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- K. V. Durge
- A. R. Sawate
- A. T. Taur
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- S. S. Mundhe
- S. P. Kulkarni
- G. J. Bhavsar
- Selal Deepika
- S. R. Gade
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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
Kshirsagar, R. B.
- Utilization of Beetischolar_main Powder as Natural Colorant in Ice-cream
Abstract Views :391 |
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Authors
K. V. Durge
1,
A. R. Sawate
1,
R. B. Kshirsagar
1,
A. T. Taur
1,
B. M. Patil
1,
S. S. Mundhe
1,
S. P. Kulkarni
1
Affiliations
1 Department of Food Engineering, College of Food Technology, VNMKV, Parbhani, IN
1 Department of Food Engineering, College of Food Technology, VNMKV, Parbhani, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 51, No 4 (2014), Pagination: 400-407Abstract
The beetischolar_main juice, concentrate and powder (spray dried) were prepared from beetischolar_main. The antioxidant activity and betalain content were found to be higher in concentrate as compared to juice and powder. The prepared beetischolar_main powder was utilized in ice-cream and different properties to evaluate the quality of ice-cream were studied. Ice-cream containing 0.25 % beetischolar_main powder was found to be chemically and organoleptically superior.Keywords
Beetischolar_main, Spray Drying, Beetischolar_main Powder, Food Colorants.
- Effect of Replacement of Refined Wheat Flour with Buckwheat Flour on Quality Characteristics of Cookies
Abstract Views :421 |
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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402, IN
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 52, No 1 (2015), Pagination: 88-96Abstract
The investigation was carried out to study the effect of buckwheat flour incorporation on nutritional, mineral and quality characteristic of developed cookies. The cookies were prepared by adding 10, 20, 30 and 40 % level of buckwheat with refined wheat flour to evaluate acceptability and quality of cookies. Results revealed that buckwheat flour contained 11.35, 2.20, 10.41, 70.40, 1.68 and 2.67 per cent of moisture, fat, protein, carbohydrates, crude fiber and ash respectively. The higher ash content indicates higher mineral matter content of buckwheat. The values for iron, zinc, manganese and copper contents of buckwheat were recorded to be 2.67, 2.53, 1.52 and 0.49 mg/100 g flour respectively. Cookies were analyzed for their proximate composition and microminerals content. In terms of sensorial quality, cookies containing 20 per cent buckwheat flour were found to be superior. It is concluded that cookies with high mineral content can be prepared by partial replacement of refined wheat cookies with buckwheat flour.Keywords
Buckwheat, Cookies, Sensory Quality.References
- Syed Imran Hashmi, Satwadhar, P.N., Khotpal, R.R., Deshpande, H.W., Syed, K.A. and Vibhute, B.P., Rapeseed meal nutraceuticals. Journal of Oilseed Brassica, 2010, 1, 43-54.
- Akubor, P., Functional properties and performance of cowpea/ plantain/ wheat flour blends in biscuits. J. Plant Fd. Hum. Nutr., 2003, 58, 1-8.
- Aleem, Z., Genitha, T.R. and Syed, I.H., Effects of defatted soy flour incorporation on physical, sensorial and nutritional properties of biscuits. J. Fd. Process. Technol., 2012, 3, 100-149.
- Pratima, A. andYadava, M.C., Effect of incorporation of liquid dairy by-product on chemical characteristic of soy fortified biscuits, J. Fd. Sci. Technol., 2000, 37, 158-61.
- Wade, P., Biscuits, cookies and crackers, rinciples of the Craft, Elesevier Applied science, London, UK. 1998.
- Joshi, B.D., Status of buckwheat in India. Fagopyrum, 1999, 16, 7-11.
- Ikeda, S., Yamashita, Y. and Kreft, I., Essential mineral composition of buckwheat flour fractions. Fagopyrum, 2000, 17, 57-61.
- Bonafaccia, G. and Kreft, I., Technological and qualitative characteristics of food products made with buckwheat. Fagopyrum. 1994, 14, 35-42.
- Biacs, P., Aubecht, E., Ledar, I. and Lajos, J., Buckwheat: Pseudoceeals and Less common Cereals. Springer Verlag: Berlin, Heidelberg, 2002, 7, 123-151.
- Mazza, G. and Oomah, B.D., Buckwheat as a food and feed. J. Agri. Chem., 2005, 8, 375-393.
- AOAC. Official Methods of Analysis of the AOAC International, 18th ed., Association of Official Analytical Chemists. Gaithesburg, MD. 2005.
- Amerine, M.A., Pangborn, R.M. and Ruessier, E.B., Principles of sensory evaluation of food. Academic Press, New York. 1965.
- David, K. and Persis, S., Stability and shelf life of foods. Woodhead publishing Ltd. Cambridge, England, 2000, 343.
- Taira, H., Buckwheat, In: Encyclopedia of Food Technology, Westport: AVI. 1974, 139.
- Charles, S.G., Anita, K., Patrick, L.F. and John, R.D., Instrumental measurement of cookies hardness. II application to product quality variables. Cereal Chem., 1992, 69, 120-125.
- Rufent, N., Enqi, L., Chungji, C. and Jiangping, Z., Curr. Adv. Buckwheat Res., 1995, 861-865.
- Baljeet, S.Y. and Ritika, B.Y., Studies on functional properties and incorporation of buckwheat flour for biscuit making. Int. Fd. Res. J., 2010, 17, 1067-1076.
- Francischi, D., Salgado, J.M. and Leitao, R.F.E., Chemical, nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour. PL Fd. Hum. Nutr., 1994, 46, 323-329.
- Bojana, F., Olivera, S., Marijana, S., Ivana, S., Pavle, J., Mladenka, P. and Marija, B.S., Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation. Fd. Chem., 2011, 125, 164-170.
- Studies on Preparation of Cookies Fortified by Horse Gram Malt
Abstract Views :608 |
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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431402 (MS), IN
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431402 (MS), IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 53, No 1 (2016), Pagination: 91-98Abstract
The horse gram is a cheapest source of protein, calcium and iron. Further the germination of horse gram seeds can reduce the anti-nutritional factors. The germination was carried out by washing, soaking (12 h), germinating (24 h), oven drying and grinding into flour in hammer mill. The effect of germination on chemical characteristics of horse gram was found to significantly decrease (p<0.05) in protein, carbohydrate, fat and significantly increase (p < 0.05) in moisture and ash content. Further value added product (cookies) was prepared by incorporation of 5, 10, 15 and 20% germinated horse gram flour (GHF). The sensory evaluation of cookies was carried out by a panel of ten trained judges using 9-point Hedonic scale. The sensory quality of cookies significantly decreased (p<0.05) for higher level of GHF and significantly increased (p < 0.05) for low level of GHF. The cookies prepared by incorporation of GHF up to 10% were acceptable without affecting organoleptic quality.Keywords
Cookies, Germination, Physical Characteristics, Sensory Quality.References
- Noor Aziah, A.A., Mohamad Noor, A.Y. and Ho, L.H. Physicochemical and organoleptic properties of cookies incorporated with legume flour, Int. Fd. Res. J., 2012, 19, 1539-1543.
- A.O.A.C. Official Methods of Analysis (17th Edn.), Official Methods of Analysis of Association of Official Agricultural Chemists International, 2000.
- AACC Method No.46-30 Crude proteins content will be determined by using kjeldhal apparatus as described in this method, 2000.
- Panse, V.G. and Sukhatme, P.U. In: Statistical Methods for Agricultural Workers. ICAR Publication second edition, 1967.
- Madukwe, E.U., Edeh, R.I. and Obizoba, I.C. Nutrient and organoleptic evaluation of cereal and legume based cookies, Pak. J. Nutr., 2013, 12, 154-157.
- Yousuf Ali., Anwaar, A., Asif, A., Tabassum, H., Muhammad, A.R., Imran, H. and Nauman, K. Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour, Int. J. Fd. Sci. Nutr., 2012, 1-6.
- Smith, W.H. Baking in: biscuits, crackers and cookies: technology, production and management, Applied science publishers, technical brochures, 1972.
- Mehri, H. and Butler, F. Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking. Cereal Sci., 2009, 49, 178-183.
- Bhokre, C., Ghatge, P.U., Machewad, G. and Rodge, A. Studies on preparation of buns fortified with germinated horse gram flour. 2: 228.doi:10.4172/ Scientific Reports, 2012, 228.
- Thirukkumar, S. and Sindumathi, G. Studies on the preparation of processed horse gram (Macrotylomauniflorum) flour incorporated chappathi , Int. J. Sci. Res., 2014, 3, 2277-8179.
- Lee, C. and Beuchat, L.R. Functional and sensory properties of muffins and cookies containing dried fermented peanut milk. Lebensm.- Wiss.u. Tech., 1991, 24, 528-534.
- Studies on Effect of Drying Method on Quality Attributes of Instant Pooran Mix
Abstract Views :275 |
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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, M.A.U.Parbhani-431 401, IN
1 Department of Food Engineering, College of Food Technology, M.A.U.Parbhani-431 401, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 49, No 5 (2012), Pagination: 206-213Abstract
Instant mixes are the most convenient stabie food which requires reconstitution in boiling water simmering for 2-10 min., again depending on the type of processing and the composition of the food. In general these are precooked and dehydrated foods which need rehydration later to bring them to cooked form, ready to be eaten. Particularly the commercialization of legume based traditional foods like instant mix needs the attention of the industrialist.- Studies on Formulation and Evaluation of Fiber Rich Food Bars
Abstract Views :314 |
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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Marathwada Krishi Vidhyapeeth, Parbhani-431 402, IN
1 Department of Food Engineering, College of Food Technology, Marathwada Krishi Vidhyapeeth, Parbhani-431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 49, No 6 (2012), Pagination: 243-247Abstract
Cereal bars are small rectangular bars having weight 25-50g and prepared from multi-component includes cereals, fruit, nuts, sugars and having long shelf-life 6-12 months. Nutritional bars have become the food of choice for many people on the run. The bars offer a fast, convenient food source that requires no preparation, a long shelf life and no refrigeration. Food bars provide essential ingredients for normal or special diets and comprise of carbohydrates, protein, fat, fiber plus nutraceuticals, preservative and some functional additives'.- Preparation and Quality Evaluation of Powder from Bael Fruit (Aegle Marmelos Correa)
Abstract Views :346 |
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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, M.A.U. Parbhani-431401, IN
1 Department of Food Engineering, College of Food Technology, M.A.U. Parbhani-431401, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 7 (2011), Pagination: 304-309Abstract
Bael is ideal for dry iand horticulture. Every part of this bael fruit i.e. fruit, seed, trunk, bark, leaf and ischolar_main are important ingredients of several Ayurvedic prescriptions'. The nutritional and medicinal importance of bael fruit has been known for a long time but it is highly unfortunate that yet there is not any great demand of this fruit either for fresh market or for processing. The ripe bael fruits are sweet, aromatic, cooling, febrifuge, laxative, good tonic for heart and brain and are useful in dyspepsia. The fresh fruit is not consumed freely because of eating difficulties due to its hard shell, mucilaginous texture, numerous seeds and fibers; it could not be popular as a dessert fruit.- Development and Quality Evaluation of Rajkeera Seed Biscuits and Cookies
Abstract Views :297 |
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Authors
Affiliations
1 College of Home Science, Marathwada Agricultural University, Parbhani-431402 (M.S.), IN
1 College of Home Science, Marathwada Agricultural University, Parbhani-431402 (M.S.), IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 47, No 12 (2010), Pagination: 540-544Abstract
Many of the under utilized food crops indigenous to the third world areas but neglected by researchers and policy makers are now being considered. Amaranth is one of the under exploited crop showed promising potential as a global resource by supplying nutritious grains as well as tasty leafy vegetables. Anemia due to iron deficiency is the most common nutritional problem among children and women in developing countries. Anemia can be prevented by increasing iron intake. Iron content of Amaranthus paniculatus ranged from 12.2 to 16.7 per cent. Therefore inclusion of Rajkeera seed in the diet can help in reducing iron deficiency anemia.- Studies on Development of β-Carotene Rich Mango {Mangifera indica L.) Powder
Abstract Views :340 |
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Authors
Affiliations
1 Department of Food Technology, Laxminarayan Institute of Technology, Nagpur - 440 033, IN
1 Department of Food Technology, Laxminarayan Institute of Technology, Nagpur - 440 033, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 3 (2009), Pagination: 112-117Abstract
Mango is commercially the most important fruit crop of India, with more than a thousand varieties known so far. Most of the Indian varieties possess strong aroma and intense peel coloration, characterized by attractive fragrance, delicious taste and high nutritional value, owing to high amounts of vitamin C, β-carotene and minerals. Beta-Carotene is the main compound with provitamin A activity. Carotenoids are compounds of great dietery importance not only as precursors of vitamin A, but also as molecules that take part in cell protection and consumer attraction due to the visual colour they provide to food.- Studies on Preparation and Quality Evaluation of Hard Wheat Cookies Using Rice Flour
Abstract Views :381 |
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Authors
Affiliations
1 College of Food Technology, Marathwada Agricultural University, Parbhani-431402, IN
1 College of Food Technology, Marathwada Agricultural University, Parbhani-431402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 1 (2009), Pagination: 24-27Abstract
Baking industry in India is considered os one of the major industries in food processing category, considering its size, output and importance. Wheat based baking products as bread, cakes and cookies ore gaining extreme popularity as processed foods because of their availability, ready to eat convenience as well as comparatively high shelf life and good nutritive value.- Studies on Utilization of Custard Apple Pulp in Toffee
Abstract Views :339 |
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Authors
Affiliations
1 Department of Food Science, College of Food Technology, MAU, Parbhani- 431 402, IN
1 Department of Food Science, College of Food Technology, MAU, Parbhani- 431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 45, No 11 (2008), Pagination: 472-478Abstract
The introduction of Inigh yieiding and promising varieties has helped to boost the production of custard appie in India', it is estimated that custard appie is grown over an area of 53,000 ha in india. in Maharashtra State, it is grown on an area of 4,990 ha with production of 20,479 T mainiy concentrated in districts of Beed, Aurangabad, Pune, Dhuie, Nagpur and Bhandara.- Evaluation of RTS Beverage from Bottle Gourd
Abstract Views :326 |
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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani- 431402, IN
1 Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani- 431402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 45, No 9 (2008), Pagination: 371-378Abstract
Bottle gourd (Lagenaria siceraria Mol.Standl.) It one of the important vegetable crops belonging to the family Cucurbitaceae. it is commonly called as "Ghikaddu". The cultivation of bottle gourd is mainly restricted to tropical and sub-tropical regions, but it is also grown during hot season in the temperate regions of the world.- Effect of Stabilizers on Sensory Characteristics of Yoghurt Prepared from Soy-Cow Milk Blend
Abstract Views :307 |
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Authors
Affiliations
1 SMS, Department of Food Technology, KVK, Jalna, IN
2 College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, IN
1 SMS, Department of Food Technology, KVK, Jalna, IN
2 College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 44, No 11 (2007), Pagination: 522-526Abstract
The fermented milk products occupy an important place in the diet of Indian people where the majority of the population is vegetarian and for them milk and milk products are one of the main sources of animal proteins.- Effect of Hydrocolloids and Stevioside on the Quality Attributes of Ready to Serve Natural Carbonated Cocoa Beverage
Abstract Views :262 |
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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani - 431402, IN
1 Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani - 431402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 44, No 6 (2007), Pagination: 324-331Abstract
The intake of low concentration of hydrophilic polysaccharides such as gum is beneficial as it increases the bulk of intestinal content and also prevent excessive absorption of fat. The importance of hydrocolloids in food applications is due to their unique, functional properties like water binding capacity, reduction In evaporation rate, alteration in freezing rate, modification in ice crystal formation, regulation of rheological properties, participation in chemical transformations, suspension of insoluble particles and stabilization of foams and emulsions.- Effect of Soaking on Physico-Chemical Characteristics of Cassava Flour and its Utilization in Gulab Jamun
Abstract Views :331 |
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Authors
Affiliations
1 College of Food Technology, Marathwada Agricultural University, Parbhani -431 402, IN
1 College of Food Technology, Marathwada Agricultural University, Parbhani -431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 41, No 11 (2004), Pagination: 490-493Abstract
Cassava (Monihot escaulenta Crantz) is a staple food in South India and contributes significantly to ttie world food supply. This crop ranks second next to potato in the tuber crop production in India. Cassava has a short shelf life and therefore processing is essential. Subramanyan reported that flour can be made into porridge by mixing with water. Some times it is mixed with ice before cooking. Often this flour is used to make traditional Indian foods such as chapathi, uppuma, puttu, idii and dosa.- Studies on the Effect of Improvers and Sorghum Malt on the Quality of Wheat Bread
Abstract Views :293 |
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Authors
Affiliations
1 College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, IN
1 College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 41, No 7 (2004), Pagination: 299-303Abstract
In India bread manufacturing industry is growing rapidly to meet the increasing demand of bread which has gained popularity in Indian diet because of its availability at reasonably cheaper rate. Traditionally, bread is prepared from maida but nowa days' the consumers demand bread prepared from whole wheat flour. As it has been shown that the dietary fiber combats certain diseases and disorders like colon cancer, constipation, dental caries etc. On the other hand, it has been observed a decrease in gluten strength and digestibility of bread prepared from whole-meal wheat flour compared to the bread prepared from refined flour. This drawback in whole-meal wheat flour may be eliminated by the use of oxidizing agents and malt.- Utilization of Orange (Citrus sinesis) Peel Powder as a Source of Dietary Fibre and its Effect on the Cake Quality Attributes
Abstract Views :311 |
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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 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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- 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 Exploration of Orange Pomace Powder on Physical, Sensorial and Nutritional Quality of Cookies
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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
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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.- Standardization of Recipe for the Preparation of Low Calorie RTS Beverage from Pineapple (Ananas comosus) Using Sugar Substitutes
Abstract Views :327 |
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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: 243-247Abstract
The investigation on standardization of recipe for preparation of low clorie RTS beverage from pineapple (Ananas comosus) using sugar substitutes was conducted. The experiment was laid out in Factorial Completely Randomized Design with aspartame, sucralose and their combination with cane sugar (sucrose) with 15 per cent juice and 0.3 per cent acidity. The RTS beverage with sucrose was the control. Sugar substitutes were used in place of sugar based on sugar equivalents. The prepared RTS beverages were analysed for chemical composition and sensory quality attributes. Among different combination sugar substitutes, sample D prepared by using 50 % sucrose + 50% sucralose was reached with highest sensory scores for overall acceptability.Keywords
Pineapple, Chemical Analysis, Low Calorie Sweeteners, RTS Beverage.- Studies on Effect of Stabilization Methods on Physico-Chemical Properties of Rice Bran
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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering, 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: 255-262Abstract
Rice bran is a by-product of rice milling industry and constitutes around 8 per cent of the total weight of rough rice. It is primarily composed of aleurone, pericarp, subaleurone layer and germ. It is a good natural source of many vital nutrients but has some limitations in food application. It is highly susceptible to rancidity caused by the inherent enzyme lipase. In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to stabilization methods. Stabilization of rice bran was carried out using hot air oven method and autoclave method. The rice bran was stabilized using hot air oven method at 130oC for 20 min and autoclaved with commercial retort at 120oC for 20 min. The autoclave method resulted in better nutrient preservation than hot air oven method and appears to be a practical and rapid tool for heat stabilization of rice bran. Autoclaved rice bran has comparatively higher levels of protein, fat and ash contents than hot air stabilized rice bran. Ash and carbohydrate contents showed a significant changes on application of stabilization methods. Mineral composition of autoclave method is better than hot air oven stabilization method of rice bran. Thermal processing decreased the free fatty acids of rice bran after 8 weeks compared with unstabilized rice bran The rancidity in term of free fatty acid (FFA) was less increased 0.4 to 3.5 per cent in autoclave treated rice bran than untreated rice bran 1.2 to 35.5 per cent at the end of 2 months of storage period. The free fatty acid levels for both hot air oven and autoclaved rice bran were below the 4 per cent permissible level for 2 months for the product packed in polyethylene packs and stored in ambient room temperature. Results indicated that autoclave treatment might effectively improve the shelf-life of rice bran that contained a good amount of vital nutrients for health benefit and is useful in many food applications such as food supplement and edible oil extraction.Keywords
Rice Bran, Nutritional Composition, Stabilization Methods, Free Fatty Acids, Enzyme Inactivation.- Studies on Nutritional Profile of Different Parts Of Moringa Oleifera (Leaf, Flower and Pod)
Abstract Views :315 |
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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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- Studies on the Effect of Stabilized Rice Bran Supplementation on Physico-Chemical, Microbial and Textural Quality of Bread
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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
Food Science Research Journal, Vol 8, No 1 (2017), Pagination: 35-42Abstract
This project was designed to evaluate the suitability of stabilized rice bran for the supplementation of bread. Freshly milled rice bran was treated with autoclave heating for its stabilization. The effect of stabilized rice bran supplementation on physico-chemical, microbial and textural quality of wheat bread was determined. Blends of wheat flour and rice bran (95:5, 90:10, 85:15 and 80:20) were used to bake bread with 100 per cent wheat flour as control. The physical properties of bread were evaluated and found that loaf weight increased with increasing per cent of rice bran flour into refined wheat flour. The loaf volumes of bread made from composite flour were lower than those made from control wheat flour. The effect of different levels of stabilized rice bran on crust and crumb colour of bread was evaluated. Results showed that lightness of crust and crumb of wheat bread gets decreased with increased level of stabilized rice bran. Also, redness (a) and yellowness (b) increased with increased level of stabilized rice bran. The proximate composition of the bread samples was analyzed. The moisture, crude protein, crude fat, crude fibre and ash contents increased significantly from 31.12 per cent to 33.98 per cent, 11.87 per cent to 13.38 per cent, 1.52 per cent to 3.95 per cent, 0.82 per cent to 2.65 per cent and 1.52 per cent to 2.09 per cent, respectively; with increased level of supplementation. The carbohydrate contents decreased with increased level of supplementation from 53.13 per cent to 43.92 per cent. The microbial properties shown that there was no significant difference in total plate count and yeast and mould count of functional wheat bread on increasing the supplementation of rice bran flour. The texture profile analysis showed that hardness and chewiness of functional wheat bread was increased with increase in supplementation of rice bran flour. There was no significant difference in springiness and cohesiveness of wheat bread supplemented with stabilized rice bran.Keywords
Composite Bread, Rice Bran, Supplementation, Microbial Auality, Textural Quality.References
- A.A.C.C. (2000). Approved Method of American Association of Cereal Chemists. Am. Assoc. Cereal Chem. Inc., St. Paul., Minnesota, USA.
- A.O.A.C. (2005). Official methods of analysis of the AOAC International, 18th Ed. Association of Official Analytical Chemists, Gaithersburg, MD.
- Balestra, F., Cocci, E., Pinnavaia, G.G. and Romani, S. (2011). Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder. Food Sci. & Technol., 44 : 700-705.
- Barett, P., Evans, L. and James, B. (2005).Texture and viscosity in foods. Academic Press, New York. 1-23pp.
- Faiyaz, A., Kalpana, P., Suryanarayanaiyer, V., Shashikala, P. and Krishnapura, S. (2007). Improved shelf-life of rice bran by domestic heat processing and assessment of its dietary consumption in experimental rats. J. Sci., Food & Agric., 87 : 60–67.
- Farrell, D.J. (1994). Utilization of rice bran in diets for domestic fowls and ducklings. World’s Poultry Sci. J., 50(2): 115-131.
- Fatemeh, Malekian, Ramu M. Rao, Witoon Prinyawiwatkul, Wayne E. Marshall, Marlene Windhauser and Mohammed Ahmedna (2000). Lipase and lipoxygenase activity, functionality, and nutrient losses in rice bran during storage. Louisiana State University, Baton Rouge. Bulletin Number, 870 : 1-69.
- Feili, R., Wahidu, Z., Wan, Nadiah W.A. and Tajul, A.Y. (2013). Physical and sensory analysis of high fibre bread incorporated with Jackfruit rind flour. Food Sci. & Technol., 1(2): 30-36.
- Giannou, V., Kessoglou, V. and Tzia, C. (2003). Quality and safety characteristics of bread made from frozen dough. Trends Food Sci. & Technol., 14(3): 99-108.
- Hooda, S. and Jood, S. (2003). Physicochemical, rheological and organoleptic characteristics of wheat-fenugreek supplemented blends. Nahrung, 47 : 265-268.
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- Kehlon, T.S., Chow, F.I. and Sayre, R.N. (1994). Cholesterol lowering properties of rice bran. Cereal Foods World, 39 : 99-103.
- Lakkakula, N.R., Lima, M. and Walker, T. (2004). Rice bran stabilization and rice bran oil extraction using ohmic heating. Bioresource Technol., 92: 157-161.
- Mccaskill, D. and Zhang, F. (1999). Use of rice bran oil in foods. Food Technol., 53(2): 50–51.
- Michael, O. Ameh, Dick, I. Gernah and Bibiana, D. Igbabul (2013). Physico-chemical and sensory evaluation of wheat bread supplemented with stabilized undefatted rice bran. Food & Nutr. Sci., 4 : 43-48.
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- Mumtaz, Shaheen, Faqir, Muhammad Anjum, Masood, Sadiq Butt, Allah, Ditta Khan, Tahir Zahoor and Anwaar, Ahmed (2005). Effect of rice bran supplementation on quality of bread. Pak. J. Food Sci., 15(1-2): 1-6.
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- Rodge, A.B., Sonkamble, S.M., Salve, R.V. and Syed, I.H. (2012). Effect of hydrocolloid (guar gum) incorporation on the quality characteristics of bread. J. Food Process. Technol., 3 (2) : 1-7.
- Rosniyana, A., Hashifah, M.A. and Shariffah, Norin S.A. (2009). Nutritional content and storage stability of stabilised rice bran – MR 220. J. Trop. Agric. & Fd. Sci., 37(2): 163–170.
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- Studies on Development of Low Calorie Pineapple RTS Beverage by Using Artificial Sweeteners
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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
Food Science Research Journal, Vol 8, No 1 (2017), Pagination: 59-63Abstract
In present investigation efforts have been made to prepare low calorie pineapple RTS beverage by using different combination of artificial sweeteners (aspartame and sucralose) and sugar (sucrose). Further the effect of artificial sweeteners on chemical charecterstics and sensory acceptability of low calorie pineapple RTS beverage was evaluated. The study revealed that good quality and organoleptically acceptable low calorie pineapple RTS beverage can be prepared by using 50 % sucrose+50 % sucralose.Keywords
Pineapple, Aspartame, Sucralose, RTS Beverage.References
- Amaravathi, T., Vennila, P., Hemalatha, G. and Parimalam, P. (2014). Spiced pineapple ready-to-serve beverages. Indian J. Sci. & Technol., 7 : 1827–183.
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- Gaikwad, K.K., Singh, S. and Shakya, B.R. (2013). Studies on the development and shelf-life of low calorie herbal aonlaginger RTS beverage by using artificial sweeteners. J. Food Process. Technol., 4 : 1-4.
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- Ranganna, S. (1986).Manual of analysis of fruit and vegetable products. Tata McGraw Hill Publishing Company Limited, NEW DELHI, INDIA.
- Sasikumar, R. (2013). Effect of processing on physiochemical and sensory parameters of low calorie therapeutic RTS beverage blend of Aloe vera and aonla fruit using artificial sweeteners. As. J. Food Ag-Ind ., 6 : 337-346.
- Sasikumar, R. and Vivek, K. (2015). Process development of therapeutic RTS beverage from blend of Aloe vera and pine apple. J. Agric. Technol., 2 : 7–12.
- Sindumathi, G. and Premalatha, M.R. (2013). Development and storage studies of naturally flavored papayapineapple blended ready-to-serve (RTS) beverages. Internat. J. Sci. & Res., 2 : 856-860.
- Singh, Om, Singh, Richa and Singh, Pratiksha (2014). Studies on preparation of aonla based blended RTS and squash from different fruits using stevia for low calorie. Asian J. Hort., 9 : 328-333.
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- Nutritional and Sensory Quality of Wheat Bread Supplemented with Stabilized Rice Bran
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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, Parbgani (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, Parbgani (M.S.), IN
Source
Food Science Research Journal, Vol 8, No 1 (2017), Pagination: 112-118Abstract
This project was designed to evaluate the suitability of stabilized rice bran for the supplementation of bread. Freshly milled rice bran was treated with autoclave heating for its stabilization. The effect of stabilized rice bran supplementation on nutritional and sensory properties of wheat bread was determined. Blends of wheat flour and rice bran (95:5, 90:10, 85:15 and 80:20) were used to bake bread with 100 per cent wheat flour as control. Thereafter, proximate, mineral composition and sensory properties of the bread loaves were determined, using standard methods of analysis. The moisture content, crude protein, crude fat, crude fibre and ash of the composite bread loaves increased significantly (p < 0.05) from 31.12 per cent to 33.98 per cent, 11.87 per cent to 13.38 per cent, 1.52 per cent to 3.95 per cent, 0.82 per cent to 2.65 per cent and 1.52 per cent to 2.09 per cent, respectively; while carbohydrate content decreased with increased level of supplementation from 53.13 per cent to 43.92 per cent. Mineral content of the bread increased significantly (p < 0.05) with increased level of supplementation from 6.44 mg/100g to 15.61 mg/100g (Iron), 80.64 mg/100g to 221.22 mg/100g (Potassium), 84.47 mg/100g to 153.41 mg/100g (Calcium), 13.67 mg/100g to 161.86 mg/100g (Magnesium) and 2.24 mg/ 100gm to 4.13 mg/100g (Zinc). However, there was a significant decrease (p < 0.05) in sodium with increased level of supplementation from 304.31 mg/100g to 227.24 mg/100g. The control sample of bread was acceptable similar to 15 per cent rice bran supplemented bread. The bread supplemented with stabilized rice bran at 20 per cent got the lowest sensory score than other composite and control bread. But, all the composite bread samples had significantly (p< 0.05) higher values for nutritional parameters. It can be concluded from the results that upto 15 per cent stabilized rice bran can be successfully incorporated in the bread to improve the sensory and nutritional attributes.Keywords
Composite Bread, Rice Bran, Nutritional Quality, Supplementation, Sensory Quality.References
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- Saunders, R.M. (1990). The properties of rice bran as a foodstuff. Cereal Foods World, 35(7):632-639.
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- Formulation of Weaning Food with fortification of Orange (Citrus sinensis) Waste
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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
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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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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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- The Influence of Stabilized Rice Bran on Rheological Properties of Wheat Flour Dough
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1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 8, No 1 (2017), Pagination: 10-17Abstract
The impact of adding 5 per cent to 20 per cent stabilized rice bran to wheat flour on the rheological behaviour of the dough was investigated using Farinograph, Extensograph and Amylograph. The parameters determined were water absorption or percentage of water required to yield dough consistency of 500 BU (Brabender Units), dough development time (DDT, time to reach maximum consistency in minutes), stability time (dough consistency remains at 500 BU), mixing tolerance index (MTI, consistency difference between height at peak and that 5 min later, BU). Results from the farinograph analysis showed that addition of rice bran to wheat flour had a marginal effect on the water absorption of flour, water absorption increased with increased addition of rice bran. The dough development time and dough stability increased with increased addition rice bran flour. The development time in dough containing 5, 10, 15 and 20 per cent rice bran increased to 5.7, 7, 6.5 and 6.2 min, respectively in comparison with the control wheat flour dough 6 min. As the proving time of wheat flour dough increased, the energy required for the extension gets decreased. Also, energy required for the extension gets decreased with increased addition of rice bran flour. As the proving time of wheat flour dough increased, the resistance to extension (BU) gets decreased. Also, resistance to extension (BU) gets decreased with increased addition of rice bran flour. As the proving time of wheat flour dough increased, the extensibility (mm) gets decreased. Also, extensibility gets decreased with increased addition of rice bran flour. The amylogram parameters give information about the viscosity generated by the gelatinization of starch. In the case of the control wheat flour used in this study, the maximum gelatinization value was very high (1622 AU). The addition of rice bran reduced it slightly, although not significantly from functional point of view.Keywords
Rheology, Stabilized Rice Bran, Farinograph, Extensograph, Amylograph.References
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- Mccaskill, D. and Zhang, F. (1999). Use of rice bran oil in foods. Food Technol., 53(2): 50–51.
- Milani, A., Purazarang, H., Nasiri, Mahallati M. and Karimi, M. (2006). The effect of technological aspects of fiber resources on bread quality. MA. Thesis, Ferdowsi University, Mashhad.
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- Quilez, J., Zator, M., Salas-Salvado, J. and Alvarez, L. (2013). Different stabilizationtreatments of rice bran added to wheat flour determine different properties in partially baked wheat bread. Italian J. Food Sci., 25 : 222-228.
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- Schramm, R., Abadie, A., Hua, N., Xu, Z. and Lima, M. (2007). Fractionation of the rice bran layer and quantification of vitamin E, oryzanol, protein, and rice bran saccharide. J. Biol. Engg., 1 : 9.
- Sudha, M.L., Vetrimani, R. and Leelavathi, K. (2007). Influence of fiber from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chem., 100: 1365-1370.
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- Studies on Preparation of Leaf Protein Concentrate from Leaves of Amaranthus hybridus, Moringa oleifera and Leucaena leucocephala and its Utilization in Weaning Food
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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 Processing and Post harvest Technology, Vol 8, No 2 (2017), Pagination: 89-94Abstract
Protein deficiency and protein calorie malnutrition (PCM) is one of the major nutritional problems in the developing world. As a novel source to combat malnutrition, leaf protein concentrate was prepared and further utilized in weaning food. Three different leaves: Amaranthus hybridus, Moringa oleifera and Leucaena leucocephala (Subabul) were utilized for leaf protein concentrate (LPC) preparation. AMS (Amaranth, Moringa and Subabul) mix consisting of LPC from each leaf at the ratio of 1:1:1 was further studied. Proximate analysis of AMS mix showed protein content as 36.48 per cent and moisture content as 8 per cent. Weaning food was prepared using wheat, mung bean and rice to which LPC mix was incorporated. On the basis of sensory evaluation, sample with 2 per cent LPC mix was selected. Nutritional analysis of the weaning food showed protein content as 19.26 per cent and ash content as 2.6 per cent. Thus, formulation of weaning food with LPC makes the food more nutritious thereby alleviating the problem of malnutrition.Keywords
Malnutrition, Leaf Protein Concentrate (LPC), Weaning Food, Protein, AMS Mix.References
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- Effect of Orange Peel Powder Incorporation on Physical, Nutritional and Sensorial Quality of Biscuits
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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 Utilization of Gudmar (Gymnema sylvestre) Dried Extract Based Fennel RTS Beverage
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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
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 235-242Abstract
Gymnema sylvestre is a reputed herb in the ayurvedic system of medicine. The phytoconstituents responsible for sweet suppression activity includes triterpene saponins known as gymnemic acids, gymnemasaponins, and a polypeptide, gurmarin. The herb exhibits a broad range of therapeutic effects as an effective natural remedy for diabetes. Efforts have been made to prepare gudmar dried extract. Physico-chemical properties of prepared extract were evaluated. On the basis of physico-chemical properties and gymnemic acid content gudmar dried extract was added at 0.75, 1.00 and 1.25 per cent for preparation of gudmar dried extract based fennel RTS beverage. Sugar was also replaced with aspartame, stevia and sucralose. The organoleptic test score indicated that among the fennel RTS beverages, the beverage with 1.0 per cent gudmar dried extract and sucralose as sweetner was accepted by panel members. TSS of the fennel RTS beverage was increased while acidity decreased with increase in proportion of gudmar dried extract. Selected fennel RTS beverage (1.0% gudmar dried extract and sucralose as sweetner) was found to be rich in gymnemic acid content and organoleptically acceptable.Keywords
Gudmar, Dried Extract, Gymnemic Acid, Sucralose, Fennel RTS Beverage.References
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- Studies on Exploration of Orange Pomace Powder on Physical, Sensorial and Nutritional Quality of Biscuits
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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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- Studies on Effect of Artificial Sweeteners on the Quality of Herbal Beverage
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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
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 286-289Abstract
The investigation was carried out for preparation of low calorie herbal beverage (RTS) by using different artificial sweetener. The experiment was conducted in Completely Randomized Design with addition of aspartame (0.2%), sucralose (0.15%) and stevia (0.1%). The artificial sweetener with sucrose (50%) were added to aonla juice (10%), basil leaves juice (5%) and ginger juice (1%) for the preparation of herbal beverage. The acidity in aonla, basil leaves and ginger were obtained as 1.75, 0.08 and 0.7%, respectively, also the values of physico-chemical characteristics of beverage. The aonla, basil leaves and ginger and prepared beverage were analysed for chemical composition. Sample T2 was contains prepared by using 50% sucrose+0.15 sucralose found to be 0.37% acidity, pH 3.93, ascorbic acid 36.16 mg/100 g and TSS was maintained at 7.50Bx. The sample T2 also found to be organoleptically acceptable over the other sample.Keywords
Artificial Sweetener, Herbal Beverage, Sucralose.References
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- Studies on Utilization of Adulasa (Adhatoda vasica) Dried Extract Based Carbonated RTS Beverage
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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 and Technology, 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 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: 349-356Abstract
Efforts have been made to prepare dried extracts (solid extract) and extract (aqueous extract) from adulasa leaf. Physico-chemical properties of prepared extracts were evaluated. On the basis of their extractable values and alkaloid content (0.30%) adulasa dried extracts were added at 0.25, 0.35 and 0.45 per cent for preparation of adulasa dried extracts based carbonated RTS beverage. Adulasa was found to be rich in alkaloids. The acceptability of prepared beverage was organoleptically evaluated. The test score indicated that among the carbonated beverages, the beverage with 0.35 per cent adulasa dried extracts with sucralose (0.2%) as sweeteners was accepted by panel members. TSS of the carbonated beverage was decreased with addition of sucralose further increases with increase in proportion of adulasa dried extracts. Selected carbonated beverage found to be rich alkaloid content (210 mg/200 ml) and was organoleptically accepted.Keywords
Adulasa, Dried Extract, Alkaloid Content, Carbonated RTS Beverage.References
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