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Poongodi Vijayakumar, T.
- Solvent Extraction Condition Optimization for Extracting Oil from Wood Apple Seed using Response Surface Methodology
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1 Department of Food Science and Nutrition, Periyar University, Salem, Tamil Nadu, IN
1 Department of Food Science and Nutrition, Periyar University, Salem, Tamil Nadu, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 52, No 2 (2015), Pagination: 205-212Abstract
The seed oils have been characterized for the nutritional and functional importance but its industrial extraction process is not yet adequately studied. The present investigation was done to optimize the pre soaking time in solvent (hexane) and extraction time in solvent extraction method to extract the oil from wood apple seed. The pre soaking time and extraction time ranged from 2 h to 10 h and was optimized using Central Composite Rotatable Design (CCRD) and the second order quadratic polynomial regression equation model. At linear and quadratic level, the pre-soaking time revealed a significant influence on oil recovery at p<0.01. The magnitude of influence of pre soaking time on oil recovery from wood apple seed was greater than extraction time. The predicted R2 of 0.7512 was in reasonable agreement with the adjusted R2 of 0.9424. Adequate precision ratio of 22.526 indicated an adequate signal for the proposed model. According to numerical and graphical optimization, the wood apple seed could be pre soaked in solvent (hexane) for 8 hours and extracted for 8 hours in Soxhlet method of extraction to get maximum oil recovery of 32.99%. The actual oil recovery at optimum point prediction of independent variables was significantly (p<0.01) agreed with the predicted oil recovery.Keywords
Wood Apple Seed, Solvent Extraction, Hexane, Response Surface Methodology, Central Composite Rotatable Design.References
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- Patel Shivani, Patel Khushbu, Nilkanth Faldu, Vasudev Thakkar and Shubramanian, R.B. Extraction and analysis of Jatropha curcas L. seed oil. African J. BiotechnoL, 2011, 10, 18210-18213.
- Anil Bukya and Vijayakumar, T.P., Optimisation of conditions to isolate protein from germinated Green Gram (Vigna radiata L.) using response surface methodology. Intern. J. Adv. Res. Comp. Sc. Software Engg., 2015, 5, 430-434.
- Ali Abas Wani., Sogi, D.S., Grover, L. and Saxena, D.C., Effect of temperature, alkali concentration, mixing time and meal/solvent ratio on the extraction of watermelon seed proteins-a Response Surface Approach. Biosys. Engg., 2006, 94, 67-73.
- Development of Palmyra Palm (Borassus flabellifer Linn.) Fruit Pulp Based Ready-to-Serve Beverage Using Response Surface Methodology
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Authors
Affiliations
1 Department of Food Science and Nutrition, Periyar University, Salem-11, Tamil Nadu, IN
1 Department of Food Science and Nutrition, Periyar University, Salem-11, Tamil Nadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 2, No 2 (2015), Pagination: 62-71Abstract
The present investigation was done to develop ready to serve beverage from Palmyra palm (Borassus flabellifer Linn.) fruit pulp by optimizing the level of palmyra fruit pulp (PFP) and sugar through Central Composite Rotatable Design (CCRD) in Response Surface Methodology (RSM). The responses for optimization were acidity, pH, total soluble solids, total sugar, reducing sugar, non-reducing sugar, color, flavor, taste and after taste. A second order quadratic polynomial regression equation was fitted to the data for all responses to predict the level of PFP and sugar concentration. At linear level, the concentration of PFP significantly influenced the acidity (p<0.01), total soluble solids (p<0.01) and after taste score of ready to serve (RTS) beverage (p<0.05); the level of sugar had significant influence on the sensory attributes such as flavor (p<0.01), taste (p<0.01) and after taste of RTS beverage (p<0.05). The non-reducing sugar content of RTS beverage was negatively influenced (at p<0.05) by the interactive effect of PFP and sugar. At quadratic level, PFP had significant influence on acidity (p<0.01) and non-reducing sugar content of RTS beverage (p<0.05). The optimum level of PFP and sugar for the preparation of 100 ml of RTS beverage determined as per the set goals of 0.3% as maximum titrable acidity, 10% as minimum total soluble solids and 10% as minimum fruit pulp level with the desirability of 0.713 was 13.71 g and 18 g respectively.Keywords
Central Composite Rotatable Design, Palmyra Fruit Pulp, Ready to Serve Beverage, Response Surface Methodology, Responses, Second Order Quadratic Polynomial Regression Equation.References
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- Drying Characteristics of Pretreated Kodo and Barnyard Millet
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Authors
Affiliations
1 Department of Food Science, Periyar University, Salem-636011, IN
2 Department of Nutrition and Dietetics, P.S.G. College of Arts and Science, Coimbatore - 641 014, Tamil Nadu, IN
1 Department of Food Science, Periyar University, Salem-636011, IN
2 Department of Nutrition and Dietetics, P.S.G. College of Arts and Science, Coimbatore - 641 014, Tamil Nadu, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 4 (2011), Pagination: 162-167Abstract
Drying is a thermo-physical and physico chemical operation by which it removes water from food material at appropriate temperature and most suitable rate to retain maximum food values. Drying is one of the simplest and best methods of preservation of foods, because it reduces the cost of storage and transport by reducing both weight and volume of final product.- Quality Evaluation of Chapati from Millet Flour Blend Incorporated Composite Flour
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Authors
Affiliations
1 Department of Food Science, Periyar University, Salem, IN
2 Department of Nutrition and Dietetics, PS.G. College of Arts and Science, Coimbatore, IN
3 Indian Institute of Crop Processing Technology, Thanjavur, IN
1 Department of Food Science, Periyar University, Salem, IN
2 Department of Nutrition and Dietetics, PS.G. College of Arts and Science, Coimbatore, IN
3 Indian Institute of Crop Processing Technology, Thanjavur, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 4 (2009), Pagination: 144-155Abstract
Millet is a major crop in many of the countries, particularly Africa and the Indian subcontinent where the crop covers almost 100 million acres and thrives in the hot dry climates that are not conducive to growing other grains such as wheat and rice.- Impact of Flaxseed Based Therapeutic Food on Selected Type II Diabetic Patients
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Authors
Affiliations
1 Department of Food Science, Periyar University, Salem - 636 011, IN
2 Department of Family and Community Science, Avinashilingam Deemed University, Coimbatore - 641 043, IN
1 Department of Food Science, Periyar University, Salem - 636 011, IN
2 Department of Family and Community Science, Avinashilingam Deemed University, Coimbatore - 641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 43, No 4 (2006), Pagination: 141-145Abstract
Diabetes mellitus is one of the most common problems challenging physicians in the 21st century. It is also called as "Ice Berg" disease. World Health Organization stresses that India will have the greatest magnitude of increase, approximately 170 per cent by the year 2025 AD. Within the allotted span, India shall also have the dubious distinction of having the maximum number of diabetics in the world. To note, most of these diabetic individuals in India shall be in the most productive years of their lives. More than 90 per cent of the diabetic patients in India are suffering from type II diabetes.- Prevalence of Thyroid Disorders and Iodine Status among Adult Women in Thindal Area of Erode District
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Authors
Affiliations
1 Department of Food Science, Periyar Univeristy, Salem-636 011, IN
2 Vellalar College of Women, Thindal, Erode - 638 009, IN
3 Department of Nutrition and Dietetics, P.S.G. College of Arts & Science, Coimbatore - 641 014, IN
1 Department of Food Science, Periyar Univeristy, Salem-636 011, IN
2 Vellalar College of Women, Thindal, Erode - 638 009, IN
3 Department of Nutrition and Dietetics, P.S.G. College of Arts & Science, Coimbatore - 641 014, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 43, No 3 (2006), Pagination: 116-124Abstract
Iodine is an essential nutrient, which helps the body to produce thyroxine, the hormone that regulates normal growth and development. Iodine is vitally needed during childhood, adolescence and pregnancy. The mean daily requirement of iodine for an adult is 150 micrograms.- Agronomical, Anatomical and Physical Characterisation of Wood Apple (Limonia acidissima) Fruit and Seed
Abstract Views :632 |
PDF Views:615
Authors
Affiliations
1 Department of Food Science and Nutrition, Periyar University, Salem - 636011, Tamil Nadu, IN
1 Department of Food Science and Nutrition, Periyar University, Salem - 636011, Tamil Nadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 3, No 2 (2016), Pagination: 59-65Abstract
wood apple seed. The agronomical features of wood apple were confirmed in Institute of Herbal Science, Plant Anatomy Research Centre, Chennai. The anatomical characteristics of wood apple seeds was determined by polarised light microscopy; physical properties such as seed color, thousand unit mass, dimensions, diameter, sphericity, projected and surface area and aspect ratio were determined and correlated. The result showed that selected wood apple fruit belongs to the family Rutaceae and species L. acidissima. The physical characteristics of wood apple seed such as length, width and thickness was 5.81mm, 3.61mm and 1.80 mm respectively. The longitudinal dimension (length) of the seed was higher than the width and thickness. The average projected area and surface area was found to be 16.47 (±0.23) and 35.46 (±0.60) mm2 while the mean volume determined for the seeds was 12.66 (±0.45) mm3. The anatomical characteristics of wood apple seed revealed that the seeds were brown in colour, oblong elliptical in shape and contains two cotyledons which were plano convex. The cells of the cotyledons are thin walled, polyhedral and are darkly strained. The cells contain many cell inclusions, the starch grains being the major content. The wood apple seed coat (Testa) consists of three zones. The total thickness of seed coat was 200-300 μm along the boundary of the middle seed coat occurs a layer of calcium oxalate crystals.Keywords
Agronomy, Anatomy, Physical Dimensions, Wood Apple Fruit, Wood Apple Seed.References
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- Therapeutic Effect of Formulated Dietary Supplement ‘RENAC’ on Selected Chronic Renal Failure Subjects
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Authors
Affiliations
1 Department of Food Science, Periyar University, Salem (T.N.), IN
2 Department of Biochemistry, Periyar University, Salem (T.N.), IN
1 Department of Food Science, Periyar University, Salem (T.N.), IN
2 Department of Biochemistry, Periyar University, Salem (T.N.), IN