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Mangala Gowri, A.
- Herbal Fortification and Sensory Evaluation in Bread
Abstract Views :228 |
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Authors
Affiliations
1 College of Food and Dairy Technology, Koduvalli, Chennai (T.N.), IN
2 Department of Animal Biotechnology, Centre for Stem Cell Research and Regenerative Medicine, Madras Veterinary College, Vepery, Chennai (T.N.), IN
3 Department of Food Engineering, College of Poultry Production and Management, Hosur (T.N.), IN
1 College of Food and Dairy Technology, Koduvalli, Chennai (T.N.), IN
2 Department of Animal Biotechnology, Centre for Stem Cell Research and Regenerative Medicine, Madras Veterinary College, Vepery, Chennai (T.N.), IN
3 Department of Food Engineering, College of Poultry Production and Management, Hosur (T.N.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 285-288Abstract
Herbal adatogens have the ability to combat stress related disorders that are closely associated with oxidation processes in the body. The real benefits of including them in the diet are likely to emerge with a better understanding of health that are best supported by food and in methodological developments addressing the evidence base for their effects. At present, recommendations are warranted to support the consumption of foods rich in bioactive components. Herbal fortification is a new trend to improve nutritional value of the food. Herbs such as Ocimum sanctum, Withania somnifera, and seaweed, Kappaphycus spp. are proven for their unique properties in food preparations. The incorporation of Ocimum sanctum in wheat bread has been evaluated in this study showed that the herbal incorporation is acceptable at 3 per cent level. Since the herbal activity was reported un affected in heat treatment, herbal fortification in bread is a consumer friendly product development approach.Keywords
Herbal, Fortification, Bread, Acceptance.
References
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- Das, L., Raychaudhuri, U. and Chakraborty, R. (2013).Herbal fortification of bread with fennel seeds. Food Technol. Biotechnol., 51(3): 434-440.
- Dhillon, G.K. and Amarjeet, K. (2013). Quality evaluation of bread incorporated with different levels of cinnamon powder. IJFS., 2 (7) : 70-74.
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- Husain, S.A., David, J., Ibrahim, M., Ali, M.N., Chandra, R. and Srivastava, P. (2015). Studies on chemical properties and nutritive value of dairy dessert (Sandesh) incorporated with ashwagandha (Withania somnifera) and Tulsi (Ocimum sanctum).J. Pharma. Res., 4 (8): 281283.
- Ijah, U.J.J., Auta, H.S., Aduloju, M.O. and Aransiola, S.A. (2014). Microbiological, nutritional and sensory quality of bread produced from wheat and potato flour blends. Internat. J. Food Sci. Technol., 1-6. doi:10.1155/2014/ 671701.
- Johri, S. and Chauhan, G. (2014). Physico-chemical and organoleptic evaluation of mishti doi prepared with different herbs. Internat. J. Res. Agric. Food Sci., 4 (4): 106-110.
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- Lim, H.S., Park, S.H., Ghafoor, K., Hwang, S.Y. and Park, J. (2011). Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chem.,124: 1577-1582.
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- Pawar, N., Gandhi, K., Purohit, A., Arora, S. and Singh, R.R.B. (2014). Effects of added herbs extracts on oxidative stability of Ghee (butter oil) during accelerated oxidation condition. J. Food Sci. Tech.,51(10): 2727-2733.
- Singh, N., Jha, A., Chaudhary, A. and Upadhyay, A. (2014). Enhancement of the functionality of bread by incorporation of Shatavari (Asparagus racemosus). J. Food Sci. Tech.,51 (9) : 2038-2045.
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- Effect Of Withania somnifera Extract on Adipose Tissue Derived Progenitors
Abstract Views :186 |
PDF Views:0
Authors
Affiliations
1 Department of Animal Biotechnology, Centre for Stem Cell Research and Regenerative Research, Madras Veterinary College, Vepery, Chennai (T.N.), IN
2 Department of Food Science and Technology, College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, Chennai (T.N.), IN
1 Department of Animal Biotechnology, Centre for Stem Cell Research and Regenerative Research, Madras Veterinary College, Vepery, Chennai (T.N.), IN
2 Department of Food Science and Technology, College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, Chennai (T.N.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 452-454Abstract
Herbs play an important role in the traditional systems of medicine and have been used in medical practices since olden days. Herbs have the potential to act as therapeutic agents against various human diseases.The present research is designed based on the concept on the use of herbal adaptogen (Withania somnifera) to combat contemporarily increasing stress related disorders.The proliferative and differentiation properties of stem cells treated with herbal extracts have shown promise in diseases such as osteoporosis, neurodegenerative disorders and other tissue degenerative disorders (Bickford et al., 2006). These herbs help to balance cortisol levels which are associated with healthy energy levels and help the body to maintain restful sleep at appropriate times (Kaur et al., 2004). These adaptogens boost the immune system and improves the general wellbeing and slows down the aging process and revitalizes the entire body by stimulating the production of stem cells (Bhattacharya and Muruganandam, 2003). The aim of the research work is to assess the proliferative potential of Indian adaptogenic herb namely Withania somnifera on adipose tissue derived cells from Indian dogs.Keywords
Withania Somnifera,adipose Tissue, Derived Progenitors.References
- Archana, R. and Namasivayam, A. (1999). Antistressor effect ofWithania somnifera. J. Ethanopharmacol., 64: 91-93.
- Bhattacharya, S.K. and Muruganandam, A.V. (2003). Adaptogenic activity of Withania somnifera: an experimental study using a rat model of chronic stress. Pharmacology Biochemistry & Behavior., 75(3):547-555.
- Bickford, P.C., Tan, J., Shytle, R.D., Sanberg, C.D., Badri, N.E. and Sanberg, P.R. (2006). Nutraceuticals synergistically promote proliferation of human stem cells. Stem Cells & Development,15: 118-123.
- Hasan, N.M. and Al-Sorkhy, M.K. (2014). Herbs that promote cell proliferation. Internat. J. Herbal Med.,1(6):18-21.
- Kaur, K., Rani, G., Widodo, N., Nagpal, A., Taira, K. and Kaul, S.C. (2004). Evaluation of the anti-proliferative and anti-oxidative activities of leaf extract from in vivo and in vitro raised Ashwagandha. Food & Chemical Toxicology, 42 (12) : 2015-2020.
- Microbial and Sensory Evaluation of Ohmic Heat Processed Mango Juice
Abstract Views :190 |
PDF Views:0
Authors
Affiliations
1 Department of Engineering, College of Poultry Production and Management, Tamil Nadu Veterinary and Animal Sciences University, Chennai (T.N.), IN
2 Department of Food Science and Technology, College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, Chennai (T.N.), IN
3 Centre for Stem Cell Research and Regenerative Medicine, Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai (T.N.), IN
1 Department of Engineering, College of Poultry Production and Management, Tamil Nadu Veterinary and Animal Sciences University, Chennai (T.N.), IN
2 Department of Food Science and Technology, College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, Chennai (T.N.), IN
3 Centre for Stem Cell Research and Regenerative Medicine, Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai (T.N.), IN
Source
Food Science Research Journal, Vol 10, No 1 (2019), Pagination: 101-104Abstract
Development of new technologies in thermal food treatments are showing promise for industrial and scientific processing of foods with minimum nutrient loss. Fruits and their products have gained considerable importance by contributing significantly to the economy of India, the second largest producer of fruits and vegetables in the world. Food quality preservation through ohmic heating processing (OHP) technology is useful for the treatment of protein rich perishable foods like fruits which tends to denature and coagulate when thermally processed. Microbial inactivation in relation to ohmic heating is primarily thermal in nature, much like conventional heating. At low frequencies (50-60 Hz) and high field strengths, charges were built upon the porous cell walls of the micro-organism. The thermal pasteurization and OHP exhibited in the present study significant reduction in microbial load and prolonged shelf-life of mango juice. The study results obtained support the use of OHP to improve the quality of mango juice along with safety standards as an alternative to thermal pasteurization.Keywords
Ohmic Heat Process, Mango Juice, Microbial, Sensory.References
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- Pala, C.U. and Toklucu, A.K.(2011). Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice. J. Food Comp. Anal., 24 : 790–795.
- Pala, C.U. and Toklucu, A.K. (2013). Microbial, physicochemical and sensory properties of UV-C processed orange juice and itsmicrobial stability during refrigerated storage. Food Sci.Technol., 50 : 426–431.
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