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Phở dưới cái nhìn lịch sử - văn hóa
Các nhà nghiên cứu cho rằng phở ra đời ở Hà Nội, vào ba thập niên đầu của thế kỉ XX. Ban đầu nó là phở bò chín và được gánh đi bán. Cho đến năm 1943, phở đã phổ biến ở Hà Nội và lúc này, khách ăn không thích phở gà. Trong thời gian kháng chiến chống Pháp, ở vùng tự do, phở là món ăn đặc biệt; còn ở Hà Nội, từ năm 1952, bên cạnh phở bò, người ăn cũng đã ăn phở gà.
3/30/2020 8:58:12 AM +00:00
Studies on quality characteristics on sweetened stirred dahi prepared by using honey and flaxseed powder
Dahi is a traditional fermented dairy product prepared by lactic acid fermentation of milk. In the present study, Flaxseed and Honey has been added to Dahi in different proportions. Trials were conducted to adjudge the most acceptable levels of Honey (6% and 9%) and Flaxseed powder (3%, 6% and 9%) on the basis of sensory scores. Based on organoleptic scores the final optimized product contains 9% Honey and 6% Flaxseed Powder which was highly acceptable. The Dahi prepared without addition of Honey and Flaxseed Powder was treated as control.
3/30/2020 8:18:54 AM +00:00
Cryoprotective effect of maltodextrins on frozen storage of bleached horse mackerel (Megalapsis cordyla) minced meat
Bleached horse mackerel Surimi were mixed with maltodextrins of 18, 20, 22, and 24, DE unit at 8% w/w surimi, along with polyphosphate, industrial mixture and control. All the lots were mixed with butyl hydroxyl anisol (BHA) at the rate of 0.02%. All the lots were packed, frozen and cold store at -18oC±2oC and subjected to biochemical tests. There was increase in values of peroxide value, expressible water loss %, Moisture and decrease in organoleptic scores, protein, salt soluble protein (SSN) and folding test grade. Among the treatments 24 DE and industrial mixture were found to be superior in retarding the undesirable changes as compared to other treatments and control.
3/30/2020 8:02:07 AM +00:00
Vietnamese consumers’ preferences for traceable food and safety attributes: The case of water spinach
The government struggles to fight escalating food safety issues in Vietnam. However, government measures yielded little evidence of improvement to domestic food safety. For that reason, consumers lower their trust in the government. The current market context, and low trust towards the government left consumers to count on their own judgement for the sake of their own food safety. This study applied choice experiment method based on Lancastrian consumer theory and random utility theory to elicit consumers’ preferences on traceable safe foods and the perception regarding food safety. The impact of food safety related attributes was identified in the order of decreasing magnitude: Freshness, label, traceability, certification, and price. Results suggested that Vietnamese consumers adhered food quality to food appearance (i.e. freshness) and made judgement with such perception. This paper also highlighted a noticeable reverse impact of the level of food certification on consumer preferences toward safe choices, which contributed to the current food safety situation in Vietnam.
3/30/2020 6:57:07 AM +00:00
Cuisine of Nung Chao ethnic at Hoang Viet commune, Van Lang district, Lang Son province
Nung Chao is a Nung ethnic group in Vietnam originating, they has lived to Lang Son province (Vietnam) for a long time. In the course of history, cultural exchange with local people in Lang Son province, at same time, inheriting the culture of the Guangxi region (China), the Nung Chao people have drawn up the cultural characteristics of extremely identity richness, especially cuisine culture.
3/30/2020 6:22:00 AM +00:00
Nghiên cứu tách đường khử của lòng trắng trứng gia cầm bằng phương pháp sinh học để nâng cao chất lượng bột trứng
Nghiên cứu tách đường khử của lòng trắng trứng gia cầm bằng phương pháp sinh học để nâng cao chất lượng bột trứng góp phần tạo ra bột lòng trắng trứng đạt tiêu chuẩn làm phụ gia tự nhiên trong sản xuất thực phẩm
3/30/2020 5:09:38 AM +00:00
Thanh trùng sốt cà chua
Bài viết nghiên cứu thông số chết nhiệt của vi sinh vật hiếu khí trong sốt cà chua để tìm ra chế độ thanh trùng thích hợp. Mời các bạn cùng tham khảo bài viết để nắm chi tiết nội dung.
3/30/2020 5:09:17 AM +00:00
Xác định hoạt lực của enzyme lipolitic trong bột lòng trắng trứng đà điểu nuôi ở tỉnh Quảng Nam – Đà Nẵng
Bài viết xác định hoạt lực enzyme lipolitic trong bột lòng trắng trứng đà điểu nói riêng và trứng gia cầm nói chung để hạn chế tối đa tác dụng của enzyme này trong việc chuyển hóa chất béo thành vị xà phòng và vị bị oxy khác trong các sản phẩm thực phẩm có sử dụng lòng trắng trứng.
3/30/2020 5:09:03 AM +00:00
Enhancement of shelf life of pasteurized milk using Nisplin® essential oils emulsion
Pasteurized milk has suitable nutrition value for daily use, but its shelf life is only two weeks under refrigeration at 4°C. This study investigated the synergistic effect of Nisplin® combinations in emulsion with natural essential oils to extend the shelf life of pasteurized milk under poor refrigeration at10°C. Total viable counts of pasteurized milk supplemented by low concentrations of nisin (5 IU/ml)combined in emulsion with clove, ginger or jojoba essential oils (25 µg/ml) treatments did not exceeded 4.3 log CFU/ml and titratable acidity as lactic acid did not exceeded 0.18 % after 20 days storage, which reflected as high score 9 in sensory acceptability test. Nisplin® combinations in emulsion with clove, ginger or jojoba essential oils were effective at low concentrations to extend the shelf life of pasteurized milk for 20 days at10°C. Nisplin® -Jojoba emulsion has promising effect as natural preservatives for pasteurized milk under inefficient cold.
3/30/2020 2:48:17 AM +00:00
Development of mathematical model for cassava starch properties using response surface methodology
The objective of this present study was to obtain optimized conditions for calculating cassava starch properties using response surface methodology (RSM). In this study, BoxBehnken response surface design (BBD) was used to optimize cassava starch properties (3 independent process factors at 3 levels with 17 runs) and to evaluate the main, linear and combined effects of cassava starch extraction conditions. The independent process variables selected in this study were sonication temperature (30, 40, 50°C), sonication time (10, 20, 30 min) and solid-liquid ratio (1:10, 1:20, 1:30 g/ml). The non-linear second order polynomial quadratic regression model was used for experimental data to determine the relationship between the independent process variables and the responses (clarity of starch, freeze-thaw stability, Total colour difference, whiteness index, solubility index, swelling power). Design Expert software (version 10.0.2.0) was used for regression analysis and Pareto analysis of variance (ANOVA). The optimal conditions based on both individual and combinations of all independent variables (sonication temp of 50°C, sonication time of 30 min, solid-liquid ratio of 1:16.7 g/ml) were measured with maximum CS of 27.04 %, FT of 77.73 %, WI of 93.47 %, SOL of 1.35 % and SP of 3.17 g/g with a desirability value of 0.669, which was confirmed through validation experiments.
3/30/2020 2:44:21 AM +00:00
Development and evaluation of quality of noodles enriched with chicken meat powder
The study was carried out to develop noodles enriched with chicken meat powder (CMP). Different levels (10-50%) of CMP were added in refined wheat flour (RWF) to formulate noodles. The developed noodles were dried in hot air oven at 60±2°C for 5-6 hours to attain moisture content less than 12% as per the PFA specifications for noodles. The noodles developed only with RWF used as control. There was an increase in protein, moisture, fat and ash content and a decrease in breaking strength of noodles with incorporation of CMP in compared to control. The CMP enriched noodles had desirable organoleptic properties. But as per sensory evaluation, noodles with 20% CMP enrichment were most acceptable as compared to others and were found to be optimum for enrichment in RWF noodles for development of CMP enriched noodles.
3/30/2020 2:44:09 AM +00:00
Effects on anti-microbial activity of Vathal Kulambu dry spice mix on food borne pathogens
Spices are rich source of phytochemicals having specific health benefits. Spices are used individually or in combination as food adjuncts to impart flavor, colour and aroma. Traditional knowledge existing in countries like India has shown the medicinal properties of many spices for treating wounds, cough, cold and fever, hyperglycemic and hyperlipidemic conditions. Some of the important constituents of spices which are shown to possess medicinal value include curcumin from turmeric, capsaicin from red pepper, piperine from black pepper, eugenol from cloves, allyl sulfides from garlic and onion. These compounds are shown to possess antioxidant, anti-inflammatory, antimicrobial, hypolipidemic and anti-lithogenic activities and anti-cancer properties. In this study was under taken to standardize the dry spice mix of Chettinadu ethnic cuisine Vathalkulambu dry spice mix were used in different packaging materials such as P1 – Low density poly ethylene, P2 – High density poly ethylene, P3 – Poly propylene and P4 – Aluminium foil are used.
3/30/2020 2:42:09 AM +00:00
Fortification of carotene from carrots in cooking oil
Fortification of food with micronutrients is considered a valid technology and strategy to provide adequate levels of the respective nutrients in the diet, and where the fortified food is highly accessible to the target population. Carrot is a commonly use as vegetable for table purpose and industrial utilization of carrot for the preparation of products is very limited. Dehydrated carrot, carrot powder are some of the commercial carrot products , but not lucarative. Carrot has the most wanted nutrient b carotene which is a potential ingredient to alleviate vitamin A deficiency in children. Hence the present study focuses on extraction ,encapsulation of carotene from carrot and fortification in edible oils to address the micro nutrient malnutrition.
3/30/2020 2:37:44 AM +00:00
Microbiological characterization of salty bread, soy cheese and three yogurt varieties sold in the streets of Benin
Foodstuffs is a favorable environment for microorganism’s growth. Thus, the germs likely to be found in these foods can be at the base of several food poisoning. The objective of the study was to evaluate the microbiological quality of some foods prepared and sold in Benin. To do this, a prospective descriptive survey was conducted in five major cities (Cotonou, Abomey-Calavi, Porto-Novo, Lokossa and Abomey) of Benin. It collected samples of salted bread, soy cheese and three yogurt varieties (Dolait, Tropical and Comtesse) for microbiological analyzes. Out of the three varieties of yoghurt, the results of the work revealed that the microbial loads in CFU / g of salty breads and soy cheeses respectively amounted to 21.48 103 and 25.73 103 in total flora, 11.50 102 and 22.29 102 in total coliforms, 7.40 102 and 12.61102 in thermo-tolerant coliforms, 60.80 102 and 217.84 102 in staphylococci then 21.43 102 and 113.24 102 in yeast were not in accordance with the values required by the criteria of Standard No. 2073/2005. The identification of isolated organisms showed that salty breads and soy cheeses contained the bacteria of interest in toxi-food infections such as Acinetobacter calcoaceticus, Staphylococcus aureus, Salmonella typhi, Shigella sp., Citrobacter fameri, Klebsiella pneumoniae, Enterobacter cloacae, Raoultella ornithinolytica, Escherichia coli and Enterobacter aerogenes. This shows that these foods require better health surveillance for the well-being of the populations.
3/30/2020 2:35:40 AM +00:00
Studies on feed intake, growth performance and economics of broilers fed garlic powder
The present experiment was conducted to find out the effects of adding different levels (0, 0.1 and 0.5%) of garlic (Allium sativum) powder to the basal experimental diet on the feed intake, growth performance and economics of broiler chicks. One hundred and eighty (n=180) day old unsexed white commercial broiler chicks (Cobb-400) were randomly distributed into three dietary treatments of 60 birds/dietary treatment and each treatment contained 4 replicates (15 birds/replicate). The dietary treatments were control (T1-basal diet only), garlic powder supplemented at 0.1% (T2) and 0.5% (T3) in basal diet. Daily feed intake, weekly body weight and residue left over were recorded to calculate the feed conversion ratio.
3/30/2020 1:25:13 AM +00:00
Studies on sensory analysis of goat milk whey based herbal beverage
The Sensory quality of herbal whey beverage such as flavour and taste, colour and appearance, consistency and overall acceptability was carried out on 9 point hedonic scale by the trained panellist. Treatment T0, T1, T2 and T3 were formulated in the present investigation of Herbal whey beverages by using goat milk whey was prepared by using whey, carrot and beetroot extract(1:1), tulsi leaf extract and sugar was in the ratio of (93:00:00:7), (82:9:2:7), (77:14:2:7) and (72:19:2:7) respectively. The score for overall acceptability of Herbal whey beverages by using goat milk whey to the treatment T0, T1, T2 and T3 was found 6.96, 7.13, 7.33 and 7.74.Among all the treatment, the combination T3 with 72% whey, 19% beetroot and carrot (1: 1), 2% tulsi leaf extract and 7% sugar was observed to be the best overall acceptability.
3/30/2020 1:19:57 AM +00:00
Pre-harvest foliar application of nutrients in litchi (Litchi chinensis Sonn.) in order to improve its quality and shelf life
The present investigation was carried out at Horticultural Research Centre, Pattharchatta, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, District- Udham Singh Nagar, Uttarakhand during April to June 2015. The objective of this investigation was to see the effect of nutrients viz., urea (1%), KNO3 (2%), calcium chloride (1%), borax (1%), multiplex (0.4%) and their combinations on fruit quality and shelf life of litchi cv. Rose Scented. The experiment was laid out in randomized block design which was replicated thrice with one tree per replication. The results indicated that among all the treatments urea 1% + borax 1% and urea 1% + calcium chloride 1% was found best. In terms of physico-chemical characters fruit weight (21.50 g), and fruit volume (19.87 ml) were found maximum with minimum stone per cent (15.33%) with application of urea 1% + calcium chloride 1%. Fruits treated with urea 1% + borax 1% gave maximum total sugars (13.86%) and reducing sugars (12.30%) as compared to control. In case of storage characters, application of calcium chloride 1% and urea 1% + calcium chloride 1% resulted in minimum physiological loss in weight (4.68%) and decay percentage (17.12%), respectively.
3/30/2020 1:16:19 AM +00:00
Application of drying techniques in food processing
Application of Drying Techniques in Food Processing Drying is one of the oldest preservation processes available to the mankind, on that we can track since prehistoric times. In today food market dried foods play an important role in the food supply chain. As for fruits and vegetables it can be estimated that they constitute about 1% of the total drying in the food industry, by large being the grains the most important. The main feature of this process consists on lowering the water content in order to avoid or slow down food spoilage by microorganism. At this point some understanding can arise derived from the vocabulary employed; common words found are “drying” or “dehydration”, or even “dewatering”. There are various aspects that must be considered when drying small fruits and vegetables, whether for the food or nutraceutical and functional food industries. A system which minimizes exposure to light, oxidation and heat, (i.e. high heat 70 oC and shorter time duration) may help conserve critical bioactive compounds. This review focuses upon new drying technologies.
3/30/2020 1:11:04 AM +00:00
Effect of germination on the nutritional and anti-nutritional composition of soy bean (Glycine max)
Soybean (Glycine max) is a superior plant food known as miracle golden bean for its treasure trove of economical and preeminent protein than the high-priced meat protein. Soybean is not only known for its nutritional components but also provides significant health related benefits. This study was planned to analyze the effect of processing of soybean on its nutritional composition. Raw seeds with and without seed coats and germinated forms of three soybean varieties were analyzed for its nutritional and anti-nutritional components. Significant changes were observed during processing of the soybean seeds. Seeds when germinated contained 40.05-46.46 percent protein in SL 525, SL 744 and SL 958 soybean varieties and increase in amino acid namely lysine (5.70mg/100g), methionine (0.61mg/100g) and tryptophan (1.11mg/100g)was recorded highest in SL 958. Minerals like potassium, calcium, magnesium and phosphorus were reported to increase significantly during germination. With germination, there was an increase in in vitro protein digestibility with decrease in anti-nutritional factors like trypsin inhibitor and total phenols.
3/30/2020 1:08:45 AM +00:00
Enhancement of quality and shelf life of chicken patties using an edible coating of Chitosan
Effect of edible coating of chitosan was evaluated on quality and shelf-life of chicken patties during refrigerated storage (4±1oC). Chicken patties were divided into three groups of which T1 was kept as control, T2 was dipped in 1% glacial acetic acid and T3 was dipped into 1.5% chitosan dissolved in 1% glacial acetic acid. All the samples were analyzed for physico-chemical parameters, microbiological quality and sensory analysis during refrigeration storage (4±1oC) at an interval of 5 days.
3/30/2020 1:07:36 AM +00:00
Natural micro flora on edible raw vegetables and fruits
Association of lactic acid bacteria (LAB) on the edible plant surfaces is well known. These are beneficial organisms, to exploit their properties i.e. association of LAB on surfaces of raw edible fruits and vegetables a study was conducted. Six samples viz., guava, amla, radish, carrot, coriander and fenugreek were chosen for research studies. LAB were isolated by standard plate technique. Spoilage bacteria and molds were isolated from same spoiled fruits and vegetables by standard plate count method. Spoilage moulds viz., Penicillium sp., Fusarium sp., Cephalosporium sp., Rhizopus sp., Aspergillus niger and Aspergilus flavus. 30 LAB isolates were isolated. The highest LAB population was present on carrot’s surface i.e. (214 x 103 CFU/g) followed by coriander (98.66 x 103 CFU/g) and guava (48.08 x103 CFU/g).
3/30/2020 1:03:38 AM +00:00
Influence of various treatments on textural profile analysis of indian gooseberry (Emblica officinalis) Candy during storage
The present investigation was carried out during 2015-16, in the Department of Horticulture, V.N.M.K.V. Parbhani, Maharashtra. Aonla (Emblica officinalis) also known as Indian gooseberry is one of the oldest Indian fruits and considered as “Wonder fruit for health”. The aonla candy was made up by using different treatments i.e. sugar syrup solutions, dipping time and drying methods. There are two levels of sugar syrup concentrations i.e. 60% and 70%, three dipping times i.e.36 hrs, 42 hrs and 48 hrs and three drying methods i.e. sun drying, solar drying and cabinet drying. Candy was prepared by combining these treatments. Eighteen treatment combinations were taken in factorial combined randomized design with three replications. The treatment S1T2M2 showed the highest values for hardness (43.278 kg). The hardness was found to be less in treatment S2T2M3 (20.720 kg.). The treatment S2T2M1 showed lowest value of cohesiveness (0.140) and treatment S1T1M3 showed the highest value (1.384). The highest springiness value (1.172) was found in S1T3M2 and treatment S2T2M1 showed lowest value i.e. 0.996. Moreover, adhesiveness was found to be highest in treatment S2T2M1 i.e. 0.297 and least in treatment S1T1M3 i.e. 0.037. Use of Cabinet dryer during candy preparation showed more overall acceptability than sun and solar dryer. High sugar concentration imparted good colour, appearance and texture to aonla candy sensory basis.
3/30/2020 1:02:32 AM +00:00
Effect of roasting method on fatty acid composition of peanut kernels
The main objective of this study was to determine the effect of roasting method on fatty acid profile of peanut kernels. The fatty acid profile of total 9 samples was done, three of which included raw samples for three varieties of peanut, one sample of each variety from hot air oven roasting method which was roasted at 160 ºC for 15 minutes and one sample of each variety for microwave oven roasting method which was roasted at 2450 MHz for 3 minutes. For variety GJG9, saturated fatty acids for hot air oven roasted samples were lower as compared to raw and microwave oven roasted samples. However unsaturated fatty acids were higher in case of hot air oven roasted sample when compared to raw sample. Mono-unsaturated fatty acids were highest in hot air oven roasted sample and Poly-unsaturated fatty acids were highest in raw sample. For variety GG11, Mono-unsaturated fatty acids were highest in case of hot air oven roasted sample and Poly-unsaturated fatty acids were highest in microwave oven roasted sample. Whereas for variety GG20, saturated fatty acids were higher in case of hot air oven roasted samples whereas unsaturated fatty acids were higher in raw samples.
3/30/2020 1:01:55 AM +00:00
Technological, nutritional approach, processing and storage of custard apple (Anonna squamosa) – Review
Custard apple (Sitaphal) is a yellowish green fruit of the family of plant species Annona. The postharvest system for these fruits is not yet adequately developed, and therefore several handling problems are still common. Rapid softening of fruits after harvest, especially during transportation and marketing is a major ongoing problem. The shelf-life of custard apple fruit can be enhanced upto 12 days in modified atmosphere storage at 10°C, whereas pulp can be stored for six months with potassium meta-bisulphite. A number of value added products like ready-to-serve beverages, fermented beverage, ice cream, squash, and toffee can be prepared to exploit the nutritional potential and adding a new flavor/taste in the market. Therefore this review attempts to outline some of the important findings on especially post-harvest, processing value addition and storage of this fruits
3/30/2020 1:01:06 AM +00:00
A review of edible packaging for foods
Edible coatings or films have received considerable attention in recent years. Materials used in edible packaging (polysaccharide, lipid and protein-based and their composites) have apparent advantages over synthetic films. It could contribute to the reduction of environmental pollution. The main advantage of edible films over synthetics is that these may be safely eaten as a part of the food products and are environment-friendly at the same time as they increase the shelf life of fresh products. By functioning as barriers, edible films feasibly reduce the complexity and thus improve the recyclability of packaging materials, compared to the more traditional non-environmental friendly packaging materials, and possess the potential to substitute synthetic polymer films. Plasticisers are generally added to edible films for enhancement in flexibility and durability. Antioxidants are added to edible packaging materials to delay the rate of oxidation reactions. One of the significant emerging functions of edible coatings is their use as carriers of antifungal and antimicrobials agents to enhance the shelf life of foods products; they also used as carriers of nutrients to increase the nutritional value of final processed food products. Potential applications of edible films as smart packaging needs research, which is still in its infancy and extension on its industrial use will be a breakthrough in the packaging industry.
3/30/2020 12:59:28 AM +00:00
Functional and nutritional characteristics of organic jaggery millet cookies
Jaggery is the natural sweetener and available in solid, liquid & powder form. The micronutrients which are present in Jaggery has many nutritional & medicinal aspects like its anti carcinogenic & antitoxic activity. Jaggery has proved itself better as compared to white sugar. Jaggery is known to produce heat and give instant energy to a human body. Millets are highly nutritious and are known to have good nutritive value and therapeutic use. In developing countries like India with increasing urbanization, the demand for processed food is increasing popularly. Among them, bakery products particularly cookies command wide popularity in both urban and rural mass. Hence, an attempt was made to develop value added jaggery millet cookies with acceptable sensory attributes. The present study was conducted for formulating cookies by substituting sugar with non-organic jaggery and organic jaggery, evaluating physico-chemical analysis; shelf life and consumer acceptability of selected and accepted products were conducted. The findings revealed that, the little millet jaggery based cookies with ratio of 75:25 of sugar: non organic jaggery incorporated little millet cookie and 100:0 of organic-jaggery: sugar incorporated little millet cookie was selected for further evaluations. The physical parameters like bulk density, spread ratio and spread factor did not vary significantly. Iron content was significantly (p≤5 %) higher in organic jaggery cookies (2.20 mg/100g). Calcium (180.10 mg/100g) and potassium (220.0mg/100g) were higher in non-organic jaggery cookie respectively. Phosphorus did not differ significantly in both (150 mg/100g, 149.6mg/100g) respectively. Organic jaggery cookie had shelf life of 60 days. Consumer acceptability showed that none of the product was in „dislike‟ category for the developed cookies.
3/30/2020 12:57:14 AM +00:00
Tilapia - low cost! High nutrient! Alleviate malnutrition
Fish is an excellent source of protein to accomplish food demand and alleviate malnutrition problem to humans. A thirty days experiment was conducted in outdoor lined pond to evaluate the low protein feed utilization by GIFT tilapia. Tilapia encompasses 51.06 ± 0.46% of high quality protein (whole body dry weight basis) and essential fatty acids. Nutrient profile of tilapia indicated the low protein feed makes more economical.
3/30/2020 12:53:40 AM +00:00
Effect of different drying methods on micronutrient content of selected green leafy vegetables
The present study intends to investigate micronutrient content of six commonly consumed greens namely Amaranthus spinosus, Chenopodium album, Spinaciaoleracea, Phyllanthus amarus, Talinum triangulare and Ludwigia adscendens after dehydration by using four different drying methods, i.e. sun drying, shade drying, cabinet dryer drying and microwave oven drying. Among the nutritional parameters, total mineral content, iron, calcium, potassium, phosphorous and ascorbic acid content was found highest in cabinet dryer dried samples, followed by microwave dried samples. Iron content was highest in dehydrated Amaranthus spinosus (86.80 mg/100g) followed by Phyllanthus amarus (32.50 mg/100g), Talinum triangulare (28.20 mg/100g) and Chenopodium album (25.30 mg/100g). Calcium content was found highest in dehydrated Amaranthus spinosus (2920.38 mg/100g) followed by Talinum triangulare (1206.67mg/100g) and Chenopodium album (1142.50 mg/100g). The phosphorous content was highest in Talinum triangulare (546.56 mg/100g) and Spinacia oleracea contained highest potassium content (2526.30 mg/100g) in cabinet dried samples. Microwave oven dried Talinum triangulare contained highest amount of ascorbic acid (13.96 mg/100g). Thus it can be concluded that the mineral content of all of the selected greens became concentrated after dehydration. These dehydrated leaves have good rehydration capacity for incorporation into various products to reduce micronutrient deficiency.
3/29/2020 9:03:48 PM +00:00
Development and quality evaluation of dahi fortified with beta carotene rich sweet potato juice variety bhu-sona
The research was conducted to prepare β-carotene rich dahi with different levels of sweet potato (SP) juice (10, 20, 30, 40 and 50%). Different physical, nutritional and sensory characteristics were analysed to assay the quality of β-carotene rich dahi. Data on different parameters were recorded and analyzed. It was found that the physical, nutritional and sensory qualities of dahi improved by addition of Sweet potato juice. Addition of SP juice increases the Protein (3.60 to 6.77g), Ash (0.71 to 3.79%) and βcarotene content (4.52 mg/100g). It also revealed that 30% Sweet potato juice addition shown superior results for Flavour, Texture, Colour as well as Overall acceptability. Enriching Dahi with β-carotene rich sweet potato juice will boost as a functional food. The finding of this research may give an overall idea about manufacturing of β-carotene rich dahi and appropriate technology of β-carotene rich dahi preparation.
3/29/2020 8:58:13 PM +00:00
Formulation and shelf life studies of value added products from sechium edule – An underutilized vegetable from north east India
Sechium edule is an underutilized, rapidly perishable vegetable crop commonly grown in North East India. Attempts have been made in present investigation to formulate value added products from this vegetable. Results suggest that vegetable dumplings and tutti-frutti developed have reasonable amount of proximate principles and can be stored up to three months thereby increasing the shelf life of the vegetable. Results indicate that raw vegetable had very high moisture content (87.38%). Value addition to the vegetable led to significant increase in the protein content (21.34 %) and carbohydrate content (56.35 %) in vegetable dumplings and tutti-frutti respectively.
3/29/2020 8:54:56 PM +00:00