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Brar, A. P. S.
- Edible Colours and Their Scope
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Authors
Affiliations
1 Krishi Vigyan Kendra, Faridkot (Punjab), IN
1 Krishi Vigyan Kendra, Faridkot (Punjab), IN
Source
Asian Journal of Home Science, Vol 9, No 2 (2014), Pagination: 615-619Abstract
In the present era of life, most of the peoples are busy in jobs and have very little time for preparation food for their family and hence, dependent upon the processed food products i.e. ready to serve meal. In such type of food products, the natural ingredients undergo processing which impact upon the appearance of the food. Moreover, the consumer goes for shopping on less frequent basis therefore the shelf-life of food products becomes a key consideration. To restore the originality of the food products, the manufacturers are using food colours. These colours can be artificial or natural. Many types of natural and artificial colours are being used by the manufactures to maintain the particular shade of a product for the duration of shelf-life. Despite, widespread use of colourants (synthetic) in food products, repots of allergic reaction, indigestion have been reported from additives. Very few report for turmeric, carmine, annatto and saffron were reported, though nobody gave conformity. Thus, it may be concluded that natural colours are safe and could be used into processed foods in place of synthetic ones to enhance the appeal of the processed food.Keywords
Food Colour, Synthetic Colour, Natural Colour.
References
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- Seed Yield, Incidence of Yellow Vein Mosaic Virus and Economic Viability of Okra Seed Crop as Influenced by Staggered Sowing in South-Western Punjab
Abstract Views :188 |
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Authors
Affiliations
1 Krishi Vigyan Kendra, Faridkot (Punjab), IN
2 Department of Agronomy, Punjab Agricultural University, Ludhiana (Punjab), IN
1 Krishi Vigyan Kendra, Faridkot (Punjab), IN
2 Department of Agronomy, Punjab Agricultural University, Ludhiana (Punjab), IN
Source
International Journal of Agricultural Sciences, Vol 13, No 2 (2017), Pagination: 365-370Abstract
Investigations were carried out in South-western district of Punjab in Indo-Gangetic plain region during four consecutive years to work out the most suitable sowing time to achieve higher seed yield and comparatively less incidence of yellow vein mosaic virus (YVMV) in okra. The sowing of okra was staggered from May 1 to June 15 at fortnightly interval. The results revealed that seed yield differed significantly with different sowing dates. The highest seed yield was observed in crop sown on May 1, followed by crop sown on May 15 but further delay in sowing to June 15 through May 30 resulted in progressive and significant reduction in seed yield of okra. The higher seed yield under earlier sowing can be ascribed to less incidence of YVMV, which was higher under late sown conditions. The income per rupee investment of okra seed crop was found to be the maximum (5.31) when sown on May 1.Keywords
Okra, Sowing Dates, Seed Yield, YVMV.References
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