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V. M. Londhe ¹, S. S. Thorat ¹, K. P. Babar ¹

Affiliations
1 Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), IN

Abstract

Wheat and finger millet flour was prepared, analyzed for proximate composition and used in various combinations like 100:00, 90:10, 80:20, 70:30, 60:40 for the preparation of noodles. These noodles were evaluated for nutritional and sensory parameters. Noodles incorporated with finger millet flour showed inverse relation with protein and direct relation with other nutritional components such as carbohydrate, fat, crude fibre, ash, iron and calcium. Nutritional and sensory score parameters indicated that good quality noodles can be prepared by replacement of wheat flour with 30 per cent finger millet flour. This nutrient rich noodle will be good source of instant food for children, teenagers, sport persons, pregnant and lactating women.

Keywords

Finger Millet, Noodle, Nutritious Food.

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S. M. Shinde ¹, K. P. Babar ¹

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

Abstract

Moringa oleifera is a multipurpose and nutritious vegetable tree with a variety of potential uses and its leaf is most nutritious. Dehydration is carried out by three methods i.e. tray drying, sun drying shade drying. Drying of Moringa leaf powder not only increases the micronutrients but also increases the shelf life of its powder. The nutritional potential and antioxidant component present in Moringa make it suitable for preparation of various traditional products. So Moringa powder is fortified as functional food ingredient inparatha. The main ingredients in Paratha are wheat flour and refined wheat flour is deficient in protein, vitamins and minerals. Use of Moringa leaves powder in paratha not only increases the nutritional value but also help to resolve problem of malnutrition. It has many health benefits like antioxidant, it prevent skin diseases, diabetes, cancer, cold and flu, proper digestion, anti-tumour, anti-inflammatory, cholesterol lowering,anti-bacterial and anti-fungal properties etc. The objectives of this review to study the nutritional or proximate composition of Moringa paratha and evaluate its acceptability through sensory evaluation tests.

Keywords

Moringa oleifera Leaves, Health Benefits, Paratha.

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K. G. Chavan ¹, K. P. Babar ¹

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

Abstract

Kurdai is Indian traditional wheat fermented food, native to Maharashtra and parts of Gujarat. It is prepared by soaking whole wheat in water for 3 days, during which the batter undergoes fermentation. The batter is then finely ground to obtain a milky white extract, which is cooked with water forming soft and stiff dough. The dough is then passed through a press to get Kurdai, which is then dried and stored. It is locally popular as a snack food after being deep fried for consumption. Banana fruit has a very short post harvest shelf life because of its highly perishable nature. Short shelf life and increased production necessitates development of non-conventional products from banana. To prevent the losses of green banana drying method was applied to convert raw banana into banana powder by drying the raw banana flakes in tray dryer at 60°C for 10hrs. To make proper use and avoid wastage of banana we have introduced kurdai with banana powder which is rich in nutrients. Now-a-days consumers demand convenience, quality, and innovative food products. Consumers expect the food producers to deliver high quality products for a reasonable price. In addition, consumer’s tastes and preferences are also changing. Health is considered important, but not at the expense of quality. Consumers want to experience novel and interesting foods, which are fresh, convenient and tasty. Increased attention to health along with the unavailability of unique foods plus a strong consumer demands for convenience creates the need for convenience foods. Technology is also a challenge to the food industry.

Keywords

Wheat Flour, Banana Powder, Fibre, Functional Property, Nutritional Property.

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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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K. G. Chavan ¹, K. P. Babar ¹

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

Abstract

To prevent the losses of immature banana drying method was applied to convert raw immature banana into banana powder by drying the raw immature banana flakes in tray dryer at 50°C for 12hrs. Kurdai is Indian traditional wheat fermented food, native to Maharashtra and parts of Gujarat. It is locally popular as a snack food after being deep fried for consumption. This study was conducted to evaluate physico-chemical property of immature banana powder and Kurdai. The objective to develop Kurdai with nutritional property by adding 5, 10, 15 and 20 per cent immature banana powder (IBP), and determine the effect of this on the nutritional properties. Kurdai were made through fermentation, cooking and sun drying process. The Kurdai were characterized. The presented study indicated that immature banana powder is a potential source of fibre when substituted for white milky extract (cheek) in Kurdai product. The incorporation of 5 per cent immature banana powder in the Kurdai ingredients significantly increased their fibre and protein and decrease carbohydrates. Now-a-days consumers demand convenience, quality and innovative food products. Consumers expect the food producers to deliver high quality products for a reasonable price. In addition, consumer’s tastes and preferences are also changing. Health is considered important, but not at the expense of quality. Consumers want to experience novel and interesting foods, which are fresh, convenient and tasty.

Keywords

Tray Drying, Immature Banana Powder, White Milky Extract, Nutritional Properties, Kurdai.

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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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