Horse gram (Macrotyloma uniflorum) is one of the inexpensive sources of protein, calcium and iron... more Horse gram (Macrotyloma uniflorum) is one of the inexpensive sources of protein, calcium and iron. Simple processing methods such as soaking and roasting were tested to reduce the anti-nutritional factors. A sample of horse gram was washed, soaked in sufficient water for 12 h with periodical change of water at 4 h interval. Later, the sample was dried in hot air oven at 60ºC for 2 h and powdered. In a separate processing method the horse gram sample was roasted for 10 min on low flame, cooled and powdered. Anti-nutritional factors such as tannins and phytates were found to be reduced on processing, while nutrients namely, protein, calcium, iron and phosphorus did not show significant changes when compared to raw horse gram. Further, wheat based common food product like chappathi was incorporated with the processed horse gram flour to improve the nutrient content. The sensory evaluation revealed that the chappathies prepared with wheat flour + 10 per cent soaked, dried and roasted horse gram powder or wheat flour + 15 per cent of roasted horse gram flour had received highly acceptable score.
Noni fruit (Morinda Citrifolia Linn.), which have highest value of the medicinal purpose but it h... more Noni fruit (Morinda Citrifolia Linn.), which have highest value of the medicinal purpose but it has strong pungent flavour, acrid taste and turbid nature. Based on these characteristic nature, the present study was aimed to develop noni fruit juice blended squash with sensory acceptability and shelf stability. The extracted noni juice was utilized for the preparation fruit juice blended squashes with 0 to 25 percent of amla, sathukudi and grape juice distinctly and the best combination was found. The standardized noni fruit juice blended with amla squash (80:20) was prepared, packed in PET bottles and stored at room and refrigerated condition. The stored squashes were analyzed to find out the changes in physico-chemical characteristics during storage of six months. Results showed that an increasing trend in acidity, reducing sugar and non-enzymatic browning whereas a decreasing trend in pH, total sugar, ascorbic acid, tannin, total antioxidant activity and colour values, which were predominantly low in refrigeration condition during storage. Squashes retained maximum level of ascorbic acid total antioxidant activity in room and refrigerated conditions at the end of storage.
Noni is called for Indian mulberry (Morinda citrifolia Linn.) and it has been used in folk remedi... more Noni is called for Indian mulberry (Morinda citrifolia Linn.) and it has been used in folk remedies by Polynesians for over 2000 years, and is reported to have a broad range of therapeutic effects. The aim of this present study was to find out the total antioxidant and total phenol content for different methods of noni fruit juice extraction. The ripened fruits were subjected to hot process, where steam blanching was done at 80 ºC for 2 to 10 min, and then cooled at room condition and the juice was then extracted. In cold process, the ripened noni fruits were frozen (-18 ºC) for 6 to 30 hours, thawed and the juice was extracted. In the fermentation process, ripened fruits were kept in an airtight container at room temperature and juice was collected by seeps out from the fruits after 30, 60 and 90 days. The parameters such as total antioxidant (2, 2, diphenyl-1-picrylhydrazyl scavenging) activity and total phenolic content from extracted juice were studied. The results showed that the juice samples extracted from cold processing showed a best total antioxidant activity (4.018 to 4.001 mg/g) and total phenolic content (341.2 to 334.5 gallic acid equivalent/100g) compared with control, hot and fermented process of extraction juice. The cold extraction technique was simple and innovate extraction process with protected and higher quantity of antioxidants and phenol compounds.
Noni (Morinda citrifolia Linn.) has been used in folk remedies by Polynesians for over 2000 years... more Noni (Morinda citrifolia Linn.) has been used in folk remedies by Polynesians for over 2000 years, and is reported to have a broad range of therapeutic effects. The noni juice was extracted by hot and cold techniques. In the hot process, noni fruits were steam blanched for 2,4,6,8 and 10 minutes respectively and the juice was extracted. In the cold process, noni fruits were frozen for 6,12,18,24 and 30 hours respectively, thawed and the juice was extracted. The percentage recovery of juice yield and physico-chemical properties were analysed for the treatments carried out the extracted juice. Results showed that, hot processed juice samples showed a significant (p<0.05) change in juice yield, pH, acidity, total soluble solids (TSS) and colour values. In the cold process method, the freezing for 24 hours and thawing the noni fruit sample was found to be the best in terms of juice yield (46.935%), colour values (L* 95.93, a*-0.83 and b*-19.40) and the chemical parameters pH, TSS and acidity (3.67, 13.15 ° Brix and 1.664 %) respectively. Based on the juice yield and substantial physico-chemical properties of noni products, the 24 hours freezed and thawed treated noni juice was recommended for further study.
Gluten free food products are important dietary supplements for persons suffering from celiac dis... more Gluten free food products are important dietary supplements for persons suffering from celiac disease. Although cakes are high calorie foods, they are low in protein. Hence it was envisaged to develop high protein gluten free cake suitable for celiac patients and also for the general population as a good source of protein. The objective of this study was to develop gluten free cake mix using dehulled chickpea flour (50 to 80 g/100g), barnyard millet flour (0 to 30 g/100g) and corn flour (20 to 30 g/100g) by response surface methodology. Regression equations describing the effect of each variable on the response were obtained. The results showed that the cake weight, specific volume, cake density, overall acceptability score, protein and fiber content varied from 234.04 - 238.12 g, 1.582 - 1.882 cm3 /g, 0.555 - 0.642 g/cm3 ,7.15 to 7.5/9.0, 14.79 - 23.87 and 3.94 -5.8 g per 100 g of gluten free cake respectively, depending on the experimental condition. The optimum flour combination for development of gluten free cake mix was 64.85 g of chickpea flour, 30 g of barnyard millet flour and 5.15 g of corn flour.
India is endowed with varied topography and diversity in climatic conditions to grow an array of ... more India is endowed with varied topography and diversity in climatic conditions to grow an array of various types of fruits depend on the climatic condition. Fruits are valuable from the nutritional point of view; they are rich in minerals, vitamins, and other nutritive feature. Fruit juices do not form the normal diet in our country and the fruit juice industry is in its infancy in India. Fruit beverages are becoming popular due to their pleasing flavour, taste and nutritional characteristics. Beverages have been increasingly gaining popularity throughout the world. Generally, each fruit has its natural characteristics and differ from other fruits. Original characters such as highly acidic, astringent, bland flavour and acrid taste and other factors limit their utilization in the preparation of fruit products. Therefore, blending of two or more fruit juices and their beverages with the addition of fruit juices or spice extracts are drops as health drinks are thought to be a convenient alternative for its utilization in order to have value-added fruit drinks which are of high quality in respect of both sensory and nutritional aspects. Blending of two or more fruits with suitable spices may improve taste, aroma, flavour and nutrition. Finally, the new product can be developed by blending of suitable fruit juices and spice extracts at the correct proportion in order to get highly acceptable in terms of sensory characteristics. The physical, chemical and 106 organoleptic characteristics may be changed during processing and storage condition due to an influence of oxidation, temperature, and light. To optimizing suitable combination for making blended beverages and its storage stability will go a long way in developing and expanding the beverage industry in worldwide.
Horse gram (Macrotyloma uniflorum) is one of the inexpensive sources of protein, calcium and iron... more Horse gram (Macrotyloma uniflorum) is one of the inexpensive sources of protein, calcium and iron. Simple processing methods such as soaking and roasting were tested to reduce the anti-nutritional factors. A sample of horse gram was washed, soaked in sufficient water for 12 h with periodical change of water at 4 h interval. Later, the sample was dried in hot air oven at 60ºC for 2 h and powdered. In a separate processing method the horse gram sample was roasted for 10 min on low flame, cooled and powdered. Anti-nutritional factors such as tannins and phytates were found to be reduced on processing, while nutrients namely, protein, calcium, iron and phosphorus did not show significant changes when compared to raw horse gram. Further, wheat based common food product like chappathi was incorporated with the processed horse gram flour to improve the nutrient content. The sensory evaluation revealed that the chappathies prepared with wheat flour + 10 per cent soaked, dried and roasted horse gram powder or wheat flour + 15 per cent of roasted horse gram flour had received highly acceptable score.
Noni fruit (Morinda Citrifolia Linn.), which have highest value of the medicinal purpose but it h... more Noni fruit (Morinda Citrifolia Linn.), which have highest value of the medicinal purpose but it has strong pungent flavour, acrid taste and turbid nature. Based on these characteristic nature, the present study was aimed to develop noni fruit juice blended squash with sensory acceptability and shelf stability. The extracted noni juice was utilized for the preparation fruit juice blended squashes with 0 to 25 percent of amla, sathukudi and grape juice distinctly and the best combination was found. The standardized noni fruit juice blended with amla squash (80:20) was prepared, packed in PET bottles and stored at room and refrigerated condition. The stored squashes were analyzed to find out the changes in physico-chemical characteristics during storage of six months. Results showed that an increasing trend in acidity, reducing sugar and non-enzymatic browning whereas a decreasing trend in pH, total sugar, ascorbic acid, tannin, total antioxidant activity and colour values, which were predominantly low in refrigeration condition during storage. Squashes retained maximum level of ascorbic acid total antioxidant activity in room and refrigerated conditions at the end of storage.
Noni is called for Indian mulberry (Morinda citrifolia Linn.) and it has been used in folk remedi... more Noni is called for Indian mulberry (Morinda citrifolia Linn.) and it has been used in folk remedies by Polynesians for over 2000 years, and is reported to have a broad range of therapeutic effects. The aim of this present study was to find out the total antioxidant and total phenol content for different methods of noni fruit juice extraction. The ripened fruits were subjected to hot process, where steam blanching was done at 80 ºC for 2 to 10 min, and then cooled at room condition and the juice was then extracted. In cold process, the ripened noni fruits were frozen (-18 ºC) for 6 to 30 hours, thawed and the juice was extracted. In the fermentation process, ripened fruits were kept in an airtight container at room temperature and juice was collected by seeps out from the fruits after 30, 60 and 90 days. The parameters such as total antioxidant (2, 2, diphenyl-1-picrylhydrazyl scavenging) activity and total phenolic content from extracted juice were studied. The results showed that the juice samples extracted from cold processing showed a best total antioxidant activity (4.018 to 4.001 mg/g) and total phenolic content (341.2 to 334.5 gallic acid equivalent/100g) compared with control, hot and fermented process of extraction juice. The cold extraction technique was simple and innovate extraction process with protected and higher quantity of antioxidants and phenol compounds.
Noni (Morinda citrifolia Linn.) has been used in folk remedies by Polynesians for over 2000 years... more Noni (Morinda citrifolia Linn.) has been used in folk remedies by Polynesians for over 2000 years, and is reported to have a broad range of therapeutic effects. The noni juice was extracted by hot and cold techniques. In the hot process, noni fruits were steam blanched for 2,4,6,8 and 10 minutes respectively and the juice was extracted. In the cold process, noni fruits were frozen for 6,12,18,24 and 30 hours respectively, thawed and the juice was extracted. The percentage recovery of juice yield and physico-chemical properties were analysed for the treatments carried out the extracted juice. Results showed that, hot processed juice samples showed a significant (p<0.05) change in juice yield, pH, acidity, total soluble solids (TSS) and colour values. In the cold process method, the freezing for 24 hours and thawing the noni fruit sample was found to be the best in terms of juice yield (46.935%), colour values (L* 95.93, a*-0.83 and b*-19.40) and the chemical parameters pH, TSS and acidity (3.67, 13.15 ° Brix and 1.664 %) respectively. Based on the juice yield and substantial physico-chemical properties of noni products, the 24 hours freezed and thawed treated noni juice was recommended for further study.
Gluten free food products are important dietary supplements for persons suffering from celiac dis... more Gluten free food products are important dietary supplements for persons suffering from celiac disease. Although cakes are high calorie foods, they are low in protein. Hence it was envisaged to develop high protein gluten free cake suitable for celiac patients and also for the general population as a good source of protein. The objective of this study was to develop gluten free cake mix using dehulled chickpea flour (50 to 80 g/100g), barnyard millet flour (0 to 30 g/100g) and corn flour (20 to 30 g/100g) by response surface methodology. Regression equations describing the effect of each variable on the response were obtained. The results showed that the cake weight, specific volume, cake density, overall acceptability score, protein and fiber content varied from 234.04 - 238.12 g, 1.582 - 1.882 cm3 /g, 0.555 - 0.642 g/cm3 ,7.15 to 7.5/9.0, 14.79 - 23.87 and 3.94 -5.8 g per 100 g of gluten free cake respectively, depending on the experimental condition. The optimum flour combination for development of gluten free cake mix was 64.85 g of chickpea flour, 30 g of barnyard millet flour and 5.15 g of corn flour.
India is endowed with varied topography and diversity in climatic conditions to grow an array of ... more India is endowed with varied topography and diversity in climatic conditions to grow an array of various types of fruits depend on the climatic condition. Fruits are valuable from the nutritional point of view; they are rich in minerals, vitamins, and other nutritive feature. Fruit juices do not form the normal diet in our country and the fruit juice industry is in its infancy in India. Fruit beverages are becoming popular due to their pleasing flavour, taste and nutritional characteristics. Beverages have been increasingly gaining popularity throughout the world. Generally, each fruit has its natural characteristics and differ from other fruits. Original characters such as highly acidic, astringent, bland flavour and acrid taste and other factors limit their utilization in the preparation of fruit products. Therefore, blending of two or more fruit juices and their beverages with the addition of fruit juices or spice extracts are drops as health drinks are thought to be a convenient alternative for its utilization in order to have value-added fruit drinks which are of high quality in respect of both sensory and nutritional aspects. Blending of two or more fruits with suitable spices may improve taste, aroma, flavour and nutrition. Finally, the new product can be developed by blending of suitable fruit juices and spice extracts at the correct proportion in order to get highly acceptable in terms of sensory characteristics. The physical, chemical and 106 organoleptic characteristics may be changed during processing and storage condition due to an influence of oxidation, temperature, and light. To optimizing suitable combination for making blended beverages and its storage stability will go a long way in developing and expanding the beverage industry in worldwide.
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1.882 cm3 /g, 0.555 - 0.642 g/cm3 ,7.15 to 7.5/9.0, 14.79 - 23.87 and 3.94 -5.8 g per 100 g of gluten free cake respectively, depending on the experimental condition. The optimum flour combination for development of gluten free cake mix was 64.85 g of chickpea flour, 30 g of barnyard millet flour and 5.15 g of corn flour.
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1.882 cm3 /g, 0.555 - 0.642 g/cm3 ,7.15 to 7.5/9.0, 14.79 - 23.87 and 3.94 -5.8 g per 100 g of gluten free cake respectively, depending on the experimental condition. The optimum flour combination for development of gluten free cake mix was 64.85 g of chickpea flour, 30 g of barnyard millet flour and 5.15 g of corn flour.