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Mohanapriya, M.
- Preparation and Storage Stability of RTS Beverages Using Carrots Fermented with Probiotic Bacteria and Lime Juice
Abstract Views :248 |
PDF Views:0
Authors
Affiliations
1 Department of Nutrition and Dietetics and Department of Microbiology, PSG College of Arts and Science, Coimbatore – 641014, IN
1 Department of Nutrition and Dietetics and Department of Microbiology, PSG College of Arts and Science, Coimbatore – 641014, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 50, No 1 (2013), Pagination: 29-36Abstract
Natural fermentation occurs when micro organisms are allowed to react with susceptible organic substrates. Fermentation plays an important role in preservation of foods. Fermenting fruits and vegetables can bring many health benefits to the people in developing countries. The demand for fruit beverages is increasing in India due to the increasing trend towards fast foods and also to cater to the changing consumer taste. Fruit juices are deemed to be a suitable vehicle for probiotic bacteria, as they are not exposed to acidic stomach conditions for too long (resistance time is short).
References
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- Nidhi, Rakesh, R. and Rana, M.K. Changes in chemical composition of ready-to-serve baelguava blended beverage during storage. J. Fd. Sci. Technol., 2008, 45, 378-380.
- Post, G. Fruit-Processing, 2002, 12, 212-217.
- Srivatsa, R.P. and Sanjeevkumar, Fermentation (Acetic, Lactic and Alcoholic). In Fruits and Vegetable Preservation Principles and Practices, Second edition, International book distributing Co. Lucknow-226 004. 1993.
- Sharma, S., Joshi, V.K. and Thakur, N.S. Effect of temperature, salt concentration and type of micro organism on lactic acid fermentation of carrot, Acta Aliment, 2008, 37, 205-219.
- Harman, M. and Amutha, S. Effect of total soluble solids and CO2 pressure on physico-chemical and sensory qualities of carbonated banana and sapota beverages, J. Fd. Technol., 2007, 44, 178-182.
- Gridaharilal, G.S., Siddappa and Tondon, G.L. Preservation of Fruits and Vegetables. The Indian council of Agricultural research, New Delhi, 1995.
- Barwal, S., Rakesh, S. and Singh, T.K. Utilization of bitter gourd for the development of Ready-to- Serve drink, Bev. Fd. World, 2006, 47 - 48.
- Panghal, A., Kaushal, N.K., Kaushal, Lal and Sharma, P.C., Dhull, N. and Khatkar, B.S. Whey based ready to serve Beverage, Bev. Fd. World, 2009, 28-29 and 32.
- AOAC, Official Methods of Analysis, Association of Official Analytical Chemists, Washington, D.C. 13th edn. 1990.
- Krishnaveni, A., Manimegalai, G. and Saravanakumar, R. Storage stability of jack fruit (Artocarpus heterophyllus) RTS beverage. J. Fd. Sci. Technol., 2001, 38, 601-601.
- Pandey, A.K. and Singh, I.S. Studies on preparation and preservation of Guava ready-to-serve Beverage, Ind. J. Horticult., 1999, 56, 130-132.
- Saravanakumar, R. and Manimegalai, G. Storage stability of whey based jack fruit (Artocarpus heterophyllus) RTS beverage, Bev. Fd. World, 2002, 38, 601-602.
- Nutrient Content and Acceptability of RTS Punch Beverages Prepared using Amla Juice and Fermented Carrot Juice
Abstract Views :648 |
PDF Views:1038
Authors
Affiliations
1 Department of Nutrition & Dietetics, PSG College of Arts & Science, Coimbatore, Tamilnadu, IN
1 Department of Nutrition & Dietetics, PSG College of Arts & Science, Coimbatore, Tamilnadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 1, No 1 (2014), Pagination: 22–26Abstract
Ready to serve beverage was prepared using Fermented vegetable juices with different combination of fruit juices [10:90 (V1), 20:80 (V2) and 30:70 (V3)]. The control sample was prepared using unfermented vegetable juice and it was compared with variations over different storage periods. The prepared RTS beverage was analyzed for nutrient contents. The sensory acceptability was done every 15 days for a period of two months. The ascorbic acid content was decreased with the advancement of storage period due to its oxidation. Likewise p carotene also decreased over different storage periods. The results of organoleptic evaluation showed that the maximum score was obtained for a combination of 10:90 and 20:80.Keywords
Amla Juice, Fermented Orange Juice, Organoleptic Evaluation, Ready To Serve (RTS) Beverage, Storage StabilityFull Text
- An Extensive Survey of Data Hiding Techniques
Abstract Views :140 |
PDF Views:0
Authors
A. Rasmi
1,
M. Mohanapriya
1
Affiliations
1 Computer Science and Engineering, Karpagam University, Coimbatore - 641021, Tamil Nadu, IN
1 Computer Science and Engineering, Karpagam University, Coimbatore - 641021, Tamil Nadu, IN
Source
Indian Journal of Science and Technology, Vol 9, No 28 (2016), Pagination:Abstract
Background/Objectives: In the digital age because of the widespread use of internet, data hiding in digital imagery plays a vital role to ensure copyright protection and robustness from malicious attacks. Methods/Statistical Analysis: This research work explores an overview of the recently existing data hiding techniques used for the hidden exchange of secret information, from its earliest instances through potential future application. We enlighten different data hiding methods termed as watermarking, cryptography and steganography which have been proposed in last few years, some of them are flexible and simple for data hiding purpose. Findings: The potency of these techniques is based on certain features like robustness, imperceptibility and data embedding capacity which enables the users to evaluate the performance and efficiency of these techniques. Application/Improvements: It has great importance in the nearby future especially in the fields like intelligence agencies, military agencies, and cyber crime, so it will be more beneficial for researchers to develop innovative techniques.Keywords
Cryptography, Data Hiding, Steganography, Techniques, Watermarking.Full Text
- Securing Cloud Data in Transit using Data Masking Technique in Cloud Enabled Multi Tenant Software Service
Abstract Views :193 |
PDF Views:0
Authors
Affiliations
1 Department of CSE, Karpagam University, Coimbatore - 641021, Tamil Nadu, IN
1 Department of CSE, Karpagam University, Coimbatore - 641021, Tamil Nadu, IN
Source
Indian Journal of Science and Technology, Vol 9, No 20 (2016), Pagination:Abstract
Background/Objectives: The paper discusses about the data security issues in the cloud computing environment. It employs data masking to hide sensitive data from cloud services thereby ensuring reliability and trust in the cloud environment. Methods/Statistical Analysis: Data access in the cloud environment can be categorized into three such as at rest, at transit ,in use. The main aim of this paper is integrate security in data masking techniques. We employ the existing mechanisms to the cloud environment to secure the data with virtual machine masking and platform masking. Findings: The masked data is transmitted to the processing environment. The services in cloud utilize this masked data for processing. It is comparatively secured when compared to the conventional technique. This mechanism increases the trust worthiness and can be masked dynamically or statistically in application or database based service environments. Application/Improvements: The main application of this research is to serve people with secured cloud, thereby overcoming the data security issues.Keywords
Cloud Environment, Cloud Service Provider, Data Masking.Full Text