Refine your search
Collections
Co-Authors
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
Chauhan, Neelesh
- Studies on Physico-Chemical Properties of Multi-Flour Noodles during Storage
Abstract Views :264 |
PDF Views:0
Authors
Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram Meerut (U.P.), IN
2 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram, Meerut (U.P.), IN
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram Meerut (U.P.), IN
2 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram, Meerut (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 12, No 1 (2019), Pagination: 96-100Abstract
Experiments were conducted to development, quality evaluation and storage stability of multi- flour noodles made from wheat flour, soya bean flour, carrot powder, mushroom flour and apple pomace powder. The noodles were formulated by taking different proportion of multi-flours in the ratio of (T100) 100:0:0:0:0, (T90) 90:2.5:2.5:2.5:2.5, (T80) 80:5.0:5.0:5.0:5.0, (T70) 70:7.5:7.5:7.5:7.5, (T60) 60:10:10:10:10 and (T50) 50:12.5:12.5:12.5:12.5 respectively. Wheat flour of the ratio of 100:0:0:0:0 was considered as control. All the samples were packed in high density polyethylene (HDPE) and stored at room temperature from 0 to 60 days for quality evaluation. After preparation of noodles various physico-chemical properties were determined, i.e., moisture content, ash content, protein content and fat content.Keywords
Multi- Flour, Noodles, High Density Polyethylene.
References
- Agu, H.O., Ayo, J.A. Paul, A.M. and Folorunsho, F. (2007). Quality characteristics of biscuits made from wheat and African breadfruit (Treculia africana). Nigeria Food J., 25 (2): 19-27.
- Anu, S.S. and Kawatra, A. (2007). Use of pearl millets and green gram flours in biscuits and their sensory and nutritional quality. J. Food Technol., 44(5): 554-563.
- AOAC (2000). Official method of analysis.17th Ed. The Association: Washington, D.C., U.S.A.
- Cabello, C.S., Uebersax, M.A. and Occena, L.G. (1992). Assessment of bean flour in conventionally cooked and microwave-prepared pasta. Michigan Dry Bean Digest.,16: 7-9.
- Dalgetty, D.D. and Baik, B.K. (2006). Fortification of bread with hulls and cotyledon fibres isolated from peas, lentils and chickpeas. Cereal Chem., 83: 269-274.
- Gomez, M., Oliete, B., Rosell, C.M., Pando, V. and Fernandez, E. (2008). Studies on cake quality made of wheat-chickpea flour blends. Food Sci. Technol., 41: 1701-1709.
- Habernicht, D.K., Berg, J. E. , Carlson, G. R. and Bruckner, P.L. (2002). Pan bread and a Chinese noodle quality in hard winter wheat genotypes growth in water limeted environment. J. Crop Sci., 42: 1396-1403.
- Hardacre, A.K., Clark, S.M., Riviere, S., Monro, J.A. and Hawkins, A.J. (2006). Some textural, sensory and nutritional properties of expanded snack food wafers made from corn, lentil, and other ingredients. J. Text. Stu., 37: 94-111.
- Indrani, S., Savithri, G.D. and Venkateswara, R.G. (1997). Effect of defatted soy flour on the quality of buns. J. Food Sci. Technol., 34 : 440–442.
- Kruger, J.E., Hatcher, D.W. and Anderson, M.J. (1998).The effect of incorporation of rye flour on the quality of oriental noodles. Food Res. Internat., 31(1): 27-35.
- Kumari, S. and Grewal, R. B. (2007). Nutrtional evaluation and utilization of carrot pomace powder for preparation of high fibre biscuits. J. Food Sci. & Technol., 44 (1): 56-58.
- LIU, K. (2000). Expanding soybean food utilization. Food Technol., 54 (7): 46-47.
- Mustafa, A.B., Harper, D.B. and Johnson, D.E. (1986). Biochemical changes during ripening of some sudense date varities. J. Sci. Food &Agric., 37 : 43-53.
- Owen, G. (2001). Cereal processing technology. Cambridge: Wood head publishing.
- Roberts, J.S., Kidd, D.R. and Zakour, O.P. (2008). Drying kinetics of grapes seeds, J. Food Engg., 89: 480-465.
- Upadhyay, A., Sharma, H.K. and Sarkar, B.C. (2008). Characterization and dehydration kinetics of carrot pomace. Agricultural Engineering International: The CIGR e-J., Manuscript FP, 07-35. 10.
- Walde, S.G., Math, R.G., Chakkarvarthi, A. and Rao, D.G. (1992). Preservation of carrots by dehydration techniques-A review. Indian Food Packer, 46 : 37– 42.
- Yadav, S. and Gupta, K.R. (2015). Formulation of noodles using apple pomace and evaluation of its phytochemicals and antioxidant activity. J. Pharmacognosy &Photochemistry, 4 (1) : 99-106.
- Nutritional Content of Different Pretreated Mushroom (Pleurotus Florida) Powders
Abstract Views :279 |
PDF Views:0
Authors
Affiliations
1 Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Plant Pathology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
3 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
1 Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Plant Pathology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
3 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 12, No 2 (2019), Pagination: 256-260Abstract
Experiments were carried out to develop mushroom powder using oyster mushroom (Pleurotus florida) with three different treatments. Products were kept in pet jar during storage. Physico-chemical parameters like moisture, ash, fat, protein, crude fibre, sugar, carbohydrates, energy, fatty acids, minerals, vitamins etc. were evaluated. Investigation for organoleptic evaluation of the products was also performed during storage. On the basis of the experimental data it may be concluded that blanched mushroom powder samples contains minimum moisture, due to rapture of cells during blanching process. In most cases, values like ash, protein, fat, carbohydrates, sugar, energy and mostly vitamins; KMS treated samples were found superior over control and blanched samples. During organoleptic evaluation KMS treated mushroom powder sample got better score over other samples.Keywords
Mushroom Powder, Nutritional Content, KMS, Sensory Evaluation.References
- AACC (1995). Approved method of the AACC. 9th Edition, American Association of Cereal Chemists, St. Paul.
- AOAC. (1990). Official methods of analysis. AOAC International suite 500481 North Fredrick Avenue Gaithersburg, Maryland 20877- 2417, USA.
- Chamberlain, J., Bush, R. and Hammett, A. (1998). Non-timber forest products: The Other Forest Products. F. or Prod. J., 48 : 10–19.
- Chung, H.C., Park, Y.H. and Kim, Y.S. (1981). Basic information on the characteristics of strains of oyster mushroom. Korean J. Mycol., 9:129–132.
- Devece, C., Rodríguez-Lopez, J. N., Fenoll, J.T., Catala, J. M., De los Reyes, E. and Garcia-Canovas, F. (1999). Enzyme inactivation analysis for industrial blanching applications: comparison of microwave, conventional, and combination heat treatments on mushroom polyphenoloxidase activity. J. Agric.& Food Chem.,47 (11) : 4506-4511.
- Manzi, P., Aguzzi, A. and Pizzoferrato, L. (2001). Nutritional value of mushrooms widely consumed in Italy. Food Chem., 73 (3) : 321–325.
- Pearson, D. (1976). The chemical analysis of foods. 7th Ed., Churchill Livingstone, Edingburg .
- Singh, K. and Thakur, M. (2016) Formulation, organoleptic and nutritional evaluation of value added baked product incorporating oyster mushrooms (Pleurotus ostearus) powder. Internat. J.Food Sci.& Nutr., 1(6): 16-20.
- Verma, A. and Singh, V. (2017). Formulation and quality evaluation of mushroom (Oyster mushroom) powder fortified potato pudding. Asian J. Dairy & Food Res., 36 (1):72-75.
- WEBLOGRAPHY
- Park, K. (2001).Nutritional value of a variety of mushrooms.
. January. 5 p. Bahri saiful, S. and Rosli Wan, W.I. (2016).
- Jackfruit Seeds and its Physical Properties
Abstract Views :524 |
PDF Views:0
Authors
Ankur M. Arya
1,
B.R. Singh
1,
Samsher
1,
Suresh Chandra
1,
Neelesh Chauhan
1,
Vaishali
2,
Sweta Singh
3
Affiliations
1 Department of Agricultural Engineering, SardarVallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
3 S.K.N. Agricultural Universitty, Jobner, Jaipur (Rajasthan), IN
1 Department of Agricultural Engineering, SardarVallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
3 S.K.N. Agricultural Universitty, Jobner, Jaipur (Rajasthan), IN
Source
International Journal of Agricultural Engineering, Vol 13, No 1 (2020), Pagination: 96-99Abstract
The physical properties of jack fruit seed are essential for the design and facilities for the harvesting handling conveying, separation, drying, aeration, storing, and processing. Various types of cleaning, grading and separation equipments are designed on the basis of their physical properties. The length came between 22.06 mm to 35.68 mm. whereas the width was ranged between 10.66 mm to 21.78 mm. The thickness was in between 8.72 mm to 16.50 mm. The arithmetic mean diameter of jackfruit seed were ranging from 15.02 mm to 23.80 mm. The geometric mean diameter was 13.30 mm to 22.61 mm and the sphericity was found between 0.53 to 0.73. The jackfruit seed showed bulk density as 0.49 g/ml3. Whereas the true density was lying between 1.02 g/ml3 to 1.59 g/ml3, while porosity came as 50.27 to 69.17 per cent.Keywords
Jack Fruit Seed, Physical Properties, Length, Width, Thickness, Arithmetic Mean Diameter, Geometric Mean Diameter, Sphericity, Bulk Density, True Density, PorosityReferences
- Berry, S.K. and Kalra, C.L. (1988).Chemistry and Technology of jackfruit (Artocarpus heterophyllus). A review. Indian food Packer, 42 : 62-76.
- Chowdhury, A.R., Bhattacharya, A.K. and Chattopudhyay, P. (2012). Study on functional properties of raw and blended jackfruit seed flour for food application. Indian J. Nat. Products Resour., 3(3):94-99.
- Gupta, D., Mann, S., Sood, A. and Gupta, R.K. (2011). Phytochemical, nutritional and antioxidant activity evaluation of seeds of jackfruit. Internat. J. Pharma. & Bio Sci., 2(4): 336-345.
- Islam, M.S., Begum, R., Khatun, M. and Dey, K.C. (2015).A study on nutritional and functional properties analysis of jackfruit seed flour and value addition to biscuits. Internat. J. Engg. Res. & Technol. (IJERT), 4 (12): 139-147.
- Kachru, R.P., Gupta, R.K. and Alam, A. (1994). Physicochemical constituents and engineering properties of food crops. Scientific Publishers, Jodhpur, India, ISBN: 8172330839.
- Mohsenin, N.N. (1986). Physical Properties of Plant and Animal Materials. Taylor and Francis, New York.
- Mohsenin, N.N. (1978). Physical properties of plant and animal materials, Gordon and Breach Science Publishers, New York, NY.
- Sahay, K.M. and Singh, K.K. (1994). Unit operations in Agricultural processing. 1st Edition. Vikas PublishingHouse, Pvt. Ltd., New Delhi, India
- Singh, A. (1986). Fruit physiology and production, Kalyani Publishers, New Delhi, India. p. 210.
- Swami, S.B., Thakor, N.J., Haldankar, P.M. and Kalse, S.B. (2012). Jackfruit and its many functional components as related to human health: A review. Compre. Rev. Food Sci. & Food Safety, 11: 565-576.
- Tulyathan, V., Tananuwonga, K., Songjinda, P. and Jaiboonb, N. (2002). Some physico-chemical properties of jackfruit seed flour and starch. Sci. Asia, 28: 37-41.