Food Science Research Journal

Sanjeet Kumar ¹, Avanish Kumar ², Atulanand Mishra ², R. N. Shukla ², A. K. Gautam ²

Affiliations
1 Department of Food Process Engineering, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), IN
2 Department of Food Process Engineering, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), IN

Abstract

Biscuit are convenient food products, becoming very popular among both rural and urban populations of India. Some of the reasons for such wide popularity are low cost among other processed foods. India is the second largest wheat producing nation after China in the world and contributes approximately 12 per cent to the world wheat production. The principle basis of most baked products that can be regarded, as snack food is wheat flour. The flour quality is defined as ability of flour to produce uniformly good product and it will be very misleading to define the product. This may be also because of good quality of one product may not be good quality of another baked product. Fenugreek seeds are rich in carbohydrates, and especially mucilaginous fibre. This soluble fibre is comprised of galactomannas, similar to properties in that of guar gum. Fenugreek also contains a rich variety of steroid saponins and flavonoids all of these substances are known to lower blood lipid levels. Fenugreek seeds also contain 4-hydroxyisoleucine, an unusual amino acid that initiates insulin release form the pancreas. The ability of fenugreek to improve glucose tolerance is further enhanced by its rich content of soluble fibre. Biscuit prepared from the blends containing different proportions (0%, 5%, 10%, 15% and 20%) of germinated fenugreek seed flour were evaluated for width, thickness, spread ratio and sensory characteristics. The thickness of fenugreek supplemented biscuits increased, whereas width and spread ratio of biscuits decreased with the increasing level of fenugreek flour. The sensory results showed that a maximum of 10 per cent fenugreek flour can be incorporated to prepare acceptable quality biscuits. Addition of germinated fenugreek flour to wheat flour increased the content of protein (10.5%, 10.4% and 11.0%) lysine (2.15, 2.20 and 2.25 g/100 g protein), dietary fibre (12.7%, 11.3% and 10.9%) total Ca (58.3, 57.1, 57.7 mg/100 g) and total iron (7.40 ,7.26 and 7.36 mg/100g ), respectively, at 10 per cent level of substitution. These biscuits can be safely stored in polypropylene bags upto 1 month without altering their organoleptic properties.

Keywords

Biscuit, Wheat, Fenugreek, Physical, Sensory, Nutritional Analysis.

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R. N. Shukla ¹, Atul Anand Mishra ¹, A. K. Gautam ¹

Affiliations
1 Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), IN

Abstract

Supplementation of food is of current interest because of increasing nutritional awareness among consumers. Supplementation with legumes is one way to meet the protein needs particularly with the help of baked foods. Supplementation of wheat flour with green gram flour was tried at 30, 40, 50, 60 per cent levels along with sugar, skimmed milk powder, fat and baking powder to improve the nutritional and sensory quality of biscuits. Results of baked biscuits revealed that the thickness (cm) was increased and diameter (cm) was decreased up to 60 per cent level of incorporation of green gram flour. Therefore spread ratio was decreased with increased the incorporation of green gram flour in formulation. However green gram dhal flour 30-60 per cent incorporation improved protein, fat and ash content of biscuits. The value of protein and fat content was decreased during storage but value of ash content was almost constant during storage. Moisture content of fortified biscuits was more than controlled biscuits and it was increased during storage. The sensory analysis of 50 per cent green gram dhal flour incorporated biscuit up to 30 days was accepted by panel judges on the basis of nine point hedonic scale. Thus supplementation of refined wheat flour with green gram flour 30- 60 per cent level, not only improve protein quality but also improved overall acceptability and sensory parameter in final product. Two types of packaging materials, high density polyethylene and low density polyethylene was used for packaging of biscuits in which high density polyethylene was more accepted because it was less permeable to gas and moisture as well as increased the storage period of biscuits.

Keywords

Green Gram, Fortified Biscuit, Packaging Material, Protein, Moisture Content.

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Devendra Kumar ¹, R. N. Shukla ², Sanjeev Kumar ²

Affiliations
1 Baba Saheb Dr. B.R. Ambedkar College of Agricultural Engineering and Technology (C.S.A.U.A &T.), Etawah (U.P.), IN
2 Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad (U.P.), IN

Abstract

Experimental studies were conducted for the production of bael and orange based RTS beverage and its quality evaluation. The quality attributes comprised of acidity, pH, optical density, TSS, ascorbic acid, total plate count and sensory quality parameters on 9-point hedonic scale. Evaluation of quality parameters were done for fresh as well as stored RTS samples at 0, 15, 30, 45, and 60 days of storage under different storage conditions. The TSS and acidity of bael and orange RTS beverage increased with increase in the level of bael juice, the optical density increased with increase in the level of orange juice ratio.The pH decreased with increase in the level of bael juice. The pH values of the samples composition 60:40, 50:50, and 40:60 after 60 days of storage period were observed as 2.00, 2.00, 1.45, respectively at refrigeration conditions. The total plate count (TPC) of the RTS samples of different bael and orange juice ratio of 60:40, 50:50 and 40:60 were observed as 1.078×10⁵ cfu/ml, 1.068×10⁵ cfu/ml and 1.061×10⁵ cfu/ml at refrigerator temperature condition. The microbial growth increased during storage period irrespective of bael juice ratio at different storage conditions. The vitamin C (ascorbic acid) of the RTS samples were decreased during storage period. The minimum ascorbic acid of the sample of juice ratio (bael and orange) 60:40, 50:50 and 40:60 after 60 days of storage were observed as 4.70, 4.29 and 4.08, respectively at refrigeration conditions. The higher score of overall acceptability was 8.225 for the fresh samples and the minimum scored awarded for overall acceptability was 6.600 for the RTS sample bael and orange juice ratio 50:50 at refrigeration condition. However, the overall acceptability of beverage decreased with increase in storage period. It was concluded that refrigerated storage method was found to be superior over other methods of storage of bael and orange based RTS beverage followed by BOD incubator and room temperature conditions.

Keywords

Bael, Beverage, Orange, Sensory, RTS Beverage.

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Devendra Kumar ¹, R. N. Shukla ²

Affiliations
1 Baba Saheb Dr. B.R.Ambedkar College of Agricultural Engineering and Technology, Etawah (U.P.), IN
2 Sam Higginbottom University of Agriculture, Technology and Science, Allahabad (U.P.), IN

Abstract

Experimental studies were conducted to investigate the effect of various sweetener and citric acid levels on colour kinetics and textural characteristics of fresh as well as stored papaya leather. The levels of sweeteners were used as sugar, sugar₇₅+jaggery₂₅, sugar₅₀+jaggery₅₀, sugar₂₅+jaggery₇₅ and jaggery with citric acid levels as 0.5 per cent, 0.75 per cent and 1.0 per cent. Developed papaya leather samples were evaluated for coulour kinetics and textural characteristics. Study revealed that brightness (L), redness (a) and yellowness (b) values deceased with increase in citric acid level in each treatment of sweeteners but these values increased during storage period with increase of citric acid level. Data showed that colour change value decreased with increase of citric acid level in samples using sugar as a sweetener. The chroma value decreased with increase of citric acid in all sweeteners. The hue angle increased with increase of citric acid level in papaya leather samples using sugar₅₀+jaggery₅₀, sugar₂₅+jaggery₇₅ and jaggery as sweetener. The textural characteristics viz., hardness, cohesiveness, adhesiveness and springiness were obtained lowest as 32.7g, 2.58, 68.71gs and 2.74mm, respectively among the treatments of sweeteners whereas the gumminess and chewiness values were found highest in papaya leather sample using jaggery as a sweetener with 0.5 per cent citric acid level.

Keywords

Papaya Leather, Sweetener, Citric Acid, Colour Kinetics, Textural.

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