Informatics Publishing Limited

A. K. Bhardwaj ¹, D. T. Bornare ¹, S. R. Patil ¹, R. S. Sharma ²

Affiliations
1 Department of Agricultural Engineering, Maharastra Institute of Technology, IN
2 Department of Mechanical Engineering, Marathwada Institute of Technology, Aurangabad, Maharashtra, IN

Abstract

Marking nut or 'SemecarpusAnacardium L.' also known as 'bibba' or 'bhilawa'. Marking nut has a double walled shell and cracking shells yields toxic resin (Bhilawan shell liquid) & enclosed dry kernel. Present study objective is to determine design parameters of marking nut & kernel for development of efficient marking nut deshelling machine. X-rays images of nuts by AGFA Image processing software of 100 marking nuts show tremendous variation in shape & size of nut & kernel. Sphericity, bulk density, thousand nut mass were found in range of 0.92 to 0.79, 572.22 to 528.48 kg/m³, 2015.40 to 3365 grams & corresponding values for Kernel 0.63 to 0.67, 540 to 478.62 Kg/m³, 232 to 410 grams. Average shell thickness was found to be 3.5mm. For marking nuts at 12% moisture (d.b) Hardness & deformation was found 87.64N & 3.20mm, at 9.63% moisture (d.b) 93.98N & 2.50mm, at 4.86% moisture 118N & 0.65mm, respectively. Rupture force for nuts by compression was found to be in range of 23.21 Kg to 37.34 Kg. Texture profile analysis of kernel was performed at 3.02% moisture (d.b) & Hardness was found to be 19.98N at cycle-1, 17.77N at cycle-2, this shows kernel is delicate then the nut & easily cracked at lower forces. Springiness & cohesiveness were determined and found to be 0.62 & 0.53, respectively.

Keywords

Marking Nut, Bhilawan Shell Liquid (BSL), Physical Properties, Mechanical Properties.

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V. V. Malwade ¹, D. T. Bornare ¹, S. R. Patil ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad, Maharashtra, IN

Abstract

Pomegranate (Punica granatum) is very useful and important pharmacological fruit belongs to family Lythraceae. It is an important fruit crop of arid and semiarid regions of the world. The determination of engineering property of pomegranate fruit and arils is important for equipment design. Some physical properties like geometric mean diameter, sphericity, surface area, volume, bulk density, porosity, hardness, etc. were determined. The average length, width and thickness of pomegranate fruit are 65.9mm, 68.5mm and 67.1mm respectively. The geometric mean diameter, sphericity, surface area and volume are 64.39mm, 0.97, 13.02mm^² and 138.82 cm^³ respectively. Bulk density for pomegranate fruit and arils were 0.524 and 0.555 respectively. Some textural properties like hardness (N), Deformation (mm), % deformation at hardness and Springiness (mm) were calculated by using texture analyzer. The hardness of whole pomegranate compression test is 4.13N and the hardness of aril in TPA was cycle is i) 10.01 N and cycle ii) 8.77 N and in compression test hardness is 4.55N. Whereas Deformation of whole pomegranate in TPA and compression was 1.98 mm and 4.60 mm and Deformation of aril in TPA and compression was 1.98 mm and 2.00 mm respectively.

Keywords

Arils, Sphericity, Hardness, Deformation, TPA, Compression, etc.

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Priti G. Kale ¹, K. P. Babar ¹, D. T. Bornare ¹, P. R. Vairagar ²

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
2 Food Science and Technology, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Abstract

This study examines the effect of pearl millet varieties bio-fortified AHB 1200 Fe and MRB (Aurangabad Hybrid Bajra and Maharashtra Rabi Bajra, respectively) as a replacement of whole wheat flour at various levels on quality of cookies. For improving nutritional composition germination treatment was given to both varieties. Before making cookies germination effect was analyses on two varieties of pear millet for proximate, mineral and on anti-nutritional. This raw material analysis revealed that protein was increased and ash, fat, fibre is decreased but availability of minerals was increased due to decreasing level of anti-nutritional upto 40-45 per cent. Enriched cookies were produced by the ratio of whole wheat to pearl millet was 100:00, 80:20, 70:30, 60:40 and 50:50. Cookies were prepared by four types of pearl millet flour (Two varieties and one treatment with wheat flour using these five ratios. From each type of flour one sample was selected on the basis of sensory analysis. And these selected four types of cookies were evaluated for chemically and physical characteristics. Physical characteristics of cookies shows that the diameter and spread ratio is increased slightly as compare to control but did not very markedly. Germination is lightly affected on physical properties but varieties were not markedly affecting. The overall results indicated that the positive response of pearl millet flour substitution to whole wheat flour upto 30 and 40 per cent in preparation of cookies germinated and without germinated, respectively.

Keywords

Anti-Nutritional, Cookies, Germination, Mineral, Pearl Millet.

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A. V. Gawande ¹, K. P. Babar ¹, D. T. Bornare ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Abstract

Sorghum popularly known as “Jowar” in India. This study was conducted to explore the impact of malting and fermentation on compositional and functional properties of sorghum flour. This investigation was carried out on Parbhani moti (SPV 1411) and Phule revati (SPV 1830) sorghum varieties. Furthermore, there are four sorghum flour sample prepared viz., regular, malted, fermented and malted fermented flour of each variety. From results it is observed that malting and fermentation increases the moisture content from 12.18 per cent to 12.61 per cent and protein content from 9.2 per cent to 13.23 per cent. In other hand it leads to decrease the ash content of the sorghum flour. The highest fibre content is found in the fermented flour (2.23 %) than that of malted flour (1.88 %) in Parbhani moti variety. In term of Phule revati, fibre content (2.54 %) is found higher on malted flour. Also, the water absorption increases in the malted and fermented flour as the bulk density decreases.

Keywords

Malting, Fermentation, Protein Content, Bulk Density.

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H. Mandave Prajakta ¹, K. P. Babar ², D. T. Bornare ²

Affiliations
1 Maharashtra Institute of Technology, Aurangabad (M.S.), IN
2 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Abstract

Spaghetti (Pasta, Noodles) is the type of pasta. It is mostly consumed in Poland and in other countries. Jackfruit (Artocarpus heterophyllus L.) trees belong to the family Moraceae. The seeds of this can be ground to make flour, which is blended with wheat flour and used in extruded product like spaghetti for increases the nutritional composition. This study was done to prepare spaghetti by using jackfruit seed flour. Jackfruit seed flour is used in proportion i.e. 5, 10, 15, 20, 25 with whole wheat flour. Name given to this sample is T₀ for control, T₁, T₂, T₃, T₄ and T₅. All samples are acceptable by panel members from department. Packaging material study for powder done by using high density polyethylene and Aluminium laminated pouches by storing at ambient and refrigeration temperature, then observes that Aluminium laminated pouches at refrigeration temperature is suitable for jackfruit seed flour. Cooking characteristics determined in which cooking time, cooked weight, cooking loss and water absorption capacity increases when incorporation level get increased. Finally concluded that when jackfruit seed flour is used blending with wheat flour then increases nutrition composition of product.

Keywords

Blending, Extruded, Jackfruit, Nutritional, Spaghetti.

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S. D. Dalal ¹, S. B. Dabhade ¹, D. T. Bornare ¹, K. P. Babar ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Abstract

Present work have been undertaken to formulate and evaluate the qualities of composite flour based rusk incorporation with soybean and oat flour. The rusk is prepared from replacement with wheat flour. Five treatments were used with sample code T₀ (100:00:00), T₁ (90:05:05), T₂(80:10:10), T₃ (70:15:15) and T₄ (60:20:20) i.e. 0, 5-5, 10-10, 15-15 and 20-20 per cent replacement of soybean and oat flour with wheat flour. The prepared composite flour based rusk was evaluated for its sensory acceptability using 9 point hedonic scale. It was found that treatment T₂ containing 10-10 per cent soybean and oat got the highest score as compared to other treatments. Hence, this proportion was used for further study of nutritional analysis and it’s found better result in protein, fat, carbohydrate and fibre. It was concluded that from the research composite flour based rusk sample T₂ containing 80 per cent wheat and 20-20 per cent soybean and oat flour was most desirable in terms of sensory and nutritional quality profile.

Keywords

Composite Flour, Protein, Soybean, Sensory Evaluation, Rusk.

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Ishwar N. Shinde ¹, K. P. Babar ¹, D. T. Bornare ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Abstract

In India agriculture is the most important sector for their economy.Agriculture area of India is tropical so several tropical crops are cultivated like fruit and vegetable, from tubers and ischolar_mains below the surface of the soil. In this tuber and ischolar_main crop major crops are potato, sweet potato, beet, ginger and other. Being high level of heterogeneity in the structure. Peeling processes face a numerous problems. The ischolar_main and tuber crops are produced in significant amount in India and world. This project is aimed at a development in mechanization of peeling systems for the ischolar_main and tuber crops in food processing related industries and at house hold. The peel of ginger, potato and sweet potato’s removed by many methods like manual or mechanical are most popular methods. The work of project performance is compare to the manual peeling. Consider this problems and develop the peeling machine, also consider their physical properties of ginger, potato and sweet potato. Mechanical peeling compares with a time of manual peeling In this project mechanical peeling are examine the three different rpm, they are 80 rpm, 100 rpm and 120 rpm to peel the ginger, potato and sweet potato. The perform evaluation of 80 rpm, 100 rpm and 120 rpm speed of disk on different time upto complete the peeling process. At that time increase the rpm more 20 rpm, this speed change the time of peeling less than 80 rpm and 100 rpm. This speed gate time less than 1 to 2 min.

Keywords

Peeling, Peeling Machine, Ginger, Potato, Sweet Potato.

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Somnath D. Savalkar ¹, K. P. Babar ², D. T. Bornare ²

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
2 Department ofAgricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Abstract

Pineapple is the third most important tropical fruit in the world after banana and citrus fruit. This fruit is highly perishable and seasonal.Juice extraction is the process by which the liquid potion of the fruit is been squeezed or forced out of the solid part of the fruit either by manual or mechanical.Automatic pineapple juicer machine can do all the process required to produce the pineapple juice that means core of the pineapple can be crushing by the machine and the pomace and juice is separated differently. In this machine we firstly cut the fruit by using rotating knife and these fruit cubes are passed through squeezing mechanism in this screw shaft rotating and juice separate and pomace are separate. In this determination of physical properties like dimensions (Length, Width, Thickness), Geometric mean diameter, sphericity, size shape, surface area and density were determined. Average length, width and thickness were 164.8 mm, 87.12 mm and 88.9 mm, respectively. Average weight of pineapple fruit was 898.8 g. Size, shape, density and sphericity of pineapple fruit were 109.68, 53.38, 1.394 and 0.64, respectively. The average is taken the weight of fruit (g), weight of waste (g), weight of juice (g) are 1191.5, 318.6 and 826.1, respectively. On this observation we come to know that juice yield (%), extraction efficiency (%), extraction loss (%), are 71.09, 70.15, and 3.91were taken, respectively. The RPM is 2800. Powered by a 0.35 HP single phase electric motor, the machine has a capacity of 18.90 kg/h.

Keywords

Fruit Juice, Juice Extractor, Physical Properties, Pineapple, Pomace.

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V. J. Netke ¹, D. T. Bornare ¹, P. R. Vairagar ¹, K. P. Babar ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M. S.), IN

Abstract

Present work have been undertaken to develop and standerize the Ragi fortified Kharodi. The Kharodi is prepared from pearl milet with fortitfication of Ragi. Four treatment were used with sample code T₀ (100-00), T₁ (70-30), T₂ (60-40) and T₃ (50-50) i.e. 30, 40 and 50 per cent are the per cent of the fortification. The prepared Ragi fortified Kharodi was evaluated for the its sensory acceptability using 9 point hedonic scale. It was found that treatment T₁ containing 30 per cent Ragi fortified in Kharodi got highest score as compare to other treatments. Hence this preparation was used for further study of nutritional analysis and its found better result. It was concluded that from the research Ragi fortified Kharodi sample T₁ containing 30 per cent of Ragi flour was most desirable in terms of sensory and nutritional quality profile.

Keywords

Kharodi, Sensory Evolution, Pearl Millet, Ragi.

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Anita Laghulkar ¹, D. T. Bornare ¹, Hanuman Bobade ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Abstract

Acrylamide is toxic compound, probable carcinogenic, formed via the browning process by maillard reaction between amino group of free amino acid asparagine and reducing sugar during heating of carbohydrate-rich foods. Wheat contains high level of these precursors. The main objective of this investigation was to study the effect of germination on reduction of acrylamide formation of baked wheat. Wheat soaked for 12 hours and germination at 25°C for different time period 24, 48, 72 hours and baked at 200°C for 20 min and un-germinated flour baked was considered as control. Acrylamide content was determined by Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS). The results of this study effective on acrylamide, control baked wheat found 0.153 mg/kg of acrylamide and 24 hours germinated wheat flour baked which found 0.026 mg/kg, 48 hour sample found 0.016mg/kg and 72 hours sample found 0.005mg/kg. Acrylamide reduced after 24 hours germination 83.00 per cent and after 48 hours germination acrylamide decreased from baked wheat dough was 89.54 per cent and after 72 hours germination decreased 96.53 per cent. In conclusion, germination was an efficient way to reduce acrylamide content in baked wheat.

Keywords

Acrylamide, Wheat, Germination Process, Baking, Mitigation Strategy.

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