ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2020
Influence of Pre-Drying Treatments on Physico-Chemical and Phytochemical Potential of Dried mahua Flowers.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
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6 authors.
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Abstract
Mahua (Madhuca longifolia) flowers are boon for the local tribes of India and have been successfully utilized traditionally for the value addition, and are very prone for microbial spoilage. Local folks utilized malpractices of drying which deteriorates the quality attributes of the mahua flowers and ultimately fails to fetch a good price in the market. Present investigation was led to consider the impact of different pre-treatments i.e., blanching time; and dip of potassium meta-bisulfite (KMS) and citric acid (CA) on the physico-chemical and phytochemical potential of dried mahua flowers using response surface methodology (RSM). Maximum physico-chemical and phytochemicals attributes were observed under optimum conditions i.e., a blanching of 4.1 min followed by dipping in solution having 1285 ppm KMS and 0.77% citric acid. Qualitative analysis through Fourier transform infrared spectroscopy (FTIR) supported the findings. Sugar and phytochemical profiling by high performance liquid chromatography (HPLC) proved the significant effect of each variable. No specific cluster formation was observed during cluster analysis of whole data indicating the significant and equal effect of all variable on the quality of dried mahua flowers. The optimized conditions will definitely help the local processors as well as the industrialist to maintain the quality attributes of the dried mahua.
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