Effect of different drying techniques on physicochemical, thermal, and functional properties of seera

ABSTRACT

Seera produced by different drying techniques was evaluated regarding its various physicochemical properties. The rheological properties of the batter showed a shear thinning behavior and Herschel–Bulkley model was best fitted with R² = 0.9987. The results revealed that water absorption capacity increased as compared to the wheat flour and maximum absorption was found in freeze-dried seera (1.91 g g⁻¹), followed by oven-dried (1.62 g g⁻¹) and sun-dried (1.13 g g⁻¹). Oil absorption capacity of seera decreased as compared to wheat flour, with minimum values obtained for freeze-dried (0.93 g g⁻¹ of seera). Carbohydrate content increased significantly in seera sample to 81.76%, while fat, protein, and moisture content decreased significantly. L* values increased significantly, while as both a* and b* values decreased. Bulk density also showed an increasing trend with maximum value in freeze-dried seera. Transition temperatures changed significantly for the seera samples along with enthalpy of gelatinization. Fourier transform infrared pattern did not change with drying.

KEYWORDS:

• Chemical properties
• drying processes
• DSC
• FTIR
• functional properties
• seera
• wheat