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Sawate, A. R.
- Utilization of Beetischolar_main Powder as Natural Colorant in Ice-cream
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Authors
K. V. Durge
1,
A. R. Sawate
1,
R. B. Kshirsagar
1,
A. T. Taur
1,
B. M. Patil
1,
S. S. Mundhe
1,
S. P. Kulkarni
1
Affiliations
1 Department of Food Engineering, College of Food Technology, VNMKV, Parbhani, IN
1 Department of Food Engineering, College of Food Technology, VNMKV, Parbhani, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 51, No 4 (2014), Pagination: 400-407Abstract
The beetischolar_main juice, concentrate and powder (spray dried) were prepared from beetischolar_main. The antioxidant activity and betalain content were found to be higher in concentrate as compared to juice and powder. The prepared beetischolar_main powder was utilized in ice-cream and different properties to evaluate the quality of ice-cream were studied. Ice-cream containing 0.25 % beetischolar_main powder was found to be chemically and organoleptically superior.Keywords
Beetischolar_main, Spray Drying, Beetischolar_main Powder, Food Colorants.
- Utilization of Encapsulated Lycopene for the Preparation of Tomato Whey Beverage as Health Drink
Abstract Views :322 |
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Authors
Affiliations
1 Department of Food Science and Technology, College of Food Technology, VNMKV, Parbhani - 431 402, IN
2 Department of Food Engineering, College of Food Technology, VNMKV, Parbhani - 431 402, IN
1 Department of Food Science and Technology, College of Food Technology, VNMKV, Parbhani - 431 402, IN
2 Department of Food Engineering, College of Food Technology, VNMKV, Parbhani - 431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 52, No 1 (2015), Pagination: 70-79Abstract
The investigation was conducted on utilization of encapsulated lycopene for the preparation of tomato whey beverage, with a view to assess the possibility in the preparation of beverage. Encapsulated lycopene 0 g (control), 1 g (A), 2 g (B) and 3 g (C) with 0 mL, 10 mL, 12 mL and 14 mL tomato juice respectively, was mixed in whey for manufacture of beverage. The different levels of whey, tomato juice, encapsulated lycopene, sugar, acid, stabilizer, preservative had a definite effect on improving the sensory quality of beverage. The beverage prepared by utilizing whey with 2 g encapsulated lycopene and 12 mL tomato juice (B), had secured the highest sensory score and ranked as most acceptable product followed by others.Keywords
Encapsulated Lycopene, Tomato Juice, Whey, Beverage, Sensory Characteristics, Quality Characteristics.References
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- Abushita, A.A., Daood, H.G. and Biacs, P.A., Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors. J. Agric. Fd. Chem., 2000, 6, 2075-2081.
- Helyes, L., Lugasi, A. and Pek, Z., Effect of natural light on surface temperature and lycopene content of vine ripened tomato fruit. Can. J. Plant Sci., 2007, 87, 927-929.
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- Shi, J. and Le Maguer, M., Lycopene in tomatoes: chemical and physical properties affected by food processing. Crit. Rev. Fd. Sci. Nutr., 2000, 40, 1-42.
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- Effect of Replacement of Refined Wheat Flour with Buckwheat Flour on Quality Characteristics of Cookies
Abstract Views :303 |
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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402, IN
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 52, No 1 (2015), Pagination: 88-96Abstract
The investigation was carried out to study the effect of buckwheat flour incorporation on nutritional, mineral and quality characteristic of developed cookies. The cookies were prepared by adding 10, 20, 30 and 40 % level of buckwheat with refined wheat flour to evaluate acceptability and quality of cookies. Results revealed that buckwheat flour contained 11.35, 2.20, 10.41, 70.40, 1.68 and 2.67 per cent of moisture, fat, protein, carbohydrates, crude fiber and ash respectively. The higher ash content indicates higher mineral matter content of buckwheat. The values for iron, zinc, manganese and copper contents of buckwheat were recorded to be 2.67, 2.53, 1.52 and 0.49 mg/100 g flour respectively. Cookies were analyzed for their proximate composition and microminerals content. In terms of sensorial quality, cookies containing 20 per cent buckwheat flour were found to be superior. It is concluded that cookies with high mineral content can be prepared by partial replacement of refined wheat cookies with buckwheat flour.Keywords
Buckwheat, Cookies, Sensory Quality.References
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- Akubor, P., Functional properties and performance of cowpea/ plantain/ wheat flour blends in biscuits. J. Plant Fd. Hum. Nutr., 2003, 58, 1-8.
- Aleem, Z., Genitha, T.R. and Syed, I.H., Effects of defatted soy flour incorporation on physical, sensorial and nutritional properties of biscuits. J. Fd. Process. Technol., 2012, 3, 100-149.
- Pratima, A. andYadava, M.C., Effect of incorporation of liquid dairy by-product on chemical characteristic of soy fortified biscuits, J. Fd. Sci. Technol., 2000, 37, 158-61.
- Wade, P., Biscuits, cookies and crackers, rinciples of the Craft, Elesevier Applied science, London, UK. 1998.
- Joshi, B.D., Status of buckwheat in India. Fagopyrum, 1999, 16, 7-11.
- Ikeda, S., Yamashita, Y. and Kreft, I., Essential mineral composition of buckwheat flour fractions. Fagopyrum, 2000, 17, 57-61.
- Bonafaccia, G. and Kreft, I., Technological and qualitative characteristics of food products made with buckwheat. Fagopyrum. 1994, 14, 35-42.
- Biacs, P., Aubecht, E., Ledar, I. and Lajos, J., Buckwheat: Pseudoceeals and Less common Cereals. Springer Verlag: Berlin, Heidelberg, 2002, 7, 123-151.
- Mazza, G. and Oomah, B.D., Buckwheat as a food and feed. J. Agri. Chem., 2005, 8, 375-393.
- AOAC. Official Methods of Analysis of the AOAC International, 18th ed., Association of Official Analytical Chemists. Gaithesburg, MD. 2005.
- Amerine, M.A., Pangborn, R.M. and Ruessier, E.B., Principles of sensory evaluation of food. Academic Press, New York. 1965.
- David, K. and Persis, S., Stability and shelf life of foods. Woodhead publishing Ltd. Cambridge, England, 2000, 343.
- Taira, H., Buckwheat, In: Encyclopedia of Food Technology, Westport: AVI. 1974, 139.
- Charles, S.G., Anita, K., Patrick, L.F. and John, R.D., Instrumental measurement of cookies hardness. II application to product quality variables. Cereal Chem., 1992, 69, 120-125.
- Rufent, N., Enqi, L., Chungji, C. and Jiangping, Z., Curr. Adv. Buckwheat Res., 1995, 861-865.
- Baljeet, S.Y. and Ritika, B.Y., Studies on functional properties and incorporation of buckwheat flour for biscuit making. Int. Fd. Res. J., 2010, 17, 1067-1076.
- Francischi, D., Salgado, J.M. and Leitao, R.F.E., Chemical, nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour. PL Fd. Hum. Nutr., 1994, 46, 323-329.
- Bojana, F., Olivera, S., Marijana, S., Ivana, S., Pavle, J., Mladenka, P. and Marija, B.S., Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation. Fd. Chem., 2011, 125, 164-170.
- Studies on Preparation of Cookies Fortified by Horse Gram Malt
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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431402 (MS), IN
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431402 (MS), IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 53, No 1 (2016), Pagination: 91-98Abstract
The horse gram is a cheapest source of protein, calcium and iron. Further the germination of horse gram seeds can reduce the anti-nutritional factors. The germination was carried out by washing, soaking (12 h), germinating (24 h), oven drying and grinding into flour in hammer mill. The effect of germination on chemical characteristics of horse gram was found to significantly decrease (p<0.05) in protein, carbohydrate, fat and significantly increase (p < 0.05) in moisture and ash content. Further value added product (cookies) was prepared by incorporation of 5, 10, 15 and 20% germinated horse gram flour (GHF). The sensory evaluation of cookies was carried out by a panel of ten trained judges using 9-point Hedonic scale. The sensory quality of cookies significantly decreased (p<0.05) for higher level of GHF and significantly increased (p < 0.05) for low level of GHF. The cookies prepared by incorporation of GHF up to 10% were acceptable without affecting organoleptic quality.Keywords
Cookies, Germination, Physical Characteristics, Sensory Quality.References
- Noor Aziah, A.A., Mohamad Noor, A.Y. and Ho, L.H. Physicochemical and organoleptic properties of cookies incorporated with legume flour, Int. Fd. Res. J., 2012, 19, 1539-1543.
- A.O.A.C. Official Methods of Analysis (17th Edn.), Official Methods of Analysis of Association of Official Agricultural Chemists International, 2000.
- AACC Method No.46-30 Crude proteins content will be determined by using kjeldhal apparatus as described in this method, 2000.
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- Madukwe, E.U., Edeh, R.I. and Obizoba, I.C. Nutrient and organoleptic evaluation of cereal and legume based cookies, Pak. J. Nutr., 2013, 12, 154-157.
- Yousuf Ali., Anwaar, A., Asif, A., Tabassum, H., Muhammad, A.R., Imran, H. and Nauman, K. Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour, Int. J. Fd. Sci. Nutr., 2012, 1-6.
- Smith, W.H. Baking in: biscuits, crackers and cookies: technology, production and management, Applied science publishers, technical brochures, 1972.
- Mehri, H. and Butler, F. Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking. Cereal Sci., 2009, 49, 178-183.
- Bhokre, C., Ghatge, P.U., Machewad, G. and Rodge, A. Studies on preparation of buns fortified with germinated horse gram flour. 2: 228.doi:10.4172/ Scientific Reports, 2012, 228.
- Thirukkumar, S. and Sindumathi, G. Studies on the preparation of processed horse gram (Macrotylomauniflorum) flour incorporated chappathi , Int. J. Sci. Res., 2014, 3, 2277-8179.
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- Studies on Effect of Drying Method on Quality Attributes of Instant Pooran Mix
Abstract Views :180 |
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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, M.A.U.Parbhani-431 401, IN
1 Department of Food Engineering, College of Food Technology, M.A.U.Parbhani-431 401, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 49, No 5 (2012), Pagination: 206-213Abstract
Instant mixes are the most convenient stabie food which requires reconstitution in boiling water simmering for 2-10 min., again depending on the type of processing and the composition of the food. In general these are precooked and dehydrated foods which need rehydration later to bring them to cooked form, ready to be eaten. Particularly the commercialization of legume based traditional foods like instant mix needs the attention of the industrialist.- Preparation and Quality Evaluation of Powder from Bael Fruit (Aegle Marmelos Correa)
Abstract Views :242 |
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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, M.A.U. Parbhani-431401, IN
1 Department of Food Engineering, College of Food Technology, M.A.U. Parbhani-431401, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 7 (2011), Pagination: 304-309Abstract
Bael is ideal for dry iand horticulture. Every part of this bael fruit i.e. fruit, seed, trunk, bark, leaf and ischolar_main are important ingredients of several Ayurvedic prescriptions'. The nutritional and medicinal importance of bael fruit has been known for a long time but it is highly unfortunate that yet there is not any great demand of this fruit either for fresh market or for processing. The ripe bael fruits are sweet, aromatic, cooling, febrifuge, laxative, good tonic for heart and brain and are useful in dyspepsia. The fresh fruit is not consumed freely because of eating difficulties due to its hard shell, mucilaginous texture, numerous seeds and fibers; it could not be popular as a dessert fruit.- Development and Quality Evaluation of Rajkeera Seed Biscuits and Cookies
Abstract Views :203 |
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Authors
Affiliations
1 College of Home Science, Marathwada Agricultural University, Parbhani-431402 (M.S.), IN
1 College of Home Science, Marathwada Agricultural University, Parbhani-431402 (M.S.), IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 47, No 12 (2010), Pagination: 540-544Abstract
Many of the under utilized food crops indigenous to the third world areas but neglected by researchers and policy makers are now being considered. Amaranth is one of the under exploited crop showed promising potential as a global resource by supplying nutritious grains as well as tasty leafy vegetables. Anemia due to iron deficiency is the most common nutritional problem among children and women in developing countries. Anemia can be prevented by increasing iron intake. Iron content of Amaranthus paniculatus ranged from 12.2 to 16.7 per cent. Therefore inclusion of Rajkeera seed in the diet can help in reducing iron deficiency anemia.- Studies on Preparation and Quality Evaluation of Hard Wheat Cookies Using Rice Flour
Abstract Views :240 |
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Authors
Affiliations
1 College of Food Technology, Marathwada Agricultural University, Parbhani-431402, IN
1 College of Food Technology, Marathwada Agricultural University, Parbhani-431402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 1 (2009), Pagination: 24-27Abstract
Baking industry in India is considered os one of the major industries in food processing category, considering its size, output and importance. Wheat based baking products as bread, cakes and cookies ore gaining extreme popularity as processed foods because of their availability, ready to eat convenience as well as comparatively high shelf life and good nutritive value.- Evaluation of RTS Beverage from Bottle Gourd
Abstract Views :200 |
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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani- 431402, IN
1 Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani- 431402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 45, No 9 (2008), Pagination: 371-378Abstract
Bottle gourd (Lagenaria siceraria Mol.Standl.) It one of the important vegetable crops belonging to the family Cucurbitaceae. it is commonly called as "Ghikaddu". The cultivation of bottle gourd is mainly restricted to tropical and sub-tropical regions, but it is also grown during hot season in the temperate regions of the world.- Effect of Hydrocolloids and Stevioside on the Quality Attributes of Ready to Serve Natural Carbonated Cocoa Beverage
Abstract Views :168 |
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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani - 431402, IN
1 Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani - 431402, IN