Ascorbic Acid and
Antioxidant Activity sensory were analysed as per
standard Association of Official Analytical Chemists
protocol (Anitha et al., 2023).
Functional Parameters of Veld grape powder
The functional parameters of the Veld grape
powder dried using Foam Mat Drying at three different
temperatures (60°C, 70°C and 80°C) were analyzed.
The functional parameters like Total yield, Carr’s index,
Hausner’s index, Rehydration Ratio and Dehydration
Ratio were analyzed.
Estimation of total yield of Veld grape powder
The total yield was determined by calculating the
percentage of powder obtained with respect to the
quantity of Veld grape taken (Karadbhajne et al.,
2014). The total yield of the Veld grape powder was
calculated using the following equation: 8.
8
where,
Ws - Weight of (g)
Wp - Weight of powder (g)
Estimation of Bulk Density and Tapped Density
of Veld grape powder
Veld grape powder (30 g) was filled into the 100 mL
measuring cylinder with the aid of a funnel without any
losses. The initial volume was noted and the sample
was then tapped until no further reduction in volume
was noted. The initial volume gave the bulk density
value and after tapping the volume reduced, giving the
value of tapped density.
Estimation of Carr’s Index of Veld grape
powder
Carr’s index has been used as an indirect method
of quantifying powder flow ability from bulk density;
this method was developed by Carr. The percentage
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compressibility of a powder is a direct measure of the
potential powder arch or bridge strength and stability,
and is calculated according to equation 9.
9
where,
Db - Bulk density (g/cm3)
Dt - Tapped density (g/cm3)
Estimation of Hausner’s ratio of Veld grape
powder
Hausner’s ratio has also been used as an indirect
method of quantifying powder flow ability from bulk
density. The Hausner’s ratio was calculated by using
the following equation 10.
10
Estimation of Rehydration ratio and Dehydration
ratio of Veld grape powder
The dehydration ratio was determined as the ratio
of the weight of the sample before drying to the dried
weight of the sample. Whereas rehydration ratio was
determined as the ratio of the weight of the rehydrated
sample to that of dehydrated sample. Rehydration
Ratio was analyzed by taking 1g of Veld grape powder
in 80 mL distilled water and boil it for 30 s then filter
it using Whatmann filter paper. The rehydration ratio
and dehydration ratio were calculated by using the
equation 11 and 12 respectively.
11
12
where,
W - weight of the sample before drying (g)
WD - weight of the sample after drying (g)
Wr - Rehydrated sample weight (g).
Cost Analysis
The cost of production of Veld grape powder was
calculated as per standard protocol.
Statistical analysis of Veld grape powder
The statistical analysis of the data has been
done with Microsoft Excel - 2020. The values were
expressed as means and standard deviation (SD).
The mean values of each of the attributes under study
obtained from duplicate samples of six replications
were subjected to statistical analysis.
RESULTS AND DISCUSSION
Physical properties of Veld grape
The Veld grape was observed for different physical
properties with respect to length, width and thickness.
The results pertaining to physical properties are
presented in Table 1.
Table 1. Physical Properties of Veld grape
S. No. Parameter
Observations
1
Length (mm)
60.12 ± 0.32
2
Width (mm)
1.2 ± 0.12
3
Thickness (mm)
1.6 ± 0.28
The study showed that the plant was very long,
green, thick, fleshy and like a succulent cactus. Three
variants of Veld grape were reported to have square,
med round med and flat in shape. They were four
angled with four thick and long wings are central part
of the plant (Vijayalakshmi et al, 2013).
Foam Properties of Veld grape Pulp
Higher FD (Foam Density) results in prolonged
drying time leading to poor product quality caused by
thermal degradation. Numerous studies indicated that
higher foam density in the range of 0.2 to 0.6 g cm3 is
suitable for foam drying.
Table 2. Foaming properties and yield percentage
of Veld grape pulp
S
.
No.
Properties
Values
1
Foam Density (g/cm3)
0.245±0.15
2
Foam expansion (%)
25.55±0.45
3
Foam Stability (%)
91.83±0.29
4
Pulp (%)
84.15±0.18
Drying Characteristics of Veld grape powder
The Drying Characteristics of Veld grape powder
was studied at three different temperatures (60°C,
70°C and 80°C). The drying rate and moisture ratio
of the Veld grape powder dried at 60°C was shown in
the Fig.1. It shows that the drying occurs only in the
falling rate period. The drying time is 11.50 hours for
60°C. The moisture ratio decreases with increase in
drying time.
The drying rate and moisture ratio of the Veld grape
powder dried at 70°C was shown in Fig. 2. The curve
shows that the drying occurs in the falling rate period.
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The drying time for 70°C is 10.5 hours. The Moisture
ratio decreases with increase in drying time.
The drying rate and moisture ratio of the Veld
grape powder dried at 80°C was shown in Fig. 3. The
curve shows that the drying occurs in the constant
rate period and falling rate period. The drying time for
80°C is 7.5 hours. The Moisture ratio decreases with
increase in drying time.
The graphical representation of the drying pattern
of Veld grape was performed. It was clear that the
rise in the temperature resulted in the acceleration of
the rate of the drying process. It was observed that
moisture ratio reduced with drying time and the curve
was steeper decreasing with the rise in the operating
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2.
Foam expansion (%)
25.55±0.45
3.
Foam Stability (%)
91.83±0.29
4.
Pulp (%)
84.15±0.18
Drying Characteristics of Veld grape powder
The Drying Characteristics of Veld grape powder was studied at three different temperatures (60°C, 70°C
and 80°C). The drying rate and moisture ratio of the Veld grape powder dried at 60°C was shown in the
Fig.1. It shows that the drying occurs only in the falling rate period. The drying time is 11.50 hours for
60°C. The moisture ratio decreases with increase in drying time.
The drying rate and moisture ratio of the Veld grape powder dried at 70°C was shown in Fig. 2. The curve
shows that the drying occurs in the falling rate period. The drying time for 70°C is 10.5 hours. The
Moisture ratio decreases with increase in drying time.
The drying rate and moisture ratio of the Veld grape powder dried at 80°C was shown in Fig. 3. The curve
shows that the drying occurs in the constant rate period and falling rate period. The drying time for 80°C is
7.5 hours. The Moisture ratio decreases with increase in drying time.
(a)
(b)
Fig. 1 Effect of drying at 60°C on (a) Drying Rate and (b) Moisture Ratio
Madras Agric.J.,2024; https://doi.org/10.29321/MAJ.10.500014
(a)
(b)
Fig. 2 Effect of drying at 70°C on (a) Drying Rate and (b) Moisture Ratio
(a)
(b)
Fig. 3 Effect of drying at 80°C on (a) Drying Rate and (b) Moisture Ratio
The graphical representation of the drying pattern of Veld grape was performed It was clear that the rise in
temperature. Constant drying rate was observed only
in the temperature of 80°C. At 70°C and 60°C, the
drying occurs in the falling rate period.
Quality Parameters of Veld grape powder
The moisture content of Veld grape powder dried
at 60°C, 70°C and 80°C are shown in Fig. 4(a). The
moisture content of Veld grape powder decreased with
an increase in temperature. This may be due to some
bound water in the sample dried at low temperature.
Fig. 1 Effect of drying at 60°C on (a) Drying Rate and (b) Moisture Ratio
Fig. 2 Effect of drying at 70°C on (a) Drying Rate and (b) Moisture Ratio
The Moisture content of the Veld grape powder
dried at 60°C, 70°C and 80°C were 6.26 ± 0.13%,
6.17 ± 0.07% and 6.09 ± 0.12% respectively.
The fat content of Veld grape powder dried at 60°C,
70°C and 80°C are shown in Fig. 4(b). The fat content
decreased with an increase in temperature. The
fat content of the Veld grape powder dried at 60°C,
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(a)
(b)
Fig. 2 Effect of drying at 70°C on (a) Drying Rate and (b) Moisture Ratio
(a)
(b)
Fig. 3 Effect of drying at 80°C on (a) Drying Rate and (b) Moisture Ratio
The graphical representation of the drying pattern of Veld grape was performed. It was clear that the rise in
the temperature resulted in the acceleration of the rate of the drying process. It was observed that
moisture ratio reduced with drying time and the curve was steeper decreasing with the rise in the operating
temperature. Constant drying rate was observed only in the temperature of 80°C. At 70°C and 60°C, the
drying occurs in the falling rate period.
Quality Parameteers of Veld grape powder
The moisture content of Veld grape powder dried at 60°C, 70°C and 80°C are shown in Fig. 4(a). The
moisture content of Veld grape powder decreased with an increase in temperature. This may be due to
some bound water in the sample dried at low temperature. The Moisture content of the Veld grape powder
dried at 60°C, 70°C and 80°C were 6.26 ± 0.13%, 6.17 ± 0.07% and 6.09 ± 0.12% respectively.
The fat content of Veld grape powder dried at 60°C, 70°C and 80°C are shown in Fig. 4(b). The fat content
decreased with an increase in temperature. The fat content of the Veld grape powder dried at 60°C, 70°C
and 80°C were 14.61 ± 0.23%, 14.58 ± 0.14% and 14.56 ± 0.12% respectively. Fats and oils are
concentrated sources of energy. Fat is used in transport and absorption of the fat soluble vitamins. So, the
efficacy of a particular medicinal herb depends on its chemical constituents either organic of inorganic or
on a combined effect.
The protein content of Veld grape powder dried at 60°C, 70°C and 80°C are shown in Fig. 4(c). The
protein content increased with increase in temperature. The protein content of the Veld grape powder dried
Fig. 3 Effect of drying at 80°C on (a) Drying Rate and (b) Moisture Ratio
70°C and 80°C were 14.61 ± 0.23%, 14.58 ± 0.14%
and 14.56 ± 0.12% respectively. Fats and oils are
concentrated sources of energy. Fat is used in
transport and absorption of the fat soluble vitamins.
So, the efficacy of a particular medicinal herb depends
on its chemical constituents either organic of inorganic
or on a combined effect.
The protein content of Veld grape powder dried
at 60°C, 70°C and 80°C are shown in Fig. 4(c).
The protein content increased with increase in
temperature. The protein content of the Veld grape
powder dried at 60°C, 70°C and 80°C were
16.46 ± 0.16%, 16.50 ± 0.24% and 16.54 ± 0.15%
respectively. The results show that the protein content
of Veld grape powder was higher. Dietary proteins
supply raw materials for the formation of digestive
juice, hormones, plasma proteins, haemoglobin,
Hormones, plasma proteins, haemoglobin, Vitamins,
and enzymes.
The fiber content of Veld grape powder dried at
60°C, 70°C and 80°C are shown in Fig. 4(d). The
increase in drying air temperature decreased the crude
fiber content of Veld grape powder. The fiber content of
the Veld grape powder dried at 60°C, 70°C and 80°C
were 3.55 ± 0.91%, 3.43 ± 0.10% and 3.25 ± 0.29%
respectively.
Ash content is the mineral matter in the Veld grape
powder. From the Fig. 4(e) an increase in the total
ash content of foam dried Veld grape powder with an
increase in drying air temperature is observed. The
ash content of the Veld grape powder dried at 60°C,
70°C and 80°C were 18.18 ± 0.15%, 18.31 ± 0.32%
and 18.37 ± 0.43% respectively.
The Carbohydrate content of Veld grape powder
dried at 60°C, 70°C and 80°C are shown in Fig.
4(f)). The Carbohydrate decreases with increase in
temperature. The Carbohydrate content of the Veld
grape powder dried at 60°C, 70°C and 80°C were
44.79 ± 0.10%, 44.72 ± 0.32% and 44.69 ± 0.36%
respectively. Carbohydrates supply energy for the
immediate use of the body.
The antioxidant activity of foam mat dried powder
at 60°C, 70°C and 80°C were 85.54 ± 0.65%,
77.70 ± 0.37% and 68.94 ± 0.05% respectively. From
Fig. 5(a), it was clear that the antioxidant activity
decreases when temperature increases.
The ascorbic acid content of Veld grape powder
dried at 60°C, 70°C and 80°C are shown in Fig. 5(b).
The loss in ascorbic acid content increased with
increase in drying temperature. The vitamin C or
ascorbic acid content of foam mat dried powder at
60°C, 70°C and 80°C were 1.48 ± 0.11mg/100g,
1.23 ± 0.04mg/100g and 1.07 ± 0.50mg/100g
respectively.
The higher dehydration ratio of Veld grape powder
may be due to the formation of higher percentage of
foam volume and subsequent increase in surface
area and easy moisture removal during dehydration.
The increase in rehydration ratio of foam mat dried
Veld grape powder may be due to the formation of a
honeycomb structure during foaming and increased
surface area with micron level thickness of foam, which
absorbs water quickly. Fig. 7(a) and (b) show an increase
in drying temperature decreases the rehydration ratio
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content of foam dried Veld grape powder with an increase in drying air temperature is observed. The ash
content of the Veld grape powder dried at 60°C, 70°C and 80°C were 18.18 ± 0.15%, 18.31 ± 0.32% and
18.37 ± 0.43% respectively.
The Carbohydrate content of Veld grape powder dried at 60°C, 70°C and 80°C are shown in Fig. 4(f)). The
Carbohydrate decreases with increase in temperature. The Carbohydrate content of the Veld grape powder
dried at 60°C, 70°C and 80°C were 44.79 ± 0.10%, 44.72 ± 0.32% and 44.69 ± 0.36% respectively.
Carbohydrates supply energy for the immediate use of the body.
(a)
(b)
(c)
(d)
Fig. 4 Effect of different drying temperatures (60°C, 70°C and 80°C) on (a) Moisture Content
(%) (b) Fat content (%) (c) Protein content (%) (d) Fiber content (%), (e) Ash content (%) and (f)
Carbohydrate content (%)
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(e)
(f)
Fig. 4 Effect of different drying temperatures (60°C, 70°C and 80°C) on (a) Moisture Content (%) (b) Fat
content (%) (c) Protein content (%) (d) Fiber content (%), (e) Ash content (%) and (f) Carbohydrate content
(%)
The antioxidant activity of foam mat dried powder at 60°C, 70°C and 80°C were 85.54 ± 0.65%,
77.70 ± 0.37% and 68.94 ± 0.05% respectively. From Fig. 5(a), it was clear that the antioxidant activity
decreases when temperature increases.
The ascorbic acid content of Veld grape powder dried at 60°C, 70°C and 80°C are shown in Fig. 5(b). The
loss in ascorbic acid content increased with increase in drying temperature. The vitamin C or ascorbic acid
content of foam mat dried powder at 60°C, 70°C and 80°C were 1.48 ± 0.11mg/100g,
1.23 ± 0.04mg/100g and 1.07 ± 0.50mg/100g respectively.
(a)
(b)
Fig. 5 Effect of different drying temperatures (60°C, 70°C and 80°C) on (a) Antioxidant activity (%) and (b)
Ascorbic acid (mg/100g)
The higher dehydration ratio of Veld grape powder may be due to the formation of higher percentage of
and dehydration ratio. The Rehydration ratio and
dehydration ratio of the Veld grape powder dried at
60°C, 70°C and 80°C were 16.59±0.31, 15.53±0.26
and 15.47±0.36 and 12.33±0.35, 12.10±0.26 and
12.00±0.39 respectively.
Carr’s index of less than 10 and Hausner’s ratio
of 1.00-1.11 were considered excellent flow ability.
Powders with Hausner’s ratios of 1.12-1.18 have good
flow ability. The carr’s index and Hausner’s ratio were
independent of drying temperature. Fig. 6(c) and 6(d)
shows that the Carr’s index and Hausner’s index of the
Veld grape powder drired at 60°C, 70°C and 80°C
were 9.66 ± 0.33, 9.96 ± 0.40 and 10.02 ± 0.04 and
1.00 ± 0.03, 1.13 ± 0.16 and 1.15 ± 0.40 respectively.
Therefore, the foam mat dried powder has excellent
flowability.
The cost of production of 1 kg powder of Veld grape
powder produced using Foam Mat Drying is found to be
Rs.618.09. The market rate of Veld grape powder per
kg was Rs.1400. There is no significant profit occurs
in the first year of Production. A reduction in cost of
Production may be possible in the subsequent years.
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(%)
The antioxidant activity of foam mat dried powder at 60°C, 70°C and 80°C were 85.54 ± 0.65%,
77.70 ± 0.37% and 68.94 ± 0.05% respectively. From Fig. 5(a), it was clear that the antioxidant activity
decreases when temperature increases.
The ascorbic acid content of Veld grape powder dried at 60°C, 70°C and 80°C are shown in Fig. 5(b). The
loss in ascorbic acid content increased with increase in drying temperature. The vitamin C or ascorbic acid
content of foam mat dried powder at 60°C, 70°C and 80°C were 1.48 ± 0.11mg/100g,
1.23 ± 0.04mg/100g and 1.07 ± 0.50mg/100g respectively.
(a)
(b)
Fig. 5 Effect of different drying temperatures (60°C, 70°C and 80°C) on (a) Antioxidant activity (%) and (b)
Ascorbic acid (mg/100g)
The higher dehydration ratio of Veld grape powder may be due to the formation of higher percentage of
foam volume and subsequent increase in surface area and easy moisture removal during dehydration. The
increase in rehydration ratio of foam mat dried Veld grape powder may be due to the formation of a
honeycomb structure during foaming and increased surface area with micron level thickness of foam,
which absorbs water quickly. Fig. 7(a) and (b) show an increase in drying temperature decreases the
rehydration ratio and dehydration ratio. The Rehydration ratio and dehydration ratio of the Veld grape
powder dried at 60°C, 70°C and 80°C were 16.59±0.31, 15.53±0.26 and 15.47±0.36 and 12.33±0.35,
12.10±0.26 and 12.00±0.39 respectively.
Fig. 5 Effect of different drying temperatures (60°C, 70°C and 80°C) on (a) Antioxidant activity (%)
and (b) Ascorbic acid (mg/100g)
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Carr’s index of less than 10 and Hausner’s ratio of 1.00-1.11 were considered excellent flow ability.
Powders with Hausner’s ratios of 1.12-1.18 have good flow ability. The carr’s index and Hausner’s ratio
were independent of drying temperature. Fig. 6(c) and 6(d) shows that the Carr’s index and Hausner’s
index of the Veld grape powder drired at 60°C, 70°C and 80°C were 9.66 ± 0.33, 9.96 ± 0.40 and
10.02 ± 0.04 and 1.00 ± 0.03, 1.13 ± 0.16 and 1.15 ± 0.40 respectively. Therefore, the foam mat dried
powder has excellent flowability.
(a)
(b)
(c)
(d)
Fig. 6 Effect of different drying temperatures (60°C, 70°C and 80°C) on (a) Rehydration Ratio (b)
Dehydration Ratio, (c) Carr’s index and (d) Hausner’s ratio
The cost of production of 1 kg powder of Veld grape powder produced using Foam Mat Drying is found to
be Rs.618.09. The market rate of Veld grape powder per kg was Rs.1400. There is no significant profit
occurs in the first year of Production. A reduction in cost of Production may be possible in the subsequent
years.
CONCLUSION
The Veld grape powder dried using Foam Drying at 60°C has higher Fat content, Fiber content,
Carbohydrate content, Antioxidant activity, Ascorbic acid, Rehydration and Dehydration ratio, Carr's index,
Hausner's ratio, and Yield percentage than the Veld grape powder dried using Foam Drying at 70°C and
80°C. Therefore, the Veld grape powder dried using Foam Drying at 60°C is more efficient than the Veld
grape powder dried using Foam Drying at 70°C and 80°C.
REFFERENCE
Fig. 6 Effect of different drying temperatures (60°C, 70°C and 80°C) on (a) Rehydration Ratio (b)
Dehydration Ratio, (c) Carr’s index and (d) Hausner’s ratio
CONCLUSION
The Veld grape powder dried using Foam Drying
at 60°C has higher Fat content, Fiber content,
Carbohydrate content, Antioxidant activity, Ascorbic
acid, Rehydration and Dehydration ratio, Carr’s index,
Hausner’s ratio, and Yield percentage than the Veld
grape powder dried using Foam Drying at 70°C and
80°C. Therefore, the Veld grape powder dried using
Foam Drying at 60°C is more efficient than the Veld
grape powder dried using Foam Drying at 70°C and
80°C.
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