G. Keerthi, M. Jerish, M. Shiek Meeran Metha, K. Hema, R. Brimapureeswaran, Usha Antony
Background: Meat is a rich source of protein, especially broiler chicken, which is greatly preferred by consumers compared to other meat varieties because of its low cost and religious acceptance. The main objective of the present study was aimed to develop ready-to-cook meatballs from broiler chicken (Gallus gallus domesticus) stored in a refrigerator (4°C) and deep freezer (-18°C) for up to 21 days. Methods: The ready-to-cook chicken meatballs were analyzed for biochemical, physicochemical and sensory properties for a period of up to 21 days. Result: The biochemical parameters of ready-to-cook chicken meatballs were analyzed and the results showed that the moisture, protein, fat and ash contents were decreased and there was no significant difference during refrigerated and frozen conditions for the period up to 21 days. The microbial parameters were observed in ready-to-cook chicken meatballs. The total plate count was within the spoilage limit and other microbes such as Escherichia coli, yeast and moulds were absent in all the samples. The sensory evaluation of ready-to-cook chicken meatballs was good during refrigerated and frozen conditions for a period of up to 21st days.
{"title":"Development of Ready-to-Cook Meatballs from Broiler Chicken (Gallus gallus domesticus)","authors":"G. Keerthi, M. Jerish, M. Shiek Meeran Metha, K. Hema, R. Brimapureeswaran, Usha Antony","doi":"10.18805/ajdfr.dr-2051","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2051","url":null,"abstract":"Background: Meat is a rich source of protein, especially broiler chicken, which is greatly preferred by consumers compared to other meat varieties because of its low cost and religious acceptance. The main objective of the present study was aimed to develop ready-to-cook meatballs from broiler chicken (Gallus gallus domesticus) stored in a refrigerator (4°C) and deep freezer (-18°C) for up to 21 days. Methods: The ready-to-cook chicken meatballs were analyzed for biochemical, physicochemical and sensory properties for a period of up to 21 days. Result: The biochemical parameters of ready-to-cook chicken meatballs were analyzed and the results showed that the moisture, protein, fat and ash contents were decreased and there was no significant difference during refrigerated and frozen conditions for the period up to 21 days. The microbial parameters were observed in ready-to-cook chicken meatballs. The total plate count was within the spoilage limit and other microbes such as Escherichia coli, yeast and moulds were absent in all the samples. The sensory evaluation of ready-to-cook chicken meatballs was good during refrigerated and frozen conditions for a period of up to 21st days.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"61 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135350819","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}
Raja Sengodan, Satheshkumar Soundarapandian, Prakash Subramaniyan, Alagar Subramanian, Kansul Mahariba, R Ashika Zahangina
Background: Effective and correct estrus detection determines the successful Artificial Insemination (AI) and in turn acceptable performance in dairy cows. All cows presented with estrus signs for AI are not usually fit for breeding for which mid cycle estrum (MCE) is one of the major causes that must be ruled out to prevent unnecessary AI and thereby preventing economic loss to the farmer. Methods: The present study was designed to compare reproductive parameters of True Estrum (TE) and MCE in crossbred Jersey cows. Around 24 cows addressed for AI has been randomly selected for the study. Based on history, clinical signs and ultrasonographic examination the cows were divided into two groups TE (n=12) and MCE (n=12) and assessed for their qualitative and quantitative parameters. Result: No significant difference could be observed between TE and MCE cows in expression of estrus signs. The size of the corpus luteum (CL) was significantly larger in MCE cows. In conclusion, no ovulation will occur in MCE cows, hence cows addressing with estrus signs needs to be ruled out for prominent CL ( greater than 15 mm) and relaxation of cervical internal os before AI.
{"title":"Evidence Based Approach for Midcycle Estrum in a Crossbred Jersey Cows","authors":"Raja Sengodan, Satheshkumar Soundarapandian, Prakash Subramaniyan, Alagar Subramanian, Kansul Mahariba, R Ashika Zahangina","doi":"10.18805/ajdfr.dr-2087","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2087","url":null,"abstract":"Background: Effective and correct estrus detection determines the successful Artificial Insemination (AI) and in turn acceptable performance in dairy cows. All cows presented with estrus signs for AI are not usually fit for breeding for which mid cycle estrum (MCE) is one of the major causes that must be ruled out to prevent unnecessary AI and thereby preventing economic loss to the farmer. Methods: The present study was designed to compare reproductive parameters of True Estrum (TE) and MCE in crossbred Jersey cows. Around 24 cows addressed for AI has been randomly selected for the study. Based on history, clinical signs and ultrasonographic examination the cows were divided into two groups TE (n=12) and MCE (n=12) and assessed for their qualitative and quantitative parameters. Result: No significant difference could be observed between TE and MCE cows in expression of estrus signs. The size of the corpus luteum (CL) was significantly larger in MCE cows. In conclusion, no ovulation will occur in MCE cows, hence cows addressing with estrus signs needs to be ruled out for prominent CL ( greater than 15 mm) and relaxation of cervical internal os before AI.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"96 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135351235","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}
Vadassery Krishnasree, Pratheesh P. Gopinath, Gayathri Mohan, N.K. Binitha, V.K. Jasna, P.K. Seenath, N. Shamna, Arya Sajayan, R. Sujatha
Background: Development of low-cost nutrient dense supplementary foods are a priority for health system in low- and middle-income countries. Extrusion technology has obtained widen acceptance for the production of various products viz., breakfast cereals, puffed snacks and pastas etc. Nevertheless, it is necessary to enhance the nutritional quality of the extruded snacks by including nutrient dense ingredients. In this study, an extruded snack using finger millet, whole wheat, tapioca, chickpea and coconut inflorescence sap honey were developed with aim to enhance the nutritional status of children residing in tribal pockets of Kasaragod district of Kerala, India. Methods: The ideal combination of ingredients was optimized using response surface methodology. The ideal combination with maximum expansion ratio was selected for supplementation trial. The nutrient analysis of optimized extruded snack was carried out. Results: Hundred grams of extruded snack consists of 28 per cent of finger millet, 24 per cent corn starch, 18 per cent of chickpea, 18 per cent of tapioca, 12 per cent of whole wheat and 12 per cent of coconut sap honey. Apart from the major ingredients, per 100 grams of the optimized snack provides 22.11 grams of protein, 60.71 g of carbohydrate, 5.09 g of fiber, 127.4 mg of calcium and 1.88 mg of zinc. Two hundred grams of the extruded snack per packet per individual were distributed to 250 tribal households of Kasaragod district where one of the particularly vulnerable tribal groups named ‘Koragas’ exists.
{"title":"Optimization of Extruded Snack Enriched with Coconut Inflorescence Sap Honey: A Promising Supplementary Food among Tribals","authors":"Vadassery Krishnasree, Pratheesh P. Gopinath, Gayathri Mohan, N.K. Binitha, V.K. Jasna, P.K. Seenath, N. Shamna, Arya Sajayan, R. Sujatha","doi":"10.18805/ajdfr.dr-2067","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2067","url":null,"abstract":"Background: Development of low-cost nutrient dense supplementary foods are a priority for health system in low- and middle-income countries. Extrusion technology has obtained widen acceptance for the production of various products viz., breakfast cereals, puffed snacks and pastas etc. Nevertheless, it is necessary to enhance the nutritional quality of the extruded snacks by including nutrient dense ingredients. In this study, an extruded snack using finger millet, whole wheat, tapioca, chickpea and coconut inflorescence sap honey were developed with aim to enhance the nutritional status of children residing in tribal pockets of Kasaragod district of Kerala, India. Methods: The ideal combination of ingredients was optimized using response surface methodology. The ideal combination with maximum expansion ratio was selected for supplementation trial. The nutrient analysis of optimized extruded snack was carried out. Results: Hundred grams of extruded snack consists of 28 per cent of finger millet, 24 per cent corn starch, 18 per cent of chickpea, 18 per cent of tapioca, 12 per cent of whole wheat and 12 per cent of coconut sap honey. Apart from the major ingredients, per 100 grams of the optimized snack provides 22.11 grams of protein, 60.71 g of carbohydrate, 5.09 g of fiber, 127.4 mg of calcium and 1.88 mg of zinc. Two hundred grams of the extruded snack per packet per individual were distributed to 250 tribal households of Kasaragod district where one of the particularly vulnerable tribal groups named ‘Koragas’ exists.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"61 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135350963","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}
Background: Given the eating habits prevailing in our society, the bread is considered one of the most important commodity of the Arab family, who can you be indispensable because of its particular position on the table and where it is the most important energy source and cheaper than other sources, it is understood that the quality of bread depends primarily on the quality of the flour used and from one year to another are obtained in poor flour, less tenacious, with tolerances of gaps in fermentation and often less elasticity. It is in this light that is this work which aims to assess the ability of flour produced from bean flour (Vcia faba. L) as improving in food formulations, the rheological and organoleptic properties including bread. Methods: The chemical composition of the breadmaking flours incorporated in the broad bean flour as well as the technological and functional properties (wet and dry gluten (WG and DG), hydration capacity (HC), Zeleny index, Alveographic measurements W, G, P, L and the P/L ratio) and even the sensory analyzes were determined. Result: Addition of bean flour particularly flours with 2 and 3% of beans has an improving effect in a bread formulation. It promotes fermentation and the crust color when cooked.
{"title":"Rheological Properties of Soft Wheat Flour and Sensory Characteristics of Bread Added with Bean Flour (Vicia faba. L)","authors":"D. Bouhadi, H. Belkhodja, Z. Benattouche","doi":"10.18805/ajdfr.drf-319","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-319","url":null,"abstract":"Background: Given the eating habits prevailing in our society, the bread is considered one of the most important commodity of the Arab family, who can you be indispensable because of its particular position on the table and where it is the most important energy source and cheaper than other sources, it is understood that the quality of bread depends primarily on the quality of the flour used and from one year to another are obtained in poor flour, less tenacious, with tolerances of gaps in fermentation and often less elasticity. It is in this light that is this work which aims to assess the ability of flour produced from bean flour (Vcia faba. L) as improving in food formulations, the rheological and organoleptic properties including bread. Methods: The chemical composition of the breadmaking flours incorporated in the broad bean flour as well as the technological and functional properties (wet and dry gluten (WG and DG), hydration capacity (HC), Zeleny index, Alveographic measurements W, G, P, L and the P/L ratio) and even the sensory analyzes were determined. Result: Addition of bean flour particularly flours with 2 and 3% of beans has an improving effect in a bread formulation. It promotes fermentation and the crust color when cooked.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135739085","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}
The Indian dairy industry is one of the fastest growing industries in the world which employs millions of farmers directly and also participates more than five per cent in the economy as well. As the industry continues to expand there is a growing need to adopt sustainable practices in the supply chain to minimize negative impact on the environment and society and ensure viability. The present research aims at examining the supply chain management practices of the two leading dairy firms -Amul and Danone. The study relies primarily on secondary sources like peer-reviewed journals, authentic websites and reports. A case study-based approach has predominantly been used to compare two leading firms in the dairy industry with respect to sustainable practices across the supply chain. Key aspects such as the scale of dairy production, technology adoption, pricing, traditional supply chain management, artificial intelligence in sustainable supply chains and logistics management in select dairy firms have been critically reviewed for comparison purposes. The study identified the various problems and challenges being faced by the Indian dairy industry. The study found that Amul and Danone both have focused on sustainable and green practices. However, Danone’s ability to incorporate and enable technology has helped in improving efficiency across the supply chain making the chain sustainable. On the other hand, Amul lacked the adaptation of emerging technologies across its supply chain. The study suggested the exploration of artificial intelligence that might help in achieving a sustainable supply chain in Indian dairy firms.
{"title":"Sustainable Supply Chain Management Practices in the Dairy Industry: A Comparative Study of Leading Dairy Firms and Future Research Directives","authors":"Gyanesh Kumar Sinha, Sumit Mishara","doi":"10.18805/ajdfr.dr-2120","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2120","url":null,"abstract":"The Indian dairy industry is one of the fastest growing industries in the world which employs millions of farmers directly and also participates more than five per cent in the economy as well. As the industry continues to expand there is a growing need to adopt sustainable practices in the supply chain to minimize negative impact on the environment and society and ensure viability. The present research aims at examining the supply chain management practices of the two leading dairy firms -Amul and Danone. The study relies primarily on secondary sources like peer-reviewed journals, authentic websites and reports. A case study-based approach has predominantly been used to compare two leading firms in the dairy industry with respect to sustainable practices across the supply chain. Key aspects such as the scale of dairy production, technology adoption, pricing, traditional supply chain management, artificial intelligence in sustainable supply chains and logistics management in select dairy firms have been critically reviewed for comparison purposes. The study identified the various problems and challenges being faced by the Indian dairy industry. The study found that Amul and Danone both have focused on sustainable and green practices. However, Danone’s ability to incorporate and enable technology has helped in improving efficiency across the supply chain making the chain sustainable. On the other hand, Amul lacked the adaptation of emerging technologies across its supply chain. The study suggested the exploration of artificial intelligence that might help in achieving a sustainable supply chain in Indian dairy firms.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136155021","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}
N. Praveena, R. Surya, K. Fairoosa, G.K. Rajesh, Anusha K. George, S.A. Fathima Tasneem
Background: Jackfruit is unique tropical fruit, increased popularity worldwide in recent years for its immense health benefits and its flavour. The high postharvest losses and the seasonal availability of jackfruit increase the scope of vacuum frying technology. Vacuum frying technology offers health benefits as well as attractive physical properties. As the boiling point and smoke point is decreased due to the reduced pressure applied during vacuum frying, thermal degradation of oil and loss of nutrients at high temperature can be checked and the absence of oxygen during the process inhibits the lipid oxidation and enzymatic browning which helps to maintain the color and flavor of the raw feed. Methods: Different pre-treatments (blanching, drying, freezing and untreated) were done for vacuum fried jackfruit chips and compared with atmospheric fried sample in blended oil (rice bran and palm oil (80:20)). Result: The Un-treated sample had the best qualities with less oil content (33.35%), moisture content (0.501%), hardness (1.04 N), water activity (0.487). The optimized treatment condition at 100°C, 9kPa vacuum for 20 min with de-oiling speed of 1000 rpm at 5 min. produced chips with good quality parameters like less oil content (20.73%), hardness (1.04N), water activity (0.473), moisture content (0.481%), L* (70.18), a* (2.71) and b* (35.41). The threshold level of TPC in edible oil was 25-27%.
{"title":"Development and Quality Evaluation of Vacuum Fried Jackfruit (Artocarpus heterophyllus) Chips","authors":"N. Praveena, R. Surya, K. Fairoosa, G.K. Rajesh, Anusha K. George, S.A. Fathima Tasneem","doi":"10.18805/ajdfr.dr-1549","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-1549","url":null,"abstract":"Background: Jackfruit is unique tropical fruit, increased popularity worldwide in recent years for its immense health benefits and its flavour. The high postharvest losses and the seasonal availability of jackfruit increase the scope of vacuum frying technology. Vacuum frying technology offers health benefits as well as attractive physical properties. As the boiling point and smoke point is decreased due to the reduced pressure applied during vacuum frying, thermal degradation of oil and loss of nutrients at high temperature can be checked and the absence of oxygen during the process inhibits the lipid oxidation and enzymatic browning which helps to maintain the color and flavor of the raw feed. Methods: Different pre-treatments (blanching, drying, freezing and untreated) were done for vacuum fried jackfruit chips and compared with atmospheric fried sample in blended oil (rice bran and palm oil (80:20)). Result: The Un-treated sample had the best qualities with less oil content (33.35%), moisture content (0.501%), hardness (1.04 N), water activity (0.487). The optimized treatment condition at 100°C, 9kPa vacuum for 20 min with de-oiling speed of 1000 rpm at 5 min. produced chips with good quality parameters like less oil content (20.73%), hardness (1.04N), water activity (0.473), moisture content (0.481%), L* (70.18), a* (2.71) and b* (35.41). The threshold level of TPC in edible oil was 25-27%.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136155643","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}
A. Jeyakumari, L. Narasimha Murthy, S. Visnuvinayagam, S.J. Laly
Background: Bombay duck (Harpodon nehereus) is one of the most abundant and preferable marine species in the Maharastra and Gujrat region. Bombay duck is mostly consumed in dried form. The major problem associated with traditionally sun-dried Bombay duck is contamination by insects or pest, uneven drying which leads to spoilage and poor quality of end product. Chitosan and its derivatives are used as edible coating food applications due to its antioxidants and antimicrobial action. In the present study was aimed to improve the quality of dried Bombay duck by applying chitosan coating and drying under controlled temperature Methods:The five different lots of samples were prepared viz. i) control (without any treatment) ii) dip treated in1% acetic acid (AA) iii) dip treated in 0.5% chitosan dissolved in 1% acetic acid (CAA) iv) dip treated in 1% malic acid (MA) v) dip treated in 0.5% chitosan dissolved in 1% malic acid (CMA). All the samples were dried at 50°C. Biochemical, microbiological and sensory analyses were assessed out up to 4 months. Results: The study revealed that sample coated with chitosan which was pre dissolved in either acetic acid or malic acid had lower TVB-N (86.5-115.25 mg/100g), TPC (5.3-5.5 log cfug/g) than control (TVB-163mg/100g; TPC-7.4 log cfu/g). Similar trend also observed for TBA values. Microbial analysis revealed that TPC crossed the limit of acceptability (5.2 log cfu/g) on 2nd month in control. However, AA, CAA, MA, and CMA had acceptable level up to three months. Sensory analysis showed that overall acceptability score was higher for fish coated with chitosan. Results suggested that chitosan coating and drying could improve the quality of dried Bombay duck.
{"title":"Quality and Shelf Life Evaluation of Chitosan-coated Dried Bombay Duck (Harpodon nehereus)","authors":"A. Jeyakumari, L. Narasimha Murthy, S. Visnuvinayagam, S.J. Laly","doi":"10.18805/ajdfr.dr-2097","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2097","url":null,"abstract":"Background: Bombay duck (Harpodon nehereus) is one of the most abundant and preferable marine species in the Maharastra and Gujrat region. Bombay duck is mostly consumed in dried form. The major problem associated with traditionally sun-dried Bombay duck is contamination by insects or pest, uneven drying which leads to spoilage and poor quality of end product. Chitosan and its derivatives are used as edible coating food applications due to its antioxidants and antimicrobial action. In the present study was aimed to improve the quality of dried Bombay duck by applying chitosan coating and drying under controlled temperature Methods:The five different lots of samples were prepared viz. i) control (without any treatment) ii) dip treated in1% acetic acid (AA) iii) dip treated in 0.5% chitosan dissolved in 1% acetic acid (CAA) iv) dip treated in 1% malic acid (MA) v) dip treated in 0.5% chitosan dissolved in 1% malic acid (CMA). All the samples were dried at 50°C. Biochemical, microbiological and sensory analyses were assessed out up to 4 months. Results: The study revealed that sample coated with chitosan which was pre dissolved in either acetic acid or malic acid had lower TVB-N (86.5-115.25 mg/100g), TPC (5.3-5.5 log cfug/g) than control (TVB-163mg/100g; TPC-7.4 log cfu/g). Similar trend also observed for TBA values. Microbial analysis revealed that TPC crossed the limit of acceptability (5.2 log cfu/g) on 2nd month in control. However, AA, CAA, MA, and CMA had acceptable level up to three months. Sensory analysis showed that overall acceptability score was higher for fish coated with chitosan. Results suggested that chitosan coating and drying could improve the quality of dried Bombay duck.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135437551","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}
D. Mridula, Sheetal Bhadwal, Manju Bala, R.K. Vishwakarma, Simran Arora, Pawandeep Kaur, Sandeep Kaswan
Background: Nutritional quality of extruded products can be enhanced through protein, minerals and antioxidants rich foods viz. legumes, green leafy vegetables, dietary fibres, by-products, etc, leading to improvement in functional properties of products and health of consumers. Methods: Extrudates were prepared from maize, defatted soy meal, sesame and spinach using a co-rotating twin screw extruder and dried in a tray dryer at 50oC up to about 5.5% moisture content (w.b.) and analyzed for important product quality parameters. Result: Quality characteristics of developed food grains-spinach based composite food were affected by variability in independent studied parameters. Optimized extrusion conditions for desired composite food from food grains-spinach were as 14% moisture content, 117oC DHT and 335rpm screw speed. These conditions resulted in the products with 18.26% protein, 73.88% in vitro protein digestibility, 2.46 protein efficiency ratio, 2.84% total minerals, 4.67mg/100g iron, 190 mg/100g calcium, 24.05% antioxidant activity with consumer acceptability ≥7 by 92.52%.
{"title":"Optimization of Machine and Process Parameters for Development of Protein and Antioxidant Rich Composite Food using Twin Screw Extruder","authors":"D. Mridula, Sheetal Bhadwal, Manju Bala, R.K. Vishwakarma, Simran Arora, Pawandeep Kaur, Sandeep Kaswan","doi":"10.18805/ajdfr.dr-1985","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-1985","url":null,"abstract":"Background: Nutritional quality of extruded products can be enhanced through protein, minerals and antioxidants rich foods viz. legumes, green leafy vegetables, dietary fibres, by-products, etc, leading to improvement in functional properties of products and health of consumers. Methods: Extrudates were prepared from maize, defatted soy meal, sesame and spinach using a co-rotating twin screw extruder and dried in a tray dryer at 50oC up to about 5.5% moisture content (w.b.) and analyzed for important product quality parameters. Result: Quality characteristics of developed food grains-spinach based composite food were affected by variability in independent studied parameters. Optimized extrusion conditions for desired composite food from food grains-spinach were as 14% moisture content, 117oC DHT and 335rpm screw speed. These conditions resulted in the products with 18.26% protein, 73.88% in vitro protein digestibility, 2.46 protein efficiency ratio, 2.84% total minerals, 4.67mg/100g iron, 190 mg/100g calcium, 24.05% antioxidant activity with consumer acceptability ≥7 by 92.52%.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135826439","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}
V.R. Mageshen, P. Santhy, M.R. Latha, S. Meena, K. Aswitha, S. Anbarasan, C. Krithika, G. Maimaran
Background: Even though iodine is not an essential micronutrient for the plant, it is very much needed for a person's mental and physical development. Due to the presence of negative charge on iodine it is highly susceptible to leaching. Further iodine is also highly prone to volatilization loss due to biochemical and physiochemical properties of soil leading to iodine deficiency. Agronomic biofortification of iodine is one of the ways to address iodine deficiency globally. Numerous studies have focused on the process by which plants absorb iodine from the soil, but there is still paucity of knowledge on stability of biofortified iodine in fruits. Methods: In our work, we assessed iodine bioavailability (Cooking, soaking and digestion) in tomato fruit from different sources of chitosan and potassium iodate alone and combinations using main and residual crop trials. The field experiment was carried out in Thondamuthur block of Viraliyur village at Coimbatore district of Tamil Nadu in 2021. Potassium iodate and chitosan were applied in the form of soil, foliar, and chitosan iodate complex at different stages of plant growth. Results: The results suggested that combination and potassium iodate and chitosan complex has increased the iodine stability in fruits of main crop and also retained the iodine in residual crop. As electrostatic interaction between chitosan and iodate prevents volatilization and gradually stabilizes the bioavailability of iodine in fruits. Our findings offer more details on iodine mobility and behaviour in fruits when it is used alone and combination with chitosan at different rates
{"title":"Impact of Iodine Biofortification on Tomato Bioaccessibility through Cooking, Soaking and Simulated Digestion","authors":"V.R. Mageshen, P. Santhy, M.R. Latha, S. Meena, K. Aswitha, S. Anbarasan, C. Krithika, G. Maimaran","doi":"10.18805/ajdfr.dr-2132","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2132","url":null,"abstract":"Background: Even though iodine is not an essential micronutrient for the plant, it is very much needed for a person's mental and physical development. Due to the presence of negative charge on iodine it is highly susceptible to leaching. Further iodine is also highly prone to volatilization loss due to biochemical and physiochemical properties of soil leading to iodine deficiency. Agronomic biofortification of iodine is one of the ways to address iodine deficiency globally. Numerous studies have focused on the process by which plants absorb iodine from the soil, but there is still paucity of knowledge on stability of biofortified iodine in fruits. Methods: In our work, we assessed iodine bioavailability (Cooking, soaking and digestion) in tomato fruit from different sources of chitosan and potassium iodate alone and combinations using main and residual crop trials. The field experiment was carried out in Thondamuthur block of Viraliyur village at Coimbatore district of Tamil Nadu in 2021. Potassium iodate and chitosan were applied in the form of soil, foliar, and chitosan iodate complex at different stages of plant growth. Results: The results suggested that combination and potassium iodate and chitosan complex has increased the iodine stability in fruits of main crop and also retained the iodine in residual crop. As electrostatic interaction between chitosan and iodate prevents volatilization and gradually stabilizes the bioavailability of iodine in fruits. Our findings offer more details on iodine mobility and behaviour in fruits when it is used alone and combination with chitosan at different rates","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135982442","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}
Background: Amla (Phyllanthus emblica), popularly known as the Indian gooseberry, belongs to Euphorbiaceae family is known for its cool, refreshing, pleasant taste and utilised for various products and beverages. During processing, massive amounts of amla pomace that is an abundant source of polyphenols, ascorbic acid, dietary fibre and tannins is discarded as waste. Methods: The research was undertaken to standardize the process of dehydration and nutritional evaluation of amla pomace. The physico-functional properties, sensory evaluation, particle size distribution and its effect on hydration properties, microbial load was carried out from initial to 45 days of storage at both ambient and refrigerated temperature conditions for amla pomace powder. Results: The physico-functional properties indicated pH 3.44, colour L* 86.47, a* -0.74 and b* 11.13, particle density 1.23 g/cm3, water holding capacity 12.30 g/g, water binding capacity 12.37 g/g and swelling capacity 13 mL/g. The nutrient composition was found to have good amount of total dietary fibre (41.7g) with abundant minerals like calcium (128mg), phosphorus (116mg) and magnesium (48mg) along with low fat (0.18g), low carbohydrate (7g) and low calorific value (36 Kcal) per 100g. The phytonutrients, viz., ascorbic acid, tannins and polyphenols were 432, 524 and 677 mg per 100g, respectively. The Sensory scores of Amla pomace were good and the microbial counts were within the permissible limits during 45 days of storage period. Hence, amla pomace powder, a nutritious by-product can be utilized effectively as a functional ingredient in value added products.
{"title":"Processing and Nutritional Evaluation of Amla (Phyllanthus emblica) Pomace","authors":"C. A. Raju, S. Begum, B. Kalpana, A. Sathish","doi":"10.18805/ajdfr.dr-2068","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2068","url":null,"abstract":"Background: Amla (Phyllanthus emblica), popularly known as the Indian gooseberry, belongs to Euphorbiaceae family is known for its cool, refreshing, pleasant taste and utilised for various products and beverages. During processing, massive amounts of amla pomace that is an abundant source of polyphenols, ascorbic acid, dietary fibre and tannins is discarded as waste. Methods: The research was undertaken to standardize the process of dehydration and nutritional evaluation of amla pomace. The physico-functional properties, sensory evaluation, particle size distribution and its effect on hydration properties, microbial load was carried out from initial to 45 days of storage at both ambient and refrigerated temperature conditions for amla pomace powder. Results: The physico-functional properties indicated pH 3.44, colour L* 86.47, a* -0.74 and b* 11.13, particle density 1.23 g/cm3, water holding capacity 12.30 g/g, water binding capacity 12.37 g/g and swelling capacity 13 mL/g. The nutrient composition was found to have good amount of total dietary fibre (41.7g) with abundant minerals like calcium (128mg), phosphorus (116mg) and magnesium (48mg) along with low fat (0.18g), low carbohydrate (7g) and low calorific value (36 Kcal) per 100g. The phytonutrients, viz., ascorbic acid, tannins and polyphenols were 432, 524 and 677 mg per 100g, respectively. The Sensory scores of Amla pomace were good and the microbial counts were within the permissible limits during 45 days of storage period. Hence, amla pomace powder, a nutritious by-product can be utilized effectively as a functional ingredient in value added products.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43377278","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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