Refine your search
Collections
Co-Authors
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Samsher,
- Effect of Drying Conditions on Ascorbic Acid Content of Spinach
Abstract Views :316 |
PDF Views:0
Authors
P. S. Tiwari
1,
Samsher
2
Affiliations
1 Krishi Vigyan Kendra (SVBP. University of Agriculture and Technology), Pilibhit U.P., IN
2 Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology,Meerut U.P., IN
1 Krishi Vigyan Kendra (SVBP. University of Agriculture and Technology), Pilibhit U.P., IN
2 Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology,Meerut U.P., IN
Source
International Journal of Agricultural Engineering, Vol 6, No 2 (2013), Pagination: 509–513Abstract
Fresh spinach were dehydrated in mechanical tray dryer and open sun drying after pretreatment by (i) Dipping in solution containing 0.1% magnesium chloride, 0.1% sodium bicarbonate and 2% potassium metabisulphite in distilled water for 15 min. at room temperature (ii) Blanching in boiling water for 2 min (iii) Blanching in boiling water containing 0.5% sodium metabisulphite for 2 min. The ratio of spinach to pretreatment mixture was maintained at 1:5 (w/w). Pretreated spinach samples were dehydrated in mechanical tray dryer at 40, 50, 60 and 700C temperatures and in open sun drying with loading density 2.0, 2.5 and 3.0 kg/m2. It was found that maximum ascorbic acid content (36.893 mg/100g) was in chemical treated sample dried at 40 0C temperature and 3.0 kg/m2 loading density whereas minimum (25.591mg/g tissue) was obtained in blanched sample dried at 70 0C and 2.0 kg/m2 loading density in tray dryer. However, in case of open sun drying, the maximum (16.637 mg/g tissue) and minimum (11.775 mg/g tissue) was obtained in chemical treated and 3.0 kg loading density and blanched sample and 2.0 kg loading density, respectively, The loss in ascorbic acid content when compared with fresh sample was found in the range of 50.295% to 65.522% which indicates more losses at higher drying temperatures. The maximum value corresponds to the processing condition of temperature 50 0C, chemical treated sample at 2.5 kg/m2 loading density having a score of 9.0, while corresponding conditions for minimum score were for 70 0C and blanched at 3.0 kg/m2 loading density. It was observed that at lower temperature colour was acceptable.Further, best three samples were chosen from sensory evaluation for 180 days storage period.The total loss of ascorbic acid during storage were found as 65.195%, 60.719% and 64.701% in 50 0C, 2.5 kg/m2 loading density, chemical treated, 40 0C, 3.0 kg/m2 loading, density chemical treated and 60 0C, 2.0 kg/m2 loading density, chemical treated samples, respectively.The product quality on the basis of sensory evaluation and storage were found to be most acceptable when spinach were treated with solution of 0.1% MgCl2 + 0.1% NaHCO3+ 2% KMS, with dried at 50 0C and 2.5 kg/m2 loading density.Keywords
Blanching, Loading Density, Tray Dryer, Open Sun, Rehydration Ratio, Coefficient Of Rehydration, Moisture Contents- Physico-Chemical Study of Edible and Composite Edible Oil
Abstract Views :250 |
PDF Views:0
Authors
Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 12, No 1 (2019), Pagination: 129-135Abstract
Edible oil, being obtained from vegetable sources, is primarily composed of fatty acids and used for cooking, medicinal and cosmetic purposes. It is estimated that about 90 per cent of vegetable oils are used for edible purposes. The sunflower oil used as based oil for replacement. The sunflower oil was replaced by (40-85), mustard, soybean and groundnut are each (5-20%). During the storage of individual and blended oil, pH, density and specific gravity value was decreased with increasing the storage period and types of storage condition. During the storage of individual and blended oil, free fatty acid was increase with increasing the storage period and types of storage condition. During the storage of individual and blended oil, iodine value was decrease with decreasing the storage period and types of storage condition. Peroxide value was increased with increasing the storage period and types of storage condition. Edible oils processing poses challenges due to its high content of polyunsaturated fatty acids and bioactive compounds. The oils refining objective is to remove completely all the minor compounds which are present in the crude oil: free fatty acids, peroxides, phospholipides, pigments, water, heavy metals and all the insoluble impurities which affect both the commercial quality and the shelf-life.Keywords
Edible Oil, Free Fatty Acid, Peroxide Value, Iodine Value, PH.References
- Bansal, G., Zhou, W., Barlow, P.J., Joshi, P.S., Lo, H.L. and Chung, Y.K. (2010). Review of rapid tests available for measuring the quality changes in frying oils and comparison with standard methods. Crit. Rev. Food Sci. Nutr., 50:503-514.
- Cabiscol, E., Tamarit, J. and Ros, J. (2010). Oxidative stress in bacteria and protein damage by reactive oxygen species. Inter. Microbiol., 3 : 3-8.
- Dasgupta, S. and Bhattacharyya, D.K. (2007). Dietary effect of gamma-linolenic acid on the lipid profile of rat fed erucic acid rich oil. J. Oleo. Sci., 56: 569-577.
- Duke, J.A. (2008). Duke’s handbook of medicinal plants of the bible. CRC Press, Boca Raton, ISBN-13: 978-0-8493-8202-4, pp. 65-69.
- Kang, H.B., Zhang, Y.F., Yang, J.D. and Lu, K.L. (2012). Study on soy isoflavone consumption and risk of breast cancer and survival. Asian Pac. J. Cancer Prev., 13 : 995-998.
- Kumar, R., Chandra, S., Samsher, Kumar, K., Kumar, T. and Kumar, V. (2018). Analysis of the physical and chemical characteristics of edible vegetable blended oil. Internat. J. Chem. Stud., 6 (6) : 10-15.
- List, G.R., Wang, T. and Shukla, V.K.S. (2005). Storage, handling and transport of oils and fats. Bailey’s Industrial Oil and Fat Products.
- Navarro, M., Castro, W. and Biot, C. (2012). Bioorganometallic compounds with antimalarial targets: Inhibiting hemozoin formation. Organometallics, 31: 5715-5727.
- Ranganna, S. (2005). Handbook of analysis and quality control for fruit and vegetable products. Tata Mc Graw- Hill Publishing Company Limited, New Delhi, India.
- Rastogi, T., Reddy, K.S., Vaz, M., Spiegelman, D. and Prabhakaran, D., Willett, W.C. and Ascheri, A. (2004). Diet and risk of ischemic heart disease in India1-3. Am. J. Clin. Nutr., 79 : 582-592.
- Shukla, S.G. (2003).Dairy chemistry. Aman Publishing House Madhu Market, Naveen Bazar, Meerut (U.P.) India.
- Sugiyama, Y., Masumori, N., Fukuta, F., Yoneta, A., Hida, T., Yamashita, T., Minatoya, M., Nagata, Y., Mori, M., Tsuji, H., Akaza H. and Tsukamoto, T. (2013) I.nfluence of isoflavone intake and equol-producing intestinal flora on prostate cancer risk. Asian Pac. J. Cancer Prev., 14 :1-4.
- Zhang, Y.F., Kang, H.B., Li, B.L. and Zhang, R.M. (2012). Positive effects of soy isoflavone food on survival of breast cancer patients in China. Asian Pac. J. Cancer Prev., 13:489-482.
- Zhu, Y.Y., Zhou, L., Jiao, S.C. and Xu, L.Z. (2011). Relationship between soy food intake and breast cancer in China. Asian Pac. J. Cancer Prev.,12 : 2837-2840.
- Nutritional Content of Different Pretreated Mushroom (Pleurotus Florida) Powders
Abstract Views :272 |
PDF Views:0
Authors
Affiliations
1 Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Plant Pathology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
3 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
1 Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Plant Pathology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
3 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 12, No 2 (2019), Pagination: 256-260Abstract
Experiments were carried out to develop mushroom powder using oyster mushroom (Pleurotus florida) with three different treatments. Products were kept in pet jar during storage. Physico-chemical parameters like moisture, ash, fat, protein, crude fibre, sugar, carbohydrates, energy, fatty acids, minerals, vitamins etc. were evaluated. Investigation for organoleptic evaluation of the products was also performed during storage. On the basis of the experimental data it may be concluded that blanched mushroom powder samples contains minimum moisture, due to rapture of cells during blanching process. In most cases, values like ash, protein, fat, carbohydrates, sugar, energy and mostly vitamins; KMS treated samples were found superior over control and blanched samples. During organoleptic evaluation KMS treated mushroom powder sample got better score over other samples.Keywords
Mushroom Powder, Nutritional Content, KMS, Sensory Evaluation.References
- AACC (1995). Approved method of the AACC. 9th Edition, American Association of Cereal Chemists, St. Paul.
- AOAC. (1990). Official methods of analysis. AOAC International suite 500481 North Fredrick Avenue Gaithersburg, Maryland 20877- 2417, USA.
- Chamberlain, J., Bush, R. and Hammett, A. (1998). Non-timber forest products: The Other Forest Products. F. or Prod. J., 48 : 10–19.
- Chung, H.C., Park, Y.H. and Kim, Y.S. (1981). Basic information on the characteristics of strains of oyster mushroom. Korean J. Mycol., 9:129–132.
- Devece, C., Rodríguez-Lopez, J. N., Fenoll, J.T., Catala, J. M., De los Reyes, E. and Garcia-Canovas, F. (1999). Enzyme inactivation analysis for industrial blanching applications: comparison of microwave, conventional, and combination heat treatments on mushroom polyphenoloxidase activity. J. Agric.& Food Chem.,47 (11) : 4506-4511.
- Manzi, P., Aguzzi, A. and Pizzoferrato, L. (2001). Nutritional value of mushrooms widely consumed in Italy. Food Chem., 73 (3) : 321–325.
- Pearson, D. (1976). The chemical analysis of foods. 7th Ed., Churchill Livingstone, Edingburg .
- Singh, K. and Thakur, M. (2016) Formulation, organoleptic and nutritional evaluation of value added baked product incorporating oyster mushrooms (Pleurotus ostearus) powder. Internat. J.Food Sci.& Nutr., 1(6): 16-20.
- Verma, A. and Singh, V. (2017). Formulation and quality evaluation of mushroom (Oyster mushroom) powder fortified potato pudding. Asian J. Dairy & Food Res., 36 (1):72-75.
- WEBLOGRAPHY
- Park, K. (2001).Nutritional value of a variety of mushrooms.
. January. 5 p. Bahri saiful, S. and Rosli Wan, W.I. (2016).