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Perasiriyan, V.
- Herbal Fortification and Sensory Evaluation in Bread
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Authors
Affiliations
1 College of Food and Dairy Technology, Koduvalli, Chennai (T.N.), IN
2 Department of Animal Biotechnology, Centre for Stem Cell Research and Regenerative Medicine, Madras Veterinary College, Vepery, Chennai (T.N.), IN
3 Department of Food Engineering, College of Poultry Production and Management, Hosur (T.N.), IN
1 College of Food and Dairy Technology, Koduvalli, Chennai (T.N.), IN
2 Department of Animal Biotechnology, Centre for Stem Cell Research and Regenerative Medicine, Madras Veterinary College, Vepery, Chennai (T.N.), IN
3 Department of Food Engineering, College of Poultry Production and Management, Hosur (T.N.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 285-288Abstract
Herbal adatogens have the ability to combat stress related disorders that are closely associated with oxidation processes in the body. The real benefits of including them in the diet are likely to emerge with a better understanding of health that are best supported by food and in methodological developments addressing the evidence base for their effects. At present, recommendations are warranted to support the consumption of foods rich in bioactive components. Herbal fortification is a new trend to improve nutritional value of the food. Herbs such as Ocimum sanctum, Withania somnifera, and seaweed, Kappaphycus spp. are proven for their unique properties in food preparations. The incorporation of Ocimum sanctum in wheat bread has been evaluated in this study showed that the herbal incorporation is acceptable at 3 per cent level. Since the herbal activity was reported un affected in heat treatment, herbal fortification in bread is a consumer friendly product development approach.Keywords
Herbal, Fortification, Bread, Acceptance.
References
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- Assessment on Quality Attributes of Mosambi Extract in Ohmic Heat Process
Abstract Views :228 |
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Authors
Affiliations
1 College of Poultry Production and Management (T.N.V.A.S.U.), Hosur (T.N.), IN
1 College of Poultry Production and Management (T.N.V.A.S.U.), Hosur (T.N.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 298-303Abstract
Development of new technologies in thermal food treatments are showing promise for industrial and scientific processing of foods with minimum nutrient loss.Ohmic heating is an advanced thermal processing is based on the principle of Ohms’ law where in the food material itself serves as an electrical resistor which is heated by passing current through it and heats the entire mass of the food product. Food quality preservation through this technology is useful for the treatment of protein rich perishable foods like fruits which tends to denature and coagulate when thermally processed. Ohmic heating has immense potential for achieving rapid and uniform heating in foods retaining the nutritional quality, providing microbiologically safe and high quality foods with less nutrient loss. Properly processed and packed fruit preparations are potential readymade energy sources for immediate consumption. In the present study Mosambi, rich in ascorbic acid essential for many bodily functions and plays an integral role in our overall health was subjected to thermal and Ohmic heat treatment and assessed for the quality attributes ascorbic acid and non-enzymatic browning index after packaged in three different packaging materials. Between treatments fruit juice exhibited a non-significant ascorbic acid degradation and for all packaging materials for the storage period of 60 days. The colour was expressed as L*(brightness), a*(redness) and b*(yellowness) and the hue a relative position of the colour between redness and yellowness and chroma the colour intensity were analysed. The non-enzymatic browning index calculations based on L,a,b colour values showed that the quality loss is less for the OH treatment of 50V/cm than other treatment.Keywords
Mosambi Extract, Ohmic Heat, Ascorbic Acid, Browning, Package, Quality.References
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- Microbial and Sensory Evaluation of Ohmic Heat Processed Mango Juice
Abstract Views :190 |
PDF Views:0
Authors
Affiliations
1 Department of Engineering, College of Poultry Production and Management, Tamil Nadu Veterinary and Animal Sciences University, Chennai (T.N.), IN
2 Department of Food Science and Technology, College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, Chennai (T.N.), IN
3 Centre for Stem Cell Research and Regenerative Medicine, Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai (T.N.), IN
1 Department of Engineering, College of Poultry Production and Management, Tamil Nadu Veterinary and Animal Sciences University, Chennai (T.N.), IN
2 Department of Food Science and Technology, College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, Chennai (T.N.), IN
3 Centre for Stem Cell Research and Regenerative Medicine, Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai (T.N.), IN
Source
Food Science Research Journal, Vol 10, No 1 (2019), Pagination: 101-104Abstract
Development of new technologies in thermal food treatments are showing promise for industrial and scientific processing of foods with minimum nutrient loss. Fruits and their products have gained considerable importance by contributing significantly to the economy of India, the second largest producer of fruits and vegetables in the world. Food quality preservation through ohmic heating processing (OHP) technology is useful for the treatment of protein rich perishable foods like fruits which tends to denature and coagulate when thermally processed. Microbial inactivation in relation to ohmic heating is primarily thermal in nature, much like conventional heating. At low frequencies (50-60 Hz) and high field strengths, charges were built upon the porous cell walls of the micro-organism. The thermal pasteurization and OHP exhibited in the present study significant reduction in microbial load and prolonged shelf-life of mango juice. The study results obtained support the use of OHP to improve the quality of mango juice along with safety standards as an alternative to thermal pasteurization.Keywords
Ohmic Heat Process, Mango Juice, Microbial, Sensory.References
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