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Manjula, B.
- Studies on Physical and Bio-Chemical Analysis of Value Added Products Developed from Tamarind Pulp
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Authors
Affiliations
1 College of Agricultural Engineering, Madakasira, Anantapuram (A.P.), IN
2 College of Food Science and Technology (A.N.G.R.A.U.), Chinnarangapuram, Pulivendula, Kadapa (A.P.), IN
1 College of Agricultural Engineering, Madakasira, Anantapuram (A.P.), IN
2 College of Food Science and Technology (A.N.G.R.A.U.), Chinnarangapuram, Pulivendula, Kadapa (A.P.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 8, No 2 (2017), Pagination: 99-103Abstract
Tamarind is an evergreen crop grown in arid and semi-arid regions of India. It is also called as “Indian Date” from the date like appearance of dried pulp. The fruit is good source of calcium, phosphorus, iron and vitamins and also contains small amounts of vitamin A and C. Processing increases shelf-life of fruit and apart from increasing value. It also increases income to growers and processors. An attempt was made to use tamarind pulp for preparation of value added products from tamarind pulp like tamarind jam in the ratio of 1:2 (pulp: sugar), tamarind sauce in the ratio of 1:0.8:0.4 (Pulp: Sugar: Water) and tamarind squash in the ratio of 1: 0.06: 3.3: 1.6 (Pulp: Mint juice: Sugar: Water). In the present study, ripe tamarind fruit was analysed for various physical properties of tamarind fruit like length, width, thickness, geometric mean diameter, surface index and surface index and surface area were found to be 62.51 mm, 16.54 mm, 10.15 mm, 21.93 mm, 0.35 and 1510.11 mm2, respectively.Value added products were analysed for bio-chemical characteristics like titratable acidity, pH, reducing sugar, fat, moisture, total soluble solids, carbohydrates, crude protein, crude fibre, ash content, etc Changes in the bio-chemical constituents of the value added products were studied. Tamarind possesses great potentials for making jam, sauce, squash and other products and is safe for human consumption. Further development of these value added products from tamarind pulp to an industrial status was recommended.Keywords
Tamarind, Value Added Products, Physical Characteristics, Bio-Chemical Characteristics, Moisture Content, Ash Content.
References
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- Study on the Selected Engineering Properties and Sensory Evaluation of Tikur Blended Chhana podo during Infrared Radiation Assissted Baking
Abstract Views :230 |
PDF Views:1
Authors
Affiliations
1 College of Agricultural Engineering (ANGRAU), Madakasira, Anantapur (A. P.), IN
1 College of Agricultural Engineering (ANGRAU), Madakasira, Anantapur (A. P.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 9, No 1 (2018), Pagination: 1-9Abstract
Chhana podo is a popular dairy product of the Indian sub-continent, prepared from cow milk standardized to 4 per cent fat and 8.5 per cent SNF. This energy rich product is commonly prepared by baking of Chhana, sugar, tikur, baking powder in ratio of 20:6:1:0.3 at temperature of 120°C-130°C with IR of 180-200 Volts. Curcuma angustifolia Roxb. (Tikur) is a low fat sweetner which reduces the risk of cardio-vascular diseases and diabetes. Addition of tikur to Chhana podo gives a brown crust with white or light brown inner body, moist crumb, moderately spongy cake like texture with a typical cooked flavour and rich taste. Baking time and temperature are two important process considerations influencing the heat and mass transfer, moisture content and product quality during baking. In this study the effect of IR on selected physico and textural characteristics of Chhana podo were studied at different combinations. The selected conditions for baking of Chhana podo 130°C and 200 V for 120 min with IR on at 60 min. and the parameters viz., crumb and crust moisture contents and specific volume were determined as 22.74 per cent, 14.94 per cent and 1.23 cm³/g, respectively. Textural attributes such as hardness, chewiness and gumminess increased with baking time and IR temperature while springiness, cohesiveness and resilience increased upto 80 min due to the filling-up of pores water and liquid by fat and expanding water, but decreased thereafter.Keywords
Chhana Podo, Baking Temperature, Moisture, Tikur, Effect of IR, Quality Attribute.References
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