Refine your search
Collections
Co-Authors
Journals
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Jalgaonkar, Kirti
- Moisture-Dependent Physical and Physiological Properties of Accelerated Aged Pea (Pisum sativum L.) Seeds
Abstract Views :188 |
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.References
- Guan, Y. J., Hu, J., Li, Y. P. and Zheng, Y. Y., A new anti-counterfeiting method: fluorescent labeling by safranine T in tobacco seed. Acta. Physiol. Plant., 2011, 33, 1271–1276.
- Anon., CICILS working paper. World Pulse Outlook Panel, 2013; www.statpub.com
- Vilche, C., Gely, M. and Santalla, E., Physical properties of quinoa seeds. Biosyst. Eng., 2003, 86, 59–65.
- Altuntas, E. O., Zgo, Z. E. and Tas-er, O. F., Some physical properties of fenugreek (Trigonella foenum-graceum L.) seeds. J. Food Eng., 2005, 71, 37–43.
- Garnayaka, D. K., Pradhana, R. C., Naika, S. N. and Bhatnagar, B. N., Moisture-dependent physical properties of jatropha seed (Jatropha curcas L.). Ind. Crops. Prod., 2008, 27, 123–129.
- Mansouri, A., Mirzabe, A. H. and Raufi, A., Physical properties and mathematical modeling of melon (Cucumis melo L.) seeds and kernels. J. Saudi. Soc. Agric. Sci., 2015; http://dx.doi.org/10.1016/j.jssas.2015.07.001.
- Suthar, S. H. and Das, S. K., Some physical properties of karingda [Citrullus lanatus (Thumb) Mansf] seeds. J. Agric. Eng. Res., 1996, 65, 15–22.
- ISTA, International rules for seed testing. Seed Sci. Technol., 1993, 21, 141–186.
- Indian Minimum Seed Certification Standards, Report submitted to The Central Seed Certification Board Department of Agriculture & Co-operation, Ministry of Agriculture, Government of India. Compiled by: R. K Trivedi and M. Gunasekaran.
- Mahawar, M. K., Samuel, D. V. K., Sinha, J. P. and Jalgaonkar, K., Optimization of pea (Pisum sativum) seeds hydropriming by application of response surface methodology. Acta Physiol. Plant., 2016, 38, 212.
- Woodstock, L. W., Progress report on the seed vigor testing handbook. Assoc. Official Seed Analysts Newsl., 1976, 59, 1–78.
- Mohsenin, N. N., Physical Properties of Plant and Animal Materials, Gordon and Breach Science Publishers, New York, 1976.
- McCabe, W. L., Smithm, J. C. and Harriotmm, P., Unit Operations of Chemical Engineering, McGraw-Hill, New York, 1986.
- Solomon, W. K. and Zewdu, A. D., Moisture-dependent physical properties of niger (Guizotia abyssinica Cass.) seed. Ind. Crops. Prod., 2009, 29, 165–170.
- Ghasemi, V. M., Mobli, H., Jafari, A., Keyhani, A. R., Heidari, S. M., Rafiee, S. and Kheiralipour, K., Some physical properties of rough rice (Oryza sativa) grain. J. Cereal. Sci., 47, 496–501.
- Kachru, R. P., Gupta, R. K. and Alam, A., Physico-chemical constituents and engineering properties of food crops. Scientific Publishers, Jodhpur, India, 1994, 1st edn.
- Kushwaha, H. L., Srivastava, A. P. and Singh, H., A study on physical properties of okra pod and seed. J. Agric. Eng., 2007, 44, 88–91.
- Joshi, D. C., Das, S. K. and Mukherjee, R. K., Physical properties of pumpkin seed. J. Agric. Eng. Res., 1993, 54, 219–229.
- Sahoo, P. K. and Srivastava, A. P., Physical properties of okra seed. Biosyst. Eng., 2002, 83, 441–448.
- Abdul-Baki, A. and Anderson, J. D., Vigor determination in soybean seed by multiple criteria. Crop. Sci., 1973, 13, 630–633.
- Priestley, J. T., Relations of protoplast permeability of cotton seed viability and pre-deposition of disease. Plant Dis. Rep., 1958, 42, 582.
- Cahsir, S., Marakoglu, T., Ogut, H. and Ozturk, O., Physical properties of rapeseed (Brassica napus oleifera L.). J. Food Eng., 2005, 69, 61–66.
- Kingsly, A. R. P., Singh, D. B., Manikantan, M. R. and Jain, R. K., Moisture dependent physical properties of dried pomegranate seeds (Anardana). J. Food Eng., 2006, 75, 492–496.
- Rasaq, A. A., Adebowale Sanni, L. O., Owo, O. H. and Karim, O. R., Effect of variety and moisture content on some engineering properties of paddy rice. J. Food Sci. Technol., 2011, 48, 551–559.
- Vishwakarma, R. K., Shivhare, U. S. and Nanda, S. K., Physical properties of guar seeds. Food Bioprocess. Technol., 2012, 5, 1364–1371.
- Izli, N., Effect of moisture on the physical properties of three varieties of kenaf seeds. J. Food Sci. Technol., 2015, 52, 3254–3263.
- Kashaninejad, M., Mortazavi, A., Safekordi, A. and Tabil, L. G., Some physical properties of pistachio (Pistacia vera L.). J. Food Eng., 2006, 72, 30–38.
- Isik, E. and Unal, H., Moisture-dependent physical properties of white speckled red kidney bean grains. J. Food Eng., 2007, 82, 209–216.
- Aviara, N. A., Power, P. P. and Abbas, T., Moisture-dependent physical properties of Moringa oleifera seed relevant in bulk handling and mechanical processing. Ind. Crops Prod., 2013, 42, 96–104.
- Mahawar, M. K., Sinha, J. P. ad Jalgaonkar, K., Design and development of seed priming prototype for hydropriming of okra (Abelmoschus esculentus) and pea (Pisum sativum) seeds. Ind. J. Agric. Sci., 2017, 87(11), 1482–1486.
- Pradhan, R. C., Naik, S. N., Bhatnagar, N. and Swain, S. K., Moisture-dependent physical properties of Karanja (Pongamia pinnata) kernel. Ind. Crops Prod., 2008, 28, 155–161.
- Mwithiga, G. and Sifuna, M. M., Effect of moisture content on the physical properties of three varieties of sorghum seeds. J. Food Eng., 2006, 75, 480–486.
- Yalcin, I., Ozarslan, C. and Akbas, T., Physical properties of pea (Pisum sativum) seed. J. Food Eng., 2007, 79, 731–735.
- Konak, M., Carman, K. and Aydin, C., Physical properties of chick pea seeds. Biosyst. Eng., 2002, 82, 73–78.
- Visvanathan, R., Palanisamy, P. T., Gothandapani, L. and Sreenarayanan, V. V., Physical properties of neem nut. J. Agric. Eng. Res., 1996, 63, 19–26.
- Quality Evaluation of Pearl Millet Based Pasta as Affected by Depigmentation
Abstract Views :228 |
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.References
- Anon., 2016, Department of Agriculture and Co-operation, Govt. of India; www.indiastat.com (accessed on 12 April 2016).
- Gopalan, C., Rama Sastri, B. V. and Balasubramanian, S. C., Nutritive value of Indian foods, National Institute of Nutrition, ICMR, Hyderabad, India, 2004, 2nd edn, p. 47.
- Simwemba, C. G., Hoseney, R. C., Varrino-Marston, E. and Zeleznak, K., Certain B vitamin and phytic acid contents of pearl millet 95 (Pennisetum americanum (L) Leeke). J. Agric. Food Chem., 1984, 32, 31–34.
- McDonough, C. M. and Rooney, L. W., Structural characteristics of Pennisetum americanum (pearl millet) using scanning electron and florescence microscopy. Food Microstruct., 1989, 8, 137–149.
- Reichert, R. D., The pH sensitive pigments in pearl millet. Cereal Chem., 1979, 56(4), 291–294.
- Hadimani, N. A. and Malleshi, N. O., Studies on milling, physico chemical properties, nutrient composition and dietary fibre content of millets. J. Food Sci. Technol., 1993 32(1), 17–20.
- Reichert, R. D. and Youngs, C. G., Bleaching effect of acid on pearl millet. Cereal Chem., 1979, 56, 287–290.
- Naikare, S. M., Chavan, J. K. and Kadam, S. S., Depigmentation and utilization of pearl millet in preparation of cookies and biscuits. J. Maharastra Agric. Uni., 1986, 11, 90–95.
- Panwal, J. H. and Pawar, V. D., Effect of soaking pearl millet in acid on the bleaching and functional properties of flours. J. Food Sci. Technol., 1989, 26(2), 79–82.
- Rathi, A., Kawatra, A. and Sehgal, S., Influence of depigmentation of pearl millet (Pennisetum glaucum L.) on sensory attributes, nutrient composition, in vitro protein and starch digestibility of pasta. Food Chem., 2004, 85, 275–280.
- Rathi, A., Kawatra, A., Sehgal, S. and Housewright, B., Influence of depigmentation of pearl millet (Pennisetum glaucum L.) on sensory attributes, nutrient composition and in vitro digestibility of biscuits. LWT-Food Sci. Technol., 2004, 37, 187–192.
- Jalgaonkar, K. and Jha, S. K., Influence of particle size and blend composition on quality of wheat semolina-pearl millet pasta. J. Cereal Sci., 2016, 71, 239–245.
- AOAC, Official Method of Analysis of the Association of Official Analytical Chemists. Arlington, VA, USA, 1990, XV edn., Chapter 32, pp. 1–58.
- BIS: 1485, Macaroni, spaghetti, vermicelli and egg noodlesspecification. second revision. Bureau of Indian Standards, New Delhi, 2010, p. 10.
- Limroongreungrat, K. and Huang, Y. W., Pasta products made from sweetpotato fortified with soy protein. LWT-Food Sci. Technol., 2007, 40, 200–206.
- Wheeler, E. L. and Ferrel, R. E., A method for phytic acid determination in wheat and wheat fraction. Cereal Chem., 1971, 48, 312–316.
- Hamerstrand, G. E., Black, L. T. and Glover, J. D., Trypsin inhibitors in soy products: modification of the standard analytical procedure. Cereal Chem., 1981, 58(1), 42–45.
- Debbouz, A., Pitz, W. J., Moore, W. R. and Dappo-lonia, B. L., Effect of bleaching on durum wheat and spaghetti quality. Cereal Chem., 1995, 72(1), 128–131.
- Archana, Sehgal, S., Kawatra, A. and Joshi, U. N., Proximate composition and dietary fibre analysis of pearl millet as affected by processing techniques. Nahrung, 1999, 45, 25–27.
- Palande, K. B., Kadlag, R. Y., Kachare, D. P. and Chavan, J. K., Effect of blanching of pearl millet seeds on nutritional composition and shelf life of its meal. J. Food Sci. Technol., 1996, 33(2), 153–155.
- Abdalla, A. A., El Tinay, A. H., Mohamed, B. E. and Abdalla, A. H., Proximate composition, starch, phytate and mineral contents of 10 pearl millet genotypes. Food Chem., 1998, 63(2), 243–246.
- Archana, Sehgal, S., Kawatra, A. and Nijhawan, D. C., Antinutients and in vitro digestibility of pearl millet cultivars. Haryana Agric. Univ. J. Res., 2000, 30, 45–47.
- Saharan, K., Khetarpaul, N. and Bishnoi, S., Antinutrients and protein digestibility of fababean and ricebean as affected by soaking, dehulling and germination. J. Food Sci. Technol., 2002, 39(4), 418–422.
- Marti, A., Seetharaman, K. and Pagani, M. A., Rice-based pasta: a comparison between conventional pasta-making and extrusioncooking. J. Cereal Sci., 2010, 52, 404–409.
- Wood, J. A., Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality. J. Cereal Sci., 2009, 49, 128–133.
- Optimization of Process Variables for Preparation of Pomegranate Juice-Fortified Aonla Candy
Abstract Views :246 |
PDF Views:85
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.References
- Singh, I. S. and Pathak, R. K., Evaluation of amla varieties for processing. Acta Hortic., 1987, 208, 173–177.
- Mahawar, M. K., Jalgaonkar, K. R., Kadam, D. M. and Chavan, P., Entrepreneurial skill development through aonla processing in Punjab, India. Food Sci. Nutr. Stud., 2017, 1(1), 23–30.
- Singh, S., Singh, A. K. and Joshi, H. K., Standardization of maturity indices in Indian gooseberry (Emblica officinalis G.) under semi-arid conditions of Gujarat. Indian J. Agric. Sci., 2006, 76, 591–595.
- Anon., Department of Agriculture and Co-operation, Government of India, 2017; www.indiastat.com (accessed on 20 August 2019).
- Kumari, P. and Khatkar, B. S., Physico-chemical properties and nutritional composition of aonla (Emblica officinalis G.) varieties. Int. Food Res. J., 2015, 22(6), 2358–2363.
- Tewari, R., Kumar, V. and Sharma, H. K., Physical and chemical characteristics of different cultivars of Indian gooseberry (Emblica officinalis G.). J. Food Sci. Technol., 2019, 56(3), 1641–1648.
- Gopalan, C., Ramasastri, B. V. and Balasubramaninan, S. C., Nutritive value of Indian foods. National Institute of Nutrition, ICMR, Hyderabad, 1995, pp. 45–94.
- Tandon, D. K., Yadav, R. C., Sood, S., Kumar, S. and Dikshit, A., Effect of blanching and lye peeling on the quality of aonla candy. Indian Food Packer, 2003, 57(6), 147–152.
- Gil, M. I., Tomas-Berberan, A., Hess-Pierce, B., Holcroft, D. M. and Kader, A. A., Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J. Agric. Food Chem., 2000, 48, 4581–4589.
- AOAC, Official method of analysis of the Association of Official Analytical Chemists, Washington, DC, USA, 1990, 15th edn.
- Ranganna, S., Handbook of Analysis and Quality Control of Fruits and Vegetable Products, Tata McGraw-Hill, New Delhi, 1986.
- Bibwe, B., Mishra, I. M., Kar, A., Samuel, D. V. K. and Iquebal, M. A., Optimization of oil loading and starch–protein ratio for encapsulation of flaxseed oil using response surface methodology. J. Agric. Eng., 2019, 56(2), 80–90.
- Mahawar, M. K., Jalgaonkar, K., Bibwe, B., Kulkarni, T., Bhushan, B. and Meena, V. S., Optimization of mixed aonla– guava fruit bar using response surface methodology. Nutr. Food Sci., 2018, 48(4), 621–630.
- Ingle, M., Patil, J. and Nawkar, R., Nutritional evaluation of sugar free aonla candy. Asian J. Dairy Food Res., 2016, 35(4), 323–326.
- Vishen, G. S., Pathak, S., Mishra, K. K., Shukla, A. K. and Singh, N. P., Studies on changes during storage of flavored aonla (Emblica officinalis G.) candy cv. Chakaiya in different packaging containers. J. Pharmacogn. Phytochem., 2017, 6(6), 2273–2277.
- Dwivedi, S. K. and Pandey, A., Development of protocol for preparation and preservation of ginger flavored aonla candy for nutritional and biochemical evaluation. Pharma Innov. J., 2017, 6(11), 78–83.