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Syed, K. A.
- Standardization of Recipe for Preparation of Herbal Biscuit
Abstract Views :1062 |
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Authors
Affiliations
1 Department of Food Process Engineering, Sam Higginbottom Institute of Agriculture, Technologya and Sciences, Allahabad U.P.
2 Department of Food Science and Technology, M.I.P. College of Food Technology, Aundha, Hingoli M. S.
1 Department of Food Process Engineering, Sam Higginbottom Institute of Agriculture, Technologya and Sciences, Allahabad U.P.
2 Department of Food Science and Technology, M.I.P. College of Food Technology, Aundha, Hingoli M. S.
Source
International Journal of Processing and Post harvest Technology, Vol 5, No 1 (2014), Pagination: 86-91Abstract
Preparation of herbal biscuits is an innovative, futuristic research in the field of functional food preparation which may enhance the medicinal value without adverse effects to human health. During this research composite flour based herbal biscuits were preparation with different Indian medicinal herbs viz., brahmi, lemongrass, shilajit, makoi, kasni and badiyan and its effect on sensorial quality characteristics were investigated. The biscuit were prepared using defatted soy flour, date paste and stevia. While, after optimizing level of one herb second herbal ingredient was chosen for biscuits preparation. Same procedure was repeated till the selection and optimization of all the herbal ingredients. On the basis of obtained results, it could be concluded that optimum concentration of different herbs viz., brahmi, lemongrass, shilajit, makoi, badiyan, kasni for development of herbal biscuit is 0.5g, 0.5g, 0.5g, 5 ml, 10 ml and 5 ml, respectively.Keywords
Herbal Biscuit, Recipe Standardization, Brahmi, Lemongrass, Shilajit, Makoi, Kasni, Badiyan
- Pre-Treatment of Pectinase and Amylase on Production of Banana Based Wine
Abstract Views :383 |
PDF Views:4
Authors
Affiliations
1 Department of Food Science and Technology, M.I.P College of Food Technology, Aundha, Hingoli (M.S.), IN
1 Department of Food Science and Technology, M.I.P College of Food Technology, Aundha, Hingoli (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 5, No 2 (2014), Pagination: 145-150Abstract
Pretreatment of pectinase and amylase to hydrolyze pectin and starch of banana must prior to its use to produce a banana wine product. The Synergetic activity of this enzyme enhances hydrolyses of complex carbohydrate. A threefold increase in amount of extracted juice were obtained after incubating with 0.5 per cent (w/w) of commercial pectinolytic enzyme at 40°C for one hour, followed by treating with 0.05 per cent (w/w) of amylase at 50°C for three hours. A 15-17 per cent increase in total soluble sugar in extracted juice was achieved, respectively. After this enzyme treated must and non enzyme treated banana must was diluted with four volume of water and then fermented by yeast produce banana wine. The pretreatment of banana with enzyme before fermentation resulted in higher level of reducing sugar than control during fermentation. The clarification of enzyme treated banana wine was three fold higher than that of control at 30 days of fermentation were observed. The concentration of total soluble sugar and alcohol in the enzyme treated and control have no significance difference were observed.Keywords
Banana Must, Pectinase, Amylase Clarification, Total Soluble Sugar.References
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