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Kshirsagar, R. B.
- Studies on Exploration of Orange Pomace Powder on Physical, Sensorial and Nutritional Quality of Cookies
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1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 2 (2016), Pagination: 184-188Abstract
Processing of fruit and vegetable produces large quantity of waste particularly citrus processing produces waste in the form of peel, seeds and pomace which can be the major source of phyto-chemicals and dietary fibres. The objective of the research was to utilize the orange pomace in the form of powder in baked item. The orange pomace powder was used in various proportion viz., 0, 5, 10, 15 and 20 per cent levels for incorporation in cookies by replacing the maida. The orange pomace powder and maida were analyzed for the proximate composition. The cookies were prepared and analyzed for its physical (diameter, thickness, and spread ratio), chemical (moisture, protein, fat, ash, fibre) and sensorial characteristics (appearance, colour, flavour, taste, texture). On the basis of overall sensory attributes cookies prepared with 10 per cent of orange pomace powder was recorded higher acceptability as compared to other samples. The spread ratio of the cookies also decreased as the per cent of orange pomace powder was increased with the increase in powder concentration the protein, fat content was gradually, decreasing and the dietary fibre. Orange pomace powder can be substituted upto 10 per cent in wheat flour to prepare orange pomace powder cookies without adversely affecting overall quality attributes.Keywords
Pomace Powder, Sensorial Characteristics, Quality Attributes.
- Studies on Effect of Orange (Citrus sinensis) Pomace Powder on Physical, Chemical and Nutritional Quality Attributes of Cake
Abstract Views :184 |
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Authors
Affiliations
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 2 (2016), Pagination: 204-209Abstract
Studies were conducted for incorporation of orange pomace powder in cake. The orange pomace powder was used in various proportion viz., 0, 5, 10, 15 and 20 per cent levels for incorporation in cake by replacing the maida. The orange pomace powder and maida was analyzed for the proximate composition. The cakes were prepared and were analyzed for its physical (specific volume, volume and weight), chemical (moisture, protein, fat, ash, fibre) and sensorial characteristics (appearance, colour, flavour, taste, texture). On the basis of overall sensory attributes, cakes prepared with 10 per cent of orange pomace powder were recorded higher acceptability as compared to other samples. The increase in powder concentration, the protein and fat content was decreased while the dietary fibre was increased. It was concluded that orange pomace powder and refined wheat flour can be substituted upto 10 per cent in refined wheat flour to prepare orange pomace powder without adversely affecting quality attributes.Keywords
Orange Pomace Powder, Sensory Evaluation, Quality Attributes.- Studies on Morphological and Nutritional Characteristics of Different Parts (Leaf, Flower and Pods) Of Moringa oleifera (Variety:Koimtoor-1)
Abstract Views :203 |
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Authors
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1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 2 (2016), Pagination: 237-242Abstract
Moringa oleifera L. belongs to a family Moringaceae commonly referred to as "The Miracle Tree", 'drumstick tree' or 'horseradish tree'.This research study was aimed at investigating the morphological and nutritional characteristics of different parts of Moringa oleifera. Fresh sample of Moringa leaves, flowers and pods were collected, sorted, blanched and dried. Colour, length, width measurement of Moringa leaves and flowers while average weight and number of seeds per pod were analysed to determine morphological characteristics of Moringa oleifera. The per cent yield from different parts were also investigated.The per cent yield of blanched powders are comparatively lower then blanched samples. The blanched and dried plant samples were analysed separately for proximate composition using appropriate methods. The chemical composition of different parts of Moringa such as leaves, flower and pod for their moisture content, crude fat, crude protein, carbohydrates, crude fibre and ash were 5.4, 3.4, 28, 43, 10.2, 8.5 per cent ( for leaves); 5.7, 1.6, 24.1, 53.6, 7.5, 5.9 per cent (for flowers); 5.2, 0.5, 17, 26, 34. 1 per cent (for pods) observed, respectively.Keywords
Moringa oleifera L., Morphological, Nutritional, Yield.- Standardization of Recipe for the Preparation of Low Calorie RTS Beverage from Pineapple (Ananas comosus) Using Sugar Substitutes
Abstract Views :221 |
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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 2 (2016), Pagination: 243-247Abstract
The investigation on standardization of recipe for preparation of low clorie RTS beverage from pineapple (Ananas comosus) using sugar substitutes was conducted. The experiment was laid out in Factorial Completely Randomized Design with aspartame, sucralose and their combination with cane sugar (sucrose) with 15 per cent juice and 0.3 per cent acidity. The RTS beverage with sucrose was the control. Sugar substitutes were used in place of sugar based on sugar equivalents. The prepared RTS beverages were analysed for chemical composition and sensory quality attributes. Among different combination sugar substitutes, sample D prepared by using 50 % sucrose + 50% sucralose was reached with highest sensory scores for overall acceptability.Keywords
Pineapple, Chemical Analysis, Low Calorie Sweeteners, RTS Beverage.- Studies on Effect of Stabilization Methods on Physico-Chemical Properties of Rice Bran
Abstract Views :213 |
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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 2 (2016), Pagination: 255-262Abstract
Rice bran is a by-product of rice milling industry and constitutes around 8 per cent of the total weight of rough rice. It is primarily composed of aleurone, pericarp, subaleurone layer and germ. It is a good natural source of many vital nutrients but has some limitations in food application. It is highly susceptible to rancidity caused by the inherent enzyme lipase. In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to stabilization methods. Stabilization of rice bran was carried out using hot air oven method and autoclave method. The rice bran was stabilized using hot air oven method at 130oC for 20 min and autoclaved with commercial retort at 120oC for 20 min. The autoclave method resulted in better nutrient preservation than hot air oven method and appears to be a practical and rapid tool for heat stabilization of rice bran. Autoclaved rice bran has comparatively higher levels of protein, fat and ash contents than hot air stabilized rice bran. Ash and carbohydrate contents showed a significant changes on application of stabilization methods. Mineral composition of autoclave method is better than hot air oven stabilization method of rice bran. Thermal processing decreased the free fatty acids of rice bran after 8 weeks compared with unstabilized rice bran The rancidity in term of free fatty acid (FFA) was less increased 0.4 to 3.5 per cent in autoclave treated rice bran than untreated rice bran 1.2 to 35.5 per cent at the end of 2 months of storage period. The free fatty acid levels for both hot air oven and autoclaved rice bran were below the 4 per cent permissible level for 2 months for the product packed in polyethylene packs and stored in ambient room temperature. Results indicated that autoclave treatment might effectively improve the shelf-life of rice bran that contained a good amount of vital nutrients for health benefit and is useful in many food applications such as food supplement and edible oil extraction.Keywords
Rice Bran, Nutritional Composition, Stabilization Methods, Free Fatty Acids, Enzyme Inactivation.- The Influence of Stabilized Rice Bran on Rheological Properties of Wheat Flour Dough
Abstract Views :251 |
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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 8, No 1 (2017), Pagination: 10-17Abstract
The impact of adding 5 per cent to 20 per cent stabilized rice bran to wheat flour on the rheological behaviour of the dough was investigated using Farinograph, Extensograph and Amylograph. The parameters determined were water absorption or percentage of water required to yield dough consistency of 500 BU (Brabender Units), dough development time (DDT, time to reach maximum consistency in minutes), stability time (dough consistency remains at 500 BU), mixing tolerance index (MTI, consistency difference between height at peak and that 5 min later, BU). Results from the farinograph analysis showed that addition of rice bran to wheat flour had a marginal effect on the water absorption of flour, water absorption increased with increased addition of rice bran. The dough development time and dough stability increased with increased addition rice bran flour. The development time in dough containing 5, 10, 15 and 20 per cent rice bran increased to 5.7, 7, 6.5 and 6.2 min, respectively in comparison with the control wheat flour dough 6 min. As the proving time of wheat flour dough increased, the energy required for the extension gets decreased. Also, energy required for the extension gets decreased with increased addition of rice bran flour. As the proving time of wheat flour dough increased, the resistance to extension (BU) gets decreased. Also, resistance to extension (BU) gets decreased with increased addition of rice bran flour. As the proving time of wheat flour dough increased, the extensibility (mm) gets decreased. Also, extensibility gets decreased with increased addition of rice bran flour. The amylogram parameters give information about the viscosity generated by the gelatinization of starch. In the case of the control wheat flour used in this study, the maximum gelatinization value was very high (1622 AU). The addition of rice bran reduced it slightly, although not significantly from functional point of view.Keywords
Rheology, Stabilized Rice Bran, Farinograph, Extensograph, Amylograph.References
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- Studies on Preparation of Leaf Protein Concentrate from Leaves of Amaranthus hybridus, Moringa oleifera and Leucaena leucocephala and its Utilization in Weaning Food
Abstract Views :213 |
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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 8, No 2 (2017), Pagination: 89-94Abstract
Protein deficiency and protein calorie malnutrition (PCM) is one of the major nutritional problems in the developing world. As a novel source to combat malnutrition, leaf protein concentrate was prepared and further utilized in weaning food. Three different leaves: Amaranthus hybridus, Moringa oleifera and Leucaena leucocephala (Subabul) were utilized for leaf protein concentrate (LPC) preparation. AMS (Amaranth, Moringa and Subabul) mix consisting of LPC from each leaf at the ratio of 1:1:1 was further studied. Proximate analysis of AMS mix showed protein content as 36.48 per cent and moisture content as 8 per cent. Weaning food was prepared using wheat, mung bean and rice to which LPC mix was incorporated. On the basis of sensory evaluation, sample with 2 per cent LPC mix was selected. Nutritional analysis of the weaning food showed protein content as 19.26 per cent and ash content as 2.6 per cent. Thus, formulation of weaning food with LPC makes the food more nutritious thereby alleviating the problem of malnutrition.Keywords
Malnutrition, Leaf Protein Concentrate (LPC), Weaning Food, Protein, AMS Mix.References
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