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Shukla, R. N.
- Physico-Chemical and Sensory Evaluation of Fenugreek Enriched Salted Biscuits
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Authors
Affiliations
1 Department of Food Process Engineering, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), IN
2 Department of Food Process Engineering, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), IN
1 Department of Food Process Engineering, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), IN
2 Department of Food Process Engineering, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), IN
Source
Food Science Research Journal, Vol 7, No 1 (2016), Pagination: 89-95Abstract
Biscuit are convenient food products, becoming very popular among both rural and urban populations of India. Some of the reasons for such wide popularity are low cost among other processed foods. India is the second largest wheat producing nation after China in the world and contributes approximately 12 per cent to the world wheat production. The principle basis of most baked products that can be regarded, as snack food is wheat flour. The flour quality is defined as ability of flour to produce uniformly good product and it will be very misleading to define the product. This may be also because of good quality of one product may not be good quality of another baked product. Fenugreek seeds are rich in carbohydrates, and especially mucilaginous fibre. This soluble fibre is comprised of galactomannas, similar to properties in that of guar gum. Fenugreek also contains a rich variety of steroid saponins and flavonoids all of these substances are known to lower blood lipid levels. Fenugreek seeds also contain 4-hydroxyisoleucine, an unusual amino acid that initiates insulin release form the pancreas. The ability of fenugreek to improve glucose tolerance is further enhanced by its rich content of soluble fibre. Biscuit prepared from the blends containing different proportions (0%, 5%, 10%, 15% and 20%) of germinated fenugreek seed flour were evaluated for width, thickness, spread ratio and sensory characteristics. The thickness of fenugreek supplemented biscuits increased, whereas width and spread ratio of biscuits decreased with the increasing level of fenugreek flour. The sensory results showed that a maximum of 10 per cent fenugreek flour can be incorporated to prepare acceptable quality biscuits. Addition of germinated fenugreek flour to wheat flour increased the content of protein (10.5%, 10.4% and 11.0%) lysine (2.15, 2.20 and 2.25 g/100 g protein), dietary fibre (12.7%, 11.3% and 10.9%) total Ca (58.3, 57.1, 57.7 mg/100 g) and total iron (7.40 ,7.26 and 7.36 mg/100g ), respectively, at 10 per cent level of substitution. These biscuits can be safely stored in polypropylene bags upto 1 month without altering their organoleptic properties.Keywords
Biscuit, Wheat, Fenugreek, Physical, Sensory, Nutritional Analysis.
References
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- Gandhi, A., Kotwaliwale, N., Kawalkar, J., Srivastava, D., Parihar, V. and Raghu Nadh P. (2011). Effect of incorporation of defatted soy flour on the quality of sweet biscuits. J. Food Sci. Technol., 38:502–503.
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- Development of Protein Enriched Biscuit Fortified with Green Gram Flour
Abstract Views :321 |
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Authors
Affiliations
1 Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), IN
1 Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), IN
Source
Food Science Research Journal, Vol 7, No 1 (2016), Pagination: 112-118Abstract
Supplementation of food is of current interest because of increasing nutritional awareness among consumers. Supplementation with legumes is one way to meet the protein needs particularly with the help of baked foods. Supplementation of wheat flour with green gram flour was tried at 30, 40, 50, 60 per cent levels along with sugar, skimmed milk powder, fat and baking powder to improve the nutritional and sensory quality of biscuits. Results of baked biscuits revealed that the thickness (cm) was increased and diameter (cm) was decreased up to 60 per cent level of incorporation of green gram flour. Therefore spread ratio was decreased with increased the incorporation of green gram flour in formulation. However green gram dhal flour 30-60 per cent incorporation improved protein, fat and ash content of biscuits. The value of protein and fat content was decreased during storage but value of ash content was almost constant during storage. Moisture content of fortified biscuits was more than controlled biscuits and it was increased during storage. The sensory analysis of 50 per cent green gram dhal flour incorporated biscuit up to 30 days was accepted by panel judges on the basis of nine point hedonic scale. Thus supplementation of refined wheat flour with green gram flour 30- 60 per cent level, not only improve protein quality but also improved overall acceptability and sensory parameter in final product. Two types of packaging materials, high density polyethylene and low density polyethylene was used for packaging of biscuits in which high density polyethylene was more accepted because it was less permeable to gas and moisture as well as increased the storage period of biscuits.Keywords
Green Gram, Fortified Biscuit, Packaging Material, Protein, Moisture Content.References
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- Singh, R., Singh, G. and Chauhan, G.S. (1996). Effect of incorporation of defatted soy flour on the quality of biscuits. J. Food Sci. & Technol., 33:355-357.
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- Effect of Drying Temperature and Packaging Material on Quality and Shelf-Life of Dried Banana Powder
Abstract Views :278 |
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Authors
Affiliations
1 Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), IN
1 Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 1 (2016), Pagination: 47-52Abstract
The project was undertaken to study the effect of drying temperature and packaging material on physico-chemical characteristic during storage period. Sensory and microbial characteristics of banana powder were also examined. Short drying time and low drying temperature during processing and low moisture content and low oxygen levels during storage are necessary to avoid losses.Result of study showed that the protein content decreased with increase in storage period for both the samples. Microbial count increased with increase in time (days). Among all these temperatures used for dehydration of banana powder, the performance of 60°C temperature packed in HDPE was found better in respect of average rate of drying. After sensory evaluation it was found that the colour, texture, flavour and overall acceptability were found satisfactory in HDPE sample dried at 60°C.Keywords
Banana, Drying, Tray Drying, Packaging of Banana Powder.References
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- Evelin Mary, A., Jacob Jhon, P. and Vijayanand, D. (2007). Packaging and storage studies on spray dried ripe banana powder under ambient conditions. J. Food Sci. & Technol., 44(1) : 16-21.
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- Krokida, M.K., Maroulis, Z.B. and Saravacos, G.D. (2001). The effect of method of drying on colour of dehydrated product. Internat. J. Food Sci. & Technol., 36 : 53–59.
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- Assesment of Effectiveness of Food Safety Adoption within the Wine Industry in Karnataka, India
Abstract Views :227 |
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Authors
Affiliations
1 Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bengaluru - 560065, Karnataka, IN
2 Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bengaluru - 560065, Karnataka, IN
3 Department of Food Process Engineering, Sam Higginbottom Institute of Agriculture, Technology & Sciences, Allahabad-211007, Uttar Pradesh, IN
4 Department of Food Technology, Davanagere University, Davanagere - 577002, Karnataka, IN
1 Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bengaluru - 560065, Karnataka, IN
2 Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bengaluru - 560065, Karnataka, IN
3 Department of Food Process Engineering, Sam Higginbottom Institute of Agriculture, Technology & Sciences, Allahabad-211007, Uttar Pradesh, IN
4 Department of Food Technology, Davanagere University, Davanagere - 577002, Karnataka, IN
Source
Indian Journal of Science and Technology, Vol 9, No 6 (2016), Pagination:Abstract
The objective of this study is to add a valuable recommendation to the Indian wine industry to unite their performances on the execution of food safety. The importance of the food safety is to protect the consumer from any possible unsafe products produced. The results of the study were analysed by means of a descriptive analysis. The responses obtained from the questionnaire are indicated in table format and specific frequency tables were used for the ease of reference. Each aspect within a question in this study was compared with each other. Each aspect within a question was also analysed with Analysis of Variance (ANOVA). The study outcomes revealed that the food safety compliance was influenced on increased customer satisfaction, improved internal procedures, improved product quality, compliance with regulatory requirements, improved corporate image, improved employ morale, enhanced prospect of trading in other countries, reduced operating costs and insurance charges. Improvements can adopted as food safety training bodies should provide training to management representatives responsible for the food safety on the verification and validation of the food safety. Based on the study results, this study suggested that wine producing organisations should provide systematic regular training to core examiners and plant base employees in order to improve the efficiency of food safety.Keywords
Assessment, Effectiveness, Food Safety, HACCP, Impact, Wine IndustryFull Text
- Minimising Staff Burnout
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Authors
Affiliations
1 Shri Sant Gadgebaba Polytechnic, Bhusawal, IN
1 Shri Sant Gadgebaba Polytechnic, Bhusawal, IN
Source
Journal of Engineering Education Transformations, Vol 21, No 4 (2008), Pagination: 22-25Abstract
The concept of burnout originated in the writings of the psychologist Freudenberger. He first coined the term burnout to characterize a malady experienced by human service professionals who appear to wear out or reach a stage where they are no longer able to perform their tasks effectively and sometimes even to care about their clients.- Leading for a Sincere Change
Abstract Views :179 |
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Authors
Affiliations
1 SSG Polytechnic, Bhusaval, IN
1 SSG Polytechnic, Bhusaval, IN
Source
Journal of Engineering Education Transformations, Vol 12, No 2 (1998), Pagination: 45-49Abstract
This paper crudely yearns for certain humanitarian approaches other than the establishment and recognized leadership qualities required by the principals of polytechnics.
The basic mall-handling techniques arc totally ignored by the principals due to the stable and passive environments in which polytechnics operate. These, if sincerely adopted, will, surely, make the institution climate, a better place to work; as the work environment, in which the employees operate has a tremendous impact upon the job output.
Strong need is exhibited for educational leaders in polytechnics, if one sincerely talks of quality and a excellence.
- Osmotic Drying of Pineapple
Abstract Views :192 |
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Authors
Affiliations
1 Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom University of Agriculture Technology and Sciences, Allahabad (U.P.), IN
1 Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom University of Agriculture Technology and Sciences, Allahabad (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 10, No 1 (2017), Pagination: 215-221Abstract
Osmotic dehydration in hot air drying of pineapple cubes by using sucrose solution is able to improve the quality like colour, aroma, texture, appearance as well as overall accepabilty. Regression equation is used to predict optimum condition for weight reduction, minimal solid gain, maximum water loss and physical properties of dehydrated pineapple cubes. Potassium metabisulphat is most useful for the browning inhibition. Osmotic and infrared dryings are reduced the water activity, which prevents the microbial growth. The dose of 1 kGy radiation is adversely effective in eliminating the residual microbial load on pineapple cubes, thus ensuring microbial safety of the product sensorial accepted during storage. When calcium is use as a component of osmotic solution in the osmotic dehydration of pineapple cubes. Then the calcium is responsible for increasing the mechanical properties, microbial stability and physico-chemical properties of pineapple slices. By using high density polyethylene film inhibits the moisture content of the products and minimal quality deterioration of dehydrated pineapple slices. HDPE film having high moisture barrier material caused minimal change in moisture content of samples, and hence, minimal quality deterioration of dried pineapple slices. Mostly laminated aluminium (Al) is not affected by the ambient storage temperature and suitable for preserving dehydrated pineapple slices. Alone blanching pre-treatment is not suitable for the drying of pineapple slices due to disintegration of negative impact and cell wall observed on the sensory quality. While Sulphiting pre-treatment protects the ascorbic acid from degradation and improved effective moisture transport. In sensory evaluation of pre-treated dehydrated pineapple slices is highly the acceptable. combination of pre-treatments of: 60 per cent sucrose/2500 ppm SO; 40 per cent sucrose/60°C blanching/2500 ppm SO; 60°C blanching/2500 ppm SO is suitable for production of dried pineapple slices. The application of different antibrowning agents can be used to prolong the shelf-life of fresh-cut pineapples. The predictions of water content and per cent charred pieces by quadratic surface models are validated with an additional drying experiment, and the use of such models to define multicriteria points of optimum. Drying rates and drying time of pineapple slices are affected by the blanching temperature-time combinations. Increasing the blanching temperature time combinations are increased drying times. The logarithmic model sufficiently describes the drying behaviour of blanched pineapple slices. The Fick's diffusion model is suitable for the experimental results which enabled the determination of the effective moisture diffusivity.Keywords
Pretreatments, Drying, Drying Models, Pineapple, Ascorbic Acid, Osmotic Dehydration.References
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- Talens, P., Martinez-Navarrete, N., Fito, P. and Chiralt, A. (2002). Changes in optical and mechanical properties during osmodehydrofreezing of kiwi fruit. Innovative Food Sci. & Emerging Technologies, 3 : 191-199.
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- Increasing Yield in the Manufacturing of MPDSA
Abstract Views :101 |
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Authors
Affiliations
1 L.D. College of Engineering, Ahmedabad, IN
1 L.D. College of Engineering, Ahmedabad, IN
Source
International Journal of Scientific Engineering and Technology, Vol 2, No 5 (2013), Pagination: 373-375Abstract
Meta phenylenediamine 4 sulphonic acid (MPDSA) is one of the important products in the dyestuff sector. The present conventional manufacturing process for MPDSA being carried out at the industry is less efficient and gives an overall yield of about 60 %. But the use of alternative raw materials for the manufacture of MPDSA can give yield as high as upto 80%. In addition , this process also eliminates the use of metal catalysts which cause downstream problems. This method involves the use Metaphenylene Diamine as the raw material instead of 2, 4, dinitrochlorobenzene for the manufacture of MPDSA. A lab scale experiment has been carried out and the overall yield has been found to be higher than that obtained from the conventional process. This paper describes this new manufacturing process and its possible economic benefits. Overall yield is calculated and compared with the conventional process.Keywords
Meta Phenylene Diamine 4 Sulphonic Acid, Oleum 23%, Oleum 65%.Full Text
- Combination of Advanced Oxidation Processe and Biological Treatment of Industrial Waste Water
Abstract Views :151 |
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Authors
Affiliations
1 Department of Chemical Engineering, L. D. College of Engineering, Gujarat Technological University, Ahmadabad, IN
2 R & D Department, Vapi Waste and Effluent Management Co.Ltd., Vapi, IN
1 Department of Chemical Engineering, L. D. College of Engineering, Gujarat Technological University, Ahmadabad, IN
2 R & D Department, Vapi Waste and Effluent Management Co.Ltd., Vapi, IN
Source
International Journal of Scientific Engineering and Technology, Vol 1, No 3 (2012), Pagination: 24-27Abstract
The aim of this work was to study the biotreatability of industrial waste water as well as application of AOP Of FACCO or effective pretreatment. Because industrial waste water expressed biodegradability (BOD5/C D ratio was 0.40), biological treatment was the first choice. At the same time, in preliminary ready biodegradability assessment test, diluted broth degraded 65% as well it was not toxic to mixed bacterial culture of activated sludge. However, we had considered additional pretreatment method to be able to enhance biotreatability. FACCO procedure was optimised in batch reactor using different concentrations of 0.5 Fe2+, 0.2 H2O2, room temperatures. The highest treatment efficiency reached only 44% according to COD, but ready biodegradability of the sample increased (82%). FACCO was confirmed as possible method for pretreatment o industrial waste water for high COD contain, because it slightly enhanced biodegradability, it reduced organic pollution and formed products were nontoxic. We have focused our future work into a study on optimization of applied procedure for improving bio treatability of the industrial waste water.Keywords
Carbon, Facco Process, Hydrogen Peroxide, Biodegradability, Biological Treatment.Full Text
- Synthesis of High Emissivity Coating for Ceramic Substrate towards Energy Conservation
Abstract Views :142 |
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Authors
Affiliations
1 Department of Chemical Engineering, L. D. College of Engineering, Ahmadabad, IN
2 Central Glass and Ceramic Research Institute, Ahmadabad, IN
1 Department of Chemical Engineering, L. D. College of Engineering, Ahmadabad, IN
2 Central Glass and Ceramic Research Institute, Ahmadabad, IN
Source
International Journal of Scientific Engineering and Technology, Vol 1, No 3 (2012), Pagination: 36-40Abstract
Present paper reports a study on the development of high emissivity coating materials with certain properties which essentially increase the efficiency of heater system. In this study, a high emissivity. Coatings is applied on refractory substrate. The Coating materials are capable of absorbing and reradiating thermal energy. The emissivity coating material is applied at the outer surface of the ceramic heater where the heating elements are inserted in the groove. The objective is to direct the radiation heat evolved during electrical heating glowed upwards so as to increase faster heating rates. Here, an attempt is made to study the effect of suitable coating with higher emissivity on the refractory substrate in the laboratory. The objective is to find out effectiveness of the emissivity coatings on the consumption of electricity units in heater applications. The coatings materials are consisting of various combinations of Zirconium, Silicon Carbide, Chromium, suitable binder, additives and some amount of clay. The binder is formulated to adjust desired consistency and drying characteristics of paint. The coating material is applied as usual methods such as spraying whereby a uniform thin layer is achieved. To increase the solid content, the coating is applied no. of times to study dependency of thickness. Some coating was also made on the ceramic heater by brushing etc. A fixed quantity of water has been subjected to boiling and time is noted when the first boiling starts. This study has demonstrated the heating time for the coated and uncoated heater. The resultant time of heating has been reduced and the unit obtained through based on calculation showed a reduction in energy.
Thus, suitable coatings developed in the laboratory showed a result oriented practical findings which could be useful in various heater/furnace applications whereby such coating reradiate the heat absorbed on the surface and thus saves energy. Also, it is shown that with the thickness the emissivity coating, increases with the increase in temperature in this experiment carried out in the laboratory, an average of energy saving up to 11-15% has been observed on the coated electric heater system.
Keywords
Binder, Ceramic, Emissivity, Emissivity Coatings, Heat Transfer, Reradiation.Full Text
- Evaluation of Qualitative Attributes of Papaya Leather
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Authors
Affiliations
1 B.S. Dr. B.R.A. College of Agricultural Engineering and Technology (C.S.A.U.A.T.), Etawah (U.P.), IN
2 Sam Higginbottom University of Agriculture Technology and Sciences, Allahabad (U.P.), IN
1 B.S. Dr. B.R.A. College of Agricultural Engineering and Technology (C.S.A.U.A.T.), Etawah (U.P.), IN
2 Sam Higginbottom University of Agriculture Technology and Sciences, Allahabad (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No 1 (2018), Pagination: 84-89Abstract
India is major producer of papaya after Brazil and Indonesia. Papaya contains the digestive enzyme papain and valuable for aiding digestion. The antioxidant nutrients found in papaya including vitamin-C, vitamin-E and beta carotene. Papaya is easily digestible and prevents constipation. Fruit leather is ready to eat, semi-moist food with soft gel like texture obtained by dehydration of fruit purees into leathery sheets. Study of quality attributes like physio-chemical, sensory and microbiological properties of fruit leather resulted better and acceptable products. Experiments were conducted to investigate the effect of various sweeteners and packaging materials on physico-chemical, microbiological properties and sensory characteristics of fresh as well as stored papaya leather. The citric acid levels of 0.5 per cent, 0.75 per cent and 1.0 per cent were used for sweeteners as sugar, sugar75+jaggery25, sugar50+jaggery50, sugar25+jaggery75 and jaggery. After preparation of papaya leather, the finished products were packed in two packaging material viz., LDPE and HDPE and stored at room temperature for quality evaluation at 15 days interval upto 90 days. The study revealed that the moisture content increased with citric acid levels in case of all different sweeteners. The values of moisture content were found to have decrease after 15, 30, 45, 60 and 90 days of storage. The data showed that the samples packed in LDPE more decreases as compared to HDPE. The TSS was found to be higher for fresh samples prepared by sugar as sweeteners at all levels of citric acid. TSS of samples packed in HDPE were found to be higher than LDPE at the same level of citric acid. pH of samples after 90 days of storage periods prepared by sugar as a sweeteners were found to be lower than that of sugar75+jaggery25, sugar50+jaggery50, sugar25+jaggery75 and jaggery at all levels of citric acid. Data obtained for browning index after 15, 30, 45, 60, 75 and 90 days of storage indicated that in case of all samples, the values increased for all different sweeteners. The study revealed that vitamin-C content of fresh papaya leather sample decreased with increase in citric acid levels in case of all sweeteners. In microbiological studies, the yeast and mold count and total plate count were found safe for consumption after 90 days of storage. Samples prepared by sugar as a sweeteners exhibited the highest overall sensory scores 7.64 and 7.60 for samples packed in HDPE and LDPE, respectively after 90 days of storage periods at the level of 0.75 per cent citric acid. It concluded that sugar as sweeteners gave better products after 90 days of storage followed by others at the level of 0.75 per cent citric acid. The HDPE was found suitable packaging material for storage of papaya leather.Keywords
Papaya, Sweetener, Physico-Chemical, Microbiological, Sensory.References
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- Mass Transfer Kinetics During Osmotic Dehydration of Banana in Different Osmotic Agent
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Authors
Affiliations
1 Department of Food Process Engineering, Sam Higginbottom Institute of Agriculture Technology and Sciences, Allahabad (U.P.), IN
2 Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh (U.P.), IN
1 Department of Food Process Engineering, Sam Higginbottom Institute of Agriculture Technology and Sciences, Allahabad (U.P.), IN
2 Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No 1 (2018), Pagination: 108-122Abstract
In this study, osmotic dehydration of banana was carried out on the basis of the mass transfer kinetics. During osmotic dehydration of banana, three concentration levels (40, 50 and 60%) of osmotic agents such as sucrose, fructose and maltodextrin were used at three different levels of osmotic solution temperature (40, 50 and 60°C). The samples to solution ratio were taken at three levels i.e., 1:4, 1:5 and 1:6 for all the experiments. Full factorial design was employed to determine the number of experiments for osmotic dehydration of banana. Osmotic solutions were prepared by dissolving different levels of sucrose, fructose and maltodextrin in distilled water (w/w). A magnetic stirrer was used to dissolve the content. Fresh osmotic solution was prepared for every run. The surface moisture was removed by using blotting paper. Osmotic dehydration was carried out from 10 to 240 min with varying time intervals to investigate the osmotic kinetics at each experimental condition. All the experiments were replicated thrice. The initial moisture content of banana samples and moisture content of osmosed samples (10, 20, 30, 40, 50, 60, 90, 120, 150, 180, 210 and 240 min) were determined by hot air oven method. The moisture loss and solid gain were computed on the basis of mass balance. The effect of osmotic agents, concentration of osmotic solution, temperature of osmosis, sample to solution ratio and osmotic time on moisture loss and solid gain during osmotic dehydration of banana were studied. Determination of the moisture and solid change in banana samples during osmotic dehydration under different treatments is a function of drying time. In each case, the best fit was selected and the kinetic rate constant and other statistical parameters at each process were determined. The moisture loss and solid gain increased with increasing the sucrose solution concentration at constant sample to solution ratio and temperature of solution. The moisture loss was found to be higher for samples osmosed in maltodextin compared to those osmosed in sucrose and lower than the sample osmosed in fructose at the same concentration, temperature of solution and sample to solution ratio. The solid gain was higher for samples osmosed in fructose compared to those osmosed in maltodextrin and sucrose at the same concentration and temperature of solution with the same sample to solution ratio, because solid uptake is inversely correlated with the molecular size of the osmotic agents. Zero-order and first-order kinetic models were used for the mass transfer kinetics during osmotic dehydration of banana samples in sucrose, fructose and maltodextrin solution. The mass transfer kinetic studies reveal that the data for moisture loss and solid gain were accurately fitted by zero-order kinetic model compared to a first-order kinetic model with high values for the corresponding co-efficients of determination (R2) and low value of ischolar_main mean square error (RSME).Keywords
Banana, Osmotic Dehydration, Osmotic Agent.References
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- Study on Qualitative Attributes of RTS Beverage of Mixed Fruit Using Bael and Orange under Different Storage Conditions
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Authors
Affiliations
1 Baba Saheb Dr. B.R. Ambedkar College of Agricultural Engineering and Technology (C.S.A.U.A &T.), Etawah (U.P.), IN
2 Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad (U.P.), IN
1 Baba Saheb Dr. B.R. Ambedkar College of Agricultural Engineering and Technology (C.S.A.U.A &T.), Etawah (U.P.), IN
2 Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad (U.P.), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 79-84Abstract
Experimental studies were conducted for the production of bael and orange based RTS beverage and its quality evaluation. The quality attributes comprised of acidity, pH, optical density, TSS, ascorbic acid, total plate count and sensory quality parameters on 9-point hedonic scale. Evaluation of quality parameters were done for fresh as well as stored RTS samples at 0, 15, 30, 45, and 60 days of storage under different storage conditions. The TSS and acidity of bael and orange RTS beverage increased with increase in the level of bael juice, the optical density increased with increase in the level of orange juice ratio.The pH decreased with increase in the level of bael juice. The pH values of the samples composition 60:40, 50:50, and 40:60 after 60 days of storage period were observed as 2.00, 2.00, 1.45, respectively at refrigeration conditions. The total plate count (TPC) of the RTS samples of different bael and orange juice ratio of 60:40, 50:50 and 40:60 were observed as 1.078×105 cfu/ml, 1.068×105 cfu/ml and 1.061×105 cfu/ml at refrigerator temperature condition. The microbial growth increased during storage period irrespective of bael juice ratio at different storage conditions. The vitamin C (ascorbic acid) of the RTS samples were decreased during storage period. The minimum ascorbic acid of the sample of juice ratio (bael and orange) 60:40, 50:50 and 40:60 after 60 days of storage were observed as 4.70, 4.29 and 4.08, respectively at refrigeration conditions. The higher score of overall acceptability was 8.225 for the fresh samples and the minimum scored awarded for overall acceptability was 6.600 for the RTS sample bael and orange juice ratio 50:50 at refrigeration condition. However, the overall acceptability of beverage decreased with increase in storage period. It was concluded that refrigerated storage method was found to be superior over other methods of storage of bael and orange based RTS beverage followed by BOD incubator and room temperature conditions.Keywords
Bael, Beverage, Orange, Sensory, RTS Beverage.References
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- Studies on Colour Kinetics and Textural Characteristics of Sugar and Jaggery Based Papaya Leather
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Authors
Affiliations
1 Baba Saheb Dr. B.R.Ambedkar College of Agricultural Engineering and Technology, Etawah (U.P.), IN
2 Sam Higginbottom University of Agriculture, Technology and Science, Allahabad (U.P.), IN
1 Baba Saheb Dr. B.R.Ambedkar College of Agricultural Engineering and Technology, Etawah (U.P.), IN
2 Sam Higginbottom University of Agriculture, Technology and Science, Allahabad (U.P.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 434-440Abstract
Experimental studies were conducted to investigate the effect of various sweetener and citric acid levels on colour kinetics and textural characteristics of fresh as well as stored papaya leather. The levels of sweeteners were used as sugar, sugar75+jaggery25, sugar50+jaggery50, sugar25+jaggery75 and jaggery with citric acid levels as 0.5 per cent, 0.75 per cent and 1.0 per cent. Developed papaya leather samples were evaluated for coulour kinetics and textural characteristics. Study revealed that brightness (L), redness (a) and yellowness (b) values deceased with increase in citric acid level in each treatment of sweeteners but these values increased during storage period with increase of citric acid level. Data showed that colour change value decreased with increase of citric acid level in samples using sugar as a sweetener. The chroma value decreased with increase of citric acid in all sweeteners. The hue angle increased with increase of citric acid level in papaya leather samples using sugar50+jaggery50, sugar25+jaggery75 and jaggery as sweetener. The textural characteristics viz., hardness, cohesiveness, adhesiveness and springiness were obtained lowest as 32.7g, 2.58, 68.71gs and 2.74mm, respectively among the treatments of sweeteners whereas the gumminess and chewiness values were found highest in papaya leather sample using jaggery as a sweetener with 0.5 per cent citric acid level.Keywords
Papaya Leather, Sweetener, Citric Acid, Colour Kinetics, Textural.References
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- Keya, S. Markan, M. and Markan, A. (2002). Effect of convntretion and drying processes on colour change of grape juice and leather. J. Food Engg., 54 (1): 75-80.
- Kumar, A.L., Madhumathi, C., Sadarunnisa, S. and Latha, P. (2017). Studies on sensory quality and microbial count of papaya guava fruit bar. Internat. J. Pure & Appl. Biosci. 5 (4): 1451-1457.
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- Singh, A., Singh, J., Chauhan, N., Kumar, V. and Kumar, D. (2015). Effect of different citric acid levels and packaging materials in quality of sugar based papaya leather. South Asian J. Food Technol. Environ., 1(1): 75-78.
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