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Full-Text Articles in Life Sciences
Development Of Barnyard Millet Puffed Product Using Hot Air Puffing And Optimization Of Process Parameters, Raghunath Vyankatrao Jaybhaye, Dinesh Nandkumar Kshirsagar, Premprakash Srivastav
Development Of Barnyard Millet Puffed Product Using Hot Air Puffing And Optimization Of Process Parameters, Raghunath Vyankatrao Jaybhaye, Dinesh Nandkumar Kshirsagar, Premprakash Srivastav
Raghunath Vyankatrao Jaybhaye
Abstract A ready-to-eat (RTE) puffed product was developed from barnyard millet using high temperature short time (HTST) puffing process. Cold extruded dough sheet pieces prepared from barnyard millet flour, potato mash and tapioca powder in the proportion 60:37:3 were steam cooked and then puffed in hot air puffing setup. The effect of process parameters viz. steaming pressure (SP), steaming time (St), hot air temperature (AT) and puffing time (Pt) on the product quality was investigated by conducting experiments using the central composite rotatable design (CCRD). Linear and quadratic models were developed using response surface methodology (RSM) to study the synergy …
Kinetic Evaluation Of Colour, Texture, Polyphenols And Antioxidant Capacity Of Irish York Cabbage After Blanching Treatment, Amit Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam
Kinetic Evaluation Of Colour, Texture, Polyphenols And Antioxidant Capacity Of Irish York Cabbage After Blanching Treatment, Amit Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam
Articles
In the present work, York cabbage was blanched between 80 to100°C with an increment of 5°C for up to 14 min and kinetics of the different physio-chemical properties were studied. Significant reductions in the texture, color, polyphenols (PPs) and antioxidant (AO) capacity were observed due to blanching. Total phenolic and flavonoid content retained ranged from 19.6-24.5 and 22.0-25.7%, respectively. Heavy losses in the AO capacity also occurred as a result of blanching, which was evident with a loss of 74.0-82.0% in activity as compared to raw York cabbage. Textural studies showed that blanching caused a significant reduction in firmness in …
Development Of Carrot Pomace And Wheat Flour Based Cookies, Navneet Kumar Dr.
Development Of Carrot Pomace And Wheat Flour Based Cookies, Navneet Kumar Dr.
Navneet Kumar
Carrot is the excellent source of beta carotene and other vitamins. The carrot is utilized as raw, cooked vegetable, sweet meats or as juice and beverages. Carrot pomace is the by-product of carrot juice extraction process. The carrot pomace was dried in hot air oven at 65°C and then grinded to pass through 2 mm sieve. Dried carrot pomace was added in different proportions (0 –9%) to fine wheat flour, shortening, sugar and water. The formulation was baked at 175 °C for 12 min. in the gas oven with air circulation. The moisture content of cookies was measured using hot …