Vol. 12, Issue 2 (2024)
Development of osmo-convective dried shatavari root powder by using different osmotic agents
Author(s): SS Jadhav, YP Khandetod, AA Sawant, AD Rane, PS Sawant and JS Dhekale
Abstract: The aim of this paper is to study the effect of various osmotic agents (sugar, jaggery, honey and palm sugar) on shatavari roots in osmotic solution. The quality characteristics of the developed product such as colour characteristics, mass transfer properties and sensory evaluation was done. The shatavari roots were immersed in each osmotic agent for 180 min at 50°C. Higher water loss, solid gain and mass reduction were observed in the sample dipped sugar solution. Whereas palm sugar treated sample showed lowest mass transfer properties. The sugar treated samples had a higher L* value and lower a* value. The sensory attributes of osmo-convective dried shatavari root powder was found to be better in the case of sugar and jaggery treated samples as evidenced by colour, texture and overall acceptability scores.
Pages: 47-52 | 83 Views 42 Downloads
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How to cite this article:
SS Jadhav, YP Khandetod, AA Sawant, AD Rane, PS Sawant, JS Dhekale. Development of osmo-convective dried shatavari root powder by using different osmotic agents. Int J Chem Stud 2024;12(2):47-52.
