R. Sarmah, P. K. Subudhi, T. K. Dutta, P. Roychoudhury, J. Gali, Y. D. Singh
Background: Mouldy growth in food commodities by aflatoxin producing fungi is a serious health concern to animals as well as human beings due to the harmful effects of aflatoxins like hepatotoxicity, carcinogenicity, impairment of protein synthesis, formation of DNA adducts, etc. even in minute concentrations. A tropical climate with moderate temperature, high humidity and heavy rainfall provides optimal conditions for the growth of aflatoxin producing fungi like Aspergillus flavus in different food items. The current study was to examine if the substrate(s) in a food item has any role to play in aflatoxin production by A. flavus. Methods: The fungus was isolated from ten different edible materials and identified using standard procedure. The isolates were cultured in potato dextrose agar slants keeping the culture conditions identical in triplicates. The toxin extracted using chloroform as solvent and downstream processing to get crude toxin was quantified on the basis of dry weight. Thin layer chromatography was done and the fluorescence of the toxins from different isolates was visualised under high wavelength of ultra-violet light with standard Aflatoxin B1 chromatographed vis-a-vis to confirm presence of the toxin in all the extracted toxins. Result: Results of the extracted toxin dry weight comparison between different isolates as well as the fluorescence intensity in the chromatograms revealed that contaminated peanut isolate of A. flavus yielded the highest amount of crude toxin. Thus, the results indicate that there are some factor(s) in peanut that promote(s) aflatoxin production by A. flavus. This information was further used for formulating potato dextrose agar media for isolation of aflatoxin producing fungi by incorporating peanut extract in the media and comparing the amount of crude toxin yield.
{"title":"Comparison of Aflatoxin Yield from Peanut Isolate of Aspergillus flavus with Other Isolates","authors":"R. Sarmah, P. K. Subudhi, T. K. Dutta, P. Roychoudhury, J. Gali, Y. D. Singh","doi":"10.18805/ajdfr.dr-2028","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2028","url":null,"abstract":"Background: Mouldy growth in food commodities by aflatoxin producing fungi is a serious health concern to animals as well as human beings due to the harmful effects of aflatoxins like hepatotoxicity, carcinogenicity, impairment of protein synthesis, formation of DNA adducts, etc. even in minute concentrations. A tropical climate with moderate temperature, high humidity and heavy rainfall provides optimal conditions for the growth of aflatoxin producing fungi like Aspergillus flavus in different food items. The current study was to examine if the substrate(s) in a food item has any role to play in aflatoxin production by A. flavus. Methods: The fungus was isolated from ten different edible materials and identified using standard procedure. The isolates were cultured in potato dextrose agar slants keeping the culture conditions identical in triplicates. The toxin extracted using chloroform as solvent and downstream processing to get crude toxin was quantified on the basis of dry weight. Thin layer chromatography was done and the fluorescence of the toxins from different isolates was visualised under high wavelength of ultra-violet light with standard Aflatoxin B1 chromatographed vis-a-vis to confirm presence of the toxin in all the extracted toxins. Result: Results of the extracted toxin dry weight comparison between different isolates as well as the fluorescence intensity in the chromatograms revealed that contaminated peanut isolate of A. flavus yielded the highest amount of crude toxin. Thus, the results indicate that there are some factor(s) in peanut that promote(s) aflatoxin production by A. flavus. This information was further used for formulating potato dextrose agar media for isolation of aflatoxin producing fungi by incorporating peanut extract in the media and comparing the amount of crude toxin yield.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41547410","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}
K. Handique, S. Laskar, M. Raquib, S. Choudhury, S. Upadhyay, D. Bora, S. Tamuly
Background: Dietary fiber can be effectively incorporated into processed meat products along with binders, extenders and fillers. Using millet in meat products can balance the enormous demand and supply for affordable, wholesome, dietary fiber enriched and healthful meat products. Methods: The duck meat sausages were developed by incorporating three different levels of roasted foxtail millet flour (FTMF) i.e. 5%, 10% and 15% and coded as T1(5%), T2(10%) and T3 (15%). The proximate composition, texture profile, colour profile and microbiological qualities of the control and treated sausages were estimated. Result: The moisture, crude protein, ether extract and calorie value of the sausages declined significantly (p less than 0.05) with increasing levels of FTMF in the treated sausages. In the case of texture profile, a significant (p less than 0.05) difference was observed in the springiness, hardness, chewiness and resilience (p less than 0.05) of the sausages between the control and treated groups. However, no significant difference in cohesiveness was observed between the control and the treated products. The colour profile revealed no significant (p greater than 0.01) difference in lightness (L*), redness (a*) and yellowness (b*). TVC and TVPBC showed a significantly (p less than 0.01) decreasing trend from control to treated products. However, the bacterial load increased during the storage for up to 15 days. No colititre, yeast, or mould were detected during the entire storage period.
{"title":"Effects of Foxtail Millet Flour (Setaria italica) on the Proximate Composition, Texture Profile, Colour Profile and Microbiological Qualities of Duck Meat Sausages","authors":"K. Handique, S. Laskar, M. Raquib, S. Choudhury, S. Upadhyay, D. Bora, S. Tamuly","doi":"10.18805/ajdfr.dr-2094","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2094","url":null,"abstract":"Background: Dietary fiber can be effectively incorporated into processed meat products along with binders, extenders and fillers. Using millet in meat products can balance the enormous demand and supply for affordable, wholesome, dietary fiber enriched and healthful meat products. Methods: The duck meat sausages were developed by incorporating three different levels of roasted foxtail millet flour (FTMF) i.e. 5%, 10% and 15% and coded as T1(5%), T2(10%) and T3 (15%). The proximate composition, texture profile, colour profile and microbiological qualities of the control and treated sausages were estimated. Result: The moisture, crude protein, ether extract and calorie value of the sausages declined significantly (p less than 0.05) with increasing levels of FTMF in the treated sausages. In the case of texture profile, a significant (p less than 0.05) difference was observed in the springiness, hardness, chewiness and resilience (p less than 0.05) of the sausages between the control and treated groups. However, no significant difference in cohesiveness was observed between the control and the treated products. The colour profile revealed no significant (p greater than 0.01) difference in lightness (L*), redness (a*) and yellowness (b*). TVC and TVPBC showed a significantly (p less than 0.01) decreasing trend from control to treated products. However, the bacterial load increased during the storage for up to 15 days. No colititre, yeast, or mould were detected during the entire storage period.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43380750","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}
Nikunj M. Vachhani, K. Ahuja, A. J. Thesiya, Tanmay Hazra, V. Ramani
Background: Fermented milk based beverages are popular all over the world and cherished by people of all ages. Health conscious consumers nowadays desire for beverages with enhanced functionality. Prickly pear fruit crop having resilience to grow in arid and semi-arid lands, possess excellent antioxidant and natural food colorant potential. Present investigation was an attempt to combine prickly pear fruit with fermented milk. Methods: Effect of milk fat, pulp level and sugar replacement with low calorie sweetener was investigated on the sensory acceptability. Optimized prickly pear fruit and milk based beverages was evaluated for nutritional, colour, antioxidant properties and consumer acceptance. Stability of pear fruit and milk based beverage under refrigeration storage was analyzed. Result: Consumer acceptability test (n=100) of selected formulation indicated wide acceptability with overall liking score of 8.17±0.05 on a 9-point hedonic scale. Antioxidant potential of optimized prickly pear fruit and milk based beverage was significantly higher (648±6.11 TEAC/g) than the control samples (410.33±5.49 TEAC/g). Packed beverage in glass bottles remained acceptable up to 9th day.
{"title":"Formulation, Characterization and Storage Stability of Prickly Pear (Opuntia ficus) Fruit and Milk Based Fermented Beverage","authors":"Nikunj M. Vachhani, K. Ahuja, A. J. Thesiya, Tanmay Hazra, V. Ramani","doi":"10.18805/ajdfr.dr-2113","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2113","url":null,"abstract":"Background: Fermented milk based beverages are popular all over the world and cherished by people of all ages. Health conscious consumers nowadays desire for beverages with enhanced functionality. Prickly pear fruit crop having resilience to grow in arid and semi-arid lands, possess excellent antioxidant and natural food colorant potential. Present investigation was an attempt to combine prickly pear fruit with fermented milk. Methods: Effect of milk fat, pulp level and sugar replacement with low calorie sweetener was investigated on the sensory acceptability. Optimized prickly pear fruit and milk based beverages was evaluated for nutritional, colour, antioxidant properties and consumer acceptance. Stability of pear fruit and milk based beverage under refrigeration storage was analyzed. Result: Consumer acceptability test (n=100) of selected formulation indicated wide acceptability with overall liking score of 8.17±0.05 on a 9-point hedonic scale. Antioxidant potential of optimized prickly pear fruit and milk based beverage was significantly higher (648±6.11 TEAC/g) than the control samples (410.33±5.49 TEAC/g). Packed beverage in glass bottles remained acceptable up to 9th day.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44036705","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}
Urvashi, Anuradha Dutta, R. Raghuvanshi, Y. Singh, Nivedita, S. Tilara, D. Joshi
Background: Cowpea is a climbing annual crop from Fabaceae family which is grown for its edible seeds and pods. Cowpea is rich in various nutrients such as fibre, protein, iron, potassium and is low in fat and calories. It has been observed that non-Communicable diseases are increasing at a rapid rate in India as well as globally. The need of the hour is to control the rate of diseases through modification in dietary practices. This study has focused on formulation of whole cowpea pod enriched composite flour by including more fibre and various nutrients in the diet. Methods: In the study, composite flour using whole cowpea pod flour, barley husk flour and whole wheat flour was developed. The nutritional characteristics of composite flour and barley husk were analyzed. Storage study with two different packaging materials was also done. Result: The composite flour was found to have good nutritional properties as it contained valuable amount of protein, energy and crude fibre. It was also found that the flour had higher content of iron, magnesium and calcium while barley husk had higher content of manganese. Laminated aluminium pouches found to be more suitable for use as a packaging material.
{"title":"Utilization of the Whole Cowpea Pod and Barley Husk in The Production of Nutritionally Enriched Composite Flour","authors":"Urvashi, Anuradha Dutta, R. Raghuvanshi, Y. Singh, Nivedita, S. Tilara, D. Joshi","doi":"10.18805/ajdfr.dr-1986","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-1986","url":null,"abstract":"Background: Cowpea is a climbing annual crop from Fabaceae family which is grown for its edible seeds and pods. Cowpea is rich in various nutrients such as fibre, protein, iron, potassium and is low in fat and calories. It has been observed that non-Communicable diseases are increasing at a rapid rate in India as well as globally. The need of the hour is to control the rate of diseases through modification in dietary practices. This study has focused on formulation of whole cowpea pod enriched composite flour by including more fibre and various nutrients in the diet. Methods: In the study, composite flour using whole cowpea pod flour, barley husk flour and whole wheat flour was developed. The nutritional characteristics of composite flour and barley husk were analyzed. Storage study with two different packaging materials was also done. Result: The composite flour was found to have good nutritional properties as it contained valuable amount of protein, energy and crude fibre. It was also found that the flour had higher content of iron, magnesium and calcium while barley husk had higher content of manganese. Laminated aluminium pouches found to be more suitable for use as a packaging material.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44880589","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: This study aimed at assessing the physicochemical and bacteriological parameters of the water at the softener outlet and the steam boiler water condensate of a dairy unit located in Bechar province (South-West of Algeria). Methods: Some physicochemical and bacteriological parameters were analyzed based on standard methods given by the American Public Health Association (APHA). Result: The obtained results showed that the parameters: pH, EC, salinity, TA, TAC, sulfate, nitrate, and fluoride ions of most analyzed water samples at the softener outlet (SW) were in agreement with national regulations. However, the steam boiler water condensate samples (BW) were out of specification except for TA, TAC, nitrate, and fluoride ions. The SW and BW samples were qualified as very hard exceeding the standard set at 15°f and 10,5 to 11,5°f, respectively, with high salinity and TDS values. The bacteriological analysis showed that most of the steam boiler water condensate samples complied with national regulations with the absence of fecal coliforms, knowing that the BW5 and BW8 samples were contaminated with spores of sulfite-reducing Clostridia at a load of 3 and 1 spore/50 mL, respectively. However, an average of 6/10 (i.e. 60%) of the softened water samples were contaminated with the opportunistic species ‘Pseudomonas aeruginosa’, while the SW5, SW8 and SW10 samples were contaminated with spores of sulfite-reducing Clostridia (1 to 11 spores/50 mL). All samples were free from Salmonella spp. A high TH of the water at the softener outlet reveals a malfunction of the external treatment (softening). On the one hand, boiler scaling that may occur can reduce the steam flow (low efficiency of the heat treatment), which contributes to poor pasteurization of the milk, especially in the presence of bacterial contaminants, and on the other hand, increase the energy expenditure.
{"title":"Softened Water and Steam Boiler Water Condensate Quality used in the Milk Production Line of a Private Dairy Unit Located in Bechar Province (South-West of Algeria): Physicochemical and Bacteriological Analysis","authors":"E. Benyagoub","doi":"10.18805/ajdfr.drf-327","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-327","url":null,"abstract":"Background: This study aimed at assessing the physicochemical and bacteriological parameters of the water at the softener outlet and the steam boiler water condensate of a dairy unit located in Bechar province (South-West of Algeria). Methods: Some physicochemical and bacteriological parameters were analyzed based on standard methods given by the American Public Health Association (APHA). Result: The obtained results showed that the parameters: pH, EC, salinity, TA, TAC, sulfate, nitrate, and fluoride ions of most analyzed water samples at the softener outlet (SW) were in agreement with national regulations. However, the steam boiler water condensate samples (BW) were out of specification except for TA, TAC, nitrate, and fluoride ions. The SW and BW samples were qualified as very hard exceeding the standard set at 15°f and 10,5 to 11,5°f, respectively, with high salinity and TDS values. The bacteriological analysis showed that most of the steam boiler water condensate samples complied with national regulations with the absence of fecal coliforms, knowing that the BW5 and BW8 samples were contaminated with spores of sulfite-reducing Clostridia at a load of 3 and 1 spore/50 mL, respectively. However, an average of 6/10 (i.e. 60%) of the softened water samples were contaminated with the opportunistic species ‘Pseudomonas aeruginosa’, while the SW5, SW8 and SW10 samples were contaminated with spores of sulfite-reducing Clostridia (1 to 11 spores/50 mL). All samples were free from Salmonella spp. A high TH of the water at the softener outlet reveals a malfunction of the external treatment (softening). On the one hand, boiler scaling that may occur can reduce the steam flow (low efficiency of the heat treatment), which contributes to poor pasteurization of the milk, especially in the presence of bacterial contaminants, and on the other hand, increase the energy expenditure.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43980412","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}
In India, mixed farming and cattle raising is an essential elements of rural life and these practices are connected with the social structure in cultural, religious and economic ways. India’s production of fodder is very unevenly distributed and how this resource is used depends on the breed of cattle raised, the climate, the socioeconomic context and the crop-growing patterns. Fodder from cultivated regions is regularly fed to cattle and buffalo, with some harvested grasses and top feeds added as supplements. On the other hand within the land area of just 2.3 per cent, India is home to 16.8 per cent of the world’s population and nearly 20 per cent of the world’s cattle. India homes cattle (16%), buffalo (55%), goats (20%) and sheep (5%) of worlds total livestock population respectively. This fact makes it more cumbersome to meet the forage demand by livestock, thus shift in paradigm and opportunity in near future is about to hike for fodder crops with their potentiality in production per unit area. The present Indian scenario of fodder crops in comparison with the livestock population is being described in this article along with the net deficit and surplus availability of green and dry fodder. Further, this review also includes the opening of a new way for oats to contribute to fodder production. The challenges facing India for fodder production and its near opportunity to open up and evolve with various methodologies to tackle the present fodder demand by enhancing the production is described in detail in an article.
{"title":"Forage Production in India: Bottlenecks and Opportunities by Opening up New Way with an Increase in Fodder Oats Demand: A Review","authors":"Harshavardan J. Hilli, R. Kapoor, A. -","doi":"10.18805/ajdfr.dr-2050","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2050","url":null,"abstract":"In India, mixed farming and cattle raising is an essential elements of rural life and these practices are connected with the social structure in cultural, religious and economic ways. India’s production of fodder is very unevenly distributed and how this resource is used depends on the breed of cattle raised, the climate, the socioeconomic context and the crop-growing patterns. Fodder from cultivated regions is regularly fed to cattle and buffalo, with some harvested grasses and top feeds added as supplements. On the other hand within the land area of just 2.3 per cent, India is home to 16.8 per cent of the world’s population and nearly 20 per cent of the world’s cattle. India homes cattle (16%), buffalo (55%), goats (20%) and sheep (5%) of worlds total livestock population respectively. This fact makes it more cumbersome to meet the forage demand by livestock, thus shift in paradigm and opportunity in near future is about to hike for fodder crops with their potentiality in production per unit area. The present Indian scenario of fodder crops in comparison with the livestock population is being described in this article along with the net deficit and surplus availability of green and dry fodder. Further, this review also includes the opening of a new way for oats to contribute to fodder production. The challenges facing India for fodder production and its near opportunity to open up and evolve with various methodologies to tackle the present fodder demand by enhancing the production is described in detail in an article.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44644260","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}
I. Sahu, M. Panda, U. S. Pal, M. Mohapatra, G. Acharya
Background: An engine operated jamun harvester to shake the limb with adjustable shaking frequency and amplitude was developed. The aim of the present study was to evaluate the performance of the jamun harvester and determine the suitable shaking frequency and amplitude to obtain maximum harvesting efficiency. Methods: A 4×3 factorial experiment with completely randomized design was conducted to investigate the effects of shaking amplitude (10, 20, 30 and 40 mm) and frequency (2, 4 and 6 Hz) on percentage matured jamun harvested, fruit removal percentage and harvesting efficiency. Result: Analysis of variance and mean comparison showed that the shaking amplitude and shaking frequency both had significant effect on percentage matured jamun harvested, fruit removal percentage and harvesting efficiency. The fruit removal percentage increased at higher levels of shaking amplitude and frequency. Complete fruit removal (100%) was achieved at 6 Hz shaking frequency and 40 mm amplitude, however shattering of leaves and immature fruits were observed. Therefore, shaking amplitude of 30 mm and shaking frequency of 6 Hz was recommended for Jamun harvesting with 93.15% fruit removal and 64.33% harvesting efficiency. The fruit detachment force to fruit weight ratio (FDF/W) of Jamun varied from 1.46 to 0.23. The cost of harvesting of jamun by the developed harvester was found to be approx. Rs. 9/- as compared to Rs. 15/- per kg fruit for manual harvesting.
{"title":"Comparative Evaluation of Manual and Mechanical Jamun Fruit Harvesting","authors":"I. Sahu, M. Panda, U. S. Pal, M. Mohapatra, G. Acharya","doi":"10.18805/ajdfr.dr-2107","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2107","url":null,"abstract":"Background: An engine operated jamun harvester to shake the limb with adjustable shaking frequency and amplitude was developed. The aim of the present study was to evaluate the performance of the jamun harvester and determine the suitable shaking frequency and amplitude to obtain maximum harvesting efficiency. Methods: A 4×3 factorial experiment with completely randomized design was conducted to investigate the effects of shaking amplitude (10, 20, 30 and 40 mm) and frequency (2, 4 and 6 Hz) on percentage matured jamun harvested, fruit removal percentage and harvesting efficiency. Result: Analysis of variance and mean comparison showed that the shaking amplitude and shaking frequency both had significant effect on percentage matured jamun harvested, fruit removal percentage and harvesting efficiency. The fruit removal percentage increased at higher levels of shaking amplitude and frequency. Complete fruit removal (100%) was achieved at 6 Hz shaking frequency and 40 mm amplitude, however shattering of leaves and immature fruits were observed. Therefore, shaking amplitude of 30 mm and shaking frequency of 6 Hz was recommended for Jamun harvesting with 93.15% fruit removal and 64.33% harvesting efficiency. The fruit detachment force to fruit weight ratio (FDF/W) of Jamun varied from 1.46 to 0.23. The cost of harvesting of jamun by the developed harvester was found to be approx. Rs. 9/- as compared to Rs. 15/- per kg fruit for manual harvesting.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43709812","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: A study was conducted to develop egg nugget incorporated with pearl millet to improve its acceptability and nutritional value. Eggs being an ideal diet for humans for its high nutritional properties that also fulfils special dietary requirements. Egg nuggets are the novel convenience egg products to be developed to fulfil a number of objectives including preparation of delicious ready to eat egg products with positive health effects. The beneficial effect of egg may be improved with addition of fibre in the nugget with a greater acceptance among the consumers. Methods: The egg nuggets were developed by using pearl millet flour at three different levels viz. T1(21.5%), T2 (19.5%) and T3 (17.5%). 19.5% level of pearl millet flour was selected on the basis of sensory attributes. Result: The variant T2 (19.5% Pearl Millet) was awarded highest overall palatability score Flavour, juiciness and texture scores were also found to be significantly (p less than 0.05) higher. Therefore, from the present study it was concluded that egg nuggets with 19.5% pearl millet flour had a better sensory quality and acceptability.
{"title":"Development of Egg Nuggets with Addition of Pearl Millet","authors":"G. ., Kuntal Das, S. Verma, A. Patyal, C. Sahu","doi":"10.18805/ajdfr.dr-2038","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2038","url":null,"abstract":"Background: A study was conducted to develop egg nugget incorporated with pearl millet to improve its acceptability and nutritional value. Eggs being an ideal diet for humans for its high nutritional properties that also fulfils special dietary requirements. Egg nuggets are the novel convenience egg products to be developed to fulfil a number of objectives including preparation of delicious ready to eat egg products with positive health effects. The beneficial effect of egg may be improved with addition of fibre in the nugget with a greater acceptance among the consumers. Methods: The egg nuggets were developed by using pearl millet flour at three different levels viz. T1(21.5%), T2 (19.5%) and T3 (17.5%). 19.5% level of pearl millet flour was selected on the basis of sensory attributes. Result: The variant T2 (19.5% Pearl Millet) was awarded highest overall palatability score Flavour, juiciness and texture scores were also found to be significantly (p less than 0.05) higher. Therefore, from the present study it was concluded that egg nuggets with 19.5% pearl millet flour had a better sensory quality and acceptability.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46617500","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}
T. Ganjeer, A. Patyal, S. Shakya, C. Chandrakar, S. Verma, N. Gade, C. Sannat, V. Naik, S. Parkar
Background: Salmonella is recognized as the most prevalent bacterial cause of foodborne diseases worldwide and animal-sourced foods have been reported as a common source of Salmonella infections among humans. Methods: The commercial chicken eggs, backyard chicken eggs, and duck eggs samples, 60 each, were processed for isolation and identification of Salmonella. All Salmonella isolates were further tested for resistance against six different antibiotics. The prevalence of virulence and antimicrobial resistance genes in the Salmonella isolates was determined by PCR. Result: A total of 28 Salmonella isolates were recovered with an overall prevalence of 15.6% and out of them, 11.1% and 4.4% were from eggshell and egg content, respectively. All the isolates were found sensitive to Gentamicin however maximum resistance was observed against Cefotaxime. PCR results revealed that 100% of the isolates were carrying the invA gene however stn gene was detected in 78.6% of isolates. Among presumptively identified β-lactam-resistant Salmonella isolates, 100% and 50% isolates harbored blaTEM and blaCTX-M genes, respectively whereas none of the isolates contained the blaSHV gene. All tetracycline-resistant isolates harbored the tetA gene whereas none of the isolates carried the tetB gene. 100% of fluoroquinolone-resistant isolates were carrying the gyrA gene however parC gene was present only in 60% of isolates. These results indicate that drug-resistant Salmonella spp. were prevalent in eggs sold in the study area which can pose a serious public health problem.
{"title":"Antibiotic Resistance Pattern and Distribution of Resistance Genes in Salmonella Isolated from Chicken and Duck Eggs in Chhattisgarh, India","authors":"T. Ganjeer, A. Patyal, S. Shakya, C. Chandrakar, S. Verma, N. Gade, C. Sannat, V. Naik, S. Parkar","doi":"10.18805/ajdfr.dr-2033","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2033","url":null,"abstract":"Background: Salmonella is recognized as the most prevalent bacterial cause of foodborne diseases worldwide and animal-sourced foods have been reported as a common source of Salmonella infections among humans. Methods: The commercial chicken eggs, backyard chicken eggs, and duck eggs samples, 60 each, were processed for isolation and identification of Salmonella. All Salmonella isolates were further tested for resistance against six different antibiotics. The prevalence of virulence and antimicrobial resistance genes in the Salmonella isolates was determined by PCR. Result: A total of 28 Salmonella isolates were recovered with an overall prevalence of 15.6% and out of them, 11.1% and 4.4% were from eggshell and egg content, respectively. All the isolates were found sensitive to Gentamicin however maximum resistance was observed against Cefotaxime. PCR results revealed that 100% of the isolates were carrying the invA gene however stn gene was detected in 78.6% of isolates. Among presumptively identified β-lactam-resistant Salmonella isolates, 100% and 50% isolates harbored blaTEM and blaCTX-M genes, respectively whereas none of the isolates contained the blaSHV gene. All tetracycline-resistant isolates harbored the tetA gene whereas none of the isolates carried the tetB gene. 100% of fluoroquinolone-resistant isolates were carrying the gyrA gene however parC gene was present only in 60% of isolates. These results indicate that drug-resistant Salmonella spp. were prevalent in eggs sold in the study area which can pose a serious public health problem.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42174202","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}
Ayushi Joshi, S. Srivastava, N. Shahi, A. Kushwaha, R. Acharya
Background: The consumption of finger millet and quinoa can be increased by partially substituting refined wheat flour (RWF) with these grains in popular snack food item doughnuts. The present study was conducted to formulate eggless doughnuts using composite flour of RWF, finger millet flour and quinoa flour. Method: Response Surface Methodology was used for optimization of process parameters for which seventeen different combinations of finger millet flour: quinoa flour (X1), butter (X2) and curd (X3) were taken as independent variables. The effect of independent variables on the responses (crude protein, crude fat, in vitro protein digestibility, springiness, flavor, appearance) was investigated. Result: Optimized doughnuts (X1=3:1, X2=16.712% of composite flour and X3=25% of composite flour) were formulated, analyzed and compared with control RWF doughnuts prepared under similar conditions for nutritional quality, hardness and sensory quality. Significantly higher values were observed for total ash, crude protein, crude fibre, hardness and springiness of optimized doughnuts in comparison to control RWF doughnuts whereas sensory evaluation showed non-significant difference except for color of the doughnuts. This study showed that the formulated eggless doughnuts were nutritious and could be a good substitute for the market based doughnuts especially for vegetarian people and who are allergic to egg protein.
{"title":"Formulation and Numerical Optimization of Finger Millet and Quinoa Incorporated Eggless Doughnuts","authors":"Ayushi Joshi, S. Srivastava, N. Shahi, A. Kushwaha, R. Acharya","doi":"10.18805/ajdfr.dr-2072","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2072","url":null,"abstract":"Background: The consumption of finger millet and quinoa can be increased by partially substituting refined wheat flour (RWF) with these grains in popular snack food item doughnuts. The present study was conducted to formulate eggless doughnuts using composite flour of RWF, finger millet flour and quinoa flour. Method: Response Surface Methodology was used for optimization of process parameters for which seventeen different combinations of finger millet flour: quinoa flour (X1), butter (X2) and curd (X3) were taken as independent variables. The effect of independent variables on the responses (crude protein, crude fat, in vitro protein digestibility, springiness, flavor, appearance) was investigated. Result: Optimized doughnuts (X1=3:1, X2=16.712% of composite flour and X3=25% of composite flour) were formulated, analyzed and compared with control RWF doughnuts prepared under similar conditions for nutritional quality, hardness and sensory quality. Significantly higher values were observed for total ash, crude protein, crude fibre, hardness and springiness of optimized doughnuts in comparison to control RWF doughnuts whereas sensory evaluation showed non-significant difference except for color of the doughnuts. This study showed that the formulated eggless doughnuts were nutritious and could be a good substitute for the market based doughnuts especially for vegetarian people and who are allergic to egg protein.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42307735","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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