Kshirsagar, R. B.

• 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

Source

The Indian Journal of Nutrition and Dietetics, Vol 51, No 4 (2014), Pagination: 400-407

Abstract

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.

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• Effect of Replacement of Refined Wheat Flour with Buckwheat Flour on Quality Characteristics of Cookies

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Authors

G. J. Bhavsar ¹, A. R. Sawate ¹, R. B. Kshirsagar ¹

Affiliations
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: 88-96

Abstract

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.

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References

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• Studies on Preparation of Cookies Fortified by Horse Gram Malt

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Authors

Selal Deepika ¹, A. R. Sawate ¹, R. B. Kshirsagar ¹, A. T. Taur ¹, B. M. Patil ¹

Affiliations
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: 91-98

Abstract

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.

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References

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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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• Lee, C. and Beuchat, L.R. Functional and sensory properties of muffins and cookies containing dried fermented peanut milk. Lebensm.- Wiss.u. Tech., 1991, 24, 528-534.

• Studies on Effect of Drying Method on Quality Attributes of Instant Pooran Mix

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Authors

S. R. Gade ¹, R. B. Kshirsagar ¹, A. R. Sawate ¹, B. M. Patil ¹

Affiliations
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: 206-213

Abstract

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.

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• Studies on Formulation and Evaluation of Fiber Rich Food Bars

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Authors

N. A. Giri ¹, A. T. Taur ¹, R. B. Kshirsagar ¹, G. B. Yadav ¹

Affiliations
1 Department of Food Engineering, College of Food Technology, Marathwada Krishi Vidhyapeeth, Parbhani-431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 49, No 6 (2012), Pagination: 243-247

Abstract

Cereal bars are small rectangular bars having weight 25-50g and prepared from multi-component includes cereals, fruit, nuts, sugars and having long shelf-life 6-12 months. Nutritional bars have become the food of choice for many people on the run. The bars offer a fast, convenient food source that requires no preparation, a long shelf life and no refrigeration. Food bars provide essential ingredients for normal or special diets and comprise of carbohydrates, protein, fat, fiber plus nutraceuticals, preservative and some functional additives'.

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• Preparation and Quality Evaluation of Powder from Bael Fruit (Aegle Marmelos Correa)

Abstract Views :242  |  PDF Views:0

Authors

M. R. Lahoti ¹, A. R. Sawate ¹, R. B. Kshirsagar ¹

Affiliations
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: 304-309

Abstract

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.

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• Development and Quality Evaluation of Rajkeera Seed Biscuits and Cookies

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Authors

S. P. Salve ¹, V. M. Nalawade ¹, R. B. Kshirsagar ¹, A. R. Sawate ¹, B. M. Patil ¹

Affiliations
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: 540-544

Abstract

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.

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• Studies on Development of β-Carotene Rich Mango {Mangifera indica L.) Powder

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Authors

P. V. Jadhav ¹, D. K. Kawadkar ¹, R. B. Kshirsagar ¹, V. V. Bansode ¹, A. S. Jadhao ¹

Affiliations
1 Department of Food Technology, Laxminarayan Institute of Technology, Nagpur - 440 033, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 46, No 3 (2009), Pagination: 112-117

Abstract

Mango is commercially the most important fruit crop of India, with more than a thousand varieties known so far. Most of the Indian varieties possess strong aroma and intense peel coloration, characterized by attractive fragrance, delicious taste and high nutritional value, owing to high amounts of vitamin C, β-carotene and minerals. Beta-Carotene is the main compound with provitamin A activity. Carotenoids are compounds of great dietery importance not only as precursors of vitamin A, but also as molecules that take part in cell protection and consumer attraction due to the visual colour they provide to food.

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• Studies on Preparation and Quality Evaluation of Hard Wheat Cookies Using Rice Flour

Abstract Views :240  |  PDF Views:0

Authors

A. R. Sawate ¹, R. B. Kshirsagar ¹, B. A. Jadhav ¹, B. M. Patil ¹

Affiliations
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: 24-27

Abstract

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.

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• Studies on Utilization of Custard Apple Pulp in Toffee

Abstract Views :213  |  PDF Views:0

Authors

S. A. Mundhe ¹, R. B. Kshirsagar ¹, D. N. Kulkarni ¹, B. M. Patil ¹

Affiliations
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: 472-478

Abstract

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.

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• Evaluation of RTS Beverage from Bottle Gourd

Abstract Views :201  |  PDF Views:0

Authors

A. R. Sawate ¹, C. K. Bhokre ¹, R. B. Kshirsagar ¹, K. S. Gadhe ¹

Affiliations
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: 371-378

Abstract

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.

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• Effect of Stabilizers on Sensory Characteristics of Yoghurt Prepared from Soy-Cow Milk Blend

Abstract Views :171  |  PDF Views:0

Authors

B. A. Jadhav ¹, R. B. Kshirsagar ², K. S. Gadhe ², B. M. Patil ²

Affiliations
1 SMS, Department of Food Technology, KVK, Jalna, IN
2 College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 44, No 11 (2007), Pagination: 522-526

Abstract

The fermented milk products occupy an important place in the diet of Indian people where the majority of the population is vegetarian and for them milk and milk products are one of the main sources of animal proteins.

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• Effect of Hydrocolloids and Stevioside on the Quality Attributes of Ready to Serve Natural Carbonated Cocoa Beverage

Abstract Views :168  |  PDF Views:0

Authors

A. R. Sawate ¹, Abdul Raheem ¹, R. B. Kshirsagar ¹, B. M. Paul ¹

Affiliations
1 Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani - 431402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 44, No 6 (2007), Pagination: 324-331

Abstract

The intake of low concentration of hydrophilic polysaccharides such as gum is beneficial as it increases the bulk of intestinal content and also prevent excessive absorption of fat. The importance of hydrocolloids in food applications is due to their unique, functional properties like water binding capacity, reduction In evaporation rate, alteration in freezing rate, modification in ice crystal formation, regulation of rheological properties, participation in chemical transformations, suspension of insoluble particles and stabilization of foams and emulsions.

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• Effect of Soaking on Physico-Chemical Characteristics of Cassava Flour and its Utilization in Gulab Jamun

Abstract Views :200  |  PDF Views:0

Authors

B. S. Agarkar ¹, P. N. Satwadhar ¹, V. D. Pawar ¹, R. B. Kshirsagar ¹

Affiliations
1 College of Food Technology, Marathwada Agricultural University, Parbhani -431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 41, No 11 (2004), Pagination: 490-493

Abstract

Cassava (Monihot escaulenta Crantz) is a staple food in South India and contributes significantly to ttie world food supply. This crop ranks second next to potato in the tuber crop production in India. Cassava has a short shelf life and therefore processing is essential. Subramanyan reported that flour can be made into porridge by mixing with water. Some times it is mixed with ice before cooking. Often this flour is used to make traditional Indian foods such as chapathi, uppuma, puttu, idii and dosa.

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• Studies on the Effect of Improvers and Sorghum Malt on the Quality of Wheat Bread

Abstract Views :178  |  PDF Views:0

Authors

R. B. Kshirsagar ¹, K. D. Kulkarni ¹, V. D. Pawar ¹, G. M. Machewad ¹, B. S. Agarkar ¹

Affiliations
1 College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 41, No 7 (2004), Pagination: 299-303

Abstract

In India bread manufacturing industry is growing rapidly to meet the increasing demand of bread which has gained popularity in Indian diet because of its availability at reasonably cheaper rate. Traditionally, bread is prepared from maida but nowa days' the consumers demand bread prepared from whole wheat flour. As it has been shown that the dietary fiber combats certain diseases and disorders like colon cancer, constipation, dental caries etc. On the other hand, it has been observed a decrease in gluten strength and digestibility of bread prepared from whole-meal wheat flour compared to the bread prepared from refined flour. This drawback in whole-meal wheat flour may be eliminated by the use of oxidizing agents and malt.

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