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Mangaraj, S.
- Effect of processing condition on the quality and beany flavour of soymilk
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PDF Views:157
Authors
Affiliations
1 Agro Produce Processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 038, IN
1 Agro Produce Processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 038, IN
Source
Current Science, Vol 109, No 6 (2015), Pagination: 1164-1171Abstract
Soymilk is a water extract of soybean and contains good-quality proteins, fat, minerals and phytochemicals. Regular use of soymilk enhances and protects human health. However, soymilk prepared by traditional method of cold-water grinding has a characteristic beany flavour which may not be acceptable to all consumers. This flavour could be minimized using appropriate processing technology. The present study shows that soymilk with almost negligible flavour could be produced using hot-water grinding and deodorization. Shelf-life of soymilk is about a week when it is pasteurized and stored in a refrigerator. The sensory quality parameters such as appearance, flavour, taste and overall acceptance of soymilk prepared by hot-water grinding followed by deodorization were good, indicating high consumer acceptance.Keywords
Beany flavour, deodorization, lipoxygenase, phytochemicals, soymilkFull Text
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- Development and Characterization of Commercial Biodegradable Films using Blown Film Extrusion Technology
Abstract Views :219 |
PDF Views:74
Authors
Affiliations
1 Centre of Excellence on Soybean Processing and Utilization, ICAR-CIAE, Bhopal 462 038, IN
2 LARPM, Central Institute of Plastic Engineering and Technology, Bhubaneswar 751 024, IN
3 Divisions of Natural Resource Management, ICAR-Central Island Agricultural Research Institute, Port Blair 744 105, IN
4 Agro Produce Processing and Division, ICAR-CIAE, Bhopal 462 038, IN
1 Centre of Excellence on Soybean Processing and Utilization, ICAR-CIAE, Bhopal 462 038, IN
2 LARPM, Central Institute of Plastic Engineering and Technology, Bhubaneswar 751 024, IN
3 Divisions of Natural Resource Management, ICAR-Central Island Agricultural Research Institute, Port Blair 744 105, IN
4 Agro Produce Processing and Division, ICAR-CIAE, Bhopal 462 038, IN
Source
Current Science, Vol 116, No 6 (2019), Pagination: 997-1002Abstract
The aim of this study was to develop commercial polylactic acid (PLA), PLA + polyethylene glycol (PEG) and PLA + polybutylene adipate terephthalate (PBAT)-based biodegradable films using blown film extrusion technology. The films produced were characterized for morphological, structural, optical, mechanical and thermal properties. The haze %, tensile strength, oxygen transmission rate (OTR), water vapour transmission rate (WVTR) parameters were varied from 10.65% to 28%, 48.3 to 56.49 MPa, 194.55 to 318.25 cc/m2/day and 175 to 318.18 (gm/m2/day) respectively for developed films. The study showed that better haze properties in biofilm are achived by compatibilizing with PEG. Thermal degradation of virgin PLA takes place in a single weight loss step with degradation peak at 349.77°C compared to PLA + PBAT blended that took two weight loss step. Fouriertransform infrared spectroscopy study was used to monitor the absorption peak shifts in specific regions to determine the known functional group interactions of the PLA with various types of materials. In all the films the absorbtion peaks appeared at 1451.2–1451.7 and 2921.2–2944.3 cm–1 corresponding to asymmetrical deformation of C–H bond. The stretching of C=O band vibration appeared at 1745.2–1745.7 cm–1 in PLA, PLA + PEG and PLA + PBAT film. From the fracture scanning electron microscope micrographs, there was smooth surface texture for films, and no interfacial differences were visible indicating the presence of a single phase and structural integrity of the films. The developed packaging films were subjected to MA packaging study with capsicum and found to be at par with low-density polyethylene + linear low-density polyethylene in maintaining the texture, colour and overall market quality.Keywords
Biodegradable Film, Characterization, Extrusion Blown Film, PBAT, Polyethylene Glycol, Polylactic Acid.Full Text
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