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Divakar, Suma
- Nutrient and Chemical Profile of Raw Jackfruit Based Noodles
Abstract Views :242 |
PDF Views:0
Authors
Veena Kumari
1,
Suma Divakar
1
Affiliations
1 Department of Home Science, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), IN
1 Department of Home Science, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 156-164Abstract
This study was undertaken to develop a nutrient dense noodles by the incorporation of jackfruit bulb and seed flour and evaluate its chemical and nutritional properties. Noodles based on raw jackfruit bulb flour, raw jackfruit seed flour and refined flour were extruded in various proportion (40:30:30, 50:25:25, 50:30:20, 50:40:10, 50:10:40, 50:20:30). The results of study indicated that samples of jackfruit bulb and seed flour added noodles contained more protein, fibre and minerals and less in energy and carbohydrate as compared to control sample. The noodles developed with addition of jackfruit bulb and seed flour had desirable organoleptic properties. However, based on sensory analysis treatment T5 (50:10:40) and T6 (50:20:30) were found to be more acceptable than other treatments.Keywords
Bulb Flour, Extrusion Jackfruit, Noodles, Nutrition, Seed Flour.
References
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- Nutritional Analysis and Organoleptic Evaluation of Paddy Straw Mushroom (Volvariella Sp.)
Abstract Views :163 |
PDF Views:0
Authors
Affiliations
1 Department of Plant Pathology, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), IN
2 Department of Community Science, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), IN
1 Department of Plant Pathology, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), IN
2 Department of Community Science, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 230-234Abstract
Mushroom is regarded as one of the highly priced delight of vegetarians. Mushroom is the only non animal source of vitamin D with various nutritional advantages. It has found a prominent place in the kitchens of majority of people in the world. Nowadays mushrooms are gaining paramount importance as a low calorific food with good quality protein and high fibre content. Edible mushrooms are additionally exploited for their medicinal properties in the present age as it has already proven as promising with hepato-protective, anticancer, antioxidant, antiviral, hypoglycaemic and hypercholesterolemia effects. In this context, nutritional analysis of paddy straw mushroom was performed and the content of various proximate constituents like carbohydrates, protein, lipids, fibre and ash were evaluated and sensory evaluation was carried out in comparison with button mushroom, oyster mushroom and milky mushroom using two recipes. Paddy straw mushroom recipe was liked very much by most of the evaluators. Paddy straw mushroom was found to possess better quality with respect to nutritional value and organoleptic acceptability.Keywords
Paddy Straw Mushroom, Nutritional Analysis, Organoleptic Evaluation.References
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- Standardization of a Banana Peel Based Ready to Cook Curry Mix (RTC)
Abstract Views :142 |
PDF Views:0
Authors
Affiliations
1 Kerala Agricultural University, Vellanikkara, Thrissur (Kerala), IN
1 Kerala Agricultural University, Vellanikkara, Thrissur (Kerala), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 280-285Abstract
The present investigation entitled, ‘Development of RTC curry mix based on banana peel’ was conducted at the Department of Home Science, College of Agriculture, Vellayani. The objective of the study was to develop a banana peel based ready to curry mix. The study intended to utilize this nutritionally significant raw material through value addition, thereby reducing its large scale wastage from the processing industry and also avoiding the related environmental pollution. Slice dimension of 1×1 cm was selected based on OVQ scores-The identified Curry mix contained banana peel, crushed red chillies, garlic, cumin, turmeric powder and curry leaves, the ratio being 1000:30:50:10:20:50. In order to give hints for using the product to the consumer, reconstitution time and cooking time were also standardized. Reconstitution time of 20 min and cooking time of seven minutes was optimized from the study.Keywords
Ready to Cook Curry Mix, Banana Peel, Dimensions, Reconstitution Time, Cooking Time.References
- Emaga, T., Robert, C., Ronkart, S.N., Wathelet, B. and Paquot, M. (2007). Dietary fibre components and pectin chemical features of peels during ripening in banana and plantain varieties. J. Biotech., 99 : 4346-4354.
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- Development of Textured Vegetable Protein (TVP) Based on Raw Jackfruit
Abstract Views :208 |
PDF Views:0
Authors
H. L. Anila
1,
Suma Divakar
1
Affiliations
1 Department of Community Science, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), IN
1 Department of Community Science, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 289-293Abstract
A novel product namely textured vegetable protein was standardised in this study. Textured vegetable protein or TVP is a meat substitute that mainly focuses on vegetarian population. Even though Koozha, fibrous type of jackfruit (Artocarpus heterophyllus) is highly available it is an underutilized fruit. Jackfruit bulb flour, seed flour and gluten in varying proportions were used for the development of TVP. The sensory quality of textured vegetable protein produced was evaluated. The cooked product was served to panelists to compare sensory acceptability of the TVP. Based on the sensory attributes treatment T7 was selected as the best treatment.Keywords
TVP, Underutilized, Fermentation, Sensory Attributes, Development, Acceptability.References
- Abraham, A. and Jayamuthunagai, J. (2014). An analytical study on jackfruit seed flour and its incorporation in pasta. Res. J. Pharma. Biol. Chem. Sci., 5 (2): 1597-1610.
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- Jagtap, U.B., Panaskar, S.N. and Bapat, V.A. (2010). Evaluation of antioxidant capacity and phenol content in jackfruit (Artocarpus heterophyllus Lam.) fruit pulp. Plant Foods Hum. Nutr., 65 : 99-104.
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