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Co-Authors

R. B. Kshirsagar
A. R. Sawate
M. A. Zaker
J. K. Sangle
B. Mansoor
S. K. Sadawarte
Dipak Sharma
S. Sabahuddin
A. T. Taur
A. M. Gedam

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Food Science Research Journal

Year

2017

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Patil, B. M.

Studies on Nutritional Profile of Different Parts Of Moringa Oleifera (Leaf, Flower and Pod)

Abstract Views :219 | PDF Views:0

Authors

R. B. Kshirsagar ¹, A. R. Sawate ¹, B. M. Patil ¹, M. A. Zaker ²

Affiliations
1 College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN

Source

Food Science Research Journal, Vol 8, No 1 (2017), Pagination: 21-24

Abstract

The leaves, fruit, flowers and immature pods of Moringa oleifera are used as a highly nutritive vegetable. The mandate of current study was to explore the nutritional worth of Moringa oleifera because of its easily availability and mostly use. The raw materials were analyzed for the proximate like moisture, fat, protein, fibre, ash and carbohydrate and mineral profile. The composition profiling of Moringa oleifera indicated that leaves , flowers and pods are good source of protein, fat, crude fibre and ash content. Moringa oleifera leaves powder had highest protein content (24.14 %) followed by flower (16.1 %) and pods (13.8 %) . Moringa oleifera leaves contain high calcium, magnesium, phosphorous and iron content than flowers and pods. Moringa oleifera pod powder was found to be higher in potassium content (2847 mg) followed by leaves and flowers. Moringa oleifera leaves noted 6951 IU of vitamin A, 329 mg of vitamin C and 480 mg of vitamin E. Moringa oleifera leaves are having significant amount of vitamin A, C and E. However flowers and pods of Moringa oleifera are also reported considerable amount of vitamin C.Among the parts of Moringa oleifera total flavonoids and tannin content in the pods was found to be highest than flowers and leaves. Moringa oleifera leaves powder had highest alkaloid content (5.68 %) followed by flower (3.87 %) and pods (3.28 %) .

Keywords

Moringa oleifera, Proximate Composition, Phytochemicals, Vitamins.

Full Text

References

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Studies on the Effect of Stabilized Rice Bran Supplementation on Physico-Chemical, Microbial and Textural Quality of Bread

Abstract Views :231 | PDF Views:0

Authors

J. K. Sangle ¹, A. R. Sawate ¹, B. M. Patil ¹, R. B. Kshirsagar ¹

Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN

Source

Food Science Research Journal, Vol 8, No 1 (2017), Pagination: 35-42

Abstract

This project was designed to evaluate the suitability of stabilized rice bran for the supplementation of bread. Freshly milled rice bran was treated with autoclave heating for its stabilization. The effect of stabilized rice bran supplementation on physico-chemical, microbial and textural quality of wheat bread was determined. Blends of wheat flour and rice bran (95:5, 90:10, 85:15 and 80:20) were used to bake bread with 100 per cent wheat flour as control. The physical properties of bread were evaluated and found that loaf weight increased with increasing per cent of rice bran flour into refined wheat flour. The loaf volumes of bread made from composite flour were lower than those made from control wheat flour. The effect of different levels of stabilized rice bran on crust and crumb colour of bread was evaluated. Results showed that lightness of crust and crumb of wheat bread gets decreased with increased level of stabilized rice bran. Also, redness (a) and yellowness (b) increased with increased level of stabilized rice bran. The proximate composition of the bread samples was analyzed. The moisture, crude protein, crude fat, crude fibre and ash contents increased significantly from 31.12 per cent to 33.98 per cent, 11.87 per cent to 13.38 per cent, 1.52 per cent to 3.95 per cent, 0.82 per cent to 2.65 per cent and 1.52 per cent to 2.09 per cent, respectively; with increased level of supplementation. The carbohydrate contents decreased with increased level of supplementation from 53.13 per cent to 43.92 per cent. The microbial properties shown that there was no significant difference in total plate count and yeast and mould count of functional wheat bread on increasing the supplementation of rice bran flour. The texture profile analysis showed that hardness and chewiness of functional wheat bread was increased with increase in supplementation of rice bran flour. There was no significant difference in springiness and cohesiveness of wheat bread supplemented with stabilized rice bran.

Keywords

Composite Bread, Rice Bran, Supplementation, Microbial Auality, Textural Quality.

Full Text

References

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Michael, O. Ameh, Dick, I. Gernah and Bibiana, D. Igbabul (2013). Physico-chemical and sensory evaluation of wheat bread supplemented with stabilized undefatted rice bran. Food & Nutr. Sci., 4 : 43-48.

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Newberry, M.P., Phan-Thien, N., Larroque, O.R., Tanne, R.I. and Larsen, N.G. (2002). Dynamic and elongation rheology of yeasted bread doughs. Cereal Chem.,79: 874-879.

Ogundare, A.O. and Adetuyi, F.C. (2003). Studies on the microbial population of bread baked with wheat flour from south western Nigeria. Food, Agric. & Environ., 1(3) : 85-87.

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Rosniyana, A., Hashifah, M.A. and Shariffah, Norin S.A. (2009). Nutritional content and storage stability of stabilised rice bran – MR 220. J. Trop. Agric. & Fd. Sci., 37(2): 163–170.

Singh, Priyanka, Yadav, Neelam, Mishra, Pradeep Kumar and Sheikh, Sarita (2013). Utilization of rice bran for the development of value added Indian Sweet. Internat. J. Agric. & Food Sci., 3(2): 76-79.

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Studies on Development of Low Calorie Pineapple RTS Beverage by Using Artificial Sweeteners

Abstract Views :179 | PDF Views:0

Authors

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

Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN

Source

Food Science Research Journal, Vol 8, No 1 (2017), Pagination: 59-63

Abstract

In present investigation efforts have been made to prepare low calorie pineapple RTS beverage by using different combination of artificial sweeteners (aspartame and sucralose) and sugar (sucrose). Further the effect of artificial sweeteners on chemical charecterstics and sensory acceptability of low calorie pineapple RTS beverage was evaluated. The study revealed that good quality and organoleptically acceptable low calorie pineapple RTS beverage can be prepared by using 50 % sucrose+50 % sucralose.

Keywords

Pineapple, Aspartame, Sucralose, RTS Beverage.

Full Text

References

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Nutritional and Sensory Quality of Wheat Bread Supplemented with Stabilized Rice Bran

Abstract Views :195 | PDF Views:0

Authors

J. K. Sangle ¹, A. R. Sawate ², B. M. Patil ², R. B. Kshirsagar ²

Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbgani (M.S.), IN

Source

Food Science Research Journal, Vol 8, No 1 (2017), Pagination: 112-118

Abstract

This project was designed to evaluate the suitability of stabilized rice bran for the supplementation of bread. Freshly milled rice bran was treated with autoclave heating for its stabilization. The effect of stabilized rice bran supplementation on nutritional and sensory properties of wheat bread was determined. Blends of wheat flour and rice bran (95:5, 90:10, 85:15 and 80:20) were used to bake bread with 100 per cent wheat flour as control. Thereafter, proximate, mineral composition and sensory properties of the bread loaves were determined, using standard methods of analysis. The moisture content, crude protein, crude fat, crude fibre and ash of the composite bread loaves increased significantly (p < 0.05) from 31.12 per cent to 33.98 per cent, 11.87 per cent to 13.38 per cent, 1.52 per cent to 3.95 per cent, 0.82 per cent to 2.65 per cent and 1.52 per cent to 2.09 per cent, respectively; while carbohydrate content decreased with increased level of supplementation from 53.13 per cent to 43.92 per cent. Mineral content of the bread increased significantly (p < 0.05) with increased level of supplementation from 6.44 mg/100g to 15.61 mg/100g (Iron), 80.64 mg/100g to 221.22 mg/100g (Potassium), 84.47 mg/100g to 153.41 mg/100g (Calcium), 13.67 mg/100g to 161.86 mg/100g (Magnesium) and 2.24 mg/ 100gm to 4.13 mg/100g (Zinc). However, there was a significant decrease (p < 0.05) in sodium with increased level of supplementation from 304.31 mg/100g to 227.24 mg/100g. The control sample of bread was acceptable similar to 15 per cent rice bran supplemented bread. The bread supplemented with stabilized rice bran at 20 per cent got the lowest sensory score than other composite and control bread. But, all the composite bread samples had significantly (p< 0.05) higher values for nutritional parameters. It can be concluded from the results that upto 15 per cent stabilized rice bran can be successfully incorporated in the bread to improve the sensory and nutritional attributes.

Keywords

Composite Bread, Rice Bran, Nutritional Quality, Supplementation, Sensory Quality.

Full Text

References

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Formulation of Weaning Food with fortification of Orange (Citrus sinensis) Waste

Abstract Views :242 | PDF Views:0

Authors

M. A. Zaker ¹, A. R. Sawate ², B. M. Patil ², R. B. Kshirsagar ²

Source

Food Science Research Journal, Vol 8, No 1 (2017), Pagination: 83-90

Abstract

The study was conducted to formulate weaning food by using sorghum, green gram, rice and foxtail millet. Different proportions of orange waste (peel and pomace powder) were incorporated at different proportions. Weaning food was prepared using roasting and malting techniques. Based on the sensory evaluation, the malted sample was selected. Out of the three formulation studies, the sample T3 was found richest in the protein (17.07 %) and fat (4.2 %) containing 30 per cent orange waste combination Powder. The mean score of different oraganoleptic characteristics of the energy food formulations showed that sample T₂ containing 20 per cent orange waste combination Powder was significantly superior over sample T₁ and T3though the sample T₃ containing more nutritional profile, but least accepted .The pre treatments such as malting and roasting are given to the above selected weaning food (sample T₂) for improving their organoleptic characteristics and the results revealed that among all the four developed weaning foods, the malted food was organoleptically superior yielding a good quality product. The results on physical properties of developed weaning foods showed that the malted weaning food had the lowest density and water absorption capacity and high dispersability.

Keywords

Weaning Food, Organoleptic, Malting, Roasting, Water Absorption Capacity, Dispersibility.

Full Text

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Effect of Orange Peel Powder Incorporation on Physical, Nutritional and Sensorial Quality of Biscuits

Abstract Views :306 | PDF Views:1

Authors

M. A. Zaker ¹, A. R. Sawate ¹, B. M. Patil ¹, S. K. Sadawarte ¹, R. B. Kshirsagar ¹

Affiliations
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN

Source

Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 160-165

Abstract

Studies were conducted for incorporation of orange peel powder in biscuits. The orange peel powder was used in various proportion viz., 0, 5, 10, 15 and 20 per cent levels for incorporation in biscuits by replacing the maida. The orange peel powder and maida was analyzed for the proximate composition. The biscuits were prepared and were analyzed for its physical (diameter, thickness, and spared ratio), chemical (moisture, protein, fat, ash, fibre) and sensorial characteristics (appearance, colour, flavour, taste, texture). On the basis of overall sensory attributes, biscuits prepared with 10 per cent of orange peel powder were recorded higher acceptability as compared to other samples. It was also found that the spread ratio of the biscuits was decreased as the per cent of orange peel powder was increased. The increase in powder concentration, the protein, and fat content was decreased while the dietary fibre was increased. It was concluded that orange peel powder and refined wheat flour can be substituted upto 10 per cent in refined wheat flour to prepare orange peel powder without adversely affecting quality attributes.

Keywords

Peel Powder, Sensorial Characteristics, Spread Ratio, Dietary Fibres, Quality Attributes.

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Studies on Utilization of Gudmar (Gymnema sylvestre) Dried Extract Based Fennel RTS Beverage

Abstract Views :196 | PDF Views:0

Authors

Dipak Sharma ¹, A. R. Sawate ¹, B. M. Patil ¹, R. B. Kshirsagar ¹

Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN

Source

Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 235-242

Abstract

Gymnema sylvestre is a reputed herb in the ayurvedic system of medicine. The phytoconstituents responsible for sweet suppression activity includes triterpene saponins known as gymnemic acids, gymnemasaponins, and a polypeptide, gurmarin. The herb exhibits a broad range of therapeutic effects as an effective natural remedy for diabetes. Efforts have been made to prepare gudmar dried extract. Physico-chemical properties of prepared extract were evaluated. On the basis of physico-chemical properties and gymnemic acid content gudmar dried extract was added at 0.75, 1.00 and 1.25 per cent for preparation of gudmar dried extract based fennel RTS beverage. Sugar was also replaced with aspartame, stevia and sucralose. The organoleptic test score indicated that among the fennel RTS beverages, the beverage with 1.0 per cent gudmar dried extract and sucralose as sweetner was accepted by panel members. TSS of the fennel RTS beverage was increased while acidity decreased with increase in proportion of gudmar dried extract. Selected fennel RTS beverage (1.0% gudmar dried extract and sucralose as sweetner) was found to be rich in gymnemic acid content and organoleptically acceptable.

Keywords

Gudmar, Dried Extract, Gymnemic Acid, Sucralose, Fennel RTS Beverage.

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Studies on Exploration of Orange Pomace Powder on Physical, Sensorial and Nutritional Quality of Biscuits

Abstract Views :193 | PDF Views:0

Authors

M. A. Zaker ¹, A. R. Sawate ¹, S. K. Sadawarte ¹, B. M. Patil ¹, R. B. Kshirsagar ¹

Affiliations
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN

Source

Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 266-270

Abstract

Processing of fruit and vegetable produces large quantity of waste particularly citrus processing produces waste in the form of peel, seeds and pomace which can be the major source of phytochemicals and dietary fibres. The objective of the research was to utilize the orange pomace in the form of powder in biscuits. The orange pomace powder was used in various proportion viz., 0, 5, 10, 15 and 20 per cent levels for incorporation in biscuits by replacing the maida. The orange pomace powder and maida were analyzed for the proximate composition. The biscuits were prepared and analyzed for its physical (diameter, thickness, and spread ratio), chemical (moisture, protein, fat, ash, fibre) and sensorial characteristics (appearance, colour, flavour, taste, texture). On the basis of overall sensory attributes biscuits prepared with 10 per cent of orange pomace powder were recorded higher acceptability as compared to other samples. The spread ratio of the biscuits also decreased as the per cent of orange pomace powder was increased with the increase in powder concentration the protein, fat content was gradually, decreasing and the dietary fibre. Orange pomace powder can be substituted upto 10 per cent in wheat flour to prepare orange pomace powder biscuits without adversely affecting overall quality attributes.

Keywords

Pomace Powder, Sensorial Characteristics, Quality Attributes.

Full Text

References

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Studies on Effect of Artificial Sweeteners on the Quality of Herbal Beverage

Abstract Views :140 | PDF Views:0

Authors

S. Sabahuddin ¹, A. T. Taur ¹, A. R. Sawate ¹, R. B. Kshirsagar ¹, B. M. Patil ¹

Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN

Source

Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 286-289

Abstract

The investigation was carried out for preparation of low calorie herbal beverage (RTS) by using different artificial sweetener. The experiment was conducted in Completely Randomized Design with addition of aspartame (0.2%), sucralose (0.15%) and stevia (0.1%). The artificial sweetener with sucrose (50%) were added to aonla juice (10%), basil leaves juice (5%) and ginger juice (1%) for the preparation of herbal beverage. The acidity in aonla, basil leaves and ginger were obtained as 1.75, 0.08 and 0.7%, respectively, also the values of physico-chemical characteristics of beverage. The aonla, basil leaves and ginger and prepared beverage were analysed for chemical composition. Sample T₂ was contains prepared by using 50% sucrose+0.15 sucralose found to be 0.37% acidity, pH 3.93, ascorbic acid 36.16 mg/100 g and TSS was maintained at 7.5⁰Bx. The sample T₂ also found to be organoleptically acceptable over the other sample.

Keywords

Artificial Sweetener, Herbal Beverage, Sucralose.

Full Text

References

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Studies on Utilization of Adulasa (Adhatoda vasica) Dried Extract Based Carbonated RTS Beverage

Abstract Views :145 | PDF Views:0

Authors

A. M. Gedam ¹, R. B. Kshirsagar ², A. R. Sawate ², B. M. Patil ²

Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN

Source

Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 349-356

Abstract

Efforts have been made to prepare dried extracts (solid extract) and extract (aqueous extract) from adulasa leaf. Physico-chemical properties of prepared extracts were evaluated. On the basis of their extractable values and alkaloid content (0.30%) adulasa dried extracts were added at 0.25, 0.35 and 0.45 per cent for preparation of adulasa dried extracts based carbonated RTS beverage. Adulasa was found to be rich in alkaloids. The acceptability of prepared beverage was organoleptically evaluated. The test score indicated that among the carbonated beverages, the beverage with 0.35 per cent adulasa dried extracts with sucralose (0.2%) as sweeteners was accepted by panel members. TSS of the carbonated beverage was decreased with addition of sucralose further increases with increase in proportion of adulasa dried extracts. Selected carbonated beverage found to be rich alkaloid content (210 mg/200 ml) and was organoleptically accepted.

Keywords

Adulasa, Dried Extract, Alkaloid Content, Carbonated RTS Beverage.

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