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
Ramya, H. N.
- Effect of Temperature and Relative Humidity on Variation of Physico-Chemical Properties of Storage and Packed Jaggery
Abstract Views :197 |
PDF Views:0
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
- Babu, B. and Anwar, S.I. (1995). Technical bulletin, (IISR/JRS/94/9). AICRP on Processing, handling and storage of jaggery and khandsari. IISR. Lunknow
- Chand, K.,Singh, A. and Kulshrestha, M. (2012). Jaggery quality affected by hilly climatic conditions. Indian J. Traditional Knowledge, 11: 172-176.
- Dakshindas, D.G. and Kale, R.A. (1961). Studies on factors affecting gur quality. Ind. J. Sugarcane Res. & Development, (VI-Part-I) : 1-11
- Gunjal, B.B. and Galakatu, P.D. (1986). Water vapour obsorption by jaggery. J. Ind. Sugar, 633-636.
- Kundu, S. and Gupta, M.L. (1992). Changes in physico-chemical properties of gur storage in some promising varieties of sugar cane. Indian Sugar, 42(2): 115-118.
- Mandal, D., Tudu, S., Mitra, S.R. and De, G.C. (2006). Effect of common packing materials on keeping quality of sugarcane Jaggary during monsoon season. Sugar Tech., 8 : 137-142.
- Pandey, J.P. and Kulshreshtha, M. (1999). Properties of solid, liquid and Powder jaggery. Souvenir with Abstracts, National seminar on status, problem and prospects of jaggery and khandsari industry in India, 46.
- Rao, R.S. and Lakshminarayana, C. (1999). Cane jaggery, National seminar on status, problem and prospects of jaggery and khandsari industry in India, 45.
- Sastry, A.S., Ghosh, A.K. and Bajpai, J.P. (1964). Effect of different temperatures and humidifies on the keeping quality of gur. Indian Institute of Sugarcane Research and development, Lucknow. 325-330.
- Singh, J. (1999a). Advances in jaggery and khandarari. research and development, Souvenir with Abstracts, National seminar on status, problem and prospects of jaggery and khandasari industry in India, 16-26
- Singh, J. (1999b). Computer simulations model for prediction of storage stability of jaggery samples, Souvenir with Abstracts, Natural seminar on status, problem and prospects of jaggery and khandasari industry in India, 49.
- Thakur, A.K. (1999). Potential of jaggery manufacturing: A Study report Souvenir with Abstracts, National seminar on status, problem and prospects of jaggery and khandasari industry in India, 37.
- Usha Ravindra, Neena Joshi, Shivaramu, H.S., Sheela, K. and Nagaraju (2004). Quality standard of jaggery produced in cavery command area of Karnataka. Co-Op. Sugar, 35 (11): 842-846.
- Uppal, S.K. and Sharma, S. (1999). Evaluation of different methods of jaggery (gur) storage in subtropical region. Indian J. Sugarcane Technol., 14:17-21.
- Verma, S.K., Srivastava, S.C., Dua, S.P., Lal, K. and Singh, S.B. (1999). Chemical control of jaggery deterioration during monsoon season. Souvenir with Abstracts, National seminar on status, problem and prospects of jaggery and khandasari industry in India, 55.
- Effect of Combination of Hydrocolloid and Emulsifiers on Micro Visco-Amylograph, Physical and Storage Qualities of Eggless Cake
Abstract Views :252 |
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
- Alexander (1999).Hydrocolloid gums. Part I. Natural products. Cereal Foods World. 44 : 684–686.
- Alloncle, M., Lelebvre, J., Llamas, G. and Doublier, J. L. (1989). A rheological characterization of cereal starch-galactomannan mixture, Cereal Chem., 66 : 90-93.
- American Association of Cereal Chemist (2000). Approved methods moisture (44-15), ash (08-01), gluten (38-10), zeleny’s sedimentation value (56-60), falling number (56-81B), amylograph (22-10). St.Paul. MN.
- Arabshirazi, Shohreh, Sara, Movahhed and Nabiollah, Nematti (2012). Evaluation of addition of xanthan and hydroxyl propyl methyl cellulose gums on chemical and rheological properties of sponge cakes. Ann. Biological Res., 3 (1) : 589 - 594.
- Bell, D. A. (1990). Methylcellulose as structure enhancer in bread baking, Cereal Food World, 35, 1001-1006.
- Christianson, D. D., Hodge, J. E., Osborne, D. and Detroy, R. W. (1981). Gelatinization of wheat-starch as modified by xanthan gum, guar gum and cellulose gum, Cereal Chem., 58 : 513-517.
- Dickinson, E. (2003). Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids, 17 : 25–39.
- Dickinson, E. (2004). Effect of hydrocolloids on emulsion stability. In P. A. Williams, & G O. Phillips (Eds.), Gums and stabilizers for the food industry. pp. 394-404. Cambridge, UK: Royal Society of Chemistry.
- Evans, I. G., Volpe, T. and Zabik, M. E. (1977).Ultrastructure of bread dough with yeast single cell protein and/or emulsifier, J. Food Sci., 42 : 70-74.
- Garti, N. and Leser, M. E. (2001). Emulsification properties of hydrocolloids. Polymers Adv. Technol., 12 :123-135.
- Glicksman, M. (1991). Hydrocolloids and the search for the ‘‘oily grail’’. Food Technol., 45 : 94 -103.
- Gomez, M., Ronda, F., Caballero, P. A., Blanco, C. A. and Rosell, C. M. (2006). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes, Food hydrocolloids, 21 : 167-173.
- Hussain, S. and Al-Oulabi, R. (2009). Studying the possibility of preparing an egg-free or egg-less cake. Internat. J. Engg. & Technol., 1(4) : 324.
- Inigo, Arozarena, Hugo, Bertholo, José, Empis, Andrea Bunger and Isabel de Sousa (2001). Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes. European Food Res. & Technol., 213 : 312 - 316.
- Katzbauer, B. (1998). Properties and applications of xanthan gum. Polymer Degradation & Stability, 59 : 81–84.
- Khan, T., Park, J.K. and Kwon, J.H. (2007). Functional biopolymers produced by biochemical technology considering applications in food engineering. Korean J. Chem. Engg., 24 : 816 – 826.
- Kim, C. S. and Walker, C. E. (1992). Interactions between sugars, and emulsifiers in high-ratio cake model systems. Cereal Chem., 69 : 206-212.
- Kloek, William, Jeroen, Theodorus, Maria, Dijkgraaf, Mirriam, Maria and Johanna, Petronella (2007). EP 1839488 A1 Egg-free cake and a method for preparation there of Oct. 3, 2007 .
- Kumari, R., Jeyarani, T., Soumya, C. and Indrani, D. (2011). Use of vegetable oils, emulsifiers and hydrocolloids on rheological, fatty acid profile and quality characteristics of pound cake. J. Texture Stud., 42(5) : 377-386.
- Leon, A., Ribotta, P., Ausar, S., Fernandez, C., Landa, C. and Beltramo, D. (2000). Interactions of different carrageenan isoforms and flour components in bread making. J. Agric. & Food Chem., 48 : 2634–2638.
- Maier, H., Anderson, M., Karl, C. and Magnuson, K. (1993). Guar locust bean, tara, and fenugreek gums. In R. L. Whistler & J. N. Be Miller (Eds.), Industrial gum Polysaccharides and their derivatives (3rd Ed., pp. 182– 205). New York: Academic Press.
- Miller, L.L. and Setser, C. (1983). Xanthan gum in a reduceeggwhite angel food cake. Cereal Chem., 60 : 62–65.
- Naik, L., Mann, B., Bajaj, R., Sangwan, R.B., Sharma, R. and Manju, G. (2012). Dairy chemistry-technofunctional properties of whey protein hydrolysates prepared using trypsin. Indian J. Dairy Sci., 65(2) : 141.
- Naik, L., Mann, B., Bajaj, R., Sangwan, R. B. and Sharma, R. (2013). Process optimization for the production of biofunctional whey protein hydrolysates: adopting response surface methodology. Internat. J. Peptide Res. & Therapeutics, 19 (3) : 231-237.
- Shelke, K., Faubion, J.A. and Hoseney, R.C. (1990). The dynamics of cake making as studied by a combination of viscometry and electrical resistance oven heating. Cereal Chem., 67 : 575-580.
- Steel, R.G.D. and Torrie, J. H. (1960).Principles and procedure of statistics, New York, NY: McGraw-Hill, pp, 99-131.
- Tan, M.C., Chin, N.L., Yusof, Y. A., Taip, F. S. and Abdullah, J. (2015). Improvement of eggless cake structure using ultrasonically treated whey protein. Food & Bioprocess Technol., 8 (3) : 605-614.
- Turabi, E., Summu and Sahin, S. (2008). Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend, Food Hydrocolloids, 22 : 305-312.
- Urlacher, B. and Noble, O. (1997). Xanthan gum, In A, Imeson (Ed,), Thickening and gelling agents for food (pp. 284-311), Blackie Academic and Professional, London, United Kingdom.
- Zambrano, F. P., Despinoy, R. C. S. C. Ormenese and Faria, E. V. (2004). The use of guar and xanthan gums in the production of ‘light’ low fat cakes. Internat. J. Food Sci. & Technol., 39 : 959–966.