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Patil, B. M.
- Utilization of Beetischolar_main Powder as Natural Colorant in Ice-cream
Abstract Views :282 |
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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.
- Studies on Preparation of Cookies Fortified by Horse Gram Malt
Abstract Views :464 |
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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
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- 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.
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- 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 :182 |
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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.- Development and Quality Evaluation of Rajkeera Seed Biscuits and Cookies
Abstract Views :204 |
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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 :242 |
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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.- Studies on Utilization of Custard Apple Pulp in Toffee
Abstract Views :216 |
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Authors
Affiliations
1 Department of Food Science, College of Food Technology, MAU, Parbhani- 431 402, IN
1 Department of Food Science, College of Food Technology, MAU, Parbhani- 431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 45, No 11 (2008), Pagination: 472-478Abstract
The introduction of Inigh yieiding and promising varieties has helped to boost the production of custard appie in India', it is estimated that custard appie is grown over an area of 53,000 ha in india. in Maharashtra State, it is grown on an area of 4,990 ha with production of 20,479 T mainiy concentrated in districts of Beed, Aurangabad, Pune, Dhuie, Nagpur and Bhandara.- Effect of Stabilizers on Sensory Characteristics of Yoghurt Prepared from Soy-Cow Milk Blend
Abstract Views :173 |
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Authors
Affiliations
1 SMS, Department of Food Technology, KVK, Jalna, IN
2 College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, IN
1 SMS, Department of Food Technology, KVK, Jalna, IN
2 College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, IN