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Gautam, A. K.
- Physico-Chemical and Sensory Evaluation of Fenugreek Enriched Salted Biscuits
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Affiliations
1 Department of Food Process Engineering, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), IN
2 Department of Food Process Engineering, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), IN
1 Department of Food Process Engineering, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), IN
2 Department of Food Process Engineering, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), IN
Source
Food Science Research Journal, Vol 7, No 1 (2016), Pagination: 89-95Abstract
Biscuit are convenient food products, becoming very popular among both rural and urban populations of India. Some of the reasons for such wide popularity are low cost among other processed foods. India is the second largest wheat producing nation after China in the world and contributes approximately 12 per cent to the world wheat production. The principle basis of most baked products that can be regarded, as snack food is wheat flour. The flour quality is defined as ability of flour to produce uniformly good product and it will be very misleading to define the product. This may be also because of good quality of one product may not be good quality of another baked product. Fenugreek seeds are rich in carbohydrates, and especially mucilaginous fibre. This soluble fibre is comprised of galactomannas, similar to properties in that of guar gum. Fenugreek also contains a rich variety of steroid saponins and flavonoids all of these substances are known to lower blood lipid levels. Fenugreek seeds also contain 4-hydroxyisoleucine, an unusual amino acid that initiates insulin release form the pancreas. The ability of fenugreek to improve glucose tolerance is further enhanced by its rich content of soluble fibre. Biscuit prepared from the blends containing different proportions (0%, 5%, 10%, 15% and 20%) of germinated fenugreek seed flour were evaluated for width, thickness, spread ratio and sensory characteristics. The thickness of fenugreek supplemented biscuits increased, whereas width and spread ratio of biscuits decreased with the increasing level of fenugreek flour. The sensory results showed that a maximum of 10 per cent fenugreek flour can be incorporated to prepare acceptable quality biscuits. Addition of germinated fenugreek flour to wheat flour increased the content of protein (10.5%, 10.4% and 11.0%) lysine (2.15, 2.20 and 2.25 g/100 g protein), dietary fibre (12.7%, 11.3% and 10.9%) total Ca (58.3, 57.1, 57.7 mg/100 g) and total iron (7.40 ,7.26 and 7.36 mg/100g ), respectively, at 10 per cent level of substitution. These biscuits can be safely stored in polypropylene bags upto 1 month without altering their organoleptic properties.Keywords
Biscuit, Wheat, Fenugreek, Physical, Sensory, Nutritional Analysis.
References
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- Development of Protein Enriched Biscuit Fortified with Green Gram Flour
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Authors
Affiliations
1 Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), IN
1 Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), IN
Source
Food Science Research Journal, Vol 7, No 1 (2016), Pagination: 112-118Abstract
Supplementation of food is of current interest because of increasing nutritional awareness among consumers. Supplementation with legumes is one way to meet the protein needs particularly with the help of baked foods. Supplementation of wheat flour with green gram flour was tried at 30, 40, 50, 60 per cent levels along with sugar, skimmed milk powder, fat and baking powder to improve the nutritional and sensory quality of biscuits. Results of baked biscuits revealed that the thickness (cm) was increased and diameter (cm) was decreased up to 60 per cent level of incorporation of green gram flour. Therefore spread ratio was decreased with increased the incorporation of green gram flour in formulation. However green gram dhal flour 30-60 per cent incorporation improved protein, fat and ash content of biscuits. The value of protein and fat content was decreased during storage but value of ash content was almost constant during storage. Moisture content of fortified biscuits was more than controlled biscuits and it was increased during storage. The sensory analysis of 50 per cent green gram dhal flour incorporated biscuit up to 30 days was accepted by panel judges on the basis of nine point hedonic scale. Thus supplementation of refined wheat flour with green gram flour 30- 60 per cent level, not only improve protein quality but also improved overall acceptability and sensory parameter in final product. Two types of packaging materials, high density polyethylene and low density polyethylene was used for packaging of biscuits in which high density polyethylene was more accepted because it was less permeable to gas and moisture as well as increased the storage period of biscuits.Keywords
Green Gram, Fortified Biscuit, Packaging Material, Protein, Moisture Content.References
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- Effect of Drying Temperature and Packaging Material on Quality and Shelf-Life of Dried Banana Powder
Abstract Views :277 |
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Authors
Affiliations
1 Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), IN
1 Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 1 (2016), Pagination: 47-52Abstract
The project was undertaken to study the effect of drying temperature and packaging material on physico-chemical characteristic during storage period. Sensory and microbial characteristics of banana powder were also examined. Short drying time and low drying temperature during processing and low moisture content and low oxygen levels during storage are necessary to avoid losses.Result of study showed that the protein content decreased with increase in storage period for both the samples. Microbial count increased with increase in time (days). Among all these temperatures used for dehydration of banana powder, the performance of 60°C temperature packed in HDPE was found better in respect of average rate of drying. After sensory evaluation it was found that the colour, texture, flavour and overall acceptability were found satisfactory in HDPE sample dried at 60°C.Keywords
Banana, Drying, Tray Drying, Packaging of Banana Powder.References
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- Podosphaera fuliginea (Schltdl.) U. Braun & S. Takam. Causes Powdery Mildew on an Important Medicinal Herb, Picrorhiza kurrooa Royle Ex. Benth. in India
Abstract Views :256 |
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Authors
Affiliations
1 High Altitude Plant Physiology Research Centre, H.N.B. Garhwal University, Srinagar Garhwal 246 174, IN
2 School of Agriculture, Abhilashi University, Mandi 175 028, IN
1 High Altitude Plant Physiology Research Centre, H.N.B. Garhwal University, Srinagar Garhwal 246 174, IN
2 School of Agriculture, Abhilashi University, Mandi 175 028, IN
Source
Current Science, Vol 116, No 6 (2019), Pagination: 877-877Abstract
Picrorhiza kurrooa Royle ex. Benth. is a perennial herbaceous medicinal plant belonging to the family Plantaginaceae (previously Scrophulariaceae). It is endemic to the Himalaya, and grows naturally on rocks and moist slopes in the alpine and subalpine regions between 3000 and 4500 m amsl. Picroside I and II are the major active constituents of the plant1,2. It is used as a febrifuge, coolant, blood purifier and hepatoprotective. P. kurrooa is an endangered medicinal plant facing extinction due to overexploitation.Full Text
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