Process optimization for drying of Bauhinia variegata flowers: Effect of different pre‐treatments on quality attributes

• Published in: Journal of food processing and preservation 2022-02, Vol.46 (2), p.n/a
• Main Authors: Sharma, Kartik, Kumar, Vikas, Kumar, Satish, Pinakin, Dave Jaydeep, Babbar, Neha, Kaur, Jaspreet, Sharma, Basista Rabina
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.16229

An attempt has been made for drying of Bauhinia variegata flowers along with retaining its quality attributes. The effect of various pre‐treatments namely, steam blanching (0–6 min), potassium metabisulfite (KMS) (0–3,000 ppm), citric acid (0%–1%), and dipping time (0–45 min) was evaluated on physico‐chemical as well as phytochemical potential of dried B. variegata flowers. The optimized conditions (blanching time 1.20 min, KMS 1,031 ppm, citric acid 0.35%, and dipping time 18.72 min) for the pre‐treatment of B. variegata flowers resulted in desirable retention of the quality attributes (moisture: 14.34%, ash: 3.50%, phenolic: 407.67 mg/100 g, ascorbic acid: 66.38 mg/100 g, protein: 24.18 mg/100 g, tannins: 301 mg/100 g, antioxidant activity: 87.40%, flavonoids: 280.73 mg/100 g, and overall acceptability: 7.57). Cluster analysis revealed that all variables have significant and equal effect on the quality attributes of dried B. variegata flowers. Analysis through FTIR and HPLC counter confirmed the significant effect of the variables. Novelty impact statement The Kachnar (Bauhinia variegata) is not only distributed throughout the India but has its roots throughout the world. It has gained popularity as a medicinal tree traditionally and is being utilized for curing different diseases. Despite of its composition and various health benefits, its commercial utilization is limited because of its availability at limited places for limited time. At various locations, the optimised conditions will aid in obtaining the joy of this nutritive flower for a much longer period of time.