Noodles gain popularity due to its low glycemic index (GI) and ready to eat convenience. Effects ... more Noodles gain popularity due to its low glycemic index (GI) and ready to eat convenience. Effects of fortification on noodles with the combination of dehulled cowpea flour and pomegranate peel powder were studied. Nutritional, cooking and sensory qualities of noodles were analyzed. The fortification of whole wheat flour noodles was done by the combinations of cowpea flour and pomegranate peel powder (5% and 10%) and (5% and 7%) respectively. The results showed that, increase in whole wheat flour proportion increases cooking loss. The resultant product is found to be highly nutritious because of its fibers, phenolic compounds, antioxidants and proteins. Sensory and cooking quality results showed that, noodles containing 10% dehulled cowpea flour and 7% pomegranate peel powder was more acceptable.
In the present investigation, the study was undertaken for techno-economic feasibility for cottag... more In the present investigation, the study was undertaken for techno-economic feasibility for cottage level production of osmo-convectively dried orange slices with peel. Osmotic dehydration is a preservative method that offers a high quality product, which produce shelf stable products and can be used during off-season. Optimization of process parameters was done using Design Expert software. The optimum process parameters obtained by computer generated response surfaces and contour plot interpretation were: sugar concentration (59 o Brix), sugar syrup temperature (50 °C) and immersion time (4h) for maximum water loss and targeted sugar gain. The drying temperature was standardized at 60 °C on the basis of phsico-chemical and sensory parameters. The coextruded packaging material was found to be the most effective packaging material for better storability of osmo-convective dried orange slices. The total capital investment for production of osmo-convective dried orange slices was Rs. 787094 for 6 months. Total cost of production of 1 kg of osmo-convective dried orange slices was found as Rs. 525. Further the net profit of Rs. 52617.66/month was noted for production of osmo-convective dried orange slices. The benefit cost ratio and breakeven point was observed 1.4 and 43.76%, respectively for the production of osmo-convective dried orange slices.
Thermal degradation kinetics of total carotenoids and colour of mixed juice were evaluated during... more Thermal degradation kinetics of total carotenoids and colour of mixed juice were evaluated during heating at 70, 80, 90 and 100 °C (0 to 3 h). It was observed that total carotenoid and colour degradation followed a first-order reaction between temperature and time. Higher activation energy for colour of mixed juice indicated its higher temperature sensitivity as compared to total carotenoids. The degradation of antioxidant activity of mixed juice was not linear with temperature. The experimental data fitted to fractional conversion model and kinetic model showed nonlinear relationship between per cent radical scavenging activity of total carotenoids and time.
Journal of Packaging Technology and Research, 2019
Puran is a stuffing of puran poli (sweet flat bread)-an Indian traditional cuisine made from a mi... more Puran is a stuffing of puran poli (sweet flat bread)-an Indian traditional cuisine made from a mixture of cooked chickpea splits and jaggery. The shelf life of puran and puran poli is just 2 days under ambient conditions which guarantors the intervention of packaging studies for the product. This work is the first-ever report on the packaging and shelf life study of puran powder to the best of our knowledge. In this work, instant puran powder (IPP) by vacuum drying (at 60 °C) was prepared to reduce the processing time of puran poli, while increasing its storability. IPP was packed in low-density polyethylene (LDPE) and coextruded laminate (CL) pouches. Shelf life prediction was done using the developed kinetic models based on moisture content and water activity. Accelerated storage study of IPP samples was conducted at 38 ± 2 °C and 90 ± 2% relative humidity (RH) over a 4-month period. The IPP packed in LDPE showed significant (p < 0.05) increase in adsorbed moisture, water activity, total color difference and browning index throughout the storage period in both the storage conditions. On the other hand, the IPP packed in CL pouches which were stored at 28 °C ± 2 °C and 75% RH was stable and acceptable throughout the storage period. The predicted shelf life of IPP packed in LDPE and CL pouches were 2.42 months and 13.41 months, respectively. The study clearly suggests that CL packing is more suitable for storage of IPP.
Puran is a stuffing of puran poli (sweet flat bread)-an Indian traditional cuisine made from the ... more Puran is a stuffing of puran poli (sweet flat bread)-an Indian traditional cuisine made from the mixture of cooked chickpea splits and jaggery. Instant puran powder (IPP) was made by hot air drying (HAD) and vacuum drying (VD) at different temperatures (40, 50, and 60 C) to reduce the preparation time of puran. Different semi-empirical models were fitted to the drying data and Page model was found to suitably explain the experimental data. The highest water absorption index, water solubility index, rehydration ratio, lightness, firmness, and overall acceptability were found in case of vacuum dried IPP produced at 60 C. Browning index, a*, and b* of vacuum dried IPP at 60 C were the lowest. In vitro protein digestibility and minerals were not significantly affected by the drying method. Highest moisture diffusivity (7.24 × 10 −09 m 2 /s) and lowest activation energy (70.28 kJ/mol) were found in IPP dried by VD at 60 C. Practical applications Results of this investigation would facilitate food industries in developing efficient and robust process condition for puran manufacturing. This study is the first report that deals with the physico-functional properties and drying characteristics of puran. Moreover, models generated in this work for moisture mapping of the product provide vital information for engineering control systems. Vacuum drying technology for puran at 60 C was found the most suitable for commercial preparation of puran powder.
Noodles gain popularity due to its low glycemic index (GI) and ready to eat convenience. Effects ... more Noodles gain popularity due to its low glycemic index (GI) and ready to eat convenience. Effects of fortification on noodles with the combination of dehulled cowpea flour and pomegranate peel powder were studied. Nutritional, cooking and sensory qualities of noodles were analyzed. The fortification of whole wheat flour noodles was done by the combinations of cowpea flour and pomegranate peel powder (5% and 10%) and (5% and 7%) respectively. The results showed that, increase in whole wheat flour proportion increases cooking loss. The resultant product is found to be highly nutritious because of its fibers, phenolic compounds, antioxidants and proteins. Sensory and cooking quality results showed that, noodles containing 10% dehulled cowpea flour and 7% pomegranate peel powder was more acceptable.
In the present investigation, the study was undertaken for techno-economic feasibility for cottag... more In the present investigation, the study was undertaken for techno-economic feasibility for cottage level production of osmo-convectively dried orange slices with peel. Osmotic dehydration is a preservative method that offers a high quality product, which produce shelf stable products and can be used during off-season. Optimization of process parameters was done using Design Expert software. The optimum process parameters obtained by computer generated response surfaces and contour plot interpretation were: sugar concentration (59 o Brix), sugar syrup temperature (50 °C) and immersion time (4h) for maximum water loss and targeted sugar gain. The drying temperature was standardized at 60 °C on the basis of phsico-chemical and sensory parameters. The coextruded packaging material was found to be the most effective packaging material for better storability of osmo-convective dried orange slices. The total capital investment for production of osmo-convective dried orange slices was Rs. 787094 for 6 months. Total cost of production of 1 kg of osmo-convective dried orange slices was found as Rs. 525. Further the net profit of Rs. 52617.66/month was noted for production of osmo-convective dried orange slices. The benefit cost ratio and breakeven point was observed 1.4 and 43.76%, respectively for the production of osmo-convective dried orange slices.
Thermal degradation kinetics of total carotenoids and colour of mixed juice were evaluated during... more Thermal degradation kinetics of total carotenoids and colour of mixed juice were evaluated during heating at 70, 80, 90 and 100 °C (0 to 3 h). It was observed that total carotenoid and colour degradation followed a first-order reaction between temperature and time. Higher activation energy for colour of mixed juice indicated its higher temperature sensitivity as compared to total carotenoids. The degradation of antioxidant activity of mixed juice was not linear with temperature. The experimental data fitted to fractional conversion model and kinetic model showed nonlinear relationship between per cent radical scavenging activity of total carotenoids and time.
Journal of Packaging Technology and Research, 2019
Puran is a stuffing of puran poli (sweet flat bread)-an Indian traditional cuisine made from a mi... more Puran is a stuffing of puran poli (sweet flat bread)-an Indian traditional cuisine made from a mixture of cooked chickpea splits and jaggery. The shelf life of puran and puran poli is just 2 days under ambient conditions which guarantors the intervention of packaging studies for the product. This work is the first-ever report on the packaging and shelf life study of puran powder to the best of our knowledge. In this work, instant puran powder (IPP) by vacuum drying (at 60 °C) was prepared to reduce the processing time of puran poli, while increasing its storability. IPP was packed in low-density polyethylene (LDPE) and coextruded laminate (CL) pouches. Shelf life prediction was done using the developed kinetic models based on moisture content and water activity. Accelerated storage study of IPP samples was conducted at 38 ± 2 °C and 90 ± 2% relative humidity (RH) over a 4-month period. The IPP packed in LDPE showed significant (p < 0.05) increase in adsorbed moisture, water activity, total color difference and browning index throughout the storage period in both the storage conditions. On the other hand, the IPP packed in CL pouches which were stored at 28 °C ± 2 °C and 75% RH was stable and acceptable throughout the storage period. The predicted shelf life of IPP packed in LDPE and CL pouches were 2.42 months and 13.41 months, respectively. The study clearly suggests that CL packing is more suitable for storage of IPP.
Puran is a stuffing of puran poli (sweet flat bread)-an Indian traditional cuisine made from the ... more Puran is a stuffing of puran poli (sweet flat bread)-an Indian traditional cuisine made from the mixture of cooked chickpea splits and jaggery. Instant puran powder (IPP) was made by hot air drying (HAD) and vacuum drying (VD) at different temperatures (40, 50, and 60 C) to reduce the preparation time of puran. Different semi-empirical models were fitted to the drying data and Page model was found to suitably explain the experimental data. The highest water absorption index, water solubility index, rehydration ratio, lightness, firmness, and overall acceptability were found in case of vacuum dried IPP produced at 60 C. Browning index, a*, and b* of vacuum dried IPP at 60 C were the lowest. In vitro protein digestibility and minerals were not significantly affected by the drying method. Highest moisture diffusivity (7.24 × 10 −09 m 2 /s) and lowest activation energy (70.28 kJ/mol) were found in IPP dried by VD at 60 C. Practical applications Results of this investigation would facilitate food industries in developing efficient and robust process condition for puran manufacturing. This study is the first report that deals with the physico-functional properties and drying characteristics of puran. Moreover, models generated in this work for moisture mapping of the product provide vital information for engineering control systems. Vacuum drying technology for puran at 60 C was found the most suitable for commercial preparation of puran powder.
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