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<p>Chayote (<i>Sechium edule</i>), a member of the Cucurbitaceae family, is commonly grown in tropical and subtropical regions, with its tuberous root enriched in carbohydrates and fibre. This study investigated the impact of grinding force (speed) and grinding time on the physical, functional properties, and energy characteristics of chayote tuber flour (CTF). Fourier transform infrared (FTIR) spectroscopy was employed to analyse the functional groups and structural characteristics under various grinding conditions. Grinding at high speeds (24,3`60&#xa0;rpm for 3&#xa0;min (S15)) produced a 0.143&#xa0;mm CTF flour particle size with an increase in bulk density, water and oil absorption capacities, and reduced moisture content, though lightness slightly decreased. However, speeds exceeding 23,490&#xa0;rpm for 2&#xa0;min (S8) caused overheating and increased specific energy consumption (SEC). The highest SEC, 27.56&#xa0;kJ/kg, was observed at 24,360&#xa0;rpm due to higher electrical energy use. Conversely, grinding at 20,875&#xa0;rpm for 1&#xa0;min resulted in the formation of CTF particles of 0.150&#xa0;mm with lower energy consumption, indicating the need for a balance between speed, duration, and energy efficiency for optimal CTF production. FTIR analysis revealed a decrease in absorption band intensity at higher grinding speeds. Further research is needed to evaluate the integration of CTF into various food formulations and its influence on sensory and nutritional properties.</p> Graphical Abstract <p></p>

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Effect of Grinding Conditions on Particle Size Distribution and Quality Attributes of Chayote Tuber Flour

  • 期刊论文

  • 发表日期：

    2025年12月13日

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  • Nongmaithem Seema Chanu,
  • Rakesh Kumar Raigar

摘要

Chayote (Sechium edule), a member of the Cucurbitaceae family, is commonly grown in tropical and subtropical regions, with its tuberous root enriched in carbohydrates and fibre. This study investigated the impact of grinding force (speed) and grinding time on the physical, functional properties, and energy characteristics of chayote tuber flour (CTF). Fourier transform infrared (FTIR) spectroscopy was employed to analyse the functional groups and structural characteristics under various grinding conditions. Grinding at high speeds (24,3`60 rpm for 3 min (S15)) produced a 0.143 mm CTF flour particle size with an increase in bulk density, water and oil absorption capacities, and reduced moisture content, though lightness slightly decreased. However, speeds exceeding 23,490 rpm for 2 min (S8) caused overheating and increased specific energy consumption (SEC). The highest SEC, 27.56 kJ/kg, was observed at 24,360 rpm due to higher electrical energy use. Conversely, grinding at 20,875 rpm for 1 min resulted in the formation of CTF particles of 0.150 mm with lower energy consumption, indicating the need for a balance between speed, duration, and energy efficiency for optimal CTF production. FTIR analysis revealed a decrease in absorption band intensity at higher grinding speeds. Further research is needed to evaluate the integration of CTF into various food formulations and its influence on sensory and nutritional properties.

Graphical Abstract