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Ramasamy, D.
- Studies on Sensory Evaluation of Curcumin Powder as Natural Color for Butterscotch Flavor Ice Cream
Abstract Views :422 |
PDF Views:418
Authors
Affiliations
1 Institute of Food and Dairy Technology, Koduvalli, Alamathi (post), Chennai – 52, IN
2 Department of Dairy Science, Madras Veterinary College, Chennai -7, IN
1 Institute of Food and Dairy Technology, Koduvalli, Alamathi (post), Chennai – 52, IN
2 Department of Dairy Science, Madras Veterinary College, Chennai -7, IN
Source
Indian Journal of Drugs and Diseases, Vol 1, No 1 (2012), Pagination: 43-46Abstract
The demand for natural food colorants are because of public awareness of regarding their health issues. Turmeric is a bright yellow colorant made from the ischolar_mains of the herb Curcuma longa. The pigments are responsible for the colour: curcuminoids: curcumin and related compounds. Solubility of turmeric compound depends on the processing medium. Turmeric oleoresin is water soluble; but oil extract could be added to fat based foods. It is used as coloring dairy product, meat and frozen desserts. An investigation is carried out to find the acceptable level of curcumin as natural coloring agent for ice cream and assess the sensory score of the resultant product. Curcumin powder is incorporated at different level in butterscotch flavor ice cream. Prepared ice cream was subjected to sensory analysis and found out the optimum level of inclusion of curcumin powder in the ice cream preparation.Keywords
Ice Cream, Natural Colors, Curcumin, Butterscotch Flavor, Food ColorFull Text
References
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- Indian Standard: 2802 (1964) Specification for ice cream. Bureau of Indian Standards, New Delhi.
- Perotti AG (1975) Curcumin-a little known but useful vegetable colour.Indian Ailment Prod. Veg. 14, 66.
- Pritam CS, Chatterjee and Sen SK (2008) Biotechnological potential of natural food grade biocolorants. African J. Biotechnol.7 (17), 2972- 2985.
- Rothwell J (1976) Ice cream, its present day manufacture and some problems. J. Soc. Dairy Technol.29, 161-165.
- Snedecor GW and Cochran WG (1989) Statistical methods. 9thEdn.The lowa State University Press, Ames, lowa.
- Sukumar De (2008) Outlines of dairy technology.Published by Oxford University Press, New Delhi.pp:183 -219.
- The Wikipedia Encyclopedia (2011). http://en.wikipedia.org/wiki/Turmeric.
- Tripathi M, Khanna SK and Das M (2004) A novel method for the quantitative analysis of synthetic colours in ice cream samples. J. Association of Official Analytical Chemists Intl. 87,657- 663.
- Organoleptic Evaluation of Beetischolar_main Juice as Natural Color for Strawberry Flavor Ice Cream
Abstract Views :479 |
PDF Views:593
Authors
Affiliations
1 Institute of Food and Dairy Technology, Koduvalli, Alamathi (post), Chennai – 52, IN
2 Department of Dairy Science, Madras Veterinary College, Chennai -7, IN
1 Institute of Food and Dairy Technology, Koduvalli, Alamathi (post), Chennai – 52, IN
2 Department of Dairy Science, Madras Veterinary College, Chennai -7, IN
Source
Indian Journal of Medicine and Healthcare, Vol 1, No 1 (2012), Pagination: 34-37Abstract
Betalains are nitrogen - containing plant pigments whose colors range from red - violet beta cyanins to yellow betaxanthins. They are used as color ants dairy products, meat and frozen desserts. An investigation was carried out to find the acceptable level of beetischolar_main juice as a natural coloring agent for strawberry flavour ice cream and assess the sensor y scored of the resultant product. Beetischolar_main juice was incorporated at different level in strawberry flavor ice cream. Prepared ice cream was subjected to sensory analysis and found out the optimum level of inclusion of beetischolar_main juice in the ice cream prepa ration.Keywords
Ice Cream, Natural Colors, Beetischolar_main Juice, Strawberry Flavor, Food ColorFull Text
References
- Arbuckle WS (1977) Ice cream, 2nd Edn. The AVI Publishing Co., West port, Conn.
- Azeredo HMC, Santos AN, Souza ACR, Kenya CB, Mendes and Andrade MIR (2007) Betacyanin stability during processing and storage of a microencapsulated red beetischolar_main extract. Am. J. Food Tech. 2, 307.
- Ben Best (2006) Phytochemicals as Nutraceuticals. http://www.benbest.com//nutrceut/phytochemica ls html.
- Butera DL, Tesoriere F, Di Gaudio A, Bongiorno M, Allegra AM, Pintaudi R, Kohen and Livrea MA (2002) Antioxidant activities of sicilian prickly pear (Opuntia ficus indica) fruit extracts and reducing properties of its betalains: betanin and indicaxanthin. J. Agri. Food Chem.50, 6895-6901.
- Delegado VF, Jime´nez AR and Paredes-Lo´ pez O (2000) Natural pigments: carotenoids, anthocyanins, and betalains - characteristics, biosynthesis, processing, and stability. Critical Rev. Food Sci. Nut. 40, 173-289.
- Dubravko P and Marijana KR (2011) Complex biochemistry and biotechnological production of Betalains. Food Tech. Biotech. 49, (2) 145-155.
- Indian Standard: 2802 (1964) Specification for ice cream. Bureau of Indian Standards, New Delhi.
- Kanner J, Harel S and Granit R (2001) Betalains - a new class of dietary cationized antioxidants. J. Agri. Food Chem. 49, 5178-5185.
- Pritam C, Chatterjee S and Sen SK (2008) Biotechnological potential of natural food grade biocolorants. African J. Biotechnol. 7(17), 2972- 2985.
- Rakin M, Vukasinovic M, Slavica Siler-Marinkovic and Milan Maksimovic (2007).Contribution of lactic acid fermentation to improved nutritive quality vegetable juices enriched with brewer’s yeast autolysate. Food Chem. 100,599-602.
- Sukumar De (2008) Outlines of dairy technology. Published by Oxford University Press, New Delhi. pp: 183-219.
- Tesoriere LD, Butera M, Allegra M, Fazzari and Livrea MA (2005) Distribution of betalain pigments in red blood cells after consumption of cactus pear fruits and increased resistance of the cells to ex vivo induced oxidative hemolysis in humans. J. Agri. Food Chem. 53, 1266-1270.
- Delgado-Vargas F, Jime´nez AR and Paredes-Lo´pez O (2000) Natural pigments: carotenoids, anthocyanins, and betalains -characteristics, biosynthesis, processing, and stability. Critical Rev. Food Sci. Nut. 40,173-289.
- Castellar MR, Obo´n JM, Alacid M & Ferna´ndez- Lo´pez JA (2003) Color properties and stability of betacyanins from Opuntia fruits. J. Agr. Food Chem.51, 2772-2776.
- Pedren˜o MA and Escribano J (2001) Correlation between antiradical activity and stability of betanine from Beta vulgaris L. ischolar_mains under different pH, temperature and light conditions. J. Sci. Food Agri. 81,627-631.
- Dubravko Pavokovi and Marijana Krsnik-Rasol (2011) Complex biochemistry and biotechnological production of betalains. Biotechnological production of betalains, Food Tech. Biotech.49, 145- 155.
- Snedecor GW and Cochran WG (1989) Statistical methods. 9th Edn. The lowa State University Press, Ames, lowa.
- Organoleptic Evaluation of Herbal Ice Creams Prepared with Different Inclusion Levels of Aloe Vera Pulp
Abstract Views :435 |
PDF Views:566
Authors
Affiliations
1 Institute of Food and Dairy Technology, Koduvalli, Alamathi (post), Chennai – 52, IN
2 Department of Dairy Science, Madras Veterinary College, Chennai -7, IN
3 Department of Animal Nutrition, Madras Veterinary College, Chennai -7, IN
1 Institute of Food and Dairy Technology, Koduvalli, Alamathi (post), Chennai – 52, IN
2 Department of Dairy Science, Madras Veterinary College, Chennai -7, IN
3 Department of Animal Nutrition, Madras Veterinary College, Chennai -7, IN
Source
Indian Journal of Medicine and Healthcare, Vol 1, No 2 (2012), Pagination: 25-28Abstract
Aloe vera is having number of medicinal properties viz anti-septic, anti- microbial, anti-viral, anti-diabetic and anti-carcinogenic etc. Aloe vera one of the major constitute in the ayurvedic/Chinese medicine. In India, increasing diabetic incidence, ala rms the production of a dairy products for diabetic patients with natural ingredients. An investigation is carried out to find the acceptable level of Aloe vera pulp inclusion in the ice cream. Ice cream prepared by this method is subjected to sensory properties of herbal ice cream.Keywords
Ice Cream, Aloe Vera, Sensory Evaluation, Herbal Ice CreamFull Text
References
- Ahmad S, Kalhoro Ma, Kapadia Z and Badar Y (1993) Aloe a biologically active and potential medicinal plant. Hamdard Medicus. 36,108-115.
- Arbuckle WS (1977) Ice cream. 2nd Edn. The AVI Publishing Co., West port, Conn.
- Boudreau MD and Beland FA (2006) An evaluation of the biological and toxicological properties of Aloe Barbadensis (Miller), Aloe vera. J. En. Sci. Health C. 24: 103-154.
- Collin C and Collin C (1935) Roentgen dermatitis treated with fresh whole leaf species of Aloe vera. Am. J. Roentgen. 33(3), 396-397.
- Indian Standard: 2802 (1964) Specification for ice cream. Bureau of Indian Standards,New Delhi.
- Lawless J and Allan J (2000) The chemical composition of Aloe vera, In: Aloe vera natural wonder cure. Thorsons, Publishing Ltd., London, UK. pp: 161-171.
- Marshall JM (1990) Aloe vera gel: what is the evidence? Pharmaceut. J. 3, 60-62.
- Neal MC (1965) In garden of Hawaii. USA: Bishop museum press.
- Snedecor GW and Cochran WG (1989) Statistical methods. 9thEdn. The lowa State University Press, Ames, lowa.
- Sukumar De (2008) Outlines of dairy technology. Published by Oxford University Press, New Delhi. pp: 183-219.
- Vimol SW, Tungrugsasut N, Bunyapraphatsara S, Khuwattanasil and Wongpoomchai S (2006) Aloe ice cream and sherbet. Thai J. Phytopharmacy. 13(2), 15.
- Wright CS (1936) Aloe vera in the treatment of roentgen ulcers and telangicetasis. JAMA, 106,1363- 1364.
- Advances in Non Thermal Processing for Reducing Dairy and Food Allergenicity
Abstract Views :276 |
PDF Views:2
Authors
Affiliations
1 Department of Food science and Technology, College of Food and Dairy Technology, Chennai, IN
1 Department of Food science and Technology, College of Food and Dairy Technology, Chennai, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 52, No 3 (2015), Pagination: 338-351Abstract
More than 160 food materials are identified as allergens. However, 90% of allergic reactions are caused by eight major food allergens. Food Allergen Labelling and Consumer Protection Act (FALCPA) of 2004 came into effect from January 1, 2006. This law requires the identification of ingredients derived from the major food allergens, on the food label. Several research efforts are ongoing to develop hypoallergenic foods. In this article, recent status of food allergy and studies reporting advanced processing technologies for reducing allergenicity of foods are reviewed. A brief survey of methods of allergen detection has been also reported as measures to control allergens in food industry.Keywords
Food Allergy, Non-Thermal Processing, High Intensity Ultrasound, Non-Thermal Plasma, Ultraviolet Light, High Pressure Processing.
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