Formulation and optimization of foam mat dried grape bar
Keywords:, Foam mat drying, Grape bar, Quality Parameters
A five level four factors central composite rotatable design under response surface methodology was used to optimize process conditions of the foam mat drying process i.e. egg albumen (0-12%), methyl cellulose (0.1-0.5%), drying bed thickness (3-7mm) and drying temperature (55-750C) to develop grape bar with final moisture content of 14±1 % (db). Contour and response graphs were generated and the effect of foaming parameters on the quality parameters namely drying time, color change, texture, non-enzymatic browning, total sugars (%), titrable acidity (%), protein (%) and overall acceptability (%) were studied. Significant regression models were established with the coefficient of determination, R2 (≥0.90). Optimization of process for grape bar was performed to result minimum drying time, color change, cutting force, non enzymatic browning and maximum overall acceptability and optimized process conditions were 5.51 % egg albumen, 0.31% methyl cellulose, 4 mm drying bed thickness and 600C drying temperature with desirability 0.74.