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Ramya, H. N.
- Effect of Temperature and Relative Humidity on Variation of Physico-Chemical Properties of Storage and Packed Jaggery
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Authors
Affiliations
1 Department of Agriculture Engineering, College of Agriculture, Karekere, Hassan (Karnataka), IN
2 Department of Food Science and Technology, College of Agriculture, Hassan (Karnataka), IN
1 Department of Agriculture Engineering, College of Agriculture, Karekere, Hassan (Karnataka), IN
2 Department of Food Science and Technology, College of Agriculture, Hassan (Karnataka), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 121-133Abstract
Short term storage of jaggery by different methods under laboratory conditions indicated that the jaggery stored in air tight container for 90 days maintained its quality and colour closely followed by wrapping with alkathene film and packed in paper box covered by polythene pouch as compared to jaggery kept open as it is without covering wrapped with gunny and Hessian cloth or packed with sugarcane trash and stored.Keywords
Jaggery, Storage, Package, Temperature, Relative Humidity.References
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- Effect of Combination of Hydrocolloid and Emulsifiers on Micro Visco-Amylograph, Physical and Storage Qualities of Eggless Cake
Abstract Views :253 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Technology, Agricultural College, Hassan (Karnataka), IN
2 Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore (Karnataka), IN
1 Department of Food Science and Technology, Agricultural College, Hassan (Karnataka), IN
2 Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore (Karnataka), IN
Source
Food Science Research Journal, Vol 10, No 1 (2019), Pagination: 70-80Abstract
The present study was aimed to investigate the effect of hydrocolloids like gum arabic (AR), guar gum (GR), xanthan gum (XN), carrageenan (CG) and hydroxypropyl methylcellulose (HPMC) were used in combination with emulsifiers such as glycerol monstearate (GMS) and sodium stearoyl-2-lactylate (SSL) on the physical, sensory and storage characteristics of eggless cake was studied. Addition of hydrocolloids to wheat flour as well as in the presence of GMS and SSL increased the eggless cake batter viscosity, specific gravity; in which XN showed the highest value. Among the different hydrocolloids screened, HPMC improved the eggless cake making characteristics of the wheat flour. The overall quality score of eggless cake was increased with HPMC, GMS and SSL. The results indicate that among hydrocolloids used for the study; HPMC brought about highest improvement in eggless cake making characteristics of wheat flour as well eggless cake with GMS and SSL. Effect of combination of hydrocolloid and emulsifiers on storage characteristics of eggless cake was also studied. The moisture content of control eggless cake was 30.8 per cent and eggless cake with the combination of HPMC, GMS and SSL was 33.48 per cent and the moisture content of eggless cake showed not much change during storage for 10 days. It is clear from the results that the texture values of eggless cake with combination at any time of storage were lower than the control eggless cake.Keywords
Eggless Cake, Hydrocolloids, Emulsifiers, Batter Viscosity, Texture.References
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