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Jalgaonkar, Kirti
- Moisture-Dependent Physical and Physiological Properties of Accelerated Aged Pea (Pisum sativum L.) Seeds
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PDF Views:70
Authors
Affiliations
1 Horticultural Crop Processing Division, ICAR-Central Institute of Post Harvest Engineering and Technology, Abohar 152 116, IN
2 Division of Agricultural Engineering, ICAR-Indian Agricultural Research Institute, New Delhi 110 012, IN
1 Horticultural Crop Processing Division, ICAR-Central Institute of Post Harvest Engineering and Technology, Abohar 152 116, IN
2 Division of Agricultural Engineering, ICAR-Indian Agricultural Research Institute, New Delhi 110 012, IN
Source
Current Science, Vol 114, No 04 (2018), Pagination: 909-915Abstract
The present study was carried out to determine the physical as well as physiological properties of three fresh pea seed lots (cv. Arkel) with moisture content and germination percentage varying from 14.94% to 28.04% dry basis and 80% to 60% respectively. This variation in moisture content and physiological parameters was obtained using accelerated aging (40°C and 100% RH). The geometric (spatial dimensions, sphericity and surface area), gravimetric (terminal velocity, true density, test weight, bulk density and porosity), frictional (angle of repose, coefficient of static friction), mechanical (compressive strength) and physiological parameters (seedling dry weight, seedling length, vigour indices, electrical conductivity and ischolar_main growth parameters) were determined for the selected seed lots. The effect of moisture content on seed lots was significant (R2 ≥ 0.947) on physical and physiological properties of seed lots. This study may help in designing seed priming prototype suitable for pea seeds.Keywords
Moisture, Physical Properties, Germination Properties, Accelerated Aging.Full Text
References
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- Quality Evaluation of Pearl Millet Based Pasta as Affected by Depigmentation
Abstract Views :226 |
PDF Views:73
Authors
Affiliations
1 Division of Horticultural Crop Processing, ICAR-CIPHET Abohar 152 116, IN
2 Division of Food Science and Post-Harvest Technology, ICAR-IARI, New Delhi 110 012, IN
1 Division of Horticultural Crop Processing, ICAR-CIPHET Abohar 152 116, IN
2 Division of Food Science and Post-Harvest Technology, ICAR-IARI, New Delhi 110 012, IN
Source
Current Science, Vol 115, No 6 (2018), Pagination: 1191-1195Abstract
The effect of depigmentation on colour, nutritional, anti-nutritional, cooking and textural qualities of pasta prepared from pearl millet was studied. Depigmentation was achieved by soaking pearl millet grains in hydrochloric acid of 0.2 N for 18 h at 28–32°C fol1owed by washing, blanching (98°C for 30 sec) and tray drying (50°C). Pasta prepared from 100% wheat semolina (WS), 100% native pearl millet flour (PMF) and blend (50 : 50) of wheat semolina and native pearl millet flour (WS : PMF) were compared with pasta prepared from blend (50 : 50) of wheat semolina and depigmented pearl millet flour (WS : DPMF). It was observed that depigmentation significantly improved the colour of pasta and was very close to 100% wheat semolina pasta. Results also demonstrated that the contents of fat, protein and ash of pasta made from PMF (100%), WS : PMF (50 : 50) and WS : DPMF (50 : 50) were higher than that of pasta prepared using WS (100%). Reduction in phytic acid (5.56%) and trypsin inhibitor activity (5.27%) was observed with depigmentation in the WS : DPMF (50 : 50) pasta compared to WS : PMF (50 : 50) pasta. However, cooking and textural properties of pasta were not affected by depigmentation. Overall results of the study suggested that depigmentation technique was effective for formulation of acceptable pearl millet products.Keywords
Anti-Nutritional Properties, Cooking, Depigmentation, Pearl Millet.Full Text
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- Optimization of Process Variables for Preparation of Pomegranate Juice-Fortified Aonla Candy
Abstract Views :243 |
PDF Views:84
Authors
Vijay Singh Meena
1,
Kirti Jalgaonkar
2,
Manoj Kumar Mahawar
2,
Bharat Bhushan
1,
Bhushan Bibwe
2,
Poonam Kashyup
3
Affiliations
1 ICAR-National Bureau of Plant Genetic Resource, New Delhi 110 012, IN
2 ICAR-Central Institute of Post-Harvest Engineering and Technology, Abohar 152 116, IN
3 ICAR-Indian Institute of Farming Systems Research, Meerut 110 012, IN
1 ICAR-National Bureau of Plant Genetic Resource, New Delhi 110 012, IN
2 ICAR-Central Institute of Post-Harvest Engineering and Technology, Abohar 152 116, IN
3 ICAR-Indian Institute of Farming Systems Research, Meerut 110 012, IN
Source
Current Science, Vol 118, No 1 (2020), Pagination: 114-118Abstract
This study was aimed to evaluate the effect of sugar syrup concentration (SSC) (0, 30 and 60 °Brix (°B)), time of dipping (TD) of aonla segments in pomegranate juice (30, 60 and 90 min) and drying temperature (DT) (50°C, 60°C and 70°C) on the quality of aonla candy. The prepared candy was assessed for its physical, chemical and sensorial characteristics such as total soluble solids (TSS), titratable acidity (TA), ascorbic acid content (AA) and overall acceptability (OAA). Response surface methodology using Box–Behnken design was utilized for formulating the design of experiments, statistical analysis and optimization of process variables. Second-order polynomial models were fitted to determine the responses as a function of process variables. All three independent variables were observed to have significant effect (P ≤ 0.01) with coefficient of determination (R2 ≥ 0.90). The optimum process conditions for preparation of novel aonla candy were SSC of 60°B, TD of 30 min and DT of 70°C. The quality characteristics recorded at optimum experimental condition were TSS of 30.16°B, AA of 207.79 mg/100 g and OAA of 7.71 with lower TA of 1.48%.Keywords
Aonla Candy, Pomegranate Juice, Process Variables Optimization, Response Surface Methodology.Full Text
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