full2010.pdf - page 1252

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Abstracts
The effect of process parameters on yield of crude malva nut powder i.e. extraction, bleaching and drying
were studied. Different water extraction conditions i.e. proportion of water (1:50, 1:75, 1:100 w/w solid: liquid),
temperature (30, 60, 80 °C) and time (6, 12 h) affected the yield of crude malva nut extract. The higher temperature
and longer extraction time decreased yield of malva nut extract whereas proportions of water did not show
significantly effect. Extraction with water at the ratio of 1:75 w/w at 30 °C for 6 h was considered as the suitable
conditions resulting yield of 53.68 % based on dry weight. The effect of bleaching with hydrogen peroxide solution at
a concentration (1, 2, 3 %v/v), temperature (30, 60 °C) and times (1, 2, 3 h) showed that total color difference ('E)
of product increased with the increase of concentration, temperature and time but the viscosity decreased. Therefore,
bleaching with 1% (v/v) H2O2 at 30 °C for 2 h was considered as suitable condition. The bleached crude malva nut
extract was further dried under different drying methods i.e. freeze dry (-40 °C), drum dry (110-115 °C) and hot air
dry. It was found that freeze drying of crude malva nut extract at lower temperature resulted in higher viscosity and
water holding capacity but it took longer time and more cost than the other methods. Although freeze dryer resulted
in superior qualities malva nut powders than those dried by drum dryer as well as hot air dryer, the suitable condition
of hot air drying at 70 °C for 12 h was selected with less costs and acceptable properties. Application of crude malva
nut powder as thinking agent in batter exhibited the potential application. Batter containing 0.25 g crude malva nut
powder could substitute 10 g of wheat flour which gave the similar apparent viscosity and water retention capacity to
the commercial formula.
Keywords: Malva nut, Crude malva nut powder, Thickening agent, Batter
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