Refine your search
Co-Authors
- P. Adiyaman
- G. Hemalatha
- M. Ananthan
- N. O. Gopal
- M. Ilamaran
- B. Kavitha
- S. P. Sundaram
- K. Sivasubramaniam
- I. Nousheen Noorul Iyn
- P. Banumathi
- S. M. Ibrahim
- J. Selvi
- J. Vanithasri
- T. Thilagavathi
- C. Vanniarajan
- M. Sundar
- G. Balakrishnan
- P. Karuppasamy
- N. Muthukrishnan
- S. Neelakantan
- M. Arumugam
- P. Suhasini
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
Kanchana, S.
- Influence of Pretreatments and Prepackaging on Post Harvest Shelf Life of Underutilized Fruits (Star Fruit, Egg Fruit and Fig)
Abstract Views :547 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN
2 Department of Horticulture Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN
3 Department of Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN
2 Department of Horticulture Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN
3 Department of Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN
Source
Indian Journal of Science and Technology, Vol 6, No 9 (2013), Pagination: 5263-5270Abstract
The effect of prepackaging (1 percent vented High Density Polyethylene (200 gauge) bag) and pretreatments (1.5 percent potassium metabisulphite (KMS) solution (T1) and 2 percent sodium chloride (NaCl) and calcium chloride (CaCl2) solution (T2) on physiological loss in weight (PLW), total soluble solids (TSS), pH, titratable acidity, firmness and colour (L a b) of star fruit, egg fruit and fig was studied during storage in ambient (R1) and refrigeration (R2) conditions (4±1 oC). The experimental results indicated that a decrease in titratable acidity, fruit firmness, increase in pH and total soluble solids (TSS) content under both pretreatments and storage conditions. The pretreatment (T2) however extended star fruit and egg fruit marketable life with lowest PLW (8.04% and 4.52%) and physico-chemical constituents up till the 22th and 16th days at ambient temperature and more than 25th (7.47%) and 20th (3.40%) days under refrigeration condition. This might be due to the pretreatment with 2 percent NaCl and CaCl2 solution which delayed fruits ripening periods during storage. Whereas the fig pretreated with T1 had better shelf life (4 days) with respect to physical properties during storage at refrigeration temperature than control. The results of the study indicated that pretreatments T2 and T1 found to be better for improving the shelf life of star fruit (25 days), egg fruit (20 days) and fig (4 days) under room and refrigerated storage.Keywords
Underutilized Fruits, Pretreatments, Prepackaging, Storage Temperatures, Shelf LifeReferences
- Griep L M O, Geleijnse J M et al. (2011). Raw and processed fruit and vegetable consumption and 10-year coronary heart disease incidence in a population-based cohort study in the Netherlands, European Journal of Clinical Nutrition, vol 65(7), 791–799.
- Miller P E, and Snyder D C (2012). Phytochemicals and cancer risk: a review of the epidemiological evidence, Nutrition in Clinical Practice, vol 27(5), 599–612.
- Kshirsagar P J (2008). Production, processing and marketing of kokum (garcinia indica ) in konkan region of Maharashtraan economic analysis. Ph.D. Diss., Dharwad University of Agricultural Sciences.
- Rathod A, Shoba H et al. (2011). A study on shelf life extension of carambola fruits, International Journal of Scientific and Engineering Research,vol 2(9), 1–5.
- Crane J H (1994). The Carambola (Star Fruit), Tropical Research and Education Center, Homestead, Cooperative Extension Service, Fact Sheet HS-12 Institute of Food and Agricultural Sciences - University of Florida, 1–5.
- Rajneesh, K, Singh J et al. (2011). Preparation of osmo-mechanically dried fig slices, International Journal of Recent Trends in Engineering & Sciences, vol 1(1), 1–4.
- Khan M N, Sarwar A et al. (2011). Nutritional evaluation of ficus carica indigenous to Pakistan, African Journal of Food, Agriculture, Nutrition and Development, vol 11(5), 5187–5202.
- Gustavo A G A, Jorge C et al. (2008). Physiological and biochemical changes of different fresh-cut mango cultivars stored at 5 oC, International Journal of Food Science & Technology, vol 43(1), 91–101.
- AOAC (Association of Official Analytical Chemists) (1997). Official methods of analysis of the association of official analytical chemistry, 16th (Eds.), Washington, vol 2, 235–236.
- Rangaswamy (1995). Randomized block design, A Text Book of Agricultural Statistics: New Age International Publisher Ltd, New Delhi, 281–285.
- Haydar M (1990). Effect of calcium and magnesium on cell wall and starch of dehydrated potato, Journal of Agricultural and Food Chemistry, vol 28(2), 383–391.
- Avinash G P, Darshana A P et al. (2010). Physical and chemical characteristics of carambola (averrhoa carambola l.) fruit at three stages of maturity, nternational Journal of Applied Biology and Pharmaceutical Technology, vol 1(2), 624–629.
- Narain N, Bora P S et al. (2001). Physical and chemical composition of carambola fruit (Averrhoa carambola l.) at three stages of maturity, Cienc. Technol. Aliment., vol 3(3), 144–148.
- Ersoy N, Gözlekci S et al. (2007). Changes in sugar contents of fig fruit (Ficus carica l. Cv. Bursa Siyahı) during development, Suleyman Demirel University, Faculty of Agriculture, vol 2(2), 22–26.
- Physicochemical, Functional, Pasting Properties and Nutritional Composition of Selected Black Gram (Phaseolus mungo L.) Varieties
Abstract Views :600 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN
2 Dean, Department of Agricultural Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India, IN
3 Department of Seed Science and Technology, Agricultural College and Research Institute, Theni, IN
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN
2 Dean, Department of Agricultural Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India, IN
3 Department of Seed Science and Technology, Agricultural College and Research Institute, Theni, IN
Source
Indian Journal of Science and Technology, Vol 6, No 10 (2013), Pagination: 5386-5394Abstract
The present work is designed to study the physico chemical, functional, pasting properties, and nutritional composition of selected black gram varieties. (viz., VBN 3, VBN 4, VBN 5, VBN 6, ADT 3, T9, MV, TMV, VBg010 025, VBg010 024, VBg09 005 and CO 6). Thousand grain weight of the selected black gram varieties was recorded to be 33.20 to 40.45 g, seed volume 38.66 to 40.2 ml, seed colour ranged as black, dull black and black and dull black, bulk density 0.06 to 1.07 g/ml, water absorption index 151.00 to 155.10 g/100g, water solubility index 13.0 to 15.6 g %, water absorption 36.6 to 56.6 ml/100g and oil absorption 40.1 to 66.2 ml/100g. The moisture values were in the range of 9.6 to 11.6 g/100g, ash 6.1 to 6.7 g/100g, protein 25.5 to 28.5 g/100g, fat 4.4 to 5.6 g/100g, starch 51.3 to 47.7 g/100g, calcium 106.66 to 134.00 mg/100g, iron 3.0 to 4.4 mg/100g and phosphorus 376.00 to 416 mg/100g. It was observed that black gram varieties, VBN 5, VBg 010 025, CO 6 and T9 had high 1000 grain weight and bulk density. Variety VBN 5 and T9 had higher foaming stability, foaming capacity, peak viscosity, final viscosity, hold viscosity and set back value. Also higher levels of protein, starch, calcium, iron and phosphorus was observed in VBN 5 and low amount of fat and ash .Vamban 5, VBg010 025 and T9 were observed to have good physicochemical characteristics and are hence suitable for further breeding and processing as value added products.Keywords
Black Gram Varieties, Vamban, Tindivanam, Coimbatore, Aduthurai, Market Variety, Physicochemical, Pasting Properties, ArabinoseReferences
- Kanade (2006). Agricultural marketing report, 1–6.
- Shanmugasundaram P (1991). Varietal improvement in black gram and green gram, Rabi pulse production technology processing of the seminar on subject matter training cum discussion, Tamilnadu Agricultural University, Coimbatore, 83–85.
- Hadimani N A, and Malleshi N G (1993). Studies on milling, physicochemical properties, nutrient composition and dietary fibre content of millets, Journal of Food Science and Technology, vol 30(1), 17–20.
- Sosulki F W, Garratt M D (1976). Functional properties of ten legume flours, Journal Canadian Institute Food Science Technology, vol 9, 66–69.
- Lin J Y, Humbert E S et al. (1974). Certain functional properties of sun flower meal products, Journal of Food Science, vol 39(2), 368–370.
- AOAC (1998). Official method of Analysis, Association of Official Analytical Chemists, 16th Edn., Arlington, Virginia, USA, vol 1, 2.
- AOAC (2005). Official method of Analysis, Association of Official Analytical Chemists, 16th Edn., Arlington, Virginia, USA.
- AOAC (1995). Official method of Analysis, Association of Official Analytical Chemists, Arlington, Virginia, USA.
- Fiske and Subbarao (1995). Estimation of phosphorus, Journal of Biological Chemistry, vol 66, 375.
- Tanaka M, Thanankul D et al. (1975). A simplified method for the quantitative determination of sucrose, raffinose, and stachyose in legume seeds, Journal of Food Science, vol 93, 665– 670.
- Kaur M, and Singh N (2007). Relationships between various functional, thermal and pasting properties of flours from different Indian black gram (Phaseolus mungo L.) cultivars, Journal of the Science of Food and Agriculuture, vol 87(6), 974–984.
- Bhattacharya S, Narasimha H V et al. (2005). The moisture dependent physical and mechanical properties of whole lentil pulse and split cotyledon, International Journal of Food Science and Technology, vol 40(2), 213–221.
- Nymobaire G, Siddiq M et al. (2011). Physico–chemical and sensory quality of extruded light kidney bean (Phaseolus vulgaris L.) Porridge, LWT - Food Science and Technology, vol 44(7), 1597–1602.
- Padmashree T S, Vijayalakshmi L et al. (1987). Effect of traditional processing on the functional properties of cow pea (Vigna catjang) flour, Journal of Food Science and Technology, vol 24, 221–225.
- Muralikrishna G, Bhat U R (1987). Functional characteristics of the mucilaginous polysaccharides derived from Cowpea (Vigna sinensis), Black Gram (Phaseolus mungo) and Linseed (Linum usitatissimum), Starch - Stärke, vol 39(4), 107–109.
- Mishra H, and Pathan S. Fatty acid composition of Raw and Roasted Kulthi seeds, Advance Journal of Food Science and Technology, vol 3( 6), 410–412.
- Kaur M, Singh N et al. (2007). Relationships between selected properties of black gram seeds and their composition, International Journal of Food Properties, vol 7(3), 541–552.
- Aderson R A, Conway H F et al. (1969). Gelatinization of corn grits by roll and extrusion cooking, Cereal Science Today, vol 14(4–7), 11–12.
- Starch : Modification Techniques and Resistant Starch on Human Wellness
Abstract Views :407 |
PDF Views:0
Authors
I. Nousheen Noorul Iyn
1,
P. Banumathi
2,
S. Kanchana
2,
S. P. Sundaram
3,
S. M. Ibrahim
4,
M. Ilamaran
2,
J. Selvi
2
Affiliations
1 Department of Of Food Science and Nutrition, Home Science College and Research Institute, T.N.A.U., Madurai, T.N., IN
2 Home Science College and Research Institute, T.N.A.U., Madurai, T.N., IN
3 Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., IN
4 Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., IN
1 Department of Of Food Science and Nutrition, Home Science College and Research Institute, T.N.A.U., Madurai, T.N., IN
2 Home Science College and Research Institute, T.N.A.U., Madurai, T.N., IN
3 Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., IN
4 Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., IN
Source
Asian Journal of Home Science, Vol 8, No 1 (2013), Pagination: 305-315Abstract
Starch modifications such as physical, chemical and enzymatic treatments are done to disrupt the granule structure and to induce the required functional properties of native starches. Resistant starch, a non-digestible polysaccharide and highly retrograded starch fraction used as a functional food ingredient which is formed upon modification of starch and food processing is a useful starch derivative. Resistant starch had evoked a considerable position in human society due to its reputed and positive impacts on health analogous to dietary fibre.The present review focuses on the starch modification techniques to improve the functional properties and resistant starch content in foods.Keywords
Starch Modification, Starch Derivative, Resistant Starch, Food Ingredient, Human HealthReferences
- Abbas, K.A., Khalil, Shahir K., Shobirin, Anis, and Hussain, Meor (2010). Modified starches and their usages in selected food products: A Review study. J. Agric. Sci., 2: 90 100.
- Aberoumand, A. (2011). Studies on methods of starch modification and its uses in food and non- food industries products. World J. Dairy & Food Sci., 2:115-124.
- Adeil Pietranera, M.S. and Narvaiz, P. (2001). Examination of some protective conditions on technological properties of irradiated food grade polysaccharides. Radiat. Phys. Chem., 60:195-201.
- Adzahan, N.M. (2002). Modification on wheat,sago and tapioca starches by irradiation and its effect on the physical properties of fish cracker (Keropok); Food Technology; University of Putra, PUTRA, MALAYSIA, 222 pp.
- Ao, Z., Simsek, S., Zhang, G., Venkatachalam, M., Reuhs, B.L. and Hamakar, B.R. (2007). Starch with a slow digestion property produced by altering its chain length, branch density and crystalline structure. J. Agric.& Food Chem.,55 : 4540-4547.
- Alanso, G. A., Jimenez, Escrig, A., Martin Carron, N., Bravo, L. and Sauro Calixto, F. (1999). Assesment of some parameters involved in the gelatinization and Retrogradation of Starch. Food Chem.,66 :181-187.
- Ayucitra, A. (2012). Preparation and characterization of acetylated corn starches. Internat. J. Chem. Engg. & Appl., 3:156-159.
- Bao, J. and Corke, H. (2002). Pasting properties of gamma-irradiated rice starches as affected by pH. J. Agric. Food Chem., 50 : 336-341.
- Bao, J., Ao, Z. and Jane, J. L. (2005). Characterization of physical properties of flour and starch obtained from gamma irradiated white rice. Starch, 57:480-487.
- BeMille, N.H. Low (1998).Carbohydrate analysis. Food analysis. Aspen Publishers: Maryland, 167pp.
- Brown, I.L. (2004). Applications and uses of resistant starch. J. Assoc.Official Analytical Chemists Internat., 87: 727-732
- Champ, M.J. (2004). Physiological aspects of resistant starch and in vivo measurements. J. Assoc. Official Analytical Chemists Internat., 87: 749-755
- Chinfu, Chou,Mingchang Wu, Budi Nurtama and Jenshinn Lin (2010). Manufacture of resistant starch by different physical modifications and storage times. J. Food Agric.& Environ., 8: 230-234.
- Chung, H.J., Quiang, Liu and Ratnajothi Hoover (2010). Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties and nutritional fractions of pea, lentil and navy bean starches. Food Res. Internat.,43:501-508.
- Chou, C., Mingchang Wu, Budi Nurtama and Jenshiinn Lin (2010). Manufacture of resistant starch by different physical modifications and storage times. J.Food Agric. & Environ., 8 : 230- 234.
- Chou, C. and Lin, J. (2007). Effects of extrusion processing and storage conditions on the resistant Starch content of corn starch extrudates. Taiwanese J. Agric. Chem. Food Sci., 45:227- 236.
- Chung, H., Dong- Wha Cho, Jong- Dae Park, Dong- Keong Kweon and Seung-Taik, Lim (2012). In vitro starch digestibility and pasting properties of germinated brown rice after hydrothermal treatments. J. Cereal Sci., 56:451-456.
- Chung, H.J., Qiang, Liu and Ratnajothi, Hoover (2009). Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches.Carbohydrate Polymers, 75:436-447.
- Champ, M., Langkilde, A.M. and Brouns, F. (2003). Advances in dietary fibre characterization consumption, chemistry, physiology and measurement of resistant starch ; implications for health and food labelling. Nutr. Res. Rev., 16:143-161.
- Ciesla, K. and Eliasson, A.C. (2002). Influence of gamma radiation on potato starch gelatinization studied by differential scanning calorimetry. Radiat. Phys. Chem., 64:134-148.
- Colona, P., Buleon, A. and Mercier, C. (1987). Physically modified starches. Crit. Rep. Appel. Chem., 13: 79-114.
- Cummings, J.H., Beatty, E.R., Kingman, S.M., Bingham, S.A. and Englyst H.N. (1996). Digestion and physiological properties of resistant starch in the human large bowel. British J. Nutr.,75:753-747.
- Cummings, J.H. and Macfarlane, G. T. (1991). The control and consequences of bacterial fermentation in the human colon. J. Appl. Microbiol., 70:443-459.
- Daramola, B. and Osanyinlusi, S.A. (2006). Investigation on modification of cassava starch using active components of ginger ischolar_mains (Zingiber officinale Roscoe). African J. Biotechnol., 10 : 917-920.
- DeDeckere, EAM., Kloots, W.J. and Van Amelsvoort, J.M.M. (1995). Both raw and retrograded starch decrease serum triacyl glycerols concentration and fat accretion in the rat. British J. Nutr., 73: 287-298.
- De Kerf, M., Mondealers, W., Lahorte, P. and Remon, J.P. (2001). Characterisation and disintegration properties of irradiated starch. Internat. J. Pharm., 221:69-76.
- Englyst, H.N. and Macfarlane, G.T. (1986). Breakdown of resietant and readily digestible starch by human gut bacteria. J. Sci. Food & Agric., 37: 699-706.
- Englyst, H.N. and Hudson, G.J. (1997). Starch and health. The Royal Society of Chemistry: Cambridge, 55pp.
- Ezhekiel, R., Rana, G. and Singh, S. (2007). Physicochemical, thermal and pasting properties of starch separated from ? -irradiated and stored potatoes. Food Chem., 105:1420-1429.
- Gao, Q., Suling, Li, Huali, Jian and Shizhong Liang (2011). Preparation and properties of resistant starch from corn starch with enzymes. African J. Biotechnol., 7: 1186-1193.
- Guraya, H.S. and James, C. (2002). Deagglomeration of rice starch protein aggregates by high pressure homogenization.Starch, 54,108-116.
- Haghayegh, G. and Schoenlechner, R. (2011). Physically modified starches : a review. J. Food Agric. & Environ., 9: 27-29.
- Hansen, M.R., Blennow, A., Pederson, S., Norgaard, L. and Engelsen, S.B. (2008). Gel structure and chain structure of amylomaltase modified starches compared to gelatine. Food Hydrocolloids, 22:1551-1566.
- Hodsagi, M. (2011). Recent results of investigations of resistant starches; Budapest University of Technology and Economics: Hungary, p.4.
- Hoover, R. and Zhou, Y. (2003). In vitro and in vivo hydrolysis of legume starches by ? amylase and resistant starch formation in legumes-a review. Carboh.Polym.,54 : 401-417.
- Hung, P.V., Cham, N.T.M. and Truc, P.T.T. (2013). Characterization of Vietnamese banana starch and its resistant starch improvement. Internat. Food Res. J., 20: 205-211.
- Kamal, H., Sabry, G.M., Lotfy, S., Abdaallah, N.M., Ulanski, P., Rosiak, J. and Hegazy, E.S.A. (2007). Controlling of degradation effects in radiation processing of starch. J. Macromol. Sci.,44: 865-875.
- Kang, J., Byung, M.W., Yook, H.S., Bae, C.H., Lee, H.S., Kwon, J.H. and Chung, C.K. (1999). Production of modified starches by gamma irradiation. Radiat. Phys. Chem., 54:425-430.
- Kaur, Gurpeet, Sharma, Savitha, Madan, Shilpa and Nagi, H.P.S. (2007). Applications of modified starches in food industry. Beverage & Food World, 34 : 55.
- Kayode, O., Adebowalea, Bamidele I., Olu- Owolabi, Olufunmi O., Ola Yinka, Olayide and S. Lawal (2005). Effect of heat moisture treatment and annealing on physicochemical properties of red sorghum starch. African J.Biotechnol.,9: 928-933.
- Kim, J.H., Tanhehco, E.J. and Ng, P.K.W.(2006). Effects of extrusion conditions on resistant starch Formation from pastry wheat flour. Food Chem., 99 :718 723.
- Koksel, H., Masatcioglu, T., Kahraman, K., Ozturk, S. and Basman, A. (2008). Improving effect of lyophillization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment. J. Cereal Sci., 47:275-282.
- Kozich, M. and Wastyn, M. (2012). 63rd starch convention , Agrana.
- Leszczynski, W., Sem, Nauk Wroc and Tow Nauk (2000). Ser. B. Resistant Starch, 54:179-184.
- Light, J.M. (1990). Modified starches : why, what, where and how? Cereal Food World , 2:10811092.
- Loisel, C., Maache-Rezzoung, Z. and Doublier, J.P. (2004). Effects of physically treatment on the structure and rheological properties of starches.Modifications and Applications. Polish Society of food Technologists: Malopolska Branch, 42pp.
- MacArthur, L.A. and D Appolonia, B.L. (1984). Gamma radiation of wheat. II. Effects of low dosage radiations on starch properties. Cereal Chem., 61:321-326.
- Majzoobi, M.M., Radi, Farahnaky A., Jamalian, J., Tongdang, T. and Gh. Mesbahi (2011). Physicochemical properties of pregelatinized wheat starch produced by a twin drum drier. J. Agric. Sci. & Technol., 3:193-203.
- Marin, R.M.L., Nunez-Santiago, M.C. and Bello-Perez, L. A. (2011). Structure and rheological characteristics of cross-linked banana starch with different cross-linking agents.
- Markowitz, A.S. and Lange, C.G. (1965). Removal of proteins with triflurotrichloroethane. In: Method in carbohydrate chemistry. Academic Press: NEW YORK.
- Marutha, I., Kurahashi, Y., Takano, R., Hayashi, K.,Yoshino, Z., Komaki, T. and Hara, S. (1994). Reduced pressurized heat-moisture treatment: A new method for heat-moisture treatment of starch. Starch, 46 :177-181.
- Maslyk, E., Leszczynski ,W. and Gryszkin, A. (2003). Modification induced changes in potato starch susceptibility to amylolytic enzyme action. Pol. J. Food Nutr. Sci., 53:54-56.
- Mcleary, B.V. and Rossitter, P. (2004). Measurement of novel dietary fibres. J. Aassoc. Official Analytical Chemists Internat., 87:707-717.
- McCleary, B.V. and Monaghan, D.A. (2002). Measurement of resistant starch. J. Assoc. Official Analytical Chemists Internat., 85:665-675.
- Mun, S.H. and Shin, M. (2006). Mild hydrolysis of resistant starch from maize. Food Chem.,96:115121.
- Murphy, P. Starch (2005). Handbook of Hydrocolloids; National starch and chemical,Manchestar; Wood head Publishing Ltd. England ch:3, 53pp.
- Miyazaki, M., Pham Van Hunga,C., Tomoko, Maeded and Naofumi Moritaa (2006). Recent advances in application of modified starches for bread making. Elsevier Ltd., 5: 2-16.
- Morand, C., Levert, A.M., Besson, C., Demigne, C. and Remesy, C. (1994). Effects of a diet rich in resistant starch on hepatic lipid metabolism in the rat. J. Nutr. Biochemistry,5 :138-144.
- Studies on the Quality Evaluation of Idli Prepared from Barnyard Millet (Echinochloa frumentacaea)
Abstract Views :874 |
PDF Views:0
Authors
J. Vanithasri
1,
S. Kanchana
2
Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute (T.N.A.U.) Madurai, T.N., IN
2 Department of Food Science and Nutrition, Home Science College and Research Institute (T. N.A.U.) Madurai, T.N., IN
1 Department of Food Science and Nutrition, Home Science College and Research Institute (T.N.A.U.) Madurai, T.N., IN
2 Department of Food Science and Nutrition, Home Science College and Research Institute (T. N.A.U.) Madurai, T.N., IN
Source
Asian Journal of Home Science, Vol 8, No 2 (2013), Pagination: 373-378Abstract
Barnyard millet (Echinochloa frumentacea) is one of the hardiest millet, which is called by several other names viz., kuthiraivali (T), shama (H), shamula (M), sawank (T) and sama (G). An investigation was undertaken to develop value added barnyard millet idlis. Standardization trials indicated that incorporation of barnyard millet at 30, 40 and 50 per cent could be incorporated in the standard recipe to yield acceptable idlis with low fat 0.88g per cent. Barnyard millet rice idlis were developed and its nutritionally superior than the control idlis. Wide variations in physico-chemical characteristics of the idlis were noted. Average value of volume, weight, pH, spreadability, specific gravity, diameter and width of barnyard millet rice idli ranged from 1.40ml, 2.91g, 1.03, 0.40cm, 1.25g/cm3, 7.2cm and 2.6cm, respectively. The protein (6.82g), fibre (4.64g), phosphorus (122.01mg) and iron (4.05mg) were comparatively better than control idli. The organoleptic qualities of idlis were analysed by panellists on a 9 point hedonic scale and found to be organoleptically good.Keywords
Quality Evaluation, Idli,barnyard MilletReferences
- Agarwal, Renu, Rati, E.R.,Vijayendra, S.V.N., Varadaraj, M.C., Prasad, M.S. and Krishna Nand (2000). Flavour profile of idli batter prepared from defined microbial starter cultures, World J. Microbiol. & Biotechnol., 16(7):687-690.
- AOAC (1995). Official method of analysis. Association of Official analytical Chemists.Arlington, Virginia.USA.
- Baker, R.D. (2008). Millet production. Cooperative Extension Service, College of Agriculture and Home Economics, guide A-414.
- Cheeptongkum, N. (1976). Studies on the substitution of cereal and legume components in instant idli flour composition. M.Sc. Thesis, Food Technology, University of Mysore, CFTRI,MYSORE, KARNATAKA.
- Clark and Collip (1925). Estimation of calcium. J. Biol.Chem.,63: 641.
- Dirar, H.A. (1991). The indigenous fermented foods and beverages of sudan. In: Applications of Biotechnology to Food Processing in Africa. Selected Paper. UNIDO, Vienna, 23-40.
- Fiske and Subbarow (1925). Estimation of phosphorus. J. Bio. Chem., 66:375.
- Food and Agricultural Organization 45. FAO (2002). United Nations. 114.
- Gopalan, C., Ramasastri, B.V. and Balasubramanian, S.C. (2002). Nutritive value of Indian Foods. National Institute of Nutrition, (ICMR), Hyderabad (A.P.) INDIA pp. 47.
- Manay, S.N. and Shadaksharaswamy, M. (2001). Food facts and principles, New Age International (P) Limited Publishers, pp. 232-233.
- Miller, E. (1996). Minerals. In: food chemistry chapter 4(O.R. Fennema, ed.). Marcel Dekker Inc. New York. Basel. HONG KONG.
- Murty, D.S. and Renard, C. (2001). Sorghum. In crops in tropical Africa. Raemaekers, R. H (ed.). pp 68-96. Brussels. Belgium.
- Nagaraju, V.D. and Manohar, B. (2000). Rheology and particle size changes during fermentation. J. Food Engg.,43 (3): 167-171.
- Narpinder, S., Bawa, A.S. and Sekhon, K.S. (2007). Quality improvement of idli using extruded rice flour. J. Food Quality, 18 (3): 193-202.
- Ranganna, S. (2004). Handbook of analysis and quality control for fruits and vegetable products. TATA McGraw Hill Publishing Co. Ltd., NEW DELHI, INDIA.
- Soni, S.K. and Dhanwant K. Sandhu (2000). Nutritional improvement of Indian dosa batter by yeast enrichment and black gram replacement, J. Fermentation & Bioengg., 68 (1): 52-55.
- Srilakshmi,B. (2003). Food Science (3rd Ed.), New Age International (P.) Limited, Publishers, pp. 17-72, 245.
- Formulation of Therapeutic Drink to Boon Human Health (guava-lime-ginger RTS Beverage)
Abstract Views :388 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute (T.N.A.U.), Madurai, T.N., IN
1 Department of Food Science and Nutrition, Home Science College and Research Institute (T.N.A.U.), Madurai, T.N., IN
Source
Food Science Research Journal, Vol 4, No 2 (2013), Pagination: 141-146Abstract
The study was conducted to evaluate the formulation of therapeutic drink guava-lime-ginger RTS beverage (GLG RTS) to boon health. The fixed ratio of fruit juices in guava-lime-ginger RTS beverage was 10:3:2. The prepared RTS was bottled in glass bottles and stored at room (R1) and refrigerated (R2) temperature.An increasing trend in the acid content of the GLG RTS was observed. The acid content of RTS beverage increased from 0.252 to 0.305 and 0.252 to 0.298 per cent in R1 and R2 samples, respectively. The freshly prepared guava-lime-ginger RTS beverages had TSS of 15obrix and slight reduction was noticed during storage. A gradual increase in reducing sugar content of the RTS was observed. The final reducing sugar content of GLG RTS was increased from 5.98 to 8.28 and 5.98-7.98 g per 100 ml in R1 and R2, respectively. The final total sugar content of the RTS beverage decreased from 12.24 to 10.95 in R1and 12.24- 11.24 g per 100 ml in R2 samples. A gradual reduction in the ascorbic acid content was observed in all the samples during storage. The initial and final ascorbic acid content was 8.82 to 7.85 and 8.82-7.98 mg per 100 ml (R1 and R2, respectively) in GLG RTS beverage. A slight increase in the microbial load was noted in the formulated value added fruit products during storage. Initially the bacteria, fungal and yeast count was below detectable level (BDL) and at the end of storage period microbial load slightly increased. The formulated value added fruit product secured highly acceptable to acceptable score value during storage. The mean overall acceptability score values noted in storage ranged from 8.55 to 8.30 in R1 and 8.75 to 8.50 in R2 samples at the end of 180 days. Comparative economic analysis of value added production showed that the cost of production of RTS per litre was Rs. 29.74. It was found that maximum profit could be obtained per litre of RTS production Rs. 6.26 per kg.Keywords
Therapeutic Drink, RTS Beverage- Studies on the Preparation of Mixed Fruit Squash from Guava, Banana and Mango
Abstract Views :424 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, (T.N.A.U.), Madurai, T.N., IN
1 Department of Food Science and Nutrition, Home Science College and Research Institute, (T.N.A.U.), Madurai, T.N., IN
Source
Food Science Research Journal, Vol 4, No 2 (2013), Pagination: 158-163Abstract
Mixed fruit squash was prepared using guava, banana and mango in the ratio of 50: 50: 50. The prepared squash were bottled in glass bottles stored at room (R1) and refrigerated (R2) temperature. A increasing trend in the acid content of the mixed fruit squash was observed. The acid content of mixed fruit squash reduced from 1.052 to 1.465 and from 1.052 to 1.430 per cent in R1 and R2 samples, respectively. Mixed fruit squash had 45. 50obrix TSS and it was slightly lower in R1 (45.28obrix) compared to R2 (45. 35obrix) samples on storage. A gradual increase in the reducing sugar content of mixed fruit squash was observed. The reducing sugar increase was found in mixed fruit squash from 5.95 to 8.52 and 5.95 to 7.65 g per 100 ml in R1 and R2 samples, respectively. A gradual reduction in the ascorbic acid content was observed in all the samples during storage. The initial ascorbic acid content was 41.25 and at the end of 180 days satorage, the ascrobic acid content was 30.18 mg in R1 and 32.82mg/100ml in R2. The freshly prepared mixed fruit squash recorded 372 mg per 100ml (R1 and R2)-carotene. At the end of storage period the b-carotene content decreased as 205 and 242 mg/100 ml in R1 and R2, respectively. A slight increase in the microbial load was noted in the formulated value added fruit products during storage. All the formulated value added fruit products secured highly acceptable to acceptable score values during the storage. The mean overall acceptability score values noted in storage ranged from 8.35 in R1 and R2 of mixed fruit squash. Comparative economic analysis of value added production showed that the cost of production of mixed fruit squash per litre was Rs. 37.37.Keywords
Fruit Squash, Mixed Fruit Squash- Physico-Chemical and Functional Characteristics of Selected Millets and Pulses
Abstract Views :422 |
PDF Views:0
Authors
T. Thilagavathi
1,
S. Kanchana
1,
P. Banumathi
1,
G. Hemalatha
1,
C. Vanniarajan
2,
M. Sundar
3,
M. Ilamaran
1
Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, IN
2 Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, IN
3 Department of Agricultural Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, IN
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, IN
2 Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, IN
3 Department of Agricultural Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, IN
Source
Indian Journal of Science and Technology, Vol 8, No S7 (2015), Pagination: 147-155Abstract
The physico-chemical and functional properties of selected millets (viz., kodo millet, little millet, proso millet and pearl millet) and pulses (viz., horse gram and soybean) were studied. Millets are good sources of energy, protein, fatty acids, vitamins, minerals, dietary fibre and polyphenols. Thousand grain weights of the selected millets was found to be high in pearl millet (11.39 g/100g) compared to kodo millet, proso millet and little millet (2.45, 2.43 and 2.23 g/100g, respectively) and in pulses the highest and lowest values were observed in soybean (146.03 g/100g) and horse gram (34.25 g/100g) respectively. Bulk density of millets and pulses was recorded to be high in pearl millet (1.75) and soybean (1.96) when compared to the other grains. Water absorption index was high in wheat flour (9.10%) while the water solubility index was high in pearl millet flour (9.62%) respectively. The protein content was maximum in proso millet (12.86 g/100g) and soybean (42.72 g/100g) followed by pearl millet, kodo millet, little millet and horse gram. Fat content was low in all the millets and it was maximum in soybean (18.80 g/100g). Among the four millets the fiber and ash contents were high in kodo millet followed by little, pearl and proso millet. Also higher levels of calcium, iron and phosphorus were observed in millets and pulses.Keywords
Auditing, Data Dynamics, Data Storage Correctness, Mobile Cloud, Provable Data Possession, Trusted Third Party.- A Novel Gaussian Measure Curvelet Based Feature Segmentation and Extraction for Palmprint Images
Abstract Views :299 |
PDF Views:0
Authors
Affiliations
1 Anna University of Technology, Trichy - 620024, Tamil Nadu, IN
2 Indra Ganesan College of Engineering, Trichy - 620012, Tamil Nadu, IN
1 Anna University of Technology, Trichy - 620024, Tamil Nadu, IN
2 Indra Ganesan College of Engineering, Trichy - 620012, Tamil Nadu, IN
Source
Indian Journal of Science and Technology, Vol 8, No 15 (2015), Pagination:Abstract
Objectives: An effective feature extraction and segmentation model is employed for palm print images to improve accuracy, computation efficiency and robustness of palm print features. Methods/Analysis: The novel Gaussian Measure Curve let based Feature Segmentation and Extraction (GMC-SE) method is introduced for removal of unwanted execution time by using Edge Based Tangent (EBT) model. In addition, to improve the computation efficiency of features being segmented, competent Gaussian measure is obtained by integrating both local and global palm print features. Findings: Experiment is conducted using Poly U 2D palm print database to measure the effectiveness of the proposed work in terms of execution time ratio, computation efficiency, feature extraction accuracy and robustness in palm print recognition. The proposed scheme GMC-SE method is compared against the existing Fine Ridge Structure Dictionary (FRSD) and Personal Identification using Left and Right Palm Print images (PI-LRPP). As a result, the GMC-SE method improves the computation efficiency by 12% compared to existing FRSD model. Conclusion/Application: An effective feature extraction and segmentation are analyzed for palm print images and experimental results are compared. GMC-SE method for palm print images handled different images in an efficient manner compared to existing works.Keywords
Edge based Tangent Model, Gaussian Measure Curvelet based Segmentation, Palmprint Images, Palm Segmentation- Development and Evaluation of Kodo Millet and Little Millet Based Boli Mix
Abstract Views :191 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai - 625 104, IN
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai - 625 104, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 49, No 4 (2012), Pagination: 150-157Abstract
Millets are small seeded annual cereal grains. These are very hardy crops and can be grown successfully in infertility lands. These crops are less prone to diseases and pests'. Millets are particularly low in phytic acid and rich in dietary fibre, iron, calcium and B-vitamins. It also contains higher proportion of unavailable carbohydrates and release of sugar from millet is low. Kodo millet and little millet are nutritionally superior to rice and wheat and provide cheap protein, minerals, vitamins and fibre and are rightly designated as nutritious cereals.- Development and Evaluation of Millet Based Convenience Mix
Abstract Views :230 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai – 625104, IN
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai – 625104, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 2 (2011), Pagination: 70-75Abstract
Millets are small seeded annual cereal grains. These are very hardy crops and can be grown successfully in Infertility lands. These crops are less prone to diseases and pests. It is stable cereals like wheat and rice, some of them are even better with regard to average protein, fat and mineral contents. Millets are particularly low in phytic acid and rich in dietary fibre, iron, calcium and B-vitamins. It also contains higher proportion of unavailable carbohydrates and release of sugar from millet is low. Over the past three decades cultivation and production of nutritious cereals is decreasing significantly, because of poverty, shifting consumption pattern from a balanced diet, widespread prevalence of nutritional deficiencies and also low consumption of nutritious cereals. But in the last two decades, grain based snack and convenience foods market had witnessed a very rapid growth all over the world.- Studies on the Formulation of High Protein Snack Foods Using Soyabean - I Sweet Soyball
Abstract Views :190 |
PDF Views:1
Authors
Affiliations
1 Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai - 625104, IN
1 Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai - 625104, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 27, No 7 (1990), Pagination: 213-219Abstract
The current national production of soybean is around 9,81,900 tonnes in 13,01,400 hectares area. Soybean being referred to frequently as 'golden bean' or 'wonder bean' can be considered as a boon to solve protein malnutrition. The demand for soy products is consistently increasing in India as they have great potential in solving the deficiency of both energy and proteins. Soybean may become an ideal supplement because of its high protein and fat content.- Studies on the Formulation of High Protein Snack Foods Using Soybean-II-Savouries
Abstract Views :161 |
PDF Views:1
Authors
Affiliations
1 Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai-625 104, IN
1 Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai-625 104, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 27, No 8 (1990), Pagination: 243-249Abstract
Soybean is becoming increasingly popular in India and great efforts are being made to increase the soybean area in Tamil Nadu for the past two to three years. Soybean is not only an oilseed crop but it is also a high protein leguminous crop. The main drawback of using soybean with respect to Indian palate is its unpleasant beany flavour.- Alternative Exploration of Hyaluronic Acid from Marine Superstore
Abstract Views :195 |
PDF Views:1
Authors
S. Kanchana
1,
M. Arumugam
1
Affiliations
1 Center of Advanced Study in Marine Biology, Annamalai University, Portnovo, Tamil Nadu, IN
1 Center of Advanced Study in Marine Biology, Annamalai University, Portnovo, Tamil Nadu, IN
Source
Asian Journal of Pharmaceutical Research, Vol 4, No 4 (2014), Pagination: 169-173Abstract
Hyaluronic acid (HA) is non-sulphated, linear glycosaminoglycans (GAGs) extensively used in biomedical, cosmetic and nutraceutical field. This type of GAGs has created a more attraction to biologists for exploration of HA from various sources. Consequently, this present study was focused towards the marine mollusk for alternative source target for the isolation of HA from the gastropod-Hemifusus cochlidium. The whole body tissues were defatted by acetone and pellet was extracted using digestion buffer followed by proteolytic treatment. Then the crude GAGs were subjected to anion exchange column for purification. Further, HA, D-glucuronic acid and N-acetyl glucosamine content was measured using the calorimetric method. Fourier transform infrared spectroscopy (FTIR) and Nuclear magnetic resonance (H1 NMR) were used for characterization. The yield from H. cochlidium and the presence of functional group in the isolated HA was characterized by (FTIR) and H1 NMR. In this investigation, the results suggested that marine gastropod could be an alternative source of HA.Keywords
Marine Gastropod, Hyaluronic Acid, FTIR, H1NMR, Polysaccharide.- Enhanced Fractional Order Lorenz System for Medical Image Encryption in Cloud-Based Healthcare Administration
Abstract Views :172 |
PDF Views:1
PDF Views:0
Authors
P. Suhasini
1,
S. Kanchana
1
Affiliations
1 Department of Computer Science, College of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur, Chennai, Tamil Nadu, IN
1 Department of Computer Science, College of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur, Chennai, Tamil Nadu, IN
Source
International Journal of Computer Networks and Applications, Vol 9, No 4 (2022), Pagination: 424-437Abstract
Cloud technology is a new computing paradigm increasing at a frenetic pace. Recently, doctors have switched to cloud computing as it provides wide storage spaces. A medical image highlights the patient's physical condition. These medical images possess a stronger correlation and larger data volume than ordinary images. Moreover, the current image encryption methodologies have several limitations during the encryption of medical images. This paper enhances the Fractional Order Lorenz System and a Matrix Scrambling Method (FOLS-MSM) for achieving medical image encryption with maximized correlation, reliability, and high resolution. In particular, the Fractional Order Lorenz System is developed by integrating the potentialities of the Arnold map, Tent map, and Lorenz Map for attaining the image encryption process. Initially, the Arnold map is used for scrambling the initial value. Then, the tent map is used iteratively to determine the state values to locate the position of the plaintext pixel. Then, the fractional Lorenz system considers the moulded pixel as the input, and scrambling is attained using a matrix method to attain confusion. Moreover, it generates the pseudo-random sequence for performing the cross-diffusion process to obtain the encrypted image. The potentiality of the enhanced FOLS-MSM explored based on security analysis with respect to sensitivity, correlation, PSNR, key space, histogram, and entropy analysis confirmed its predominance over the baseline medical encryption schemes used for comparison.Keywords
Medical Images, Encryption, Fractional Order Lorenz System, Matrix Scrambling Method, Pseudo-Random Sequence, Tent Map, Arnold Map.References
- Y. Gong, C. Zhang, Y. Fang, and J. Sun, “Protecting Location Privacy for Task Allocation in Ad Hoc Mobile Cloud Computing,” IEEE Trans. Emerg. Top. Comput., vol. 6, no. 1, pp. 110–121, 2018, doi: 10.1109/TETC.2015.2490021.
- W. Li et al., “Unified Fine-Grained Access Control for Personal Health Records in Cloud Computing,” IEEE J. Biomed. Heal. Informatics, vol. 23, no. 3, pp. 1278–1289, 2019, doi: 10.1109/JBHI.2018.2850304.
- X. Li, J. Yuan, H. Ma, and W. Yao, “Fast and Parallel Trust Computing Scheme Based on Big Data Analysis for Collaboration Cloud Service,” IEEE Trans. Inf. Forensics Secur., vol. 13, no. 8, pp. 1917–1931, 2018, doi: 10.1109/TIFS.2018.2806925.
- D. S. Laiphrakpam and M. S. Khumanthem, “Medical image encryption based on improved ElGamal encryption technique,” Optik (Stuttg)., vol. 147, pp. 88–102, 2017, doi: 10.1016/j.ijleo.2017.08.028.
- R. Enayatifar, A. H. Abdullah, and M. Lee, “A weighted discrete imperialist competitive algorithm (WDICA) combined with chaotic map for image encryption,” Opt. Lasers Eng., vol. 51, no. 9, pp. 1066–1077, 2013, doi: 10.1016/j.optlaseng.2013.03.010.
- D. Ravichandran, P. Praveenkumar, J. B. Balaguru Rayappan, and R. Amirtharajan, “Chaos based crossover and mutation for securing DICOM image,” Comput. Biol. Med., vol. 72, pp. 170–184, 2016, doi: 10.1016/j.compbiomed.2016.03.020.
- D. He, N. Kumar, M. K. Khan, L. Wang, and J. Shen, “Efficient Privacy-Aware Authentication Scheme for Mobile Cloud Computing Services,” IEEE Syst. J., vol. 12, no. 2, pp. 1621–1631, 2018, doi: 10.1109/JSYST.2016.2633809.
- Z. Deng and S. Zhong, “A digital image encryption algorithm based on chaotic mapping,” J. Algorithms Comput. Technol., vol. 13, pp. 1–11, 2019, doi: 10.1177/1748302619853470.
- J. Zhao, S. Wang, Y. Chang, and X. Li, “A novel image encryption scheme based on an improper fractional-order chaotic system,” Nonlinear Dyn., vol. 80, no. 4, pp. 1721–1729, 2015, doi: 10.1007/s11071-015-1911-x.
- Q. Lu, C. Zhu, and X. Deng, “An Efficient Image Encryption Scheme Based on the LSS Chaotic Map and Single S-Box,” IEEE Access, vol. 8, pp. 25664–25678, 2020, doi: 10.1109/ACCESS.2020.2970806.
- G. Chen, Y. Mao, and C. K. Chui, “A symmetric image encryption scheme based on 3D chaotic cat maps,” Chaos, Solitons and Fractals, vol. 21, no. 3, pp. 749–761, 2004, doi: 10.1016/j.chaos.2003.12.022.
- Y. Dai, H. Wang, and Y. Wang, “Chaotic Medical Image Encryption Algorithm Based on Bit-Plane Decomposition,” Int. J. Pattern Recognit. Artif. Intell., vol. 30, no. 4, pp. 1–15, 2016, doi: 10.1142/S0218001416570019.
- S. Ibrahim et al., “Framework for Efficient Medical Image Encryption Using Dynamic S-Boxes and Chaotic Maps,” IEEE Access, vol. 8, pp. 160433–160449, 2020, doi: 10.1109/ACCESS.2020.3020746.
- J. C. Dagadu, J. P. Li, and E. O. Aboagye, “Medical Image Encryption Based on Hybrid Chaotic DNA Diffusion,” Wirel. Pers. Commun., vol. 108, no. 1, pp. 591–612, 2019, doi: 10.1007/s11277-019-06420-z.
- M. Gafsi, N. Abbassi, M. A. Hajjaji, J. Malek, and A. Mtibaa, “Improved chaos-based cryptosystem for medical image encryption and decryption,” Sci. Program., vol. 2020, 2020, doi: 10.1155/2020/6612390.
- K. Jain, A. Aji, and P. Krishnan, “Medical Image Encryption Scheme Using Multiple Chaotic Maps,” Pattern Recognit. Lett., vol. 152, pp. 356–364, 2021, doi: 10.1016/j.patrec.2021.10.033.
- Z. Liang, Q. Qin, C. Zhou, N. Wang, Y. Xu, and W. Zhou, Medical image encryption algorithm based on a new five-dimensional three-leaf chaotic system and genetic operation, vol. 16, no. 11 November. 2021.
- M. Z. Talhaoui and X. Wang, “A new fractional one dimensional chaotic map and its application in high-speed image encryption,” Inf. Sci. (Ny)., vol. 550, pp. 13–26, 2021, doi: https://doi.org/10.1016/j.ins.2020.10.048.
- A. Girdhar, H. Kapur, and V. Kumar, “A novel grayscale image encryption approach based on chaotic maps and image blocks,” Appl. Phys. B Lasers Opt., vol. 127, no. 3, 2021, doi: 10.1007/S00340-021-07585-X.
- J. Ferdush, M. Begum, and M. S. Uddin, “Chaotic Lightweight Cryptosystem for Image Encryption,” Adv. Multimed., vol. 2021, p. 5527295, 2021, doi: 10.1155/2021/5527295.
- M. Lyle, P. Sarosh, and S. A. Parah, “Adaptive image encryption based on twin chaotic maps,” Multimed. Tools Appl., vol. 81, no. 6, pp. 8179–8198, 2022, doi: 10.1007/s11042-022-11917-0.
- S. Zhu, G. Wang, and C. Zhu, “A Secure and Fast Image Encryption Scheme Based on Double Chaotic S-Boxes,” Entropy , vol. 21, no. 8. 2019, doi: 10.3390/e21080790.
- H. Zhong and G. Li, “Multi-image encryption algorithm based on wavelet transform and 3D shuffling scrambling,” Multimed. Tools Appl., 2022, doi: 10.1007/s11042-022-12479-x.
- Y. Liu, J. Zhang, D. Han, P. Wu, Y. Sun, and Y. S. Moon, “A multidimensional chaotic image encryption algorithm based on the region of interest,” Multimed. Tools Appl., vol. 79, no. 25, pp. 17669–17705, 2020, doi: 10.1007/s11042-020-08645-8.
- M. A. Ben Farah, A. Farah, and T. Farah, “An image encryption scheme based on a new hybrid chaotic map and optimized substitution box,” Nonlinear Dyn., vol. 99, no. 4, pp. 3041–3064, 2020, doi: 10.1007/s11071-019-05413-8.
- A. Mansouri and X. Wang, “A novel one-dimensional sine powered chaotic map and its application in a new image encryption scheme,” Inf. Sci. (Ny)., vol. 520, pp. 46–62, 2020, doi: https://doi.org/10.1016/j.ins.2020.02.008.
- C. Zou, Q. Zhang, X. Wei, and C. Liu, “Image Encryption Based on Improved Lorenz System,” IEEE Access, vol. 8, pp. 75728–75740, 2020, doi: 10.1109/ACCESS.2020.2988880.
- R. Vidhya and M. Brindha, “A novel conditional Butterfly Network Topology based chaotic image encryption,” J. Inf. Secur. Appl., vol. 52, p. 102484, 2020, doi: https://doi.org/10.1016/j.jisa.2020.102484.
- R. I. Abdelfatah, “A new fast double-chaotic based Image encryption scheme,” Multimed. Tools Appl., vol. 79, no. 1, pp. 1241–1259, 2020, doi: 10.1007/s11042-019-08234-4.
- M. Z. Talhaoui, X. Wang, and A. Talhaoui, “A new one-dimensional chaotic map and its application in a novel permutation-less image encryption scheme,” Vis. Comput., vol. 37, no. 7, pp. 1757–1768, 2021, doi: 10.1007/s00371-020-01936-z.
- M. T. Elkandoz and W. Alexan, “Image encryption based on a combination of multiple chaotic maps,” Multimed. Tools Appl., 2022, doi: 10.1007/s11042-022-12595-8.
- S. K.U. and A. Mohamed, “Novel hyper chaotic color image encryption based on pixel and bit level scrambling with diffusion,” Signal Process. Image Commun., vol. 99, p. 116495, 2021, doi: https://doi.org/10.1016/j.image.2021.116495.
- “E. N. Lorenz, ‘“Deterministic nonperiodic flow,”’J. Atmos. Sci., vol. 20,no. 2, pp. 130–141, 1963.”
- S. Li, L. Zhao, and N. Yang, “Medical Image Encryption Based on 2D Zigzag Confusion and Dynamic Diffusion,” Secur. Commun. Networks, vol. 2021, 2021, doi: 10.1155/2021/6624809.
- F. Masood et al., “A Lightweight Chaos-Based Medical Image Encryption Scheme Using Random Shuffling and XOR Operations,” Wirel. Pers. Commun., no. 0123456789, 2021, doi: 10.1007/s11277-021-08584-z.
- S. Dhall, S. K. Pal, and K. Sharma, “A chaos-based probabilistic block cipher for image encryption,” J. King Saud Univ. - Comput. Inf. Sci., vol. 34, no. 1, pp. 1533–1543, 2022, doi: https://doi.org/10.1016/j.jksuci.2018.09.015.
- M. Alawida, A. Samsudin, J. Sen Teh, and R. S. Alkhawaldeh, “A new hybrid digital chaotic system with applications in image encryption,” Signal Processing, vol. 160, pp. 45–58, 2019, doi: https://doi.org/10.1016/j.sigpro.2019.02.016.
- D. R. I. M. Setiadi, E. H. Rachmawanto, and R. Zulfiningrum, “Medical Image Cryptosystem using Dynamic Josephus Sequence and Chaotic-hash Scrambling,” J. King Saud Univ. - Comput. Inf. Sci., 2022, doi: https://doi.org/10.1016/j.jksuci.2022.04.002.