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Chauhan, Neelesh
- Studies on Physico-Chemical Properties of Multi-Flour Noodles during Storage
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Authors
Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram Meerut (U.P.), IN
2 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram, Meerut (U.P.), IN
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram Meerut (U.P.), IN
2 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram, Meerut (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 12, No 1 (2019), Pagination: 96-100Abstract
Experiments were conducted to development, quality evaluation and storage stability of multi- flour noodles made from wheat flour, soya bean flour, carrot powder, mushroom flour and apple pomace powder. The noodles were formulated by taking different proportion of multi-flours in the ratio of (T100) 100:0:0:0:0, (T90) 90:2.5:2.5:2.5:2.5, (T80) 80:5.0:5.0:5.0:5.0, (T70) 70:7.5:7.5:7.5:7.5, (T60) 60:10:10:10:10 and (T50) 50:12.5:12.5:12.5:12.5 respectively. Wheat flour of the ratio of 100:0:0:0:0 was considered as control. All the samples were packed in high density polyethylene (HDPE) and stored at room temperature from 0 to 60 days for quality evaluation. After preparation of noodles various physico-chemical properties were determined, i.e., moisture content, ash content, protein content and fat content.Keywords
Multi- Flour, Noodles, High Density Polyethylene.
References
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- Nutritional Content of Different Pretreated Mushroom (Pleurotus Florida) Powders
Abstract Views :211 |
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Authors
Affiliations
1 Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Plant Pathology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
3 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
1 Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Plant Pathology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
3 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 12, No 2 (2019), Pagination: 256-260Abstract
Experiments were carried out to develop mushroom powder using oyster mushroom (Pleurotus florida) with three different treatments. Products were kept in pet jar during storage. Physico-chemical parameters like moisture, ash, fat, protein, crude fibre, sugar, carbohydrates, energy, fatty acids, minerals, vitamins etc. were evaluated. Investigation for organoleptic evaluation of the products was also performed during storage. On the basis of the experimental data it may be concluded that blanched mushroom powder samples contains minimum moisture, due to rapture of cells during blanching process. In most cases, values like ash, protein, fat, carbohydrates, sugar, energy and mostly vitamins; KMS treated samples were found superior over control and blanched samples. During organoleptic evaluation KMS treated mushroom powder sample got better score over other samples.Keywords
Mushroom Powder, Nutritional Content, KMS, Sensory Evaluation.References
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- WEBLOGRAPHY
- Park, K. (2001).Nutritional value of a variety of mushrooms.
. January. 5 p. Bahri saiful, S. and Rosli Wan, W.I. (2016).
- Jackfruit Seeds and its Physical Properties
Abstract Views :401 |
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Authors
Ankur M. Arya
1,
B.R. Singh
1,
Samsher
1,
Suresh Chandra
1,
Neelesh Chauhan
1,
Vaishali
2,
Sweta Singh
3
Affiliations
1 Department of Agricultural Engineering, SardarVallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
3 S.K.N. Agricultural Universitty, Jobner, Jaipur (Rajasthan), IN
1 Department of Agricultural Engineering, SardarVallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
3 S.K.N. Agricultural Universitty, Jobner, Jaipur (Rajasthan), IN
Source
International Journal of Agricultural Engineering, Vol 13, No 1 (2020), Pagination: 96-99Abstract
The physical properties of jack fruit seed are essential for the design and facilities for the harvesting handling conveying, separation, drying, aeration, storing, and processing. Various types of cleaning, grading and separation equipments are designed on the basis of their physical properties. The length came between 22.06 mm to 35.68 mm. whereas the width was ranged between 10.66 mm to 21.78 mm. The thickness was in between 8.72 mm to 16.50 mm. The arithmetic mean diameter of jackfruit seed were ranging from 15.02 mm to 23.80 mm. The geometric mean diameter was 13.30 mm to 22.61 mm and the sphericity was found between 0.53 to 0.73. The jackfruit seed showed bulk density as 0.49 g/ml3. Whereas the true density was lying between 1.02 g/ml3 to 1.59 g/ml3, while porosity came as 50.27 to 69.17 per cent.Keywords
Jack Fruit Seed, Physical Properties, Length, Width, Thickness, Arithmetic Mean Diameter, Geometric Mean Diameter, Sphericity, Bulk Density, True Density, PorosityReferences
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