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Palanimuthu, V.
- Processing, Packaging and Storage of Pasta from Proso Millet
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Authors
Affiliations
1 Department of Agricultural Engineering, University of Agricultural Sciences, G.K.V.K.,Bengaluru Karnataka, IN
2 Department of Agricultural Engineering, University of Agricultural Sciences, G.K.V.K., Bengaluru Karnataka, IN
1 Department of Agricultural Engineering, University of Agricultural Sciences, G.K.V.K.,Bengaluru Karnataka, IN
2 Department of Agricultural Engineering, University of Agricultural Sciences, G.K.V.K., Bengaluru Karnataka, IN
Source
International Journal of Agricultural Engineering, Vol 6, No 1 (2013), Pagination: 151 –156Abstract
Proso millet (Panicum miliaceum) a specific type of staple food popular in India and other parts of the world. There was no significant work on the commercial exploitation in the value addition of proso millet products. Hence, a study was conducted to produce pasta from clean and polished proso millet blended with wheat flour and water under different combinations. Also with a view to improve the shelf life of pasta by packaging interventions, the effect of LDPE and PP usage on the sensory, physico-chemical and biochemical quality of pasta during three months of storage at ambient atmosphere condition was studied. Pasta prepared under equal proportions of millet and wheat flour got maximum overall acceptance in the sensory panel and the rate of loss of most quality attributes was low in pasta stored under LDPE samples as compared to samples packaged under PP. Based on the results obtained in the study it was concluded that pasta could be best preserved up to 3 months at ambient atmospheric condition under LDPE without appreciable quality loss.Keywords
Proso Millet, Storage, Packaging Materials, Cold Extrusion- Shelling Studies for Steam Treated Cashewnuts Using an Automatic Cashew Sheller
Abstract Views :225 |
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Authors
Affiliations
1 Department of Agricultural Engineering, University of Agricultural Sciences, G.K.V.K., Bengaluru Karnataka, IN
1 Department of Agricultural Engineering, University of Agricultural Sciences, G.K.V.K., Bengaluru Karnataka, IN
Source
International Journal of Agricultural Engineering, Vol 6, No 2 (2013), Pagination: 359–362Abstract
The economic interest has made many countries of the world to encourage the cultivation of cashew and it is fast becoming an export produce in many developing countries. The necessary processing operations needed for cashewnut before obtaining the standard exportable quality of edible cashew kernel require lot of time, materials and human resources. This study considers the shelling capacity, shelling efficiency, shelling percentage, broken kernel percentage and wholeness of kernels obtainable by varying the steaming pressure (0.0, 1.0, 1.5, 2.0 and 2.5 kgcm-2) and steaming duration (15, 20, 25, 30 and 35 min). The cashewnuts were steamed in steam cooker and kept in ambient temperature for 20 to 24h for tempering. The dried nuts were shelled using automatic cashew sheller. The automatic cashewnut sheller recorded maximum shelling capacity (18.40 kg per hour), shelling efficiency (80.66 %), shelling percentage (31.74 %), whole kernel recovery (85.47 %) and broken kernel percentage (14.53 %), respectively at 0.0 kg / cm2 for 30 min.Keywords
Automatic Cashew Sheller, Cashewnuts, Pretreatment, Shelling Parameters- Studies on Development and Storage of Kodo Millet Based Pasta
Abstract Views :335 |
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Authors
Affiliations
1 AICRP on Post Harvest Technology Scheme, University of Agricultural Sciences, G.K.V.K., Bangalure, Karnataka, IN
1 AICRP on Post Harvest Technology Scheme, University of Agricultural Sciences, G.K.V.K., Bangalure, Karnataka, IN
Source
International Journal of Processing and Post harvest Technology, Vol 5, No 1 (2014), Pagination: 33-40Abstract
Minor millets are highly nutritious products and also most neglected food material in major parts of the world. Kodo millet is one among them which is very rich in carbohydrate and crude fibre. Hence, a research study was conducted to develop pasta from processed kodo millet blended with wheat flour and water under different combinations and also to determine effect of LDPE and PP packaging materials on sensory, physico-chemical and biochemical quality of millet based pasta during storage. The kodo millet based pasta prepared under variable proportions of millet and wheat flour attained maximum overall acceptance in the sensory panel and physicochemical and biochemical tests concludes, rate of loss of most quality attributes was low in samples stored under LDPE as compared to samples in PP. The negligible quality change recommends the use of LDPE to achieve longer storage life of pasta under ambient condition.Keywords
Kodo millet, Extrusion, Pasta, Sensory,Quality, Packaging, Storage- Optimization of Initial Dough Moisture Content for Shepu Enriched Proso Millet Based Multi Grain Pasta
Abstract Views :446 |
PDF Views:2
Authors
Affiliations
1 Department of Post Harvest Technology and Agricultural Processing, Kelappaji College of Agricultural Engineering and Technology, Tavanur, Malappuram (Kerala), IN
2 Department of Agricultural Engineering, University of Agricultural Sciences (G.K.V.K.), Bengaluru (Karnataka), IN
3 Indian Institute of Crop Processing Technology, Thanjavur, (T.N.), IN
1 Department of Post Harvest Technology and Agricultural Processing, Kelappaji College of Agricultural Engineering and Technology, Tavanur, Malappuram (Kerala), IN
2 Department of Agricultural Engineering, University of Agricultural Sciences (G.K.V.K.), Bengaluru (Karnataka), IN
3 Indian Institute of Crop Processing Technology, Thanjavur, (T.N.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 5, No 2 (2014), Pagination: 105-113Abstract
Minor millets are rich in dietary fibre and other nutritional components. But their inclusion in daily urban diet is restricted due to lack of processing technology and value added products. Under this context, a study was undertaken to develop ready-to-cook pasta products using different small millets with proso millet as base by cold extrusion technique and La Montferrina Pasta Machine was employed. Among 16 proso millet based multi grain pasta formulations tested, four formulations namely, Proso:Wheat:Barnyard (30%:60%:10%); Proso:Wheat:Foxtail (30%:60%:10%); Proso:Wheat:Kodo (50%:40%:10%); and Proso:Wheat:Little (50%:40%:10%) were selected as best based on sensory evaluation of extruded pasta products. Enrichment study of above four pasta formulations with iron rich shepu powder (14.74 mg Fe/100 g) was carried out and depending upon the millets combination, an incorporation level of 1.0-1.5 per cent shepu powder was found to be optimum. The cooking characteristics namely, cooking time, swelling power and solid loss of shepu enriched multi grain pasta varied from to 7.15 to 7.45 min, 1.89 to 2.20 (g/g) and 4.80 to 8.65 per cent, respectively. For the production of proso millet based multi-grain pasta, optimum initial moisture content of dough was found to be 30 per cent. The developed pasta could be stored for over 3 months at ambient conditions without much quality deterioration (in terms of biochemical parameters, tristimulus colour, texture and microbial counts) and among the packages tested, LDPE film (200 gauge) was better compared to polypropylene film for pasta products. The Cost:Benefit Ratios (>1:1.74) worked out for proso millet based multi grain pasta products were highly favourable and, therefore, can be recommended for commercial exploitation.Keywords
Minor Millets, Pasta, Moisture Content, Proso Millet, Foxtail Millet, Barnyard Millet, Kodo Millet, Shepu, Wheat, Little Millet, Sensory Score, Cold Extrusion.References
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- Sudha Devi, G., Palanimuthu, V. and Arun Kumar, P. (2013). Development of proso millet based cold extruded product. J. Environ. & Ecol., 31(1A): 212-215.
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- A Study on Shelf-Life Extension of Freshly Harvested Sweet Corn Cobs (Zea mays Var. Rugosa)
Abstract Views :505 |
PDF Views:2
Authors
Affiliations
1 College of Agriculture Engineering, Raichur (Karnataka), IN
2 AICRP on Post Harvest Technology, University of Agricultural Sciences (G.K.V.K.), Bengaluru (Karnataka), IN
3 Department of Agricultural Engineering, University of Agricultural Sciences (G.K.V.K.), Bengaluru (Karnataka), IN
1 College of Agriculture Engineering, Raichur (Karnataka), IN
2 AICRP on Post Harvest Technology, University of Agricultural Sciences (G.K.V.K.), Bengaluru (Karnataka), IN
3 Department of Agricultural Engineering, University of Agricultural Sciences (G.K.V.K.), Bengaluru (Karnataka), IN
Source
International Journal of Processing and Post harvest Technology, Vol 5, No 2 (2014), Pagination: 131-135Abstract
The sweet corn cobs were packed in 6 different packages and stored in the modified atmosphere environment (glass jars) with silicone membrane and diffusion channel using six treatments (LDPE film with and without ventillation, vacuum packaging and shrink wrapping and stored at 0°C) to extend the shelf-life of sweet corn. The biochemical properties like total sugar, reducing sugar, non-reducing sugar and starch were evaluated before and after storage. The shelf-life of corn cobs was 3 days in ambient condition compared to 16 days at 0°C temperature in the modified atmosphere packaging (shirk wrapping).Keywords
Shelf-Life, Extension, Sweet Corn, Corn Cobs.References
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