Development of Dried Fruits from Indigenous Wild Edible Fruit Mimusops Kummel by Using Hot Thin Layer Dryer
| dc.contributor.advisor | Shimelis, Admassu (Assoc.Prof.) | |
| dc.contributor.author | Bezunesh, Debela | |
| dc.date.accessioned | 2020-12-02T08:31:12Z | |
| dc.date.accessioned | 2023-11-10T14:58:18Z | |
| dc.date.available | 2020-12-02T08:31:12Z | |
| dc.date.available | 2023-11-10T14:58:18Z | |
| dc.date.issued | 2018-06 | |
| dc.description.abstract | The study was conducted with the aim of development dried fruit from indigenous fruit mimusops kummel by using hot thin layer dryer. Products can be consumed as snack and it be can be used as an ingredient for different types of food. . The proximate composition of fresh and dried mimusops kummel was (protein 2.54±0.05 and 2.49±0.13, crude fat 1.4±0.04 and 1.26±0.12, crude fiber 9.87±0.03, moisture content 64±1.7and 19.36±0.6 and carbohydrate 29.29±0.197and 73.96±3.44) respectively. The drying were performed drying temperature (55, 60 and 65OC), drying air volumetric flow rate (1 and 2 m3/sec) and drying time (4 and 5hr) respectively the experiment were done the drying temperature (55, 60 and 65 oC) drying air volumetric flow rate (1and 2m3/s) and drying time (4 and 5hr), Color of fruit was measured by using chroma meter (LAB method) L, 46.39±2.88 A, 29.28±4.50 and B, 44.08±4.08 respectively. The amount of vitamin c (ascorbic acid) in fresh and dried fruit was 14.48±0.8 and 12.45mg/100g respectively. The amount phytochemicals in the dried mimusops kummel was determined 46.45±2.02 mg/100g flavonoid, saponins 6000.00±2.00 mg/g, tannin 294.20±0.55 mg/100g, total phenol 57.46±1.015 mg/100g, oxalate 18.90±0.30 mg/g and phytate 104.74±2.18mg/100g respectively. Result of Iron, 150.10±5.9, Sodium 17.20±0.60 potassium 36.6±1.40, 81.4±0.60 and Zinc 25.4 ±1.60 mg/100g respectively. Sensory characteristics of dried mimusops kummel (texture, color, taste, appearance and overall acceptability) were also studied to evaluate the acceptability of the product. The sensory results indicated that the product produced with a temperature of 550C, and air flow rate of 1m3/s was supposed as the most accepted product, as compared to the other product drying with different drying parameters the higher air temperature and volumetric flow rate indicated the lower drying time. The sensory results indicated that the product produced with a temperature of 550C, and drying air volumetric flow rate of 1m3/sec and drying time 4 hr was perceived as the most accepted product, as compared to the other products fruit processing | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/23816 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Mimusps kummel | en_US |
| dc.subject | Wild edible fruit | en_US |
| dc.subject | Hot thin layer drier | en_US |
| dc.subject | Dried mimusops kummel | en_US |
| dc.title | Development of Dried Fruits from Indigenous Wild Edible Fruit Mimusops Kummel by Using Hot Thin Layer Dryer | en_US |
| dc.type | Thesis | en_US |