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Sharma, Alka
- Functional Properites, Cooking Quality Attributes and Nutritional Profile of Soybean (Glycine max L.) Genotypes
Authors
1 Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125 001, IN
2 Department of Plant Breeding, CCS Haryana Agricultural University, Hisar-125 004, IN
3 Fortis Escort Hospital, Verka Road, Amritsar -141 003, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 49, No 4 (2012), Pagination: 158-165Abstract
Food legumes constitute a major part of dietary protein in many developing counties of the world. Proteins are essential components of the diet needed for survival of humans and animals and its basic function is to supply adequate amounts of needed amino acids. There is an increasing emphasis on the utilization of legumes in formulated food products particularly in relation to relieving protein shortage.- Functional Properties, Hydration Indices and Biochemical Constituents of Pigeon Pea Genotypes
Authors
1 Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125001, IN
2 Department of Plant Breeding, CCS Haryana Agricultural University, Hisar-125 004, IN
3 Fortis Escort Hospital, Verka Road, Amritsar-141 003, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 49, No 8 (2012), Pagination: 333-340Abstract
Pulses are second to cereals as an important source of human food. They are meats of vegetable world and close to animal flesh in protein food value. Pulses are widely grown throughout the world and can play an important role in bridging the protein gap in solving protein energy malnutrition. In India, legume seeds are processed and consumed in a variety of forms and most common methods include soaking, cooking and dehulling. Pigeon pea (Cajanus cajan L.) also known as red gram, is widely used as a food source in India and Africa and constitutes 11.2 per cent of total pulse production in India.- Effect of Various Treatments on Removal of Phytic Acid from Brassica spp
Authors
1 Department of Molecular Biology and Bio-chemistry, Guru Nanak Dev University, Amritsar, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 31, No 4 (1994), Pagination: 126-130Abstract
Phytates are a complex class of naturally occurring compounds which can significantly Influence the functional and nutritional properties of foods. High phytate content has been observed in cereals and oilseeds, specially rapeseed. Phytic acid being negatively charged over most of the pH range has potential for complexing with proteins and cations thereby affecting their solubility and bioavailability. Greatest impact of phytic acid relative to human nutrition is its reduction of zinc bioavailability. In the present Investigation, an attempt has been made to remove phytic acid from Brassica spp. through various treatments namely, pH adjustments and addition of different concentrations of calcium chloride and ethylene diaminetetra acetic acid in a dialysis system. The accompanying nitrogen losses were also studied.- Effect of Emulsifiers on Quality Parameters of Coconut (Cocos nucifera L.) Milk Concentrate
Authors
1 Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha - 769 008, IN
2 Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana - 125 001, IN
3 Head of Research Station, Post Harvest Technology Centre, Bapatla, Andhra Pradesh - 522 101, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 60, No 2 (2023), Pagination: 273-285Abstract
Coconut milk was treated with emulsifiers, namely, Tween 80 (0.5% and 1.0%) and Tween 20 (0.25% and 0.75%) for preparing the coconut milk concentrate. Treated coconut milk was evaporated to reach desirable consistency more than 20% TSS. Increase in emulsifier concentration in the coconut milk not only reduced the time taken for product preparation, but also, controlled breakage of fat globules in coconut milk. Prepared coconut milk concentrate was analyzed for moisture, fat, pH, TSS and over run, sensory parameters like color, appearance, taste, texture, flavor and overall acceptability using 9-point Hedonic scale during 21 days of storage eat refrigerated conditions. Moisture, over run and TSS increased while fat and pH decreased during storage. Results showed that the concentrate prepared with different treatments were significantly different with each other at p≤0.05. Among all concentrate samples prepared, 0.5% Tween 80 emulsifier additions appeared to be the best treatment till 7th day of storage in terms of sensory parameters.
Keywords
Tween 20, Tween 80, Emulsifier, Concentrate, Hedonic Scale, Storage.References
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