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Shere, D. M.
- Process Standardization and Storage Studies of Jamun-Mango Bar
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Authors
Affiliations
1 College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 5, No 2 (2014), Pagination: 141-144Abstract
The experiment was designed to investigate the influence of addition of mango pulp at various levels in preparation of jamun-mango bar and effect of different packaging materials and storage conditions on quality. Results indicated that addition of 20 per cent mango pulp can be improved the sensory quality of jamun bar with respect to taste and texture. Efforts were also made to prepare bar using different types of sugars and no significant effect on acceptability of product by changing type of sugar. The storage study revealed that moisture content was decreased continuously with storage. Maximum moisture loss was from samples stored in butter paper and minimum in samples stored in polyethylene in PET bottles. The T.S.S. was increased slightly during storage in all the packaging materials. The total sugars were found to be decreased consistently with increase in reducing sugars. The Anthocyanin pigments remained quite stable during storage of bar. These changes were quite less in samples stored in refrigerated storage as compared to ambient temperature. However, the product can be stored without any changes up to 270 days of storage.Keywords
Jamun Bar, Storage Study, Anthocyanin, Butter Paper, PET Bottles.
References
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- Effect of Germination on Indian and African Sorghum Grains
Abstract Views :333 |
PDF Views:1
Authors
Affiliations
1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, M.S., IN
1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, M.S., IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 27, No 12 (1990), Pagination: 347-351Abstract
Sorghum grain is a staple food for more than 700 million people of arid and semiarid tropics. Almost entire produce of sorghum is consumed in the form of traditional products in India and Africa. However the nutritional quality of sorghum is poor due to deficiency in lysine, threonine, tryptophan, low starch availability, low protein digestibility and presence of certain antinutritional factors while sensory properties are poor due to coarse nature of grain.- Effects of SOAK Treatment to Legume Seeds on the Cooking Quality of Resultant Dhal
Abstract Views :336 |
PDF Views:2
Authors
Affiliations
1 Department of Food Science and Technology, Mahatma Phule Agricultural University, Rahuri, 413 722, M. S, IN
2 College of Agricultural Technology, Parbhani - 431 402. M. S, IN
3 College of Agricultural Technology, Parbhani - 431 402. M. S., IN
1 Department of Food Science and Technology, Mahatma Phule Agricultural University, Rahuri, 413 722, M. S, IN
2 College of Agricultural Technology, Parbhani - 431 402. M. S, IN
3 College of Agricultural Technology, Parbhani - 431 402. M. S., IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 20, No 8 (1983), Pagination: 249-254Abstract
Grain legumes are economic sources of proteins, carbohydrates, vitamins and minerals to the people of developing world. However, legume foods have lower utilization. This has been attributed to the presence of several anti-nutritional factors in legume seeds. Prolonged cooking time required prior to consumption is one of the constraints in legume acceptability.- Material Balance, Proximate and Functional Analysis of Green Banana Flour Prepared by Cabinet Drying Method
Abstract Views :386 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Food Science and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Science and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Food Science and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 190-194Abstract
Material balance of the process involved in preparation of green banana flour is an important aspect to be overlooked. Unripe green banana flour prepared by pretreatment of banana slices with sodium metabisulphite followed by cabinet drying method, produced a flour with fairly white colour, good nutritive value and also yield was about 26 per cent. Proximate composition and functional properties such as bulk density, water absorption capacity, swelling capacity, foaming capacity, emulsification capacity and rehydration characteristics of prepared banana flour were determined. Also cost of production of banana flour was about Rs. 9.50/100g which is much less than any other advanced processing technique and is quite affordable.Keywords
Green Banana, Sodium Metabisulphite, Cabinet Drying, Yield.References
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- Development of Food Products by Incorporating Beetischolar_main (Beta vulgaris L.)
Abstract Views :349 |
PDF Views:0
Authors
Affiliations
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Food Science and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Food Science and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 245-249Abstract
The study was conducted to formulate beverages by incorporating beetischolar_main juice concentrate. The beverages selected for the study were lime beet juice and amla beet juice. Beetischolar_main juice concentrate was incorporated at 0, 5, 7 and 10 per cent level. Acceptability of the beverages was evaluated using 9 point hedonic rating scale. It was found that 10 per cent level of incorporation of beetischolar_main juice concentrate was more accepted in lime beet juice and amla beet juice. The results of nutrient analysis inferred that protein (g %), fat (g %), fibre (g %), carbohydrates (g %), total minerals (mg %) and zinc (mg %) content of amla beet juice was more than that of content of lime beet juice. On the other hand, moisture (g %), iron (mg %), calcium (mg %), manganese (mg %) and energy (kcal)content were more in lime beet juice. Lime beet juice can be stored upto 3 days in LDPE, HDPE and PET jar at room temperature and at refrigeration temperature in good condition. Whereas amla beet juice can be stored in LDPE for 5 days at room temperature and at refrigeration temperature in PET jar for 3 weeks in good condition.Keywords
Beetischolar_main, Lime Beet Juice, Amla Beet Juice, Sensory Evaluation, Nutrient Content, Storage Study.References
- Atamanova, A., Brezhneva, T.A., Slivkin, A.I., Nikolaevskii, V.A., Selemenew, V.F. and Mironenko, N.V. (2005).Isolation of saponins from table beetischolar_main and primary evaluation of their pharmacological activity.Pharm. Chem.J., 39 (12): 650-652.
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