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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(1): 556-562
DOI: https://doi.org/10.20546/ijcmas.2019.801.062


Granulation of Cocoa Powder Incorporated with Green Tea Extract Using Fluid Bed Drier
P. Harini*
Food Technology, Centre for Biotechnology, Alagappa College of Technology, Anna University, Chennai-600 025, India
*Corresponding author
Abstract:

The developments of granules incorporating green tea extract with cocoa powder using fluidized bed dryer. The product is more concern to the polyphenol is abundant micronutrients in our diet, and evidence for their role in the prevention of degenerative diseases. The antioxidant properties are present more in the vegetables and fruits and as their intake are not consumed due to in conveniences and lack of time. This type of mix granules will provide sufficient intake of the antioxidant to the required amount by RDA of the daily intake of the polyphenol, major flavonoids components, and antioxidants contents. All the sources which are added to the granules are rich sources of antioxidants. To enrich this property to the product cocoa powder was selected and added. To mask of the bitterness of product two sugar components were added palm sugar and honey. The comparison was done between them and palm sugar was more acceptable according to sensory attributes. Antioxidant property and polyphenol contents were compared with the products before the designing of the lid and after designing. At each stages of the addition of components polyphenol and antioxidants was determined and compared. The result showed granules formed with the honey were much bigger when comparing to the granules formed by palm sugar. The flow rate of the liquid sample was optimized to set rpm at 2.5 – 3 in the peristaltic pump with the flow rate of 0.192 – 0.228 l/hour respectively. The pressure for spraying the liquid sample was set to about 1.2 psi.


Keywords: Fluidized bed dryer, Granulation, Green tea extract, Antioxidant, Polyphenol content
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How to cite this article:

Harini, P. 2019. Granulation of Cocoa Powder Incorporated with Green Tea Extract Using Fluid Bed Drier.Int.J.Curr.Microbiol.App.Sci. 8(1): 556-562. doi: https://doi.org/10.20546/ijcmas.2019.801.062