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Praveen Rai ¹, Sujata ¹

Affiliations
1 Manav Rachna International University, Sonepat Haryana, IN

Abstract

No Abstract

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Shweta Saloni ¹, Sindhu ², Sujata ³, Aditi Singh ⁴

Affiliations
1 Department of Food Processing and Technology, UTD, Bilaspur University, Bilaspur (C.G.), IN
2 Department of Food Technology, Bundelkhand University, Jhansi (U.P.), IN
3 MDDM College, Muzaffarpur (Bihar), IN
4 Department of Food Science and Technology, NIFTEM, Sonipat (Haryana), IN

Abstract

This study investigates efficient rehydration of dried green peas for its use in “Heat and Eat” food products. Dehydration and rehydration kinetics of green peas were studied on Hot Air Dryer (HAD) and Solar Conduction Dryer (SCD) for untreated and pre-treated samples. The two pre-treatments used were 1. Partial cuts on the surface, followed by steaming for 2 mins and 2.Blanching in 1% Na₂CO₃ solution for 2 mins. Rehydration was carried out under conditions of varying temperature (50, 70 and 90 °C) and time (5 and 10 mins). Hardness, Rehydration Ratio and Colour (L*a*b* values) was measured for fresh, dried and rehydrated samples to find the optimum pre-treatment and drying method for efficient rehydration. Partial surface cuts followed by steaming was found to be the better pre-treatment for both HAD and SCD dried peas whereas colour after rehydration was better retained in HAD dried peas.”

Keywords

Rehydration, Dried Peas, Na₂CO₃.

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Vasundhra Devidas More ¹, Sindhu ², Shweta Saloni ³, Sujata ⁴, Vipul Jaglan ⁵

Affiliations
1 Department of Food Technology, Vignan’s Foundation for Science, Technology and Research University, Vadlamudi, Guntur (A.P.), IN
2 Department of Food Technology, Bundelkhand University, Jhansi (U.P.), IN
3 Department of Food Processing and Technology, Bilaspur University, Bilaspur (C.G.), IN
4 Department of Home Science (Food and Nutrition), Mahant Darshan Das Mahila College, Muzaffarpur (Bihar), IN
5 College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Science, Haryana Agricultural University, Hisar (Haryana), IN

Abstract

Cactus fruit (Prickly pear) has received abundant attention with regard to its high nutraceutical value and also is also grown locally in various regions of Maharashtra. Therefore, the present study was carried out on preparation of RTS beverage blends from prickly pear, kokum and coconut water to improve its quality and flavor. These blends were packaged in 200 ml non-transparent stand pouch and tested for physico-chemical, sensory evaluation and microbial analysis. Chemical composition carried out of unblended pulp. The pH, total soluble solids (TSS), titratable acidity, color analysis, ascorbic acid were determined. The blend of cactus fruit and kokum at ratio (3:1) received the highest scores in overall acceptability. Therefore, it was evaluated for polyphenol content by using Folin-Ciocalteu reagent, antioxidant activity was measured using two in vitro assays 2, 2’-diphenyl-1-picrylhydrazyl (DPPH) and sensory was carried out to check the acceptability of beverage after adding of low GI sugar and stevia. Pasteurization was carried out to increase shelf life.

Keywords

Low Calorie, RTS Beverage, Antioxidants, Nutraceuticals, Cactus, Kokum.

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Shweta Saloni ¹, Sindhu ², Sujata ³, Sushma Kumari ⁴, Sandhya Suman ⁴

Affiliations
1 Department of Food Processing and Technology, Bilaspur University, Bilaspur (C.G.), IN
2 Department of Food Technology, Bundelkhand University, Jhansi (U.P.), IN
3 Department of Food and Nutrition, MDDM College, Muzaffarpur (Bihar), IN
4 Department of Fish and Fisheries, RDS College, Muzaffarpur (Bihar), IN

Abstract

In the current scenario where the world around is facing the severe problem of climate change it is greatly impacting the agricultural sector. The farmers have a great problem of irrigation because of depleting water layer. Thus millets which require less water and can easily grow in arid and semi-arid lands. Millets as a whole are highly nutritious, non-glutinous and non-acid forming foods (FAO, 2001). Hence, they are easy to digest. Among all the grains millets are considered to be the least allergenic and most digestible grains. Also millets have low glycemic index. Millets are particularly high in minerals like iron, magnesium, phosphorus and potassium (FAO, 2001). Little millets are good source of proteins, minerals and phytochemicals thus there is a great scope of it in combating nutritional issues and can be helpful in providing adequate nutrition to various sections of the society. Thus in the given review paper a consolidated information regarding little millet is presented.

Keywords

Little Millets.

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