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Pawar, V. S.
- Process Standardization and Storage Studies of Jamun-Mango Bar
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Authors
Affiliations
1 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
Source
International Journal of Processing and Post harvest Technology, Vol 5, No 2 (2014), Pagination: 141-144Abstract
The experiment was designed to investigate the influence of addition of mango pulp at various levels in preparation of jamun-mango bar and effect of different packaging materials and storage conditions on quality. Results indicated that addition of 20 per cent mango pulp can be improved the sensory quality of jamun bar with respect to taste and texture. Efforts were also made to prepare bar using different types of sugars and no significant effect on acceptability of product by changing type of sugar. The storage study revealed that moisture content was decreased continuously with storage. Maximum moisture loss was from samples stored in butter paper and minimum in samples stored in polyethylene in PET bottles. The T.S.S. was increased slightly during storage in all the packaging materials. The total sugars were found to be decreased consistently with increase in reducing sugars. The Anthocyanin pigments remained quite stable during storage of bar. These changes were quite less in samples stored in refrigerated storage as compared to ambient temperature. However, the product can be stored without any changes up to 270 days of storage.Keywords
Jamun Bar, Storage Study, Anthocyanin, Butter Paper, PET Bottles.
References
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- Rao, V.S. and Roy, S.K. (1980a). Studies on dehydration of mango pulp I Standardization for making mango sheet / leather. Indian Food Packer, 34: 64-71.
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- Comparative Evaluation of Quality Parameters of Different Varieties of Cowpea, Horse Gram (Protein Content and Cooking Quality) and Guar (% Gum Content and Viscosity Profile)
Abstract Views :604 |
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Authors
Affiliations
1 All India Coordinated Research Project on Arid Legume, Department of Food chemistry and Nutrition,College of Food Technology,Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani(M.S.), IN
2 All India Coordinated Research Project on Arid Legume, Department of Food chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani(M.S.), IN
1 All India Coordinated Research Project on Arid Legume, Department of Food chemistry and Nutrition,College of Food Technology,Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani(M.S.), IN
2 All India Coordinated Research Project on Arid Legume, Department of Food chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani(M.S.), IN
Source
Asian Science, Vol 10, No 1&2 (2015), Pagination: 11-17Abstract
Seed samples of combined varietal trial (AVT-II,AVT- I AND IVT(N+S) of guar, horse gram and cowpea obtained from various centers of All India Network Project on Arid Legumes were assessed for their quality characteristicsas:copwpea, horse gram for protein content and cooking quality and guar for per cent gum content and viscosity profile to assess their potential use in the food industry. The findings showed that genotype RGr-13-2 showed maximum mean gum content of 30.83 per cent, genotype National Check RGC-1066 showed maximum viscosity content of 2800cp, On the basis of mean value, the highest protein content was observed in VLG-39 (29.20 %), The minimum mean cooking time required for CRHG-23 (101 min). On the basis of mean value, the highest protein content was observed in Goa Local (29.43 %) On the average of mean value, the minimum cooking time was observed in genotype GC-901(42 min). Durgapura ranked 1st in gum content (30.71 %) followed by Parbhani (29.01%).). Location wise, Jodhpur ranked 1st in viscosity of 2765cp followed by Durgapura (2443cp).Keywords
Cowpea, Horse Gram, Guar Gum, Protein, Cooking, Viscosity.References
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- Detoxification of Khesari (Lathyrus sativus) by Different Methods
Abstract Views :328 |
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Authors
Affiliations
1 College o f Food Technology, Marathwada Agricultural University, Parbhani - 431 401, IN
1 College o f Food Technology, Marathwada Agricultural University, Parbhani - 431 401, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 12 (2011), Pagination: 539-541Abstract
Lathyrus sativus (Grasspea) locally known os 'Khesan', 'Teora', 'Lakh' and 'Lakhdi' is a protein rich legume mainly grown in India, Bangladesh, Pakistan, Nepal and Ethiopia. The family of Lathyrus sativus is fobaceae. Lathyrus crop is grown on about 1.5 million hectares in India, and its production estimate is nearly about 0.8 million tonne of grain yield annually. Its production is more concentrated in south eastern Madhya Pradesh Vidarbho region of Maharashtra, Bihar, West Bengal and Uttar Pradesh and the crop is also grown in small pockets in other states. Grasspea (Lathyrus sativus) is an important grain legume of India.- Material Balance, Proximate and Functional Analysis of Green Banana Flour Prepared by Cabinet Drying Method
Abstract Views :385 |
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Authors
Affiliations
1 Department of Food Science and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Food Science and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Science and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Food Science and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 190-194Abstract
Material balance of the process involved in preparation of green banana flour is an important aspect to be overlooked. Unripe green banana flour prepared by pretreatment of banana slices with sodium metabisulphite followed by cabinet drying method, produced a flour with fairly white colour, good nutritive value and also yield was about 26 per cent. Proximate composition and functional properties such as bulk density, water absorption capacity, swelling capacity, foaming capacity, emulsification capacity and rehydration characteristics of prepared banana flour were determined. Also cost of production of banana flour was about Rs. 9.50/100g which is much less than any other advanced processing technique and is quite affordable.Keywords
Green Banana, Sodium Metabisulphite, Cabinet Drying, Yield.References
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- Effect of Utilization of (Galactomannan) Guar Gum Blended with Acacia Gum in Yoghurt
Abstract Views :433 |
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Authors
B. A. Jadhav
1,
V. S. Pawar
1
Affiliations
1 College of Food Technology, Vansantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 College of Food Technology, Vansantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 234-238Abstract
The effect of guar and acacia gum blend at different concentrations viz., 0.1, 0.2, 0.4 and 0.6 per cent on the physicochemical, sensory properties and rheology of yogurt were studied. It was observed that the setting time of the yoghurt reduced with increased concentration of blend gum. The viscosity of samples containing blend gum increased compared to the control sample. As increase in levels of blend gum, the per cent synersis was noticed in decreased trend. No marked change in pH and acidity of yoghurt was recorded irrespective added of blend gum and their concentration. As level of blend gum concentration increased the total solid content was found increased. Sensory evaluation showed that the use of blend gum upto 0.2 per cent concentration improved body and texture of the product. Being hydrocolloid nature the blend gum improved the consistency and reduced whey separation in yoghurt.Keywords
Acacia, Blend, Guar, Viscosity, Yoghurt.References
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- Study of Paddy Genotypes for Physiological Variation under Upland Cultivation
Abstract Views :326 |
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Authors
Affiliations
1 Agricultural Research Station, Mahatma Phule Krishi Vidyapeeth, Niphad, Nashik (M.S.), IN
1 Agricultural Research Station, Mahatma Phule Krishi Vidyapeeth, Niphad, Nashik (M.S.), IN