Gaikwad Pratik S, Pare Akash, Sunil C K
Department of Food Process Engineering, Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Govt. of India, Pudukkottai Road, Thanjavur, Tamil Nadu 613005 India.
Department of Academics and Human Resource Development, Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Govt. of India, Pudukkottai Road, Thanjavur, Tamil Nadu 613005 India.
J Food Sci Technol. 2022 Feb;59(2):625-635. doi: 10.1007/s13197-021-05050-3. Epub 2021 Mar 25.
Papad is a crunchy wafer-like snack food consumed all over India and other Asian countries. Traditionally, sun-drying requires more drying time and reduces less moisture from papad, which absorbs more oil during frying. The current study was carried out using microwave-assisted hot air drying (MAHD) to reduce fried papad oil content. Box-Behnken design (BBD) was selected to perform 17 trials for drying of papad using MAHD along with different power levels (300, 600, and 900 W), exposure times (30, 60, and 90 s) and hot air temperatures (40, 50 and 60 °C). The fried papad characteristics were evaluated in terms of oil content, oil uptake ratio, porosity, expansion and texture using standard procedures. MAHD helped reduce higher than 30% of fried papad oil content compared to the traditional method. Scanning electron microscope (SEM) confirmed that the MAHD papad has fewer pore structures than sun dried-fried papad. Using response surface methodology (RSM), the optimized parameters of MAHD was found to be 653 W power level with an exposure time of 56 s at 43 °C of drying temperature, which reduced oil content (7.90 ± 0.02%), oil uptake ratio (1.50 ± 0.03), porosity (16.33 ± 0.29%) and expansion (7.97 ± 0.02%) of fried papad.
薄饼是一种松脆的薄片状休闲食品，在印度和其他亚洲国家都有食用。传统上，阳光晾晒需要更长的干燥时间，薄饼的水分减少得更少，在油炸过程中会吸收更多的油。当前的研究采用微波辅助热风干燥（MAHD）来降低油炸薄饼的含油量。采用Box-Behnken设计（BBD），结合不同的功率水平（300、600和900瓦）、暴露时间（30、60和90秒）和热风温度（40、50和60摄氏度），对薄饼进行MAHD干燥试验，共进行17次试验。使用标准程序，从含油量、吸油率、孔隙率、膨胀度和质地等方面对油炸薄饼的特性进行评估。与传统方法相比，MAHD有助于将油炸薄饼的含油量降低30%以上。扫描电子显微镜（SEM）证实，MAHD薄饼的孔隙结构比阳光晾晒油炸薄饼少。使用响应面法（RSM），发现MAHD的优化参数为功率水平653瓦，在43摄氏度的干燥温度下暴露时间56秒，这降低了油炸薄饼的含油量（7.90±0.02%）、吸油率（1.50±0.03）、孔隙率（16.33±0.29%）和膨胀度（7.97±0.02%）。
