Refine your search
Journals
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Zaker, M. A.
- Utilization of Orange (Citrus sinesis) Peel Powder as a Source of Dietary Fibre and its Effect on the Cake Quality Attributes
Abstract Views :204 |
PDF Views:0
Authors
Affiliations
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
Source
International Journal of Agricultural Sciences, Vol 13, No 1 (2017), Pagination: 56-61Abstract
Studies were conducted for incorporation of orange peel powder in cake. The orange peel powder was used in various proportion viz., 0, 5, 10, 15 and 20 per cent levels for incorporation in cake by replacing the maida. The orange peel powder and maida was analyzed for the proximate composition. The cakes were prepared and were analyzed for its physical (specific volume, volume and weight), chemical (moisture, protein, fat, ash, fibre) and sensorial characteristics (appearance, colour, flavour, taste, texture). On the basis of overall sensory attributes, cakes prepared with 10 per cent of orange peel powder were recorded higher acceptability as compared to other samples. The increase in powder concentration, the protein and fat content was decreased while the dietary fibre was increased. It was concluded that orange peel powder and refined wheat flour can be substituted upto 10 per cent in refined wheat flour to prepare orange peel powder without adversely affecting quality attributes.Keywords
Orange Peel Powder, Sensory Evaluation, Quality Attributes.
References
- AOAC (1999). Official method of analysis, Association of Official Analytical Chemists. Washington, chemists. Washington, D.C., U.S.A.
- AACC (2000). Official methods of analysis, of AACC International, American association of cereal chemists. Washington, D.C., U.S.A.
- Bandyopadhyay, Kakali, Chaitali, C. and Sagarika, B. (2014). Fortification of mango peel and kernel powder in cookies formulation. J. Acad. & Indust. Res., 5 (2) : 661-668.
- Bhattacharya, S.C. and Dutta, S. (1949). Classification of citrus fruits of Assam. Directorate of agriculture, Assam. 40.
- Blasi, D.I., Tanzi, V. and Lanzetta, M. (1997). A study on the production of agriculture residues in Italy. Biomass & Bio Energy, 12 (5) : 313-386.
- Camire, M.E. and Flint, S.I. (1991). Thermal processing effects on dietary fibre composition and hydration capacity in corn meal, oat meal and potato peels. Cereal Chem., 68 : 645–647.
- Camire, M.E., Violette, D., Dougherty, M.P. and McLaughlin, M.A. (1997). Potato peel dietary fibre composition: Effects of peeling and extrusion cooking processes. J. Agric. Food Chem., 45 : 1404–1408.
- Chantaro, P., Devahastin, S. and Chiewchan, N. (2008). Production of antioxidant high dietary fibre powder from carrot peels. LWT - Food Sci. & Technol., 41 : 1987-1994.
- Chau, C. F. and Huang ,Y. L. (2003). Comparision of the chemical composition and physiochemical properties of different fibres prepared from peel of Citrus sinesis. J. Agric. Food Chem., 51 (2) : 2615-2618.
- El-Refai, A.A., El-Bastawesy, A. and Zakaria, M.M. (2006). Evaluation of some food processing wastes as sources of dietary fibres. J. Agric. Sci., 31 : 6505-6515.
- Fernandez-Gines, J. M., Fernadez-Lopez, J., Sayas- Barbera, E. and Perez-Alvarez, J. A. (2003). Effects of storage conditions on quality characteristics of bologna sausages made with citrus fibre. J. Food Sci., 68 (2) : 710–715.
- Gopalan, C., Rama, Sastri B. V. and Balasubramanian, S.C. (2004). Nutritive value of Indian ‘Foods. National Institute of Nutrition Press, Indian Council of Medical Research, Hyderabad (A.P.) INDIA.
- Hooda, S. and Jood, S. (2005). Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chem., 90 : 427-435.
- Humaira,Gazalli, Malik, Altaf, Jala, Henna and Ambreen, M. (2013). Proximate composition of carrot pomace powder and apple pomace powder. Internat. J. Food Nutr. & Safety, Modern Science Press, 3 (1) : 25-28.
- Kuniak, L. and Marchessault, R. H. (1972). Study of crossing linking reaction between epichorhydrin and starch. Starke, 4 : 110-116.
- Moore, G.A. (2001). Oranges and lemons: clues to the taxonomy of citrus from molecular markers. Trends Genet.m, 17 (9) :536-340.
- Nassar, A.G., AbdEl-Hamied, A. A. and Naggar (2008). Effect of citrus by-products flourincorporation on chemical, rheological and organoleptic characteristics of biscuits.World J. Agric. Sci., 4 (5): 612-616.
- National Horticulture Board (2015). Ministry of Agriculture, Government of India. Source: FAO Website -February 2015 (Data for 2012, 2013 N/A) and for India Data - (Data for 2013-14) Department of Agriculture and Co-operation.
- Raghavendra, S.N., Ramachandra-Swamy, S.R., Rastogi, N.K. and Tharanathan, R.N. (2006). Grinding characteristics and hydration properties of coconut residue: a source of dietary fibre. J. Food Engg., 72 : 281–286.
- Ralet, M.C., Della, Valle G. and Thibault, J.F. (1993). Raw and extruded fibre from pea hulls. I. Composition and physico-chemical properties. Carbohydrate Polymers, 20 : 17–23.
- Robertson, J. A., Monredon, F.D., Dysseler, P., Guillon, F., Amado, R. and Thibault, T. F. (2000). Hydration properties of dietary fibre and resistant starch: a European collaborative study. Lebensmittel Wissenschaft und Technologie. 33:72-79.
- Saeed, M. A. (2010). Food processing for catering in spas. Ph. D. Thesis. Food Science Department. Faculty of Agriculture. Moshtohor, Benha Univiversity. Egypt.
- Schieber, A., Stintzing, F.C. and Carle, R. (2001). Byproducts of plant food processing as a source of functional compoundsrecent developments. Trends Food Sci. &Technol.,12:401-413.
- Sharoba, A.M., Farrag, M.A. and Abd El-Sala, A. M. (2013). Utilization of some fruits andvegetables waste as a source of dietary fibre and its effect on the cake making and its quality attributes. J. Agroalimentary Process. & Technol.,19(4): 429 - 444.
- Siles, J.A., Lopez, Q. L. and Thompson (2010). Biorefinery of waste orange peel. Critical Rev. Biotechnol., 30: 63-69.
- Sloan, E. (2001). Dietary fibre moves back into mainstream. Food Technol., 55 (7): 18.
- Sosulski, F.W. and Wu, K.K. (1988). High-fibre breads containing field pea hulls, wheat, corn and wild oat brans. Cereal Chem., 65 : 186–191.
- Vijayakumar, M.C., Peter, D. and John, S.M. (2013). Quality characteristics of biscuits prepared from oats and finger millet based composite flour. Internat. J.Engg. Sci. Technol., 3 : 677-683.
- Studies on Exploration of Orange Pomace Powder on Physical, Sensorial and Nutritional Quality of Cookies
Abstract Views :216 |
PDF Views:1
Authors
Affiliations
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 2 (2016), Pagination: 184-188Abstract
Processing of fruit and vegetable produces large quantity of waste particularly citrus processing produces waste in the form of peel, seeds and pomace which can be the major source of phyto-chemicals and dietary fibres. The objective of the research was to utilize the orange pomace in the form of powder in baked item. The orange pomace powder was used in various proportion viz., 0, 5, 10, 15 and 20 per cent levels for incorporation in cookies by replacing the maida. The orange pomace powder and maida were analyzed for the proximate composition. The cookies were prepared and analyzed for its physical (diameter, thickness, and spread ratio), chemical (moisture, protein, fat, ash, fibre) and sensorial characteristics (appearance, colour, flavour, taste, texture). On the basis of overall sensory attributes cookies prepared with 10 per cent of orange pomace powder was recorded higher acceptability as compared to other samples. The spread ratio of the cookies also decreased as the per cent of orange pomace powder was increased with the increase in powder concentration the protein, fat content was gradually, decreasing and the dietary fibre. Orange pomace powder can be substituted upto 10 per cent in wheat flour to prepare orange pomace powder cookies without adversely affecting overall quality attributes.Keywords
Pomace Powder, Sensorial Characteristics, Quality Attributes.- Studies on Effect of Orange (Citrus sinensis) Pomace Powder on Physical, Chemical and Nutritional Quality Attributes of Cake
Abstract Views :187 |
PDF Views:2
Authors
Affiliations
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 2 (2016), Pagination: 204-209Abstract
Studies were conducted for incorporation of orange pomace powder in cake. The orange pomace powder was used in various proportion viz., 0, 5, 10, 15 and 20 per cent levels for incorporation in cake by replacing the maida. The orange pomace powder and maida was analyzed for the proximate composition. The cakes were prepared and were analyzed for its physical (specific volume, volume and weight), chemical (moisture, protein, fat, ash, fibre) and sensorial characteristics (appearance, colour, flavour, taste, texture). On the basis of overall sensory attributes, cakes prepared with 10 per cent of orange pomace powder were recorded higher acceptability as compared to other samples. The increase in powder concentration, the protein and fat content was decreased while the dietary fibre was increased. It was concluded that orange pomace powder and refined wheat flour can be substituted upto 10 per cent in refined wheat flour to prepare orange pomace powder without adversely affecting quality attributes.Keywords
Orange Pomace Powder, Sensory Evaluation, Quality Attributes.- Studies on Morphological and Nutritional Characteristics of Different Parts (Leaf, Flower and Pods) Of Moringa oleifera (Variety:Koimtoor-1)
Abstract Views :207 |
PDF Views:1
Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 2 (2016), Pagination: 237-242Abstract
Moringa oleifera L. belongs to a family Moringaceae commonly referred to as "The Miracle Tree", 'drumstick tree' or 'horseradish tree'.This research study was aimed at investigating the morphological and nutritional characteristics of different parts of Moringa oleifera. Fresh sample of Moringa leaves, flowers and pods were collected, sorted, blanched and dried. Colour, length, width measurement of Moringa leaves and flowers while average weight and number of seeds per pod were analysed to determine morphological characteristics of Moringa oleifera. The per cent yield from different parts were also investigated.The per cent yield of blanched powders are comparatively lower then blanched samples. The blanched and dried plant samples were analysed separately for proximate composition using appropriate methods. The chemical composition of different parts of Moringa such as leaves, flower and pod for their moisture content, crude fat, crude protein, carbohydrates, crude fibre and ash were 5.4, 3.4, 28, 43, 10.2, 8.5 per cent ( for leaves); 5.7, 1.6, 24.1, 53.6, 7.5, 5.9 per cent (for flowers); 5.2, 0.5, 17, 26, 34. 1 per cent (for pods) observed, respectively.Keywords
Moringa oleifera L., Morphological, Nutritional, Yield.- Studies on Nutritional Profile of Different Parts Of Moringa Oleifera (Leaf, Flower and Pod)
Abstract Views :219 |
PDF Views:0
Authors
Affiliations
1 College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Food Engineering, 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
2 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 8, No 1 (2017), Pagination: 21-24Abstract
The leaves, fruit, flowers and immature pods of Moringa oleifera are used as a highly nutritive vegetable. The mandate of current study was to explore the nutritional worth of Moringa oleifera because of its easily availability and mostly use. The raw materials were analyzed for the proximate like moisture, fat, protein, fibre, ash and carbohydrate and mineral profile. The composition profiling of Moringa oleifera indicated that leaves , flowers and pods are good source of protein, fat, crude fibre and ash content. Moringa oleifera leaves powder had highest protein content (24.14 %) followed by flower (16.1 %) and pods (13.8 %) . Moringa oleifera leaves contain high calcium, magnesium, phosphorous and iron content than flowers and pods. Moringa oleifera pod powder was found to be higher in potassium content (2847 mg) followed by leaves and flowers. Moringa oleifera leaves noted 6951 IU of vitamin A, 329 mg of vitamin C and 480 mg of vitamin E. Moringa oleifera leaves are having significant amount of vitamin A, C and E. However flowers and pods of Moringa oleifera are also reported considerable amount of vitamin C.Among the parts of Moringa oleifera total flavonoids and tannin content in the pods was found to be highest than flowers and leaves. Moringa oleifera leaves powder had highest alkaloid content (5.68 %) followed by flower (3.87 %) and pods (3.28 %) .Keywords
Moringa oleifera, Proximate Composition, Phytochemicals, Vitamins.References
- A.O.A.C. (2000). Official methods of analysis, Association of Official Analytical Chemist.11th Ed., Washington, D.C., U.S.A.
- A.O.A.C. (2005). Official methods of analysis, Association of Official Analytical Chemistry, 16th Ed. Washington DC, U.S.A. p.19.
- Arise, A.K., Arise, R.O., Sanusi, M.O., Esan, O.T. and Oyeyinka, S.A. (2014). Effect ofMoringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food. Croat. J. Food Sci. & Technol., 6 (2) : 65-71.
- Charles, W.Y., Marcel, S., Aly, A.N., Phillippe, A.T. and Sabadenedyo (2011). Determination of chemical composition and nutritional values of Moringa oleifera leaves. Pakistan J. Nutri., 10(3) :264 – 268.
- El- Massry, Fatma, H.M., Mossa, M.E.M. and Youssef, S.M. (2013). Moringa oleifera plant “value and utilization in food processing” Egyption J. Agric. Res., 91(4) : 1597-1608.
- Jensen, A.A and Cargie, J.S. (1978). Chlorophylls and carotinoids In: Hellbust, (eds.) Handbook of phytological methods, Cambridge University Press, London, pp. 59-70.
- Kasolo, J.N., Bimenya, G.S., Ojok, L., Ochieng, J. and OgwalOkeng, J.W. (2010). Phytochemicals and uses of Moringa oleifera leaves in Ugandan rural communities, J. Med. Plant Res., 4(9) : 753-757.
- Khawaja, T.M., Muga, T. and Haq, I.U. (2011).Moringa oleifera: a natural gift-A review. J. Pharmaceu. Sci. & Res., 2 (11) : 775-781.
- Krishnaiah, D., Devi, T., Bono, A. and Sarbatly, R. (2009). Studies on phytochemical constituents of six Malaysian medicinal plants. J. Medicinal Plants Res., 3(2):62-67.
- McMurray, C.H., Blanchflower, W.J. and Rice, D.A. (1980). Influence of extraction techniques on determination of alpha-tocopherol in animal feedstuffs. J. AOAC. Internat., 63(6): 1258–1261.
- Mir, M.A., Sawhney, S.S. and Jassal, M.M.S. (2013). Qualitative and quantitative analysis of phytochemicals of Taraxacum officinale. Wudpecker J. Pharmacy & Pharmocol., 2(1) : 1 – 5.
- Moyo, B., Masika, P.J., Hugo, A. and Muchenje, V. (2013). Nutritional characterization of Moringa (Moringa oleifera Lam.) leaves. African J. Biotechnol., 10 : 12925-12933.
- Okereke, C.J. and Akaninwor, J.O. (2013). The protein quality of raw leaf, seed and ischolar_main of Moringa oleifera grown in rivers state. Nigeria Ann. Biol. Res., 4 (11):34-38.
- Onyekwere, N. and Felix, I. (2014). Phytochemical, proximate and mineral composition of leaf extracts of Moringa oleifera Lam. from Nsukka, South-Eastern Nigeria, J. Pharmacy & Biol. Sci. , 9 (1) : 99-103.
- Palada, M.C. (1996). Moringa (Moringa oleifera Lam.): A versatile tree crop with horticultural potential in the subtropical United States. Hort. Sci., 31:794–797.
- Pandey, A.K. (2011). Drumstick – A Miracle health tree. A Book Ist Ed. Published By Agrotech Publishing Academy, Udaipur (RAJASTHAN) INDIA.
- Rajangam, J.A., Manavalan, R.S., Thangaraj, T., Vijayakumar, A. and Muthukrishan, N. (2001). Status of production and utilisation ofMoringa in Southern India. The Miracle Tree/ The Multiple Attributes of Moringa. CTA. USA. In J. F. Lowell (Ed.).
- Ranganna, S. (1986). Hand book analysis and quality control for fruit and vegetable products. 2nd Ed., Tata McGraw Hill Publishing Co. Ltd., NEW DELHI, INDIA.
- Tamilselvi, N., Krishnamoorthy, P., Dhamotharan, R., Arumugam, P. and Sagadevan, E. (2012). Analysis of total phenols, total tannins and screening of phytocomponents in Indigofera aspalathoides (Shivanar Vembu) Vahl EX DCJ. Chemical & Pharmaceu. Res., 4(6) : 3259-3262.
- Tete-Benissan, A., Quashie, M.L.A., Lawson-Evi, K., Kokou, K. and Gbeassor, M. (2012). Nutritional recovery of HIV positive and HIV negative undernourished patients utilizing Moringa oleifera leaves. J. Anim. & Plant Sci., 15(2) : 2184-2199.
- Formulation of Weaning Food with fortification of Orange (Citrus sinensis) Waste
Abstract Views :242 |
PDF Views:0
Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 8, No 1 (2017), Pagination: 83-90Abstract
The study was conducted to formulate weaning food by using sorghum, green gram, rice and foxtail millet. Different proportions of orange waste (peel and pomace powder) were incorporated at different proportions. Weaning food was prepared using roasting and malting techniques. Based on the sensory evaluation, the malted sample was selected. Out of the three formulation studies, the sample T3 was found richest in the protein (17.07 %) and fat (4.2 %) containing 30 per cent orange waste combination Powder. The mean score of different oraganoleptic characteristics of the energy food formulations showed that sample T2 containing 20 per cent orange waste combination Powder was significantly superior over sample T1 and T3though the sample T3 containing more nutritional profile, but least accepted .The pre treatments such as malting and roasting are given to the above selected weaning food (sample T2) for improving their organoleptic characteristics and the results revealed that among all the four developed weaning foods, the malted food was organoleptically superior yielding a good quality product. The results on physical properties of developed weaning foods showed that the malted weaning food had the lowest density and water absorption capacity and high dispersability.Keywords
Weaning Food, Organoleptic, Malting, Roasting, Water Absorption Capacity, Dispersibility.References
- A.O.A.C. (1984). Official methods of analysis, Association of Official Analytical Chemistry, Washington, D.C., U.S.A.
- A.O.A.C. (2000). Official methods of analysis. Association of Official Analytical Chemist. 11th Ed., Washington, D.C., U.S.A.
- A.O.A.C. (2005). Official methods of analysis, Association of official Analytical Chemistry, 16th Ed. Washington, D.C., U.S.A. p.19.
- Amankwah, E., Barimah, J., Nuamah A., Oldham, J., Nnaji, C. and Knust, P. (2009). Formulation of weaning food from fermented maize, rice, soybean and fishmeal. Pakistan J. Nutr., 8 : 1747-1752.
- Annan, N.T. and Plahar, W.A. (1995). Development and quality evaluation of a soy fortified Ghanaian weaning food. Food & Nutr. Bull., 16(3) : 263-269.
- Anwar, F.S., Latif, M.A. and Gilani, A.H. (2007). Moringa Oleifera: A food plant with multiple medicinal uses.
- Phytotherapy Res., 21 : 17-25.
- Asma, M.A., Babiker, E.E. and Tinay, A.H. (2006).Development of weaning food from sorghum supplemented with legumes and oil seeds. Food & Nutr. Bull., 27(1): 26-34.
- Beal, A.D. and Mottram, D.S. (1993). An evaluation of the aroma characteristics of malted barley by free-choice profiling. Sci. Food & Agric., 61 (1) : 17-22
- Bhise, V.J., Chavan, J.K. and Kadam, S.S. (1988). Effect of malting on proximate composition and in vitro protein and starch digestibility of grain sorghum. J. Food Sci. & Technol., 25(2).327-332.
- Bisla, G., Archana and Pareek, S. (2012). Development of nutrient dense supplementary products for children by using locally available cereals, soy flour, bengal gram leaves and cow pea leaves. Asian J. Plant Sci. &Res., 2(4) : 396-402.
- Chavan, J.K. and Kadam, S.S. (1989). Nutritional improvement of cereals by the fermentation. Critical Rev., Food Sci. Nutr., 28 : 349-361.
- Desai, A.D., Kulkarni, S.S., Sahoo, A.K., Ranveer, R.C. and Dandge, P.B. (2010). Effect of supplementation of malted ragi flour on the nutritional and sensorial quality characteristics of cake. Adv. J. Food Sci. & Technol., 2 (1): 67-71.
- Deshpande, S.S., Sathe, S.K., Cornforth, D. and Salunkhe, D.K. (1982). Effect of dehulling on functional properties of dry beans (Phaseolus valgaris) flours. Cereal Chem., 59 : 396-407.
- Eggum, B.O., Monawar, L., Bachknudsen, K.E., Munck, L. & Axtell, J. (1981). Nutritional quality of whole and decorticated sorghum and sorghum food from Sudan. J. Cereal Sci., 1 : 122-137.
- Elkhier, M.K.S. and Hamid, A.O. (2008). Effect of malting on the chemical constituents, anti nutrition factors and ash composition of two sorghum cultivars (Feterita and tabat) grown in sudan. Res. J. Agric. & Biological Sci., 4 : 500-504.
- Gee, M.C. and Harold, G.W. (2004). An assessment of the tannin content of wild sorghum. J. Crop Sci., 43 : 1850-1870 Heinieo, R.L., Katina, K., Wilhelmson, A., Myllymeaki, O., Rajameaki, T., Latva-Kala, K., Liukkonen, K.H. and Poutanen, K. (2003). Relationship between sensory perception and flavour- active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process. Leben Smittel- Wissensc Haftund Technologie, 36 :533–545.
- Kapoor, A.C. and Gupta, V.P. (1977). Note on the effect of roasting on the nutritional quality of soyabean protein. Indian J. Agric. Sci., 47 : 365.
- Kinsella, J.E. and Shetty, K.J. (1979). In- functionality and protein structure. Ed. Pour-EL, A., ACS Symp. Series No.92., American Chemist Society,Washington D.C.37.
- Kumari, S. and Srivastava, S. (2000). Nutritive value of malted flours of finger millet genotypes and their use in the preparation of Burfi. J. Food Sci. & Technol., 37(4): 419-422.
- Licandro, G. and Odio, C.E. (2002). Citrus by-products. In G. Dugo & A. Di Giacomo (Eds.), Citrus: The genus citrus (pp. 159–178). Taylor & Francis, LONDON, UNITED KINGDOM.
- Malleshi, N.G. and Desikachar, H.S.R. (1982). Formulation of weaning food with low hot-paste viscosity based on malting ragi green gram. J. Food Sci. & Technol., 19:193.
- McMurray, C.H., Blanchflower, W.J. and Rice, D.A. (1980). Influence of extraction techniques on determination of alpha-tocopherol in animal feedstuffs. J. AOAC. Internat., 63(6): 1258–1261.
- Ogbonna, A.C., Abuajah, C.I., Idi , E.O. and Udofia, U.S. (2012). Effect of malting conditions on the nutritional and anti nutritional factors of sorghum grist. Annals University Dunarea de jos of Galati Fascicle-Food Technology, 36 (2) : 64-72.
- Pathirana, R.A., Sivayogasundran, K. and Jayatissa, P.M. (1983). Optimization of conditions for malting of sorghum. J. Food Sci. & Technol., 20(3) :108-113.
- Ranganna, S. (1986). Hand book analysis and quality control for fruit and vegetable products. 2nd Ed., Tata McGraw Hill Publishing Co. Ltd., NEW DELHI (INDIA).
- Salmon, C. and Shackefford, T.K. (2008).Family relationship: an evolutionary perspective. Oxford University Press, 148-149.
- Salve, R.V., Mehrajfatema, Z.M., Kadam, M.L. and More, S.G.
- (2011). Formulation, nutritional evaluation and storage study of supplementary food (Panjiri). J. Food Proces. Technol., 2 : 6.
- Taylor, J.R.N. (1983). Effect of malting on the protein and free amino nitrogen composition of sorghum. J. Sci. Food Agric., 34(8):885.
- Tehseen, Vaseen, Ammara, Yasmeen, Zahida, Nasreen, Shumaila, Usman, Sakhawat, Ali and Anela, Shamshad (2014).Development and formulation of ready to eat baby food from cereals. Pakistan J. Food Sci., 24(3) : 121-125.
- Ukey, A., Diamond, J.R., Raheem, A. and Karande, D. (2014). Development of low cost weaning food by the incorporationof drumsticks leaves powder and its quality analysis. Internat. J. Res. Engg. & Adv. Technol., 2 : 1– 11.
- Waniska, R.D. and Rooney, L.W. (2002). Structure and chemistry of the sorghum caryopsis. In: Smith C. W. and R. A. Fredericksen (Ed), Sorghum origin, history, technology and production. John Wiley and Sons Inc.
- New York, 45- 53.
- Effect of Blanching and Drying Treatment on the Proximate Composition of Moringa oleifera Leaves
Abstract Views :212 |
PDF Views:0
Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 10, No 1 (2017), Pagination: 10-15Abstract
This research was carried out to investigate the influence of different blanching and drying methods on the proximate composition of Moringa oleifera L. Fresh sample of Moringa leaves were collected, sorted, blanched (boil blanched, steam and boil blanched with Na2CO3) and dried using different methods. The blanched and dried plant samples were analysed separately for proximate composition using appropriate methods. The protein content in the blanched Moringa oleifera leaves powder decreased from the unblanched Moringa oleifera leaves powder sample. The highest fat content in the boil blanched + sodium bicarbonate blanched sample was recorded (2.1 %) and lowest fat contained in the sample of boil blanched (1.5 %) was recorded. Steam blanching method observed superior among all blanching treatments. It retained maximum amount of crude protein, carbohydrate and crude fibre while crude fat was much more when steam blanching used. Cabinet tray dried leaves powder retained higher protein and fat content as compared to other dried powders.Keywords
Moringa oleifera Leaves, Blanching, Drying, Proximate Composition.References
- Adeyemi, S.B., Ogundele, K.O. and Animasaun, M.A. (2014). Influence of drying methods on the proximate and phytochemical composition of Moringa oleifera Lam. Glob. J. Med. Plant Res., 2(1):1-5
- Anwar, F.S., Latif, M.A. and Gilani, A.H. (2007). Moringa oleifera: A food plant with multiple medicinal uses. Phytotherapy Res., 21:17-25.
- AOAC (2005). Official methods of analysis. Association of official Analytical Chemistry, 16th Ed. Washington DC, U.S.A. p.19.
- FAO (1980). Carbohydrates in human nutrition, a Joint FAO/WHO Report. FAO Food and Nutrition Paper 15, Rome.
- Fellows, P. (1990). Food processing technology: Principles and practice. West Sussex, England. Ellis Horwood Limited; pp. 31-35, 197-208.
- Fuglie, L.J. (2001). The miracle tree: Moringa oleifera: Natural nutrition for the tropics, (Church World Service, Dakar, 1999). pp. 68. revised in 2001 and published as The Miracle Tree: The multiple attributes of Moringa, p. 172.
- Gernah, D.I. and Sengev, I.A. (2011). Effect of processing on some chemical properties of the leaves of drumstick tree (Moringa oleifera). Niger. Food J., 29 (1) : 70-77.
- Greve, L.C., Shackel, K.A., Ahmadi, H., McArdle, R.N. and Gohlke, J.R. (1994). Impact of heating on carrot firmness: Contribution of cellular turgor. J. Agric. Food Chem., 42: 2896-2899.
- Makkar, H.P.S. and Becker, K. (1996). Nutrional value and anti-nutritional components of whole and ethanol extractedMoringa oleifera leaves. Animal Feed Sci. Technol., 63 : 211-228.
- Morris, A., Barnett, A. and Burrows, O. (2004). Effect of processing on nutrient content of foods. Cajanus, 37(3) : 160-164.
- Mosha, T.C., Gaga, H.E., Pace, R.D., Laswai, H.S. and Mtebe, K. (1995). Effect of blanching on the content of antinutritional factors in selected vegetables. Plant Foods Human Nutr., 47 (4) : 361-367.
- Nambiar, V.S., Mehta, R. and Daniel, M. (2003). Polyphenol profile of three Indian green leafy vegetables. J. Food Sci. & Technol., 42: 503–505.
- Njoroge, E.W., Matofari, J.W., Mulwa, R.M.S. and Anyango, J.O. (2015). Effects of blanching time/temperature combination coupled with solar-drying on the nutritional and microbial quality of indigenous leafy vegetables in Kenya. African J. Food Sci. & Technol., 6 (7) : 209-219.
- Nkafamiya, I.I., Oseameahon, S.A., Modibbo, U.U. and Haggai, D. (2010). Vitamins and effect of blanching on nutritional and antinutritional values of nonconventional leafy vegetables. African J. Food Sci., 4(6):335 341.
- Osum, F.I., Okonkwo, T.M. and Okafor, G.I. (2013). Effect of processing methods on the chemical composition of Vitex doniana leaf and leaf products. Food Sci. & Nutr., 1(3): 241–245.
- Rajangam, J.A., Manavalan, R.S., Thangaraj, T., Vijayakumar, A. and Muthukrishan, N. (2001). Status of production and utilisation of Moringa in Southern India. In: J. F. Lowell (Ed.), The miracle tree/ the multiple attributes of Moringa. CTA. USA.
- Satwase, A.N., Pandhre, G.R., Sirsat, P.G. and Wade, Y.R. (2013). Studies on drying characteristic and nutritional composition of drumstick leaves by using sun, shadow, cabinet and oven drying methods. Doi: 10.4172/Scientific Reports 584 2(1):1-4.
- Stevel, I.O. and Babatunde, O.I. (2013). Chemical compositions and nutritional properties of popcorn-based complementary foods supplemented with Moringa oleifera leaves Flour. J. Food Res., 2(6) : 117-132.
- Tete-Benissan, A., Quashie, M.L.A., Lawson-Evi, K., Kokou, K. and Gbeassor, M. (2012). Nutritional recovery of HIV positive and HIV negative undernourished patients utilizing Moringa oleifera leaves. J. Anim. & Plant Sci., 15 (2) : 2184-2199.
- Ukey, A., Diamond, J.R., Raheem, A. and Karande, D. (2014). Development of low cost weaning food by the incorporation of drumsticks leaves powder and its quality analysis. Internat. J. Res. Engg. & Adv. Technol., 2(3):2320 – 8791.
- Vimala, V. (2000). Nutritive value of dehydrated green leafy vegetable powders. J. Food Sci. Technol., 37: 465-471.
- Waldron, K.W., Parker, M.L. and Smith, A.C. (2003). Plant cell wall and food quality. Comprehensive Rev. Food Sci. & Food Safety, 2 : 128-146.
- Waldron, K.W., Parker, M.L. and Smith, A.C. (2003). Plant cell wall and food quality. A review. J. Sci. Food Technol., 2: 109 – 110.
- Yousif, A.N., Scaman, C.H., Durance, T.D. and Girard, B. (1999). Flavor volatiles and physical properties of vacuum-microwave-and air-dried sweet basil (Ocimum basilicum L.). J. Agric. Food Chem., 47: 4777-4781.
- Effect of Orange Peel Powder Incorporation on Physical, Nutritional and Sensorial Quality of Biscuits
Abstract Views :306 |
PDF Views:1
Authors
Affiliations
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 160-165Abstract
Studies were conducted for incorporation of orange peel powder in biscuits. The orange peel powder was used in various proportion viz., 0, 5, 10, 15 and 20 per cent levels for incorporation in biscuits by replacing the maida. The orange peel powder and maida was analyzed for the proximate composition. The biscuits were prepared and were analyzed for its physical (diameter, thickness, and spared ratio), chemical (moisture, protein, fat, ash, fibre) and sensorial characteristics (appearance, colour, flavour, taste, texture). On the basis of overall sensory attributes, biscuits prepared with 10 per cent of orange peel powder were recorded higher acceptability as compared to other samples. It was also found that the spread ratio of the biscuits was decreased as the per cent of orange peel powder was increased. The increase in powder concentration, the protein, and fat content was decreased while the dietary fibre was increased. It was concluded that orange peel powder and refined wheat flour can be substituted upto 10 per cent in refined wheat flour to prepare orange peel powder without adversely affecting quality attributes.Keywords
Peel Powder, Sensorial Characteristics, Spread Ratio, Dietary Fibres, Quality Attributes.References
- Ajila, C.M., Leelavathi, K. and Rao, Prasada (2008). Improvement of dietary fibre content and antioxidant properties in soft dough biscuit with the incorporation of mango peel powder. J. Cereal Sci., 48: 319-326.
- AOAC (1999). Official method of analysis, Association of Official Analytical Chemists. Washington D.C.
- Ashoush and Gadallah, G. (2011). Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit.World J. Dairy & Food Sci., 6 (1) : 35-42.
- Block, G., Patterson, B. and Subar, A. (1992). Fruit, vegetables and cancer prevention: a review of the epidemiological evidence. Nutri. Cancer, 18 : 1-29.
- Braddock, R.J. (1999). Handbook of citrus by-products and processing technology. John Wiley and Sons, Cambridge University Press.
- Gandhi, A.P., Kotawaliwale, N., Kawalkar, J. and Nadh, Raghu (2001). Effect of incorporation of defatted soy flour on the quality of sweet biscuits. J. Food Sci. & Technol., 38 (2) : 502-503.
- Gopalan, C., Rama Sastri, B.V. and Balasubramanian, S .C. (2004). Nutritive value of Indian foods. National Institute of Nutrition Press, Indian Council of Medical Research.
- Gorinstein, S.O., Martin-Belloso, Park, Y.S. and Trakhtenberg (2001). Comparision of some biochemical characterstics of different citrus fruits. Food Chem., 74: 309–315.
- Hassan, F.A., Ismail, A., Abdul Hamid, S. and Al-sheraji, H. (2011). Characterization of fibre-rich powder and antioxidant capacity of Mangifera pajang K. fruit peels. Food Chem., 126 : 283-288.
- Hooda, S. and Jood, S. (2005). Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chem., 90 : 427-435.
- Humaira, Gazalli, Malik, Altaf, Jala, Henna and Ambreen, M. (2013). Proximate composition of carrot pomace powder and apple pomace powder. Internat. J. Food Nutri. & Safety. Modern Science Press. 3(1): 25-28.
- Kakali, Bandyopadhyay, Chaitali, C. and Sagarika, B. (2014). Fortification of mango peel and kernel powder in cookies formulation. J. Academia & Industrial Res., 5 (2) : 661-668.
- Nassar, A.G., AbdEl-Hamied, A.A. and Naggar (2008). Effect of citrus by-products flour incorporation on chemical, rheological and organoleptic characteristics of biscuits. World J. Agric. Sci., 4 (5): 612-616.
- Senevirathne, M., Jeon, Y.J. and Kim, S.H. (2009). Antibacterial effect of citrus press cakes dried by high speed and far-infraresradiation drying methods. J. Food Engg., 92: 157-163.
- Food and Agriculture Organization (2013). Citrus fruit: Fresh and processed annual statistics. Available from :http://www.ars.usda.gov.
- Studies on Exploration of Orange Pomace Powder on Physical, Sensorial and Nutritional Quality of Biscuits
Abstract Views :194 |
PDF Views:0
Authors
Affiliations
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 266-270Abstract
Processing of fruit and vegetable produces large quantity of waste particularly citrus processing produces waste in the form of peel, seeds and pomace which can be the major source of phytochemicals and dietary fibres. The objective of the research was to utilize the orange pomace in the form of powder in biscuits. The orange pomace powder was used in various proportion viz., 0, 5, 10, 15 and 20 per cent levels for incorporation in biscuits by replacing the maida. The orange pomace powder and maida were analyzed for the proximate composition. The biscuits were prepared and analyzed for its physical (diameter, thickness, and spread ratio), chemical (moisture, protein, fat, ash, fibre) and sensorial characteristics (appearance, colour, flavour, taste, texture). On the basis of overall sensory attributes biscuits prepared with 10 per cent of orange pomace powder were recorded higher acceptability as compared to other samples. The spread ratio of the biscuits also decreased as the per cent of orange pomace powder was increased with the increase in powder concentration the protein, fat content was gradually, decreasing and the dietary fibre. Orange pomace powder can be substituted upto 10 per cent in wheat flour to prepare orange pomace powder biscuits without adversely affecting overall quality attributes.Keywords
Pomace Powder, Sensorial Characteristics, Quality Attributes.References
- AACC (2000). Official methods of analysis of AACC International, American association of cereal chemists. Washington D.C., U.S.A.
- AOAC (1999). Official method of analysis, Association of Official Analytical Chemists. Washington D.C., U.S.A.
- Ashoush, I.S. and Gadallah, M.G. E. (2011). Utilizationof mango peels and seed kernels powders as sources of phytochemicals in Biscuit.World J. Dairy & Food Sci., 6 :35-42.
- Bhattacharya, S.C. and Dutta, S. (1949).Classification of citrus fruits of Assam. Directorate of agriculture, Assam. 40.
- Blasi, D.I., Tanzi, V. and Lanzetta, M. (1997). A study on the production of agriculture residues in Italy. Biomass & Bioenergy, 12(5) : 313-386.
- Gopalan, C., Rama Sastri, B.V. and Balasubramanian, S.C. (2004). Nutritive value of Indian ‘Foods. National Institute of Nutrition Press, Indian Council of Medical Research, Hyderabad (A.P.) India.
- Hooda, S. and Jood, S. (2005). Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chem., 90: 427-435.
- Humaira, Gazalli, Malik, Altaf, Jala, Henna and Ambreen, M. (2013). Proximate composition of carrot pomace powder and Apple Pomace powder. Internat. J. Food Nutri. & Safety. Modern Science Press, 3(1): 25-28.
- Leelavathi, K. and Rao, Haridas (1993). Development of high fibre biscuits using wheat bran. J. Food Sci. & Technol., 30 : 187-191.
- Moore, G.A. (2001). Oranges and lemons: clues to the taxonomy of citrus from molecular markers. Trends Genetics, 17(9): 536-540.
- Nassar, A.G., AbdEl-Hamied, A.A. and Naggar (2008). Effect of citrus by-products flour incorporation on chemical, rheological and organoleptic characteristics of biscuits. World J. Agric. Sci., 4 (5): 612-616.
- National Horticulture Board (2015). Ministry of Agriculture, Government of India. Source: FAO Website -February 2015 (Data for 2012, 2013 N/A) and for India Data - (Data for 2013-14) Department of Agriculture and Cooperation.
- Siles, J.A., Lopez, Q.L.I. and Thompson (2010). Biorefinery of waste orange peel. Critical Reviews in Biotechnol., 30: 63-69.
- Vijayakumar, M.C., Peter, D. and John, S.M. (2013). Quality characteristics of biscuits prepared from oats and finger millet based composite flour. Internat. J. Engg. Sci. Technol., 3 : 677-683.