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
Katke, S. D.
- Studies on Formulation of Cookies by Using Soy Protein Isolates From De-Oiled Soya Meal
Abstract Views :141 |
PDF Views:0
Authors
Affiliations
1 Department of Food Chemistry and Nutrition, MGM College of Food Technology, Gandheli, Aurangabad (M.S.), IN
2 Department of Food Science and Technology, MGM College of Food Technology, Gandheli, Aurangabad (M.S.), IN
1 Department of Food Chemistry and Nutrition, MGM College of Food Technology, Gandheli, Aurangabad (M.S.), IN
2 Department of Food Science and Technology, MGM College of Food Technology, Gandheli, Aurangabad (M.S.), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 361-367Abstract
Present investigation was undertaken to study the compatibility of de-oiled soy meal in preparation of Soy Protein Isolate and further to study formulation of cookies with different wheat flour and Soy Protein Isolate blend ratio. The raw material i.e. de-oiled soy meal was subjected for the proximate analysis to judge the suitability of raw material in preparation of the Soy Protein Isolate and it was also analyzed for the chemical composition. From the proximate analysis, it was found that Soy Protein Isolate contains 84.5% protein which justifies it was suitable as nutritional ingredient. Cookies were predominantly based on refined wheat flour (RWF) and Soy Protein Isolate (SPI) blended composite flour so as to upgrade the nutritional quality. Preliminary experimental work was done with different high levels of Soy Protein Isolate (SPI) incorporation so as to select the range of % incorporation which could be used in formulating composite flour for cookies. Through sensory evaluation by a panel of food scientists it was found that not more than 20% of SPI could be used in preparation of composite flour as further increase in SPI concentration resulted in drastic reduction of overall acceptability of product. Therefore cookies were prepared with incorporation of Soy Protein Isolate from 0% [control i.e. T1(c)], 5% [T2], 10% [T3], 15% [T4], 20% [T5] and analyzed for their physical, chemical and organoleptic evaluation. Sample T4 with 15% incorporation found to be superior with respect to all the aspects. Further increase in the Soy Protein Isolate level will reduce overall acceptability of the product.Keywords
Soy Protein Isolate (SPI), De-Oiled Soy Meal, Refined Wheat Flour (RWF), Soy Cookies.
References
- Carlson, J. B. and Lersten, N.R. (1987). Reproductive morphology. In : Soybeans : Improvement, Production, and Uses; Second Edition. Ed. J. R. Wilcox. pp. 95-134. American Society of Agronomy. Madison, Wisconsin.
- Chastain, T., Ward, G.K.J. and Wysocki, D.J. (1995). Stand establishment responses of soft white wheat to seedbed residue and seed size. Crop Sci., 35: 213-218.
- Gaines C.S. and Tsen, C.C. (1980) Baking method to evaluate flour quality for rotary molded cookies. Cereal Chem., 57 (6) : 429-433.
- Garcia, M.C., Torre, M., Marina, M.L. and Laborda, F. (1997). Composition and characterization of soybean and related products. Critical Reviews Food Sci. & Nutri., 37 (4) : 361-391.
- Henkel, J. (2000). Soybean: Health claims for soybean protein, questions about other components. FDA Consumer 2000, [cited 2011 Mar 25]., In www.cfsan.fda.gov
- Hooda, S. and Jood, S. (2005). Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chem., 90:427-435.
- Hosney, R.C.(1986). Yeast leavened products. In : principles of cereals science and technologies. Am. Assoc. Cereal chem.. Inc., St. Paul, Minnesota, J. American Dietetic Association , 91 (7) : 828-835.
- Hussain S., Anjum, F.M. and Batt, M.S. (2006). Physical and sensory attributes of flaxseed flour supplemented cookies. Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. Turk J Biol., 30 : 87-92.
- Indrani, S., Savithri, G.D. and Venkateswara, Rao G. (1997). Effect of defatted soy flour on the quality of buns. J. Food Sci. & Technol., 34:440-442.
- Messina, M. (1995). Modern applications for an ancient bean: soybeans and the prevention and treatment of chronic disease. J. Nutri., 125 (Suppl. 3) : 567S-569S.
- Mian, N. Riaz (2006). Soy applications in food. Boca Raton: CRC Press. ISBN 0-8493 2981-7.
- Riaz , M.N. (1999). Healthy baking with soy ingredients.Cereal Foods World., 44 : 136-139.
- Riaz, M.N. (2001). Extrusion-expelling of soybeans for texturized soy protein. Pages 171 175 in : World Conference on Oilseed Processing and Utilization. R. F. Wilson, ed. AOCS Press. Champaign IL.
- Tsen, C.C., Peters, E.M., Schaffer, T. and Hoover, W.J. (1973). High protein cookies. Effect of soy fortification and surfactants. Bakers Digest, 47 : 34-37.
- Young, V.R. and Pellett, P.L. (1994). Plant proteins in relation to human protein and amino acid nutrition. American J. Clinical Nutri., 59(suppl) : l203Sl2S.
- Wu, A.H., Ziegler, R.G., Nomura, A.M., West, D.W., Kolonel, L.N., Horn-Ross, P.L., Hoover, R.N. and Pike, M.C. (1998). Soy intake and risk of breast cancer in Asians and Asian Americans. Americam J. Clinical Nutri., 68 (Suppl. 6) : 1437S-1443S.
- Young, V.R. (1991). Soy protein in relation to human protein and amino acid nutrition. J. Am. Diet. Assoc., 91 : 828-835.
- Food and Drug Administration (FDA). (1999). FDA approves new health claim for soybean protein and coronary heart disease. FDA Talk Paper 1999, [cited 2011 Mar 25], In: www.fda.gov.
- Studies on Process Standardization of Ultra-Filtered Pineapple Flavoured Shrikhand Whey Beverage
Abstract Views :168 |
PDF Views:0
Authors
S. D. Katke
1,
P. S. Patil
2
Affiliations
1 Department of Food Chemistry and Nutrition, MIP College of Food Technology, Aundha, Hingoli (M.S.), IN
2 Department of Food Science and Technology, MIT College of Food Technology, Aurangabad (M.S.), IN
1 Department of Food Chemistry and Nutrition, MIP College of Food Technology, Aundha, Hingoli (M.S.), IN
2 Department of Food Science and Technology, MIT College of Food Technology, Aurangabad (M.S.), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 180-186Abstract
The present investigation demonstrates utilization of the shrikhand whey (which is a by-product of the dairy industry) for the preparation of carbonated fruit flavoured beverages. A process for preparation of carbonated fruit flavoured shrikhand whey beverage by blending with different levels of pineapple juice concentration has been standardized. In the present study, highly acceptable 12.0% sugar level was used as beverage base. The shrikhand whey beverage base was blended with different levels of concentrations of pineapple juice i.e. 18.0, 20.0, 22.0 and 24.0%. The ultrafiltered shrikhand whey beverage base with 22% ultrafiltered pineapple juice scored higher overall acceptability i.e. 8.26. The selected beverage was carbonated at three different levels of carbonation i.e. 25, 30, 35 psi at 4 ± 1°C temperature and was subjected to organoleptic evaluation. The ultrafiltered pineapple flavoured beverage scored 8.53 at 30 psi for overall acceptability.Keywords
Acidic Whey, Ultrafiltered Shrikhand Whey, Shrikhand Whey Beverage, Carbonated, Whey Beverage, Pineapple Flavoured Whey Beverage.References
- Aneja, R.P. (1997). Traditional dairy delicacies, A compendium in Dairy India. 5th Edn. New Delhi, pp. 371-386.
- A.O.A.C. (1990). Official methods of analysis. Association of Official Analytical Chemists, 14th Ed., Washington DC.
- Belhe, N.D., Thorat, A.K., Kulkarni, M.B. and Salunkhe, D.K. (1982). Utilization of whey in bakery products. Dairy Guide, 4 (10) : 49-52.
- Durham, R.J., Howrigan, J.A., Sleigh, R.W. and Johnson, R.L. (1997). Whey fractionation. Food Australia, 49 (10) : 460-465.
- Fresnel, J.M. and Moore, K.K. (1978). Swiss scientists develop soft drink form whey. Food Product Development, 12 (1) : 45.
- Gagrani, R.L., Rathi, S.D. and Ingle, U.M. (1987). Preparation of fruit flavoured beverage from whey. J. Food Sci. & Technol., 24 (2) : 93-94.
- Gandhi, D.N. (1989). Production of some useful products of industrial importance through microbial fermentation of whey. Indian Dairyman,41 (4) : 182-184.
- Ghosh, S., Kanawjia, S.K. and Singh, S. (1995). Recent advances in whey permeate based sports drink, Beverage & Food World, 9 : 24-26.
- GOI (2002). Economic survey 2001-2002. Economic Division, Ministry of Finance, Government of India, New Delhi.
- Gupta, S.K. (1976). Sensory evaluation in food industry. Indian Dairyman, 28 (7) : 293-295.
- Gupta, V.K. and Mathur, B.N. (1989). Current trends in whey utilization. Indian Dairyman, 41 (3) : 165-167.
- Gupta, V.K. (2000). Overview of processing and utilization of dairy by products. Indian Dairyman, 52 (5) : 55-60.
- Hofer, A. (1995). Whey a by-product or a source of valuable milk constituents.DMZ, Milchewirt Schaft, 116, pp. 124-129, 1995.
- Jadhav, P.E., Kulkarni, M.B. and Narwade, V.S. (1991). Factors influencing mineral content of chakka whey. Indian J. Dairy Sci., 44 (8) : 510-513.
- Jandal, J.M. (1996). Dairy beverages. Beverages & Food World, 11 : 30-32.
- Kanwar, S. and Chopra, D.K. (1976). Practical Agricultural Chemistry. Second Edition, ICAR, New Delhi, 1976.
- Khamrui, K. and Rajorhia, G.S. (1998). Formulation of RTS – whey based kinnow juice beverage. Indian J. Dairy Sci., 51 (6) : 413-419.
- Kulkarni, M.B., Chavan, I.G. and Belhe, N.D. (1987). Chemical composition of chakka whey. Indian J. Dairy Sci., 40 (1) : 65-68.
- Patel, R.S., Jayaprakasha, H.M. and Singh, S. (1991). Recent advantages in concentration and drying of whey. Indian Dairyman, 417-421.
- Panse, V.G. and Sukhatme, P.V. (1985). Statistical methods for Agril. Workers. ICAR Pub., 2nd Edn. New Delhi.
- Raganna, S. (1986). Handbook of analysis and quality control for fruits and vegetable products. 2nd Ed. ICAR, New Delhi.
- Shaikh, S.Y., Rathi, S.D., Pawar, V.D. and Agarkar, B.S. (2001). Studies on development of a Process for preparation of fermented carbonated whey beverage. J. Food Sci. & Technol., 38 (5) : 519-521.
- Shukla, F.C., Sharma, A. and Singh, Baljit (2004). Studies on the preparation of fruit beverages using whey and butter milk. J. Food Sci. & Technol., 41 (1) :102-105.
- Singh, S., Ladkani, B.G., Kumar, A. and Mathur, B.N. (1994). Development of whey based beverages. Indian J. Dairy Sci., 47 (7) : 585-590.
- Singh, S., Singh, A.K. and Patil, G.R. (2002). Whey utilization for health beverages. Indian Food Industry, 21 (4) : 38-41.
- Suresha, K.B. and Jayaprakash, H.M. (2003). Utilization of ultrafiltration whey permeate for preparation of beverage. Indian J. Dairy Sci., 56 (5) : 278-284.
- Surzanne Nielsen, S. (1992). Introduction to the chemical analysis of foods. Jones and Bartlett Publishers, Boston, U.K. pp. 253-254.
- Tondon, H.L.S. (1993). Methods of analysis of soils, plants, waters, fertilizers. Fertilizers development and consultation organization (FDCO), New Delhi.
- Process Standardization and Development of Honey Based Aonla (Phyllanthus emblica) Candy
Abstract Views :208 |
PDF Views:0
Authors
Affiliations
1 Department of Food Chemistry and Nutrition, MIP College of Food Technology, Aundha, Hingoli (M.S.), IN
2 Department of Food Science and Technology, MIT College of Food Technology, Aurangabad (M.S.), IN
3 Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad (M.S.), IN
1 Department of Food Chemistry and Nutrition, MIP College of Food Technology, Aundha, Hingoli (M.S.), IN
2 Department of Food Science and Technology, MIT College of Food Technology, Aurangabad (M.S.), IN
3 Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad (M.S.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 311-317Abstract
The present investigation focuses on standardization the process for preparation of aonla candy using honey. Further, sugar was completely replaced with honey. It can be concluded that honey syrup concentration treatments (45°Bx, 50°Bx and 70°Bx) along with 02 per cent alum was found to be suitable to improve the quality of candy. Moreover, cabinet tray drying (60°C) was selected on the basis of chemical composition and organoleptic evaluation for commercial feasibility. Eventually, the prepared candies can be properly stored in standing pouch upto 02 to 03 months without affecting their sensory quality attributes. This honey based aonla candy is nutraceutical rich product that have high energy value and additional health benefits. Therefore, the developed aonla candies can be one of the upcoming value added food products. They may have a good commercial market and subject to catch attention of customers of every age group.Keywords
Aonla Candy, Amla Candy, Phyllanthus Emblica, Honey Based Candy, Indian Gooseberry.References
- Ajibola, A., Idowu, G.O., Amballi, A.A., Oyefuga, O.H. and Iquot I.S. (2007). Improvement of some haematological parameters in albino rats with pure natural honey. J. Biol. Sci. Res., 2 : 67–69.
- Al-Waili, N.S. (2003). Effects of daily consumption of honey solution on hematological indices and blood levels of minerals and enzymes in normal individuals. J. Med. Food, 6 : 135–140.
- Bejan, V., Lacatis, D., Petrus, V., Bejan, V. V. and Creteanu, G. (1978). L’emploi du fructose dans le regime du diabete sucre insulino-dependant, IIIe Symposium International d’Apitherapie, 11-15, Septembr 1978, Portoroz, Yougoslavie, Apimondia, Bukarest, 1978: pp. 382-384.
- Bharthakur, N.N. and Arnold, N.P. (1991).Chemical analysis of the emblic (Phyllanthus emblica L.) and its potential as a good sources. Scientia Horticult., 47 : 99-105.
- Bogdanov, S., Jurendic, T., Sieber, R. and Gallmann, P. (2008). Honey for nutrition and health: A Review. J. Am. Coll. Nutr., 27 (6) : 677–689.
- Bornet, F., Haardt, M. J., Costagliola, D., Blayo, A. and Slama, G. (1985). Sucrose or honey at breakfast have no additional acute hyperglycaemic effect over an isoglucic amount of bread in Type 2 diabetic patients. Diabetologia., 28: 213217.
- Dachiya, S.P. and Dhawan, S.S. (2001). Physico-chemical characteristics of aonla (Emblica officinalis Gaertn) Chakaiya, Indian Food. Pack, 55: 133.
- Falade, K.O., Igbeka, J.C. and Ayanwuyi, F.A. (2007).Kinetics of mass transfer and colour changes during osmotic dehydration of watermelon, J. Food Engg., 80 : 979-985.
- Geetha, N.S., Kumar, Surinder and Rana, G.S. (2006). Effect of blanching on physico-chemical characteristics of aonla. Haryana J. Hort. Sci., 35: 67-68.
- Gopalan, B.V., Sastri Rama, S.C. and Balasubramanian, K.P. (2004). Nutritive value of Indian foods. National Institute of Nutrition, Indian Council of Medical Research Hyderabad, India.
- Iman, S., Bano, S., Shaukatullah, S. and Naz, H. (2011). Physico-chemical analysis and quality evaluation of intermediate moisture apple slices, Pak. J. Biochem. Molecular Biol., 44 (1) : 27-31.
- Indian Medicinal Plants (1997). A compendium of 500 species Part 3 by Orient Longman Publications, pp. 256-263.
- Ispir, A. and Togrul, T.I. (2009).Osmotic dehydration of apricot: Kinetics and the effect of process parameters, Chemical Engg. Res. & Design, 78 : 166- 180.
- Jain, S.K. and Khurdiya, D.S. (2002). Physico-chemical characteristics and post-harvest technology of aonla (Phyllanthus emblica L.)-A resume. Indian Food Packer, 47 : 46–49.
- Jain, S.K. and Khurdiya, D. S. (2009). Ascorbic acid content and non-enzymatic browning in stored Indian gooseberry juice as affected by sulphitation and storage. J. Food Sci. & Technol., 46 (5): 500-501.
- Kumar, S. and Singh, I.S. (2001). Storage studies of aonla fruit products at ambient temperature. Progress. Hort., 33(2): 169-173.
- Molen, P.C. (1992). The antibacterial activity of honey. 1. The nature of antibacterial activity. Bee World, 73: 5 - 28.
- Nayak Harish, M.A., Sathisha, U.V., Manohar, M.P., Chandrashekar, K.B. and Dharmesh, S.M. (2009). Cytoprotective and antioxidant activity studies of jaggery sugar, Food Chemistry, 115 :113–118.
- Palodkar, D.M., Rodge, B.M. and Patil, M.B. (2003). Studies on drying and dehydration of aonla fruits. J. Maharashtra Agric. Univ., 28 (1): 81-83.
- Pathak, R.K., Pandey, D., Haseeb, M. and Tandon, D.K. (2003). The Aonla, Technical Bulletin, CISH, Lucknow (U.P.) India.
- Rastogi, N.K., Raghavarao, K.S.M.S. and Niranja, K. (1997). Mass transfer during osmotic dehydration of banana: Fickian diffusion in cylindrical configuration. J. Food Engg., 31: 423-432.
- Schramm, D.D., Karim, M., Schrader, H.R., Holt, R.R., Cardetti, M. and Keen, C.L. (2003). Honey with high levels of antioxidants can provide protection to healthy human subjects. J. Agric. Food Chem., 51:1732–1735.
- Singh, I.S., Pathak, R.K., Dwivedi, R. and Singh, H.K. (1993). Aonla production and post-harvest technology. Narendra Dev University of Agriculture and Technology, Kumarganj, Faizabad (U.P.) India.
- Singh, N., Singh, S.J., Bava, A.S. and Sekhon, K.S. (1988). Honey-Its food uses. Indian Food Pack, 42 (6) : 15–16.
- Tandon, D. K., Yadav, R.C., Sood, S., Kumar, S. and Dikshit, A. (2003). Effect of blanching and lye peeling on the quality of aonla candy, Indian Food Packer, 57(6) : 147-152.
- Tandon, D.K., Dikshit, A., Kumar, S. and Shukla, D. K. (2006). Evaluation of aonla varieties for preparation of segments in-syrup, Bev. Food World, 33(12) : 63-66.
- Vora, P., Senecal, A. and Schaffnar, D.W. (2003). Survival of Staphylococcus aureus ATCC 13565 in intermediate moisture food is highly variable, Risk Analysis, 23 (1): 229 - 236.
- White, J.W. and Doner, L.W. (1980). Honey composition and properties: Beekeeping in the United States. Agriculture Handbook No. 335, pp. 82–91.
- Studies on Development and Quality Evaluation of Composite Flour Cookies
Abstract Views :176 |
PDF Views:0
Authors
Affiliations
1 Department of Food Chemistry and Nutrition, MIP College of Food Technology, Aundha, Hingoli (M.S.), IN
2 Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad (M.S.), IN
3 Department of Food Science and Technology, MIT College of Food Technology, Aurangabad (M.S.), IN
1 Department of Food Chemistry and Nutrition, MIP College of Food Technology, Aundha, Hingoli (M.S.), IN
2 Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad (M.S.), IN
3 Department of Food Science and Technology, MIT College of Food Technology, Aurangabad (M.S.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 390-395Abstract
The present investigation focuses on standardization the process for composite flour (Oat and wheat flour) cookies and its quality evaluation. Cookies were fortified with oat flour at 0, 20, 40, 60, 80 and 100 per cent level of incorporation. The product prepared was evaluated for colour, flavour, taste, texture, appearance and overall acceptability using semitrained panel members on 9 point hedonic rating. It can be concluded that the oat flour can be used successfully in preparation of cookies at the replacement level of 80 per cent and 100 per cent levels without any undesirable changes in physical, chemical and organoleptic attributes of cookies.Keywords
Composite Flour, Oat Cookies, Composite Flour Cookies, Diabetic Cookies.References
- Abdul, Waheed, Ghulam, R. and Ali, Asghar (2010). Effect of interesterified palm and cottonseed oil blends on cookie quality. Agric. Biol. J. N. Am., 1(3):402-406.
- Akpapunam, M.A. and Darbe, J.W. (1994). Chemical composition and functional properties of blends of maize bambara groundnut flours for cookie production. Plant FoodHum. Nutr., 46:147-155.
- Butt, M.S., Sharif, K., Nasir, M., Iftikhar, M. and Rehman, K. (2004). Preparation and quality evaluation of cookies containing sweet potato flour. Indus. J. Plant Sci., 3(1):69-76.
- Chen, C., Milbury, P.E., Kwak, H., Collins, F.W., Sameul, P. and Blumburg, J.B. (2004). Avenanthramides and phenolic acids from oats are bioavailable and actb synergistically with vitamin C to enhance hamster and human LDL resistance to oxidation. American Society for Nutritional Sciences, 0022 (3166) : 1459-1466.
- Gaines, C.S. and Tsen, C.C. (1980).Baking method to evaluate flour quality for rotary molded cookies. Cereal Chem., 57 (6) : 429-433.
- Hosney, R.C. (1986). Yeast leavened products. In : Principles of cereals science and technologies. Am. Assoc. Cereal Chem. Inc., St. Paul, Minnesota.
- Hussain, S., Anjum, F.M. and Batt, M.S. (2006). Physical and sensoric attributes of flaxseed flour supplemented cookies. Institute of Food Science and Technology, University of Agricultural, Faisalabad, Pakistan.Turk. J. Biol.,30: 87-92.
- Iwe, M. O. (2003). The science and technology of soybean. Rojoint Communication Service Ltd. Enugu, Nigeria.
- Jenkins, D.J.A. and Kendall, C.W.C. (2002). Soluble fibre intake at a close approved by the U.S. food and drug administration for a claim of health benefits. Serum lipid risk factor cardiovascular disease assessed in a randomized controlled crossover trial. Am. J. Clin. Nutr., 75: 834-839.
- Mahmood, S., Butt, M.S., Anjum, F.M. and Nawaz, H. (2008). Baking and storage stability of retinyl acetate (vitamin A) fortified cookies. Pak. J. Nutr., 7(4):586-589.
- Marquart, L. and Coben, E. (2005). Increasing whole grain consumption. Food Technology, 59: 24-33.
- Panse, V. G. and Sukhatme, P. V. (1967). Statistical methods for agricultural workers, Ed. 2, ICAR, New Delhi, India.
- Pasha, I., Butt, M.S., Anjum, F.M. and Shahzadi, N. (2002). Effect of dietetic sweeteners on the quality of cookies. Int. J. Agric. Biol., 4 (2) : 245-248.
- Peterson, D.M. (2001).Oat antioxidants. J. Cereal Sci., 33:115127.
- Wade, P. (1998). Biscuits, cookies and crackers: The principle of the craft, 1st Ed. Elsevier applied Sciences, London, United Kingdom.