International Journal of Agricultural Engineering

Hanuman Bobade ¹, Savita Sharma ²

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
2 Department of Food Science and Technology, Punjab Agricultural University, Ludhiana (Punjab), IN

Abstract

The work presented in this paper aimed at understanding the effects of extrusion processing parameters and level of honey on the colour properties of extrudates prepared from whole wheat flour, brown rice and whole maize flour. Whole grain Cereal flours (wheat, brown rice, maize) singly and in combination (in 3:4:3 proportion) were mixed with varying level of honey and mix was extruded through co-rotating twin screw extruder at different feed moisture and barrel temperatures. The resulting extrudates were evaluated for colour properties by Hunter Lab colorimeter. The results of this study revealed that L^* value which represents lightness of extrudates feebly increased on increasing the feed moisture content while increasing the barrel temperature reduced the L^* value of extrudates. Increased honey level in the feed also resulted in decreased L^* value. It was observed that the a^* value of extruded samples increased as a function of extrusion temperature and honey level in the feed. Similar to a^* value, an increase in b^* value of extrudates was also observed on increasing the extrusion temperature and honey level in the feed. The hue angle of the extrudates decreased on increase in extrusion temperature and honey level in the feed.

Keywords

Extrusion, Whole Grain Cereals, Honey, Colour, Feed Moisture.

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Anita Laghulkar ¹, Hanuman Bobade ²

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
2 Department of Food Science and Technology, Punjab Agricultural University, Ludhiana (Punjab), IN

Abstract

Acrylamide (2-propanamide) is colorless, non-volatile crystalline solid, soluble in water formed in food products during processing; specifically high temperature long time processing like baking, frying, etc. results in production of incremental amount of acrylamide.Acrylamide has been reported to increase the incidence of cancer in rats at doses of 1-2 mg/kg body weight per day. International Agency for Research on Cancer(IARC 1994) classified acrylamide as “potentially carcinogenic substance to humans”. Foods processed and cooked at high temperatures contain high level of acrylamide. Acrylamide content in French fries and breads ranges from 59-5200 and 10-3200 μg/kg, respectively. According to WHO (2005), the maximum permissible level of acrylamide is 21-140 μg/70 kg body weight for general population. Formation of acrylamide during processing of foods depend on food composition, temperature, time of processing& high carbohydrate, free asparagine, reducing sugars, pH and water content. Asparagine is the free amino acid present in potato in high level (about 90 mg/100 g), needs free sugars to form acrylamide. However, many studies have revealed that the acrylamide formation in food products can be reduced by giving some pre-treatments like blanching, soaking, addition of cations and L-asparaginase enzyme to the foods. The objective of this review is to discuss the formation, mechanism and toxicological studies, ways to minimize acrylamide in heat-treated starch-rich foods.

Keywords

Acrylamide and Toxicity, Maillard Reaction, High Temperature Food Processing, Pre-Treatments.

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Ishwar Shinde ¹, Hanuman Bobade ¹, Sachin Patil ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Abstract

The ischolar_main and tuber crops are of immense importance with respect to their varying utility and nutritional aspects. This review is aimed at discussing the developments in mechanization of peeling systems for the ischolar_main and tuber crops in food processing related industries and at house hold. The ischolar_main and tuber crops are produced in significant amount in India and world. Production of ginger, potato and sweet potato in India for the year 2017-2018 was 1075 MT, 49344 MT and 1465 MT, respectively. These crops are consumed in all over world for their peculiar characteristics. These ischolar_main and tuber crops are rich sources of phytochemicals and bioactive compounds which are reported to have many health benefits. Many of these ischolar_main and tuber crops are covered by a protective covering or peel which in general is inedible and is of less significance in view point nutrition. Hence, before further processing or consumption usually this peel is removed. The peel is removed by many methods like manual, mechanical, thermal and chemical. Being high level of heterogeneity in the structure of ischolar_main and tuber crops like ginger, potato and sweet potato peeling processes face a numerous problems. There had been considerable developments in mechanization of peeling systems, however each of these with certain shortcomings. Mechanical peeling is more efficient (75-80%) with minimum loses, easy to operate and other advantages. This review will help in finding the pros and cons of various in mechanized peeling systems and future scope for improvement in these systems.

Keywords

Peeling, Processing, Ginger, Potato, Sweet Potato.

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Lilesh Pustode ¹, Deepak Bornare ¹, Hanuman Bobade ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Abstract

Indigenous fresh produce has enormous potential to contribute in food and nutritional security. It also contributes with essential micronutrients in the daily diet. The indigenous fresh produce has a short shelf life and they get affected during storage and transportation due to microbial spoilage. Traditionally, this problem is addressed by providing a controlled atmosphere to the fresh produce, which is quite costly and effective only for short duration. Irradiation treatment could also be applied to mitigate this problem. Irradiation helps to eliminate various microorganisms, delay ripening, sprout inhibition and extension of shelf life of indigenous fresh produce. Cobalt-60 is the radioisotope used as a source of irradiation. Gamma radiation in a controlled amount about 1-3 kGy penetrates the pre-packed food commodities to extend the shelf life by 15-20 days without affecting nutritional quality and safety of food. This process is effective in reducing pathogens such as E. Coli, Salmonella Paratyphi A. Gamma radiations do not make food radioactive, change in appearance, texture or color and comprised nutritional quality. Also application of spent nuclear fuel in such processing unriddles the problems of nuclear waste disposal and management in some extent. Thus, such technology can augment processing of fresh produce and control post harvest losses in developing countries like India.

Keywords

Cobalt-60, Gamma Radiations, Indigenous Food, Irradiation, Post Harvest Losses, Shelf Life.

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Prajakta Mandave ¹, Hanuman Bobade ¹, Sachin Patil ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Abstract

Jackfruit (Artocarpus heterophyllus Lam) is the largest produced fruit in the world. It is originated from India. Climate required for growing jackfruit is tropical and subtropical. It is indigenous food crop. Humid and hot region suitable for growth of this tree. It is not tolerate cold and higher altitude also frost and drought. Jackfruit contains some vitamins like vitamin A, vitamin C, thiamine and riboûavin also some minerals like calcium, potassium, iron, sodium, zinc, niacin and many other nutrient. Jackfruit contain antioxidant which help in prevention from free radicals. It contain potassium and calcium so it regulate the blood pressure and beneficial to bones growth. It also helpful as anti-inuammatory, antibacterial, anticariogenic, antifungal and in inhibition of melanin biosynthesis, wound healing effects. The jackfruit peels utilization only 10% for food applications that is pectin extraction. While 90% is for non-edible applications of bioulm, biosorbent, biohydrogen, and activated carbon. It contains phytonutrients like lignans, isouavones and saponins, their health beneûts are wide-ranging from anticancer to antihypertensive, antiaging, antioxidant and antiulcer. Protein, dietary fibre and carbohydrate contents of jackfruit seeds is 13.50%, 3.19% and 79.34%, respectively. The jackfruit seed has been utilized for processing like flour for bakery, extruded products, chapaties, starch extraction and confectionary. Application of jackfruit seeds in medicines, seeds are believed to be helpful in digestion.

Keywords

Health Benefits, Indigenous, Jackfruit, Phytonutrients, Seed Flour.

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Anita Laghulkar ¹, D. T. Bornare ¹, Hanuman Bobade ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Abstract

Acrylamide is toxic compound, probable carcinogenic, formed via the browning process by maillard reaction between amino group of free amino acid asparagine and reducing sugar during heating of carbohydrate-rich foods. Wheat contains high level of these precursors. The main objective of this investigation was to study the effect of germination on reduction of acrylamide formation of baked wheat. Wheat soaked for 12 hours and germination at 25°C for different time period 24, 48, 72 hours and baked at 200°C for 20 min and un-germinated flour baked was considered as control. Acrylamide content was determined by Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS). The results of this study effective on acrylamide, control baked wheat found 0.153 mg/kg of acrylamide and 24 hours germinated wheat flour baked which found 0.026 mg/kg, 48 hour sample found 0.016mg/kg and 72 hours sample found 0.005mg/kg. Acrylamide reduced after 24 hours germination 83.00 per cent and after 48 hours germination acrylamide decreased from baked wheat dough was 89.54 per cent and after 72 hours germination decreased 96.53 per cent. In conclusion, germination was an efficient way to reduce acrylamide content in baked wheat.

Keywords

Acrylamide, Wheat, Germination Process, Baking, Mitigation Strategy.

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