Optimization of Process Parameters for the Production of Vegetable Chutney Powder for Its Maximum Nutrient Content

Abstract

Vegetable chutney powder is a ready to cook product which is prepared using different ingredients. Vegetable chutney puree was dried using tray drier at different temperature and with different puree thickness. Response Surface Methodology is used to determine the effect of temperature and thickness on the quality characteristics of vegetable chutney powder. Totally 13 combinations of experimental trials were performed to understand the effect of processing parameters on different effects of vegetable chutney powder. Analysis of variance was performed for all the dependent variables such as temperature and thickness and the predicted R2 value of protein and carbohydrate were 0.9821 and 0.9634 respectively. The final optimized temperature and thickness for the vegetable chutney powder was found to be 40°C and 3mm respectively. The color value (A-value) and moisture content of vegetable chutney powder was analyzed statistically using SPSS 20 and found both the values were significantly influenced by drying temperature.

Mleveno povrće je proizvod spreman za kuvanje koji je pripremljen od različitih sastojaka. Čatni pire od povrća je sušen na različitim temperaturama i različitom debljinom sloja. Metodologija površinskog odgovora je upotrebljena za određivanje uticaja temperature i debljine na kvalitet samlevene slese. Ukupno 13 kombinacija eksperimantalnih proba su urađene da bi se shvatio uticaj parametara procesa. Analizom varijanse svih zavisno promenljivih, kao što su temperature i debljina i predviđena R2 vrednost proteina i ugljhenih hidrata bili su 0.9821 i 0.9634, redom. Dobijene su finalne optimalne vrednosti temperature i debljine od 40°C i 3 mm, redom. Vrednost boje (A-vrednost) i sadržaj vlage mlevenog povrća bio je statistički analiziran upotrebom SPSS 20 i zaključeno je das u obe vrednosti bile pod značajnim uticajem temperature sušenja.