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Bhardwaj, Aastha
- Rheological Behaviour of Three Varieties of Indian Mango-Langra, Chausa and Dashehari by Using Power Law Model
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Authors
Affiliations
1 Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand), IN
2 Indian Institute of Packaging, Delhi, IN
3 Department of Food Technology, Jamia Hamdard, Hamdard Nagar, Delhi, IN
1 Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand), IN
2 Indian Institute of Packaging, Delhi, IN
3 Department of Food Technology, Jamia Hamdard, Hamdard Nagar, Delhi, IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 2 (2016), Pagination: 210-219Abstract
Mango is one of the popular tropical fruits of great commercial importance, due both to its pleasant aroma and flavour and its nutritional value, with high caloric, vitamins and mineral salts contents. To handling these products in the food industry the pulp is submitted to a complete industrialization process. Among the many factors influencing the rheological behaviour of fruit pulps, the measuring systems' geometry is one of the most important, having great influence on rheological parameters definition that describe the fruit pulps, because these materials are non-newtonians. Rheological properties of mango pulp from three North Indian varieties (Chausa, Dashehari and Langra) were investigated for their consistency constant (K), flow behaviour index (n) and yield stress (C) using a Brookfield synchrolectric rotary viscometer (LVT model). The power law model was used to describe the flow behaviour of the mango pulp samples. The magnitude of consistency constant was found to be 25.92, 38.30 and 49.82 (dynes secn/ cm2), respectively. The flow behaviour index and yield stress were found to be 0.345, 0.323 and 0.288 and 79.30, 84.94 and 193.86 (dynes/cm2), respectively.Keywords
Mango, Physico-Chemical Properties, Rheology, Consistency Constant, Flow Behaviour Index, Yield Stress.
- Optimization of the Proximate Ingredients of Rabri-An Energy Rich Traditional Indian Dairy Product Based on Sensorial Analysis
Abstract Views :546 |
PDF Views:0
Authors
Affiliations
1 Department of Dairy and Food Technology, Banaras Hindu University, Banaras (U.P.), IN
2 Indian Institute of Packaging, Delhi, IN
3 Jamia Hamdard, Hamdard Nagar, Delhi, IN
1 Department of Dairy and Food Technology, Banaras Hindu University, Banaras (U.P.), IN
2 Indian Institute of Packaging, Delhi, IN
3 Jamia Hamdard, Hamdard Nagar, Delhi, IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 8, No 2 (2017), Pagination: 108-112Abstract
In this study, the effect of milk on the proximate composition of Rabri was done using three samples of milk obtained from cow, buffalo and mixed milks from both (50:50) and the Rabri samples were evaluated for their nutritional ingredients. The quality of Rabri produced from buffalo milk was found to be superior to Rabri produced from cow milk and their mixture. The composition of Rabri (from buffalo milk with 6 % added sugar) was 34.49 per cent moisture, 20.33 per cent fat, 9.87 per cent protein, 30.93 per cent Lactose/sucrose, 2.14 per cent ash and 63.27 per cent total solids. The sensory evaluation of Rabri revealed that the average overall acceptability score for Rabri prepared from buffalo milk was highest (7.79) (on a 9-point hedonic scale) followed by mixed milk (7.71) with the least value obtained from cow milk (7.57).Keywords
Rabri, Sensory Evaluation, Proximate Analysis, Nutritional Constituents.References
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