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Saloni, Shweta
- Studies on Efficient Rehydration of Dried Green Peas (Pisum sativum)
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Authors
Affiliations
1 Department of Food Processing and Technology, UTD, Bilaspur University, Bilaspur (C.G.), IN
2 Department of Food Technology, Bundelkhand University, Jhansi (U.P.), IN
3 MDDM College, Muzaffarpur (Bihar), IN
4 Department of Food Science and Technology, NIFTEM, Sonipat (Haryana), IN
1 Department of Food Processing and Technology, UTD, Bilaspur University, Bilaspur (C.G.), IN
2 Department of Food Technology, Bundelkhand University, Jhansi (U.P.), IN
3 MDDM College, Muzaffarpur (Bihar), IN
4 Department of Food Science and Technology, NIFTEM, Sonipat (Haryana), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 15-21Abstract
This study investigates efficient rehydration of dried green peas for its use in “Heat and Eat” food products. Dehydration and rehydration kinetics of green peas were studied on Hot Air Dryer (HAD) and Solar Conduction Dryer (SCD) for untreated and pre-treated samples. The two pre-treatments used were 1. Partial cuts on the surface, followed by steaming for 2 mins and 2.Blanching in 1% Na2CO3 solution for 2 mins. Rehydration was carried out under conditions of varying temperature (50, 70 and 90 °C) and time (5 and 10 mins). Hardness, Rehydration Ratio and Colour (L*a*b* values) was measured for fresh, dried and rehydrated samples to find the optimum pre-treatment and drying method for efficient rehydration. Partial surface cuts followed by steaming was found to be the better pre-treatment for both HAD and SCD dried peas whereas colour after rehydration was better retained in HAD dried peas.”Keywords
Rehydration, Dried Peas, Na2CO3.References
- An, D.A., Arntfield, S.D., Beta, T. and Cenkowski, S. (2010). Hydration properties of different varieties of Canadian field peas (Pisum sativum) from different locations. Food Res. Internat., 43 : 520-525.
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- Bhandari, B. and Adhikari, B. (2009). Glass-transition based approach in drying of foods. In Advances in Food Dehydration (C. Ratti, ed.) pp. 37-62, CRC Press, Boca Raton, FL.
- Chauhan, A.K.S. and Srivastava, K. (2009).Optimizing drying conditions for vacuumassisted microwave drying of green peas (Pisum sativum L.). Drying Technol., 27 : 761-769.
- Ismail, O., Beyribey, B. and Doymaz, I. (2014). Investigation of dehydration and rehydration kinetics of peas subjected to open-air sun drying. Latin American Appl. Res., 44:209-216.
- Jadhav, D.B., Visavale, G. L., Sutar, N., Annapure, U.S. and Thorat, B.N. (2010). Studies on solar cabinet drying of green peas (Pisum sativum). Drying Technol., 28 : 600-607.
- Kanwade, M. and Narain, G. (1990). Pre-treatments of food crops. African J. Food Sci., 22 : 320-324.
- Krishna Murthy, T.P., Harish, A., Rashmi, M., Mathew Blessy, B. and Monisha, J. (2014). Effect of blanching and microwave power on drying behavior of green peas. Res. J. Engg. Sci., 3(4) : 10-18.
- Mujumdar, A.S. (2007).Handbook of Industrial Drying; Taylor and Francis, Philadelphia, PA.
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- Shukla, R.N., Priyadarshini and Mishra, Atul Anand (2014). An experimental study and mathematical modeling of microwave drying of green peas. Internat. J. Adva. Engg. & Technol., 6 (6) : 2618-2624
- Simal, S., Mulet, A., Tarrazo, J. and Rossello, C. (1996). Drying models for green peas. Food Chem., 55 : 121-128.
- Singh, S., Raina, C.S., Bawa, A.S. and Saxena, D.C. (2006). Effect of pretreatments on drying and rehydration kinetics and color of sweet potato slices. Drying Technol., 24 : 1487-1494.
- Sobukola, O. (2009). Effect of pre-treatment on the drying characteristics and kinetics of okra (Abelmoschus esculetus (L.) moench) slices. Internat. J. Food Engg., 5(2) : Art. 9.
- Srivastava, G.K. and Sulebele, G.A. (1975). Dehydration of cauliflower: effect of pre-treatment on rehydration characteristics. Indian Food Packer, 29(6):5-10.
- Wang, Z., Sun, J., Chen, F., Liao, X. and Hu, X. (2007). Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying. J. Food Engg., 80 : 536-544.
- Development of Low Calorie RTS Beverage Rich in Nutraceuticals and Antioxidants From Cactus Fruit and Kokum Fruit by Blending With Coconut Water
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Authors
Affiliations
1 Department of Food Technology, Vignan’s Foundation for Science, Technology and Research University, Vadlamudi, Guntur (A.P.), IN
2 Department of Food Technology, Bundelkhand University, Jhansi (U.P.), IN
3 Department of Food Processing and Technology, Bilaspur University, Bilaspur (C.G.), IN
4 Department of Home Science (Food and Nutrition), Mahant Darshan Das Mahila College, Muzaffarpur (Bihar), IN
5 College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Science, Haryana Agricultural University, Hisar (Haryana), IN
1 Department of Food Technology, Vignan’s Foundation for Science, Technology and Research University, Vadlamudi, Guntur (A.P.), IN
2 Department of Food Technology, Bundelkhand University, Jhansi (U.P.), IN
3 Department of Food Processing and Technology, Bilaspur University, Bilaspur (C.G.), IN
4 Department of Home Science (Food and Nutrition), Mahant Darshan Das Mahila College, Muzaffarpur (Bihar), IN
5 College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Science, Haryana Agricultural University, Hisar (Haryana), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 22-28Abstract
Cactus fruit (Prickly pear) has received abundant attention with regard to its high nutraceutical value and also is also grown locally in various regions of Maharashtra. Therefore, the present study was carried out on preparation of RTS beverage blends from prickly pear, kokum and coconut water to improve its quality and flavor. These blends were packaged in 200 ml non-transparent stand pouch and tested for physico-chemical, sensory evaluation and microbial analysis. Chemical composition carried out of unblended pulp. The pH, total soluble solids (TSS), titratable acidity, color analysis, ascorbic acid were determined. The blend of cactus fruit and kokum at ratio (3:1) received the highest scores in overall acceptability. Therefore, it was evaluated for polyphenol content by using Folin-Ciocalteu reagent, antioxidant activity was measured using two in vitro assays 2, 2’-diphenyl-1-picrylhydrazyl (DPPH) and sensory was carried out to check the acceptability of beverage after adding of low GI sugar and stevia. Pasteurization was carried out to increase shelf life.Keywords
Low Calorie, RTS Beverage, Antioxidants, Nutraceuticals, Cactus, Kokum.References
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- Paredes, O. and Rojo, R. (1973). Estudio para el enlatado del jugo de tuna. Tecnol. Aliment., 8 : 237-240.
- Pimienta, E. (1990). El Nopal tunero. 1a ed. Universidad de Guadalajara, Jalisco, Mexico. 246 pp. Rodriguez, S., Orphee, C., Macias, S., Generoso, S. and Gomes Garcia, L. 1996. Tuna: Propiedades fisicoquímicas de dos variedades. La Alimentacion Latinoamericana, 210 : 34-37.
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- Sepulveda, E. and Saenz, C. (1990). Chemical and physical characteristics of prickly pear (Opuntia ficus indica) pulp. Rev. Agroquim. Tecnol. Aliment., 30 : 551-555.
- Yeddes, Nizar, Cherif, Jamila K., Guyot, Sylvain, Sotin, Helene and Ayadi, Malika T. (2013a). Comparative study of antioxidant power, polyphenols, flavonoids and betacyanins of the peel and pulp of three Tunisian Opuntia Forms. Antioxidants, 2 (2) : 37-51.
- Yeddes, Nizar, Cherif, Jamila K. and Trabelsi, Ayadi M. (2013b). Comparative study of antioxidant power, polyphenols, flavonoids and betacyanins of the peel and pulp of three Tunisian Opuntia forms. Pak. J. Biol. Sci., 17(5):650-658.
- Non Thermal Techniques for Dairy Food Processing Applications
Abstract Views :159 |
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Authors
Affiliations
1 Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli (Haryana), IN
1 Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli (Haryana), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 142-148Abstract
Processing and preservation of food is essential for value addition it require a variety of different methods and heat treatment is the most widely used methods due to its high efficiency on microbial inactivation. But exposure to high temperature causes undesirable changes such as reduction in organoleptic quality as well as reduction in heat-sensitive nutrients. Additionally, increasing consumer demand for minimally processed good quality and safe food products with natural flavor and taste, free from additives and preservatives, causes the need for the development of non-thermal methods for food preservation. There are a number of non-thermal methods used for food preservation all over the world. Foods can be non-thermally processed by High pressure processing, Pulsed electric field, Ohmic heating, Ultrasound treatment, etc. These novel technologies result in pathogen free foods with improved texture and improved shelf life. These techniques retain natural freshness, color and nutritive characteristics as compared to heat processing. The present review discusses the various novel non thermal techniques used today for food preservation.Keywords
Non Thermal, Processing, Non-Thermal Preservation, Temperature, Heating.References
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- Wood Apple-Its Nutritive Value and Medicinal Benefits
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Authors
Affiliations
1 Department of Food Processing and Technology, Bilaspur University, Bilaspur (C.G.), IN
2 Department of Food Technology, Bundelkhand University, Jhansi (U.P.), IN
1 Department of Food Processing and Technology, Bilaspur University, Bilaspur (C.G.), IN
2 Department of Food Technology, Bundelkhand University, Jhansi (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 159-163Abstract
Wood apple also known as Aegle marmelos is a dry land fruit in the shape of pyriform, oval, oblong; 15-17 m in diameter; belongs to Rutaceae family with botanical name Limonia acidissimia L. It requires a monsoon climate with a distinct dry season. It can be planted in all kinds of soil. It is highly valued for its therapeutic values in Ayurveda and is known to cure liver disorders, indigestion, piles, respiratory problems, diarrhea and dysentery. The aroma of wood apple is a complex mixture of many volatile compounds such as esters, alcohol, aldehydes, ketones, ethers and aldehyde which predominates in immature wood apple but their content decreases as the fruit matures. All the volatile components are of great importance for the complete characteristic aroma profile of the fruit. The fruit can be used in the preparation of product such as jelly, chutney, jam and beverage. Some people eat raw wood apple pulp with or without sugar; Srilankan people prepare a popular drink known as Simhalese as dimbulkiri (wood apple milk) by mixing ripened wood apple pulp with coconut milk and palm sugar. A fruit with such diverse values and immense potentialities indicate its scope for processing commercially into valuable products. Thus wood apple brings about many nutritional and medicinal benefits which can be used in development of various value added products.Keywords
Aegle marmelos, Rutaceae, Nutritional Properties, Medicinal Properties.References
- Agrawal, S.S., Kumar, A., Gullaiya, S., Dubey, V., Nagar, A., Tiwari, P. (2012). Antifertility activity of methanolic bark extract of Aegle marmelos (L.) in male wistar rats.Daru, 20 (1) : 94.
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- Little Millets:Properties, Functions and Future Prospects
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Authors
Affiliations
1 Department of Food Processing and Technology, Bilaspur University, Bilaspur (C.G.), IN
2 Department of Food Technology, Bundelkhand University, Jhansi (U.P.), IN
3 Department of Food and Nutrition, MDDM College, Muzaffarpur (Bihar), IN
4 Department of Fish and Fisheries, RDS College, Muzaffarpur (Bihar), IN
1 Department of Food Processing and Technology, Bilaspur University, Bilaspur (C.G.), IN
2 Department of Food Technology, Bundelkhand University, Jhansi (U.P.), IN
3 Department of Food and Nutrition, MDDM College, Muzaffarpur (Bihar), IN
4 Department of Fish and Fisheries, RDS College, Muzaffarpur (Bihar), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 179-181Abstract
In the current scenario where the world around is facing the severe problem of climate change it is greatly impacting the agricultural sector. The farmers have a great problem of irrigation because of depleting water layer. Thus millets which require less water and can easily grow in arid and semi-arid lands. Millets as a whole are highly nutritious, non-glutinous and non-acid forming foods (FAO, 2001). Hence, they are easy to digest. Among all the grains millets are considered to be the least allergenic and most digestible grains. Also millets have low glycemic index. Millets are particularly high in minerals like iron, magnesium, phosphorus and potassium (FAO, 2001). Little millets are good source of proteins, minerals and phytochemicals thus there is a great scope of it in combating nutritional issues and can be helpful in providing adequate nutrition to various sections of the society. Thus in the given review paper a consolidated information regarding little millet is presented.Keywords
Little Millets.References
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