Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/134-139
Kusum Bharti, M. Kumar, Pramila Prasad
The present status of nutrition disparities in Asia is considered to vary by economic level of the country. For developing countries in Asia, India and Vietnam, SES associates with BMI positively in women. For relatively developed countries in Asia, Korea and Japan, SES associates with BMI negatively in women. Low SES groups consume more carbohydrate, and less protein and fat, so not only micronutrient but also macronutrient intake is affected by SES both in developing and in developed Asian countries. There are some studies on the pathway from SES to diet/nutrition. Objective: To assess the impact of socio-economic status (SES) and nutrition health education (NHED) on their Nutritional status of non-school going and school going AGLs. Method: A pre test post test experimental design questionnaire was employed and the study was a cross sectional study. From 4ICDS Project areas of Banka district, total 600 Adolescents girl selected for this research study in which 300 school going and 300 non-school going girls were randomly selected. Result: AGLs clearly shows the declining trend of malnutrition with the increasing education of mothers, i.e. Highest per cent of undernourished AGLs were the daughters of Illiterates mothers (98%) and lowest per cent of undernourished AGLs were the daughters of intermediate mothers and graduate mothers.The per cent of normal AGLs was highest with the highly educated fathers lower with poorly educated and lowest with illiterate fathers. The prevalence of normal AGLs was higher with better income though their number is less. But even the little increase of income has shown the better performance. However, the data confirms, the effect of income on nutritional status of AGls.
{"title":"Impact of socio-economic status (SES) and nutrition health education on nutritional status of adolescent girls","authors":"Kusum Bharti, M. Kumar, Pramila Prasad","doi":"10.15740/has/fsrj/11.2/134-139","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/134-139","url":null,"abstract":"The present status of nutrition disparities in Asia is considered to vary by economic level of the country. For developing countries in Asia, India and Vietnam, SES associates with BMI positively in women. For relatively developed countries in Asia, Korea and Japan, SES associates with BMI negatively in women. Low SES groups consume more carbohydrate, and less protein and fat, so not only micronutrient but also macronutrient intake is affected by SES both in developing and in developed Asian countries. There are some studies on the pathway from SES to diet/nutrition. Objective: To assess the impact of socio-economic status (SES) and nutrition health education (NHED) on their Nutritional status of non-school going and school going AGLs. Method: A pre test post test experimental design questionnaire was employed and the study was a cross sectional study. From 4ICDS Project areas of Banka district, total 600 Adolescents girl selected for this research study in which 300 school going and 300 non-school going girls were randomly selected. Result: AGLs clearly shows the declining trend of malnutrition with the increasing education of mothers, i.e. Highest per cent of undernourished AGLs were the daughters of Illiterates mothers (98%) and lowest per cent of undernourished AGLs were the daughters of intermediate mothers and graduate mothers.The per cent of normal AGLs was highest with the highly educated fathers lower with poorly educated and lowest with illiterate fathers. The prevalence of normal AGLs was higher with better income though their number is less. But even the little increase of income has shown the better performance. However, the data confirms, the effect of income on nutritional status of AGls.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"208 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80527788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/186-188
T. N. Khan, J. Nerlekar
Four different iron rich products namely kranky noodles, crunchy ball, nutri grans and nutri ribbon were developed to combat iron deficiency anaemia utilizing locally available, low cost and food stuffs rich in iron content. Developed iron rich products were evaluated organoleptically and nutrient content was determined. The periodical acceptability, nutrient content and microbial content was evaluated at 0, 3 and 6 months of storage period. Among the five developed iron rich products the iron content of developed product was in the range of 14.60 mg to 17.20 mg/100g. The results of storage study indicated that the developed products were acceptable while microbial content increased but it was in the safe range.
{"title":"Development and quality evaluation of iron rich products","authors":"T. N. Khan, J. Nerlekar","doi":"10.15740/has/fsrj/11.2/186-188","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/186-188","url":null,"abstract":"Four different iron rich products namely kranky noodles, crunchy ball, nutri grans and nutri ribbon were developed to combat iron deficiency anaemia utilizing locally available, low cost and food stuffs rich in iron content. Developed iron rich products were evaluated organoleptically and nutrient content was determined. The periodical acceptability, nutrient content and microbial content was evaluated at 0, 3 and 6 months of storage period. Among the five developed iron rich products the iron content of developed product was in the range of 14.60 mg to 17.20 mg/100g. The results of storage study indicated that the developed products were acceptable while microbial content increased but it was in the safe range.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83161551","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/62-69
G. Sharma, S. Lakhawat, Sunil Kumar
In this era of ever-increasing world population, newer food and feed crops that have been hitherto neglected are gaining recognition. The rejection of such lesser-known food crops has been due not to any inferiority but to the lack of research resources in the place of origin and often to their being scorned as “poor people’s plants.” Quinoa whole and Quinoa dehulled was analyzed and reported that Depending on the chemical analysis of Quinoa whole, Quinoa dehulled, the Quinoa dehulled considered nutritionally dense due to its better nutritional composition and low anti-nutrients than Quinoa whole.
{"title":"Effect of dehulling on nutritive value of quinoa seed","authors":"G. Sharma, S. Lakhawat, Sunil Kumar","doi":"10.15740/has/fsrj/11.2/62-69","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/62-69","url":null,"abstract":"In this era of ever-increasing world population, newer food and feed crops that have been hitherto neglected are gaining recognition. The rejection of such lesser-known food crops has been due not to any inferiority but to the lack of research resources in the place of origin and often to their being scorned as “poor people’s plants.” Quinoa whole and Quinoa dehulled was analyzed and reported that Depending on the chemical analysis of Quinoa whole, Quinoa dehulled, the Quinoa dehulled considered nutritionally dense due to its better nutritional composition and low anti-nutrients than Quinoa whole.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87534033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/56-61
Shalini Devi, R. Modgil
The present study was carried out in the department of Food Science, Nutrition and Technology, CSK Himachal Pradesh Agricultural University, Palampur with the objective to explore the physico-chemical characteristics and cooking quality of Kodra (Eleusine coracana L.). The samples of Kodra grains used in the present investigation were procured from local farmers of district Sirmaur of Himachal Pradesh. Kodra grains were assessed for nutritional composition and cooking quality. Results of the study showed that Kodra grains were found to contain valuable nutrients. The physical characteristics revealed the mean length and width of Kodra grain as 1.43 and 1.40 mm, respectively. The average moisture content of Kodra was recorded as 8.52 per cent. Expressed on dry matter basis the value for average ash content was 3.48 per cent and fat content was 3.53 per cent. Kodra was high in protein and also rich in mineral content.
{"title":"Physico-chemical characteristics and cooking quality of Kodra (Eleusine coracana L.) millet of Himachal Pradesh","authors":"Shalini Devi, R. Modgil","doi":"10.15740/has/fsrj/11.2/56-61","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/56-61","url":null,"abstract":"The present study was carried out in the department of Food Science, Nutrition and Technology, CSK Himachal Pradesh Agricultural University, Palampur with the objective to explore the physico-chemical characteristics and cooking quality of Kodra (Eleusine coracana L.). The samples of Kodra grains used in the present investigation were procured from local farmers of district Sirmaur of Himachal Pradesh. Kodra grains were assessed for nutritional composition and cooking quality. Results of the study showed that Kodra grains were found to contain valuable nutrients. The physical characteristics revealed the mean length and width of Kodra grain as 1.43 and 1.40 mm, respectively. The average moisture content of Kodra was recorded as 8.52 per cent. Expressed on dry matter basis the value for average ash content was 3.48 per cent and fat content was 3.53 per cent. Kodra was high in protein and also rich in mineral content.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87052633","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/140-150
N. Babu, P. Gopika, Ammu Dinakaran, Maya Raman, T. V. Sankar, T. K. Gopal
A biscuit is a flour-based baked food product which is accepted by all age groups. Carrageenan is a natural polysaccharide obtained from red seaweeds andis a rich source of fibre. The diets rich in fibre have a positive effect on health, thus, carrageenan was incorporated into biscuits to enhance the fibre content. Different percentages (2 to 6%) of carrageenan were incorporated in biscuits among which 6 per cent was found to be the best. Fibre rich biscuits were subjected to physiochemical analysis. The antioxidant activity and total polyphenol contents were estimated. Snap test to determine the crispiness and textural characterization of biscuit was performed and Scanning Electron Microscopy (SEM) was done to compare the morphological changes in the products due to addition of carrageenan. The stability of the product at room temperature was analysed by monitoring the textural and colour changes and development of rancidity in the product. The storage studies have revealed a shelf-life of 63 days for the product at room temperature when packed in polypropylene trays.
{"title":"Development and characterization of marine fibre enriched biscuits","authors":"N. Babu, P. Gopika, Ammu Dinakaran, Maya Raman, T. V. Sankar, T. K. Gopal","doi":"10.15740/has/fsrj/11.2/140-150","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/140-150","url":null,"abstract":"A biscuit is a flour-based baked food product which is accepted by all age groups. Carrageenan is a natural polysaccharide obtained from red seaweeds andis a rich source of fibre. The diets rich in fibre have a positive effect on health, thus, carrageenan was incorporated into biscuits to enhance the fibre content. Different percentages (2 to 6%) of carrageenan were incorporated in biscuits among which 6 per cent was found to be the best. Fibre rich biscuits were subjected to physiochemical analysis. The antioxidant activity and total polyphenol contents were estimated. Snap test to determine the crispiness and textural characterization of biscuit was performed and Scanning Electron Microscopy (SEM) was done to compare the morphological changes in the products due to addition of carrageenan. The stability of the product at room temperature was analysed by monitoring the textural and colour changes and development of rancidity in the product. The storage studies have revealed a shelf-life of 63 days for the product at room temperature when packed in polypropylene trays.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85779244","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/103-107
Kusum Bharti, M. Kumar, Pramila Prasad
Adolescent girls are the worst sufferers of the ravages of various forms of malnutrition because of their increased nutritional needs and low social power. Scheme of Adolescent Girls, is an important scheme of the Ministry of Women and Child Development, Govt. of India for the improvement of health and nutritional status of Adolescent Girls under the platform of ICDS. Objective: This study aimed at assessing nutritional anaemia of Adolescent girls of rural areas of Banka district receiving the benefits of the nutritional intervention of SABLA/SAG yojna under the ICDS and other related schemes. Method: For this study, Anthropometry measurement, 24h dietary recall method including Take Home Rashan of SABLA programme, Haemoglobin Level, SABLA Kishori Card Observation and Questionnaire method as tools were used. Result :Out of 500 AGLs from SABLA of 50 Rural AWCs, 79 per cent are underweight whereas 67 per cent stunted. The nutritional status of 85 per cent is undernourished i.e. according to the BMI only 15 per cent girls are in normal range. 78 per cent AGLs are anaemic in which 24 per cent moderate and 9 per cent are severe anaemic i.e. Hb level <7g/dl. When the dietary availability of AGLs was assessed, we found that only 32 per cent AGLs are getting adequate diet according to the RDA, whereas 62 per cent girls are getting THR according to the norms of SABLA scheme. The General appearance of only 28 per cent AGLs is normal, whereas 68 per cent are thin and 4 per cent sickly. Only 32 per cent AGLs maintain the personal hygiene and sanitation. More than 80 per cent AGLs under SABLA at Banka district are undernourished whereas 85 per cent are anaemic. It may be concluded that this scheme at studied area is not being implemented in a proper way.
{"title":"Health and nutritional status of adolescent girls: A study of beneficiaries of rural areas of Bihar in India","authors":"Kusum Bharti, M. Kumar, Pramila Prasad","doi":"10.15740/has/fsrj/11.2/103-107","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/103-107","url":null,"abstract":"Adolescent girls are the worst sufferers of the ravages of various forms of malnutrition because of their increased nutritional needs and low social power. Scheme of Adolescent Girls, is an important scheme of the Ministry of Women and Child Development, Govt. of India for the improvement of health and nutritional status of Adolescent Girls under the platform of ICDS. Objective: This study aimed at assessing nutritional anaemia of Adolescent girls of rural areas of Banka district receiving the benefits of the nutritional intervention of SABLA/SAG yojna under the ICDS and other related schemes. Method: For this study, Anthropometry measurement, 24h dietary recall method including Take Home Rashan of SABLA programme, Haemoglobin Level, SABLA Kishori Card Observation and Questionnaire method as tools were used. Result :Out of 500 AGLs from SABLA of 50 Rural AWCs, 79 per cent are underweight whereas 67 per cent stunted. The nutritional status of 85 per cent is undernourished i.e. according to the BMI only 15 per cent girls are in normal range. 78 per cent AGLs are anaemic in which 24 per cent moderate and 9 per cent are severe anaemic i.e. Hb level <7g/dl. When the dietary availability of AGLs was assessed, we found that only 32 per cent AGLs are getting adequate diet according to the RDA, whereas 62 per cent girls are getting THR according to the norms of SABLA scheme. The General appearance of only 28 per cent AGLs is normal, whereas 68 per cent are thin and 4 per cent sickly. Only 32 per cent AGLs maintain the personal hygiene and sanitation. More than 80 per cent AGLs under SABLA at Banka district are undernourished whereas 85 per cent are anaemic. It may be concluded that this scheme at studied area is not being implemented in a proper way.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90958525","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/169-174
Jiju N. Vyas, N. Tiwari, Neeta Chaudhari
The present study was conducted in Mehsana (urban and rural area) and Ahmadabad (urban and rural area) city. The sample size was 720 women and they were selected from both the cities. The women who were educated upto 12th standard, graduate and post graduate were randomly selected for the study. Purposive random sampling technique was used for selection of the sample. The research design for the present paper was two pronged approach. A descriptive survey with pre-tested, validated interview schedule was used to acquire the information needed to study the attitude on marital adjustment.
{"title":"To study the attitude on marital adjustment of selected respondents from Mehsana and Ahmadabad city","authors":"Jiju N. Vyas, N. Tiwari, Neeta Chaudhari","doi":"10.15740/has/fsrj/11.2/169-174","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/169-174","url":null,"abstract":"The present study was conducted in Mehsana (urban and rural area) and Ahmadabad (urban and rural area) city. The sample size was 720 women and they were selected from both the cities. The women who were educated upto 12th standard, graduate and post graduate were randomly selected for the study. Purposive random sampling technique was used for selection of the sample. The research design for the present paper was two pronged approach. A descriptive survey with pre-tested, validated interview schedule was used to acquire the information needed to study the attitude on marital adjustment.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"148 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77825994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/158-168
N. Babu, Ammu Dinakaran, Maya Raman, A. Ravindran, T. V. Sankar, T. K. Gopal
Post-harvest loss is very common in seasonal fruits due to its high perishability even under refrigerated conditions. Value addition and processing is the best solution to overcome this problem and it also ensures the availability of the product round the year. This study is to develop jackfruit leather that replicates the natural fruit taste and is shelf stable at room temperature (28 ± 2°C). The product contributes 3.63Kcal/g to the energy requirement and is rich in minerals like potassium and sodium (7442μg/g and 1842μg/g, respectively). Sorption isotherm studies showed a sigmoid characteristic for the product. It has a critical moisture content of 48.39±0.44% with respect to 96% relative humidity and a water activity of 0.47. The product was packed in different packaging materials like 220-gauge polyethylene laminated with 50-gauge metalized polyester (Met PE) and 150 gauge Biaxially Oriented Poly Propylene (BOPP) laminated with 50-gauge polyester to study and compare its shelf-life in both the packaging materials at room temperature (28 ± 2°C). Physical and chemical parameters of the product was analyzed during the period of storage and the results revealed a shelf stability for 90 days for the product packed in both the packaging materials.
{"title":"Development of jackfruit leather and its shelf-life analysis in different packaging materials","authors":"N. Babu, Ammu Dinakaran, Maya Raman, A. Ravindran, T. V. Sankar, T. K. Gopal","doi":"10.15740/has/fsrj/11.2/158-168","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/158-168","url":null,"abstract":"Post-harvest loss is very common in seasonal fruits due to its high perishability even under refrigerated conditions. Value addition and processing is the best solution to overcome this problem and it also ensures the availability of the product round the year. This study is to develop jackfruit leather that replicates the natural fruit taste and is shelf stable at room temperature (28 ± 2°C). The product contributes 3.63Kcal/g to the energy requirement and is rich in minerals like potassium and sodium (7442μg/g and 1842μg/g, respectively). Sorption isotherm studies showed a sigmoid characteristic for the product. It has a critical moisture content of 48.39±0.44% with respect to 96% relative humidity and a water activity of 0.47. The product was packed in different packaging materials like 220-gauge polyethylene laminated with 50-gauge metalized polyester (Met PE) and 150 gauge Biaxially Oriented Poly Propylene (BOPP) laminated with 50-gauge polyester to study and compare its shelf-life in both the packaging materials at room temperature (28 ± 2°C). Physical and chemical parameters of the product was analyzed during the period of storage and the results revealed a shelf stability for 90 days for the product packed in both the packaging materials.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80281142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.1/217-229
P. Geetha, C. I. Rani
{"title":"Post harvest technology and value addition of tomatoes","authors":"P. Geetha, C. I. Rani","doi":"10.15740/has/fsrj/11.1/217-229","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.1/217-229","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"107 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81400768","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/195-201
V. Verma, Devendra Kumar, Rupendra Singh, Pankaj Kumar, D. Singh
Cauliflower is one of the most important winter vegetable crop of india. Dehydrated cauliflower can be used to enhance the taste and nutritional value of various product such as vegetable soup, canned and extruded products etc.Experimental study was conducted to evaluate cauliflower slices using tray drying and microwave power drying techniques. Pre treatment of cauliflower slices as unblanched , blanched and blanched with kms and dried at different temperature( 45, 55 and 65°C ) and micro wave at different power level ( 20 W,40 W and 60 W ).The physio-chemical characteristics were evaluated just after preparation of cauliflower slices. Sensory characteristics (colour, flavour, taste, texture and overall acceptability) were evaluated for pre-treated cauliflower slices which dehydrated in tray dryer at 45, 55 and 65°C temperature and in microwave power dryer at 20, 40 and 60 W power. Sensory evolution was done using hedonic rating test method to measure the consumer acceptability. Results showed that highest score was obtained as 7.9 for colour at 65°C in KMS blanched condition whereas highest score for taste was obtained as 7.9 at 65°C in blanched condition in tray dryer. The maximum value of flavour (8.0) was obtained at 65°C in blanched condition whereas highest value of texture (7.9) at 65oC in blanched condition in tray dryer in microwave dryer, the highest values of colour (7.9) was obtained at 60W in kms blanched condition where as highest value of taste (7.9) at 60 W in unblanched conditions .The highest score of flavour (8.1) and texture (7.9) were found at 60 W in kms blanched condition in microwave power drying. Overall acceptability score was highest (7.92) in microwave power drying than tray drying (7.85) in kms blanched sample at 60 W power and 65°C temperature drying, respectively. Microwave power drying was found most suitable for kms blanched cauliflower slices at 60 W power level.
{"title":"Evaluation of sensory attributes of cauliflower slices under various pre-treatment and tray drying and microwave power drying condition","authors":"V. Verma, Devendra Kumar, Rupendra Singh, Pankaj Kumar, D. Singh","doi":"10.15740/has/fsrj/11.2/195-201","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/195-201","url":null,"abstract":"Cauliflower is one of the most important winter vegetable crop of india. Dehydrated cauliflower can be used to enhance the taste and nutritional value of various product such as vegetable soup, canned and extruded products etc.Experimental study was conducted to evaluate cauliflower slices using tray drying and microwave power drying techniques. Pre treatment of cauliflower slices as unblanched , blanched and blanched with kms and dried at different temperature( 45, 55 and 65°C ) and micro wave at different power level ( 20 W,40 W and 60 W ).The physio-chemical characteristics were evaluated just after preparation of cauliflower slices. Sensory characteristics (colour, flavour, taste, texture and overall acceptability) were evaluated for pre-treated cauliflower slices which dehydrated in tray dryer at 45, 55 and 65°C temperature and in microwave power dryer at 20, 40 and 60 W power. Sensory evolution was done using hedonic rating test method to measure the consumer acceptability. Results showed that highest score was obtained as 7.9 for colour at 65°C in KMS blanched condition whereas highest score for taste was obtained as 7.9 at 65°C in blanched condition in tray dryer. The maximum value of flavour (8.0) was obtained at 65°C in blanched condition whereas highest value of texture (7.9) at 65oC in blanched condition in tray dryer in microwave dryer, the highest values of colour (7.9) was obtained at 60W in kms blanched condition where as highest value of taste (7.9) at 60 W in unblanched conditions .The highest score of flavour (8.1) and texture (7.9) were found at 60 W in kms blanched condition in microwave power drying. Overall acceptability score was highest (7.92) in microwave power drying than tray drying (7.85) in kms blanched sample at 60 W power and 65°C temperature drying, respectively. Microwave power drying was found most suitable for kms blanched cauliflower slices at 60 W power level.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72996477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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