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Syed, H. M.
- Studies on Standardization of Herbal Aonla Spread by Using Licorice and Ginger Extract
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1 Department of Food Chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M. S.), IN
1 Department of Food Chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M. S.), IN
Source
Food Science Research Journal, Vol 6, No 1 (2015), Pagination: 54-58Abstract
The present investigation was carried out to standardize the procedure for development of herbal aonla spread. The effect of addition of various concentrations of licorice (viz., 3%, 5% and 7%) in aonla spread and prepared samples were organoleptically evaluated by trained panelist and it was found that sample with 5 per cent licorice extract got the highest score in terms of overall acceptability and this sample was used for further investigation. Moreover, effect of various concentration of ginger extact such as 8 per cent, 10 per cent and 12 per cent in aonla spread with 5 per cent licorice is studied and sample with 10 per cent ginger extract was found superior as compared to all other samples in terms of colour, taste, texture and overall acceptability. It is concluded that good quality of herbal aonla spread can be prepared by using the 5 per cent licorice and 10 per cent ginger extract.Keywords
Aonla Spread, Licorice Extract, Ginger Extract, Herbal Spread.
References
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- Utilization of Sweetwater Fish Catla Catla for Preparation of Plain and Spiced Fish Sauce
Abstract Views :275 |
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Authors
Affiliations
1 Department of Food Chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, PARBHANI (M.S.), IN
1 Department of Food Chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, PARBHANI (M.S.), IN
Source
Food Science Research Journal, Vol 7, No 1 (2016), Pagination: 57-62Abstract
The present investigation was undertaken with an objective to utilize the fresh water fish catla catla for the preparation of plain and spiced fish sauce. Fish sauce is an ingredient that has been used widely in Southeast Asian and also worldwide for the cooking purpose due to its specific flavour. The addition of spices to the plain fish sauce has showed the little change in sensorial quality of fish sauce. The different physico-chemical, sensorial and microbial parameters were determined. The different chemical results of plain sauce showed that it contains moisture, fat, protein, and ash was 68.40g, 2.10g, 7.3g and 9.01 g/100, respectively. The pH of prepared fish sauce was 5.87. Total soluble solid content and total solids content of plain fish sauce was 30° Bx and 31.50 per cent, respectively. The viscosity was 17.40 cP. The results indicate that it is good source of protein and minerals. The spiced sauce with the formulation T2 got the highest score for the overall acceptability (8.5). The microbiological examination of plain fish sauce showed that the TPC of plain fish sauce was 5.6 × 105 cfu/ml, the yeast and mold count was 1.2 × 102 cfu/ml. T. Ultimately it reveals that it's a good source of probiotics i.e. Lactic acid bacteria.Keywords
Fish, Sauce, Plain, Spiced, Microbial.References
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- Study on the Value Addition to Burfi with the Incorporation of Fig (Ficus carica L.) Fruit Powder
Abstract Views :201 |
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Authors
Affiliations
1 College of Food Technology, Marathwada Agricultural University, Parbhani-431 402, IN
1 College of Food Technology, Marathwada Agricultural University, Parbhani-431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 7 (2011), Pagination: 299-303Abstract
Fig (Ficus carica L.) belongs to the family moraceae. The fig is a native of southern Arabia. In India, its commercial production is limited to a few centers in Maharashtra and south India. In Maharashtra, it is cultivated on commercial scale in adjoining areas of Pune and Aurangabad'. As per the annual report of year 2010 given by Department of Agriculture, Maharashtra State, the area under cultivation of fig fruits was 300 hectares up to 1990, which further increases to 3443 hectares in 2010.- Effect of Replacement of Refined Wheat Flour with Germinated Fenugreek Seed Flour on Quality Characteristics of Cookies
Abstract Views :230 |
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Authors
Affiliations
1 Department of Food Chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, IN
1 Department of Food Chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 54, No 1 (2017), Pagination: 62-69Abstract
The effect of partial replacement of wheat flour by different levels (5, 10 and 15%) of Germinated Fenugreek Seed Flour (GFSF) on the physical, chemical and sensory characteristics of cookies were studied. Also, these cookies were evaluated for textural parameters in terms of hardness and compared to control cookies (100% wheat flour). Results revealed that cookies processed from wheat flour supplemented by 10% of GFSF had higher acceptance scores for all sensory attributes than other blend cookies. Replacement of wheat flour with germinated fenugreek seed flour increased the protein, fiber and ash content proportionately to the level of substitution.Keywords
Germinated Fenugreek Seed Flour, Cookies, Sensory Quality, Texture.References
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