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Taur, A. T.
- Utilization of Beetischolar_main Powder as Natural Colorant in Ice-cream
Abstract Views :444 |
PDF Views:0
Authors
K. V. Durge
1,
A. R. Sawate
1,
R. B. Kshirsagar
1,
A. T. Taur
1,
B. M. Patil
1,
S. S. Mundhe
1,
S. P. Kulkarni
1
Affiliations
1 Department of Food Engineering, College of Food Technology, VNMKV, Parbhani, IN
1 Department of Food Engineering, College of Food Technology, VNMKV, Parbhani, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 51, No 4 (2014), Pagination: 400-407Abstract
The beetischolar_main juice, concentrate and powder (spray dried) were prepared from beetischolar_main. The antioxidant activity and betalain content were found to be higher in concentrate as compared to juice and powder. The prepared beetischolar_main powder was utilized in ice-cream and different properties to evaluate the quality of ice-cream were studied. Ice-cream containing 0.25 % beetischolar_main powder was found to be chemically and organoleptically superior.Keywords
Beetischolar_main, Spray Drying, Beetischolar_main Powder, Food Colorants.
- Studies on Preparation of Cookies Fortified by Horse Gram Malt
Abstract Views :673 |
PDF Views:0
Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431402 (MS), IN
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431402 (MS), IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 53, No 1 (2016), Pagination: 91-98Abstract
The horse gram is a cheapest source of protein, calcium and iron. Further the germination of horse gram seeds can reduce the anti-nutritional factors. The germination was carried out by washing, soaking (12 h), germinating (24 h), oven drying and grinding into flour in hammer mill. The effect of germination on chemical characteristics of horse gram was found to significantly decrease (p<0.05) in protein, carbohydrate, fat and significantly increase (p < 0.05) in moisture and ash content. Further value added product (cookies) was prepared by incorporation of 5, 10, 15 and 20% germinated horse gram flour (GHF). The sensory evaluation of cookies was carried out by a panel of ten trained judges using 9-point Hedonic scale. The sensory quality of cookies significantly decreased (p<0.05) for higher level of GHF and significantly increased (p < 0.05) for low level of GHF. The cookies prepared by incorporation of GHF up to 10% were acceptable without affecting organoleptic quality.Keywords
Cookies, Germination, Physical Characteristics, Sensory Quality.References
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- AACC Method No.46-30 Crude proteins content will be determined by using kjeldhal apparatus as described in this method, 2000.
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- Studies on Formulation and Evaluation of Fiber Rich Food Bars
Abstract Views :362 |
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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Marathwada Krishi Vidhyapeeth, Parbhani-431 402, IN
1 Department of Food Engineering, College of Food Technology, Marathwada Krishi Vidhyapeeth, Parbhani-431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 49, No 6 (2012), Pagination: 243-247Abstract
Cereal bars are small rectangular bars having weight 25-50g and prepared from multi-component includes cereals, fruit, nuts, sugars and having long shelf-life 6-12 months. Nutritional bars have become the food of choice for many people on the run. The bars offer a fast, convenient food source that requires no preparation, a long shelf life and no refrigeration. Food bars provide essential ingredients for normal or special diets and comprise of carbohydrates, protein, fat, fiber plus nutraceuticals, preservative and some functional additives'.- Nutritional Improvement of Grain Sorghum (Sorghum bicolor (L.) Moench) by Germination
Abstract Views :342 |
PDF Views:1
Authors
Affiliations
1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, IN
1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 21, No 5 (1984), Pagination: 168-173Abstract
Grain sorghum (Sorghum bicolor (L.) Moench) is the important basic food in many parts of Africa and Asia, and it is the principal source of beverages in many countries. It is the fifth most important cereal in world production. Like other plant proteins its protein quality is poor and inadequate intake of good quality proteins is an important factor responsible for the widespread prevalence of protein energy malnutrition in vulnerable segments of the population such as growing children and pregnant and nursing mothers.- Effect of Fermentation on Nutritional Improvement of Grain Sorghum (Sorghum bicolor (L.) Moench)
Abstract Views :364 |
PDF Views:2
Authors
Affiliations
1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani 431 402, IN
1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani 431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 21, No 4 (1984), Pagination: 129-136Abstract
Grain sorghum (Sorgum bicolor (L.) Moench) is commonly consumed by the poor masses of many countries. It forms a major source of proteins and calories in the diets of large segments of the population of India and Africa. Poor nutritional quality of grain sorghum has been attributed to the low levels of certain essential amino acids especially lysine, threonine and tryptophan, excessive content of leucine, type and texture of starch and certain phenolic compounds namely tannins.- Sensory Evaluation of Chips made from Control, Germinated and Germinated - Fermented Grain Sorghum (Sorghum bicolor (L.) Moench)
Abstract Views :351 |
PDF Views:1
Authors
Affiliations
1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani-431 402, IN
1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani-431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 21, No 3 (1984), Pagination: 89-96Abstract
Grain sorghum (Sorghum bicolor (L.) Moench) is one of the important food crops grown in many parts of Africa and Asia. It forms a staple diet for poorer masses of the people in many countries. Usually the grains are powdered and the whole flour is made into unleavened bread and consumed.- Studies on Effect of Artificial Sweeteners on the Quality of Herbal Beverage
Abstract Views :280 |
PDF Views:0
Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 286-289Abstract
The investigation was carried out for preparation of low calorie herbal beverage (RTS) by using different artificial sweetener. The experiment was conducted in Completely Randomized Design with addition of aspartame (0.2%), sucralose (0.15%) and stevia (0.1%). The artificial sweetener with sucrose (50%) were added to aonla juice (10%), basil leaves juice (5%) and ginger juice (1%) for the preparation of herbal beverage. The acidity in aonla, basil leaves and ginger were obtained as 1.75, 0.08 and 0.7%, respectively, also the values of physico-chemical characteristics of beverage. The aonla, basil leaves and ginger and prepared beverage were analysed for chemical composition. Sample T2 was contains prepared by using 50% sucrose+0.15 sucralose found to be 0.37% acidity, pH 3.93, ascorbic acid 36.16 mg/100 g and TSS was maintained at 7.50Bx. The sample T2 also found to be organoleptically acceptable over the other sample.Keywords
Artificial Sweetener, Herbal Beverage, Sucralose.References
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- Mansoor, B., Sawate, A.R., Patil, B.M. and Kshirsagar, R.B. (2016). Standardization of recipe for the preparation of low calorie RTS beverage from pineapple (Ananas comosum) using sugar substitutes. Internat. J. Processing & Post Harvest Technol., 7 (2) : 1-9.
- Nino, M.B. (2003). Sucralose - all sweetness and light. British Nutrition Foundation, 28 : 53-58.
- Parveen, K. and Khatkar, B.S. (2015). Physico-chemical properties and nutritional composition of aonla (Emblica officinalis) varieties. Internat. Food Res. J., 22(6) : 2358-2363.
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- Ranganna, S. (1986). Manual of analysis of fruit and vegetable products. Tata McGraw hill publishing company limited, New Delhi.
- Sasikumar, R. and Vivek, K. (2015). Process development of therapeutic RTS beverage from blend of aloe vera and pine apple. J. Agric. Technol., 2(2) : 7-12.
- Saxena, G. and Chaturvedi, N. (2015). Proximate composition analysis of Gooseberry Fruit (Emblica officinalis Gaertn) and Basil Leaves (Occium basilium) and development of value added products by adding Basil in Gooseberry products. J. Sci. & Technol., 4(1) : 19-22.
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