Rehydration kinetics of flour from dehydrated mango kernel
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Abstract:
Mango kernel, a food waste with high nutritional values has been getting a significant focus in food processing, especially in powder form.The study was conducted to compare the rehydration kinetics of processed mango kernel flour (MKF) with wheat flour (WF).In Bangladesh, different mango varieties are available at different time of mango ripening season.Among them, four varieties (Baishakhi, Amrapali, Fazli and Ashwina) were selected to get their component percentage and kernels of the four varieties were analyzed to know about their nutritional values and drying behavior.It was found that mango varieties contained 8.4-12.4% kernels, 9.80-14.30%peel, 66.10-72.40%pulp and 7.50-9.30%seed coat.The chemical analysis of the kernels revealed that nutrient components varied due to varietal difference.The drying kinetics of the kernels showed that the drying rate constant increased with the increasing of kernels' moisture content, consequently decreased with increasing the duration of ripening season.A comparison of rehydration kinetics between the processed MKF from dehydrated mango kernel and WF at 40, 50 and 60 ᵒ C showed that WF rehydrated quicker than MKF and the activation energy (Ea) values for rehydration were 9.544 and 7.532 KJ/mol for MKF and WF respectively.The research revealed that nutritious dried flour can be processed from mango kernel which needs more time to rehydrate than WF.Keywords:
Kernel (algebra)
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