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Zaker, M. A.
- Utilization of Orange (Citrus sinesis) Peel Powder as a Source of Dietary Fibre and its Effect on the Cake Quality Attributes
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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
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- 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.
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- Studies on Exploration of Orange Pomace Powder on Physical, Sensorial and Nutritional Quality of Cookies
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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 :346 |
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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)
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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)
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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
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- Formulation of Weaning Food with fortification of Orange (Citrus sinensis) Waste
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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
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- Effect of Blanching and Drying Treatment on the Proximate Composition of Moringa oleifera Leaves
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Authors
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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
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- Effect of Orange Peel Powder Incorporation on Physical, Nutritional and Sensorial Quality of Biscuits
Abstract Views :448 |
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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
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- Studies on Exploration of Orange Pomace Powder on Physical, Sensorial and Nutritional Quality of Biscuits
Abstract Views :308 |
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
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- 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.
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