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Jadhav, B. A.
- Extraction of Safflower Yellow Pigment (Carthimidin) and its fortification in Pedha
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Authors
Affiliations
1 Department of Food and Industrial Microbiology, College of Food Technology, Marathwada Krishi Vidyapeeth, Parbhani, M.S., IN
2 Department of Food Chemistry and Nutrition, College of Food Technology, Marathwada Krishi Vidyapeeth, Parbhani, M.S., IN
1 Department of Food and Industrial Microbiology, College of Food Technology, Marathwada Krishi Vidyapeeth, Parbhani, M.S., IN
2 Department of Food Chemistry and Nutrition, College of Food Technology, Marathwada Krishi Vidyapeeth, Parbhani, M.S., IN
Source
Food Science Research Journal, Vol 4, No 1 (2013), Pagination: 46-48Abstract
Safflower is mostly cultivated for its petals; it produces red and yellow pigments. Carthamin (safflower yellow pigment) was used in pedha at 5 per cent and 10 per cent. The most accepted concentration of carthamin in pedha associated with overall quality of pedha is of 10 per cent. It is concluded from the present study that the pedha containing 10 per cent carthamin was found better than 5 per cent carthamin added pedha and control sample.Keywords
Carthamin, Fortification, Pedha
- Development of Nutritionally Enriched Banana Cake with the Incorporation of Finger Millet
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Authors
Affiliations
1 College of Food Science and Technology, Bapatla, A.P., IN
2 A. N. G. R. A. U, Bapatla, A.P., IN
3 College of Food Technology, M. A. U., Parbhani, IN
1 College of Food Science and Technology, Bapatla, A.P., IN
2 A. N. G. R. A. U, Bapatla, A.P., IN
3 College of Food Technology, M. A. U., Parbhani, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 4 (2011), Pagination: 158-161Abstract
Almost whole of the finger millet produced in India is consumed in the form of various foods depending on the region and their food habits. The amino acid profile of finger millet is better than that of sorghum and maize and is comparable to wheat, barley and rice. Finger millet is also a rich source of calcium (300-350mg/100g), phosphorus (280mg/100g) and iron (3.9mg/100g).- Studies on Preparation and Quality Evaluation of Hard Wheat Cookies Using Rice Flour
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Authors
Affiliations
1 College of Food Technology, Marathwada Agricultural University, Parbhani-431402, IN
1 College of Food Technology, Marathwada Agricultural University, Parbhani-431402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 1 (2009), Pagination: 24-27Abstract
Baking industry in India is considered os one of the major industries in food processing category, considering its size, output and importance. Wheat based baking products as bread, cakes and cookies ore gaining extreme popularity as processed foods because of their availability, ready to eat convenience as well as comparatively high shelf life and good nutritive value.- Effect of Stabilizers on Sensory Characteristics of Yoghurt Prepared from Soy-Cow Milk Blend
Abstract Views :347 |
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Authors
Affiliations
1 SMS, Department of Food Technology, KVK, Jalna, IN
2 College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, IN
1 SMS, Department of Food Technology, KVK, Jalna, IN
2 College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 44, No 11 (2007), Pagination: 522-526Abstract
The fermented milk products occupy an important place in the diet of Indian people where the majority of the population is vegetarian and for them milk and milk products are one of the main sources of animal proteins.- Effect of Utilization of (Galactomannan) Guar Gum Blended with Acacia Gum in Yoghurt
Abstract Views :409 |
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Authors
B. A. Jadhav
1,
V. S. Pawar
1
Affiliations
1 College of Food Technology, Vansantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 College of Food Technology, Vansantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 234-238Abstract
The effect of guar and acacia gum blend at different concentrations viz., 0.1, 0.2, 0.4 and 0.6 per cent on the physicochemical, sensory properties and rheology of yogurt were studied. It was observed that the setting time of the yoghurt reduced with increased concentration of blend gum. The viscosity of samples containing blend gum increased compared to the control sample. As increase in levels of blend gum, the per cent synersis was noticed in decreased trend. No marked change in pH and acidity of yoghurt was recorded irrespective added of blend gum and their concentration. As level of blend gum concentration increased the total solid content was found increased. Sensory evaluation showed that the use of blend gum upto 0.2 per cent concentration improved body and texture of the product. Being hydrocolloid nature the blend gum improved the consistency and reduced whey separation in yoghurt.Keywords
Acacia, Blend, Guar, Viscosity, Yoghurt.References
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