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Patil, S. R.
- Studies on Quality Evaluation of Blanched Turmeric
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Authors
Affiliations
1 Department of Farm Structures, College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, RATNAGIRI (M.S.), IN
2 Karunya University, Karunya Nagar, COIMBATORE (T.N.), IN
1 Department of Farm Structures, College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, RATNAGIRI (M.S.), IN
2 Karunya University, Karunya Nagar, COIMBATORE (T.N.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 6, No 1 (2015), Pagination: 114-117Abstract
Turmeric is one of the important cash crops. The area under turmeric cultivation is increasing day by day but its processing is done by traditional method leading to loss of fuel, time and quality. Processing of turmeric assumes importance from of appearance and colour point of view. The processing of turmeric by blanching was compared to the conventional method of boiling the rhizomes. It was observed that the average length, breadth and thickness of fresh turmeric rhizomes was 71.29, 25.19 and 24.08mm whereas that of blanched turmeric rhizomes, it was 69.72, 24.42 and 22.99mm, respectively. The average values of weight, volume, and true density of fresh and blanched single turmeric rhizome were observed 26.86g, 26.15cm3, 1.026 g/cm3 and 25.62g, 24.23cm3, 1.07g/cm3, respectively. The skin removal and stick piercing in turmeric rhizomes blanched for 25,30 and 35 minutes is less easy, easy and more easy, respectively. The turmeric rhizomes blanched and boiled for 25, 30 and 35 minute retains curcumin content 4.27 per cent, 4.09 per cent, 4.01 per cent and 4.21 per cent, 3.91 per cent, 2.29 per cent, respectively.Keywords
Turmeric, Blanching, Turmeric Processing.
- Ready-To-Serve on Ginger Blended Pomegranate
Abstract Views :282 |
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Authors
Affiliations
1 Department of Horticulture, Post Graduate Institute, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Horticulture, Post Graduate Institute, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 1 (2016), Pagination: 10-15Abstract
An investigation on Ready- to-serve in ginger blended pomegranate was undertaken during the year 2013-2014 in the Post-Harvest Laboratory, Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objective to study the chemical changes and sensory qualities of ginger blended pomegranate ready-to-serve beverage under different storage conditions and to find out the better storage condition for ginger blended pomegranate ready-to-serve beverage. The experiment was conducted in Factorial Completely Randomized Design (F.C.R.D.) with six treatments comprising of different proportions of pomegranate and ginger i.e. 10:01, 10:2, 15:01, 15:2, 20:01 and 20:02 in the RTS. The blended RTS was prepared by maintaining 15 °B T.S.S., 0.3 per cent acidity with 100 ppm sodium benzoate as preservative. The observation in respect of chemical analysis and sensory evaluation were recorded periodically. Sugars of pomegranate RTS was increased with increased storage period irrespective storage methods under study. Minimum change in sugars was observed in refrigerated storage condition, while maximum change was recorded in at ambient storage conditions. Further the taste, colour flavour and overall acceptability scores decrease continuously decrease with an advancement of storage period. The ginger blended pomegranate RTS stored at refrigerated storage condition recorded more acceptable score, while the beverages store at ambient storage were found to be less acceptable.Keywords
Pomegranate, Ginger, RTS, Total Sugars.References
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- Effect of Different Packaging Materials on Quality of Garlic Powder
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Authors
Affiliations
1 Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 1 (2016), Pagination: 121-125Abstract
An experiment was performed in year 2014 to determine the effect of different packaging material on quality of garlic powder.Dehydrated powder of garlic cv. AGRIFOUNDWHITE (G-41)was prepared by drying at 60 ± 2 °C from well matureddisease free bulbs procured from Vegetable Research Unit, Dr. PDKV Akola, Maharashtra. Different packaging material viz., control (without packaging), polyethylene 200 gauge, polyethylene 300 gauge,aluminated foil, plastic bottle and glass bottle were used for packaging and stored under ambient condition for 120 days. The physico-chemical observations like moisture content, titrable acidity, ascorbic acid and protein content of the powder were analyzed. Also sensory evaluation of powder was carried out to judge consumer acceptability. The data obtained were analyzed using FCRD model.The packaging material aluminated foil found superior in maintaining maximum ascorbic acid (12.47 mg/100 g) and titrable acidity (1.05 %). Whereas glass bottle packed garlic powder registered minimum increase (34.20 %) in moisture and scored maximum (7.3) in 9 point hedonic scale for sensory evaluation. Packaging material had non-significant effect on protein content.Keywords
Garlic Powder, Packaging Material, Physico-Chemical Observations.References
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