Drying kinetics and quality of tray dried peanut milk residue

Poojitha P., . and Sanika B., . and Gurumoorthi P., . and Athmaselvi K. A., . Drying kinetics and quality of tray dried peanut milk residue. pp. 106-112. ISSN 2550-2166

The research was aimed to prepare muffins using groundnut milk residue. Groundnut or Peanut (Arachis hypogaea) is one of the most consumed legumes in the world. Groundnut is also a prominent source of plant-based milk. The groundnut milk was prepared by the conventional method with 1:2 ratio of water. The residue was tray-dried at different temperatures (60 70 80C) to study the drying kinetics. Physical and chemical properties of optimized groundnut milk residue powder were analysed. Muffins were developed using milk residue. Quality parameters and sensory analyses were also done for the product obtained from milk residue. The results indicated that groundnut milk residue dried at 70C had less water absorption capacity and more water solubility index. Also the powder retained colour when dried at 70C. The experimental data were fitted to five mathematical models. Wang and Singh's model was found to have the best fit with R value of 0.9932. The increase in temperature promotes drying at a faster rate.

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Abstract

The research was aimed to prepare muffins using groundnut milk residue. Groundnut or Peanut (Arachis hypogaea) is one of the most consumed legumes in the world. Groundnut is also a prominent source of plant-based milk. The groundnut milk was prepared by the conventional method with 1:2 ratio of water. The residue was tray-dried at different temperatures (60 70 80C) to study the drying kinetics. Physical and chemical properties of optimized groundnut milk residue powder were analysed. Muffins were developed using milk residue. Quality parameters and sensory analyses were also done for the product obtained from milk residue. The results indicated that groundnut milk residue dried at 70C had less water absorption capacity and more water solubility index. Also the powder retained colour when dried at 70C. The experimental data were fitted to five mathematical models. Wang and Singh's model was found to have the best fit with R value of 0.9932. The increase in temperature promotes drying at a faster rate.

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Item Type:	Article
AGROVOC Term:	Groundnuts
AGROVOC Term:	Peanuts
AGROVOC Term:	Arachis hypogaea
AGROVOC Term:	Plant protein
AGROVOC Term:	Drying
AGROVOC Term:	Plant residues
AGROVOC Term:	Plant products
AGROVOC Term:	Dried products
AGROVOC Term:	Product quality
AGROVOC Term:	Quality controls
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10395

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