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Journal of Biotechnology and Phytochemistry| Volume: 2
October 25-26, 2018 | Frankfurt, Germany
Joint Event
Biotechnology & Medical Microbiology
World Congress on 3rd International Conference on
Food Science & Technology
North east India is a rich and vibrant source of many
indigenous plant produce. Because of lack of proper
connectivitytotherestofIndia,localproblems,languagebarriers
and lack of proper infrastructure, many important plants and
their parts are un-utililized though having high medicinal values
and functional properties too. Tashe (Cyathea gigantea) is one
among them species of tree fern. Due to highmoisture content,
it is difficult to store it for long period. Thus drying is most
suitable means to reduce the moisture content but to retain its
functional as well as medicinal properties three different types
of drying techniques were taken into consideration namely sun,
solar and tray drying. Solar drying was found to retain better
quality of the dumplings of Tashe compared to those dried using
Sun drying and tray dryer. Protein and carbohydrate content
retention under solar drying was (1.25% and 61.85%) compared
to tray drying (1.17% and 61.23%) and sun drying (1.12% and
60.66%). Antioxidant (% scavenging activity) retention under
solar drying was (22.69%) compared to tray drying (19.47%)
and sun drying (18.26%). By analyzing the effect on drying
of tashe dumplings on the loss of moisture, overall colour
change, retention of functional properties and sensory quality,
it could be concluded that tray drying followed by solar is the
best method and also at minimum cost and time (330 mins).
Speaker Biography
Ajita Tiwari is an Assistant Professor in the Department of Agricultural Engineering
at Assam University Silchar (A central University), Assam, India. Presently working as
Guest Scientist in LVT, Karlsruhe Institute of Technology, Karlsruhe, Germany. She has
acquired proficiency in the field of postharvest processing through her experience in
food industry, research, and teaching by working at the National and International level
for more than 12 years, with particular experience in the production and quality control
of processed food products exdrudate RTE snacks. She has published 1 books (National)
2 book chapters (both International), more than 25 research papers in national and
international journals as well as many conference (National and International level)
papers. Professor Tiwari acquired her bachelor degree in Agricultural Engineering from
JNKVV, Jalbalpur, master’s degree in Postharvest Process and Food Engineering from
GBPUA&T, Pantnagar, and PhD in Food Process Engineering from Indian Agricultural
Research Institute, New Delhi, India.
e:
Ajita Tiwari
Karlsruhe Institute of Technology, Germany
Comparative study of different drying techniques on quality attributes of TASHE
(Cyathea gigantea)