Devina Vaidya

Development and Quality Evaluation of Kiwi- Apple Juice Concentrate

The concentration of fruit juices is industrially performed in order to reduce storage, packaging, handling and shipping costs. This paper describes the research efforts to develop and optimise the fortification of apple juice with naturally enriched Vit. C source i.e. kiwifruit, on laboratory scale, for the production of nutritionally ascorbic acid enriched juice concentrate. Preparation of blends of kiwi juice with apple juice for the utilization into concentrates is another outlet for its economic consumption. Apple juice is rich in nutrients but has very low vitamin C content. However, kiwifruit has the highest level of vitamin C (3-5 times more than citrus fruits) and it is a good source of dietary fiber, vitamin E, folic acid and minerals (P, K, Ca, Mg, Mn). On the basis of these characteristics kiwifruit offers benefits for specific health condi- tions and, consequently, it has a great potential for industrial exploitation. Fresh depectinated apple and kiwifruit juice was blended in the ratio of 50:50. The ascorbic acid content increased significantly after blending of the juices (6.64 to 59.63 mg/100g). However, ascorbic acid was found to be retained during evaporative concentration of the juices to 50OB. The blended juices and concentrates were successfully stored after pasteurization for a period of six months with non-significant changes in the quality parameters. The cost of production on laboratory scale of blended juice and 50OB concentrate was Rs 36 and Rs 106 respectively per 650ml bottle.

Ochratoxin A in Food: An Overview

Ochratoxin A (L-phenylalanine-N-[(5-chloro-3, 4-dihydro-8-hydroxy-3-methyl-1-oxo-1H-2 benzopyrane-7-yl)carbonyl] -(R)-isocoumarin) (OTA) one of the most studied mycotoxins is produced by Penicillium verrucosum and by Aspergillus ochraceus but a few isolates of Aspergillus niger. It is one of the most important mycotoxin contaminants in agricultural products and continues to attract global attention concerning the hazard and impact on both human and animals due to its toxicity and occurrence. It has been detected in food commodities such as cereals, wine, coffee, figs, dried fruits and beer and in feeds for animals. The International Agency for Research on Cancer classifies it as a possible carcinogen to human (group 2B). Its symptom includes low appetite, weight loss, faintness, depression, high thirst and increased urination. OTA is one of the major causes of death in human beings and animals. These toxic fungi, contaminate food products in different phases of production and processing, especially in suitable environmental conditions viz., temperature and moisture conditions.

Fortification of Pasta with White Button Mushroom: Functional and Rheological Properties

Macaroni (pasta)—a popular extruded product prepared using durum wheat semolina is rich in complex carbohydrate, vitamin-B but deficient in proteins especially lysine and threonine leading to low biological value of the product. The present study was conducted to prepare a nutritionally enriched macaroni by supplementing semolina with white button mushroom. The fresh mushrooms are a rich source of proteins having most of the essential amino acids in good proportions, thus, can be a better option for nutritional enrichment of pasta with 10 to 30% supplementation. The mushroom fortified pasta showed better antioxidant activity of 11.14 percent as compared to 5.61% in control with phenol contents ranging from 0.559 to 0.660% with increased mushroom fortification. A gradual increase in moisture content, carbohydrates was also noticed with decreased crude fibre, crude protein, and fat as well. The SEM study and rheological properties showed the clear picture of protein network, a smooth outer surface, and significant increase in chewiness and springiness that resulted in a desirable mouthfeel during eating. Therefore, on the basis of sensory and rheological properties of mushroom supplemented pasta, the ratio of 80:20 was found to be the best and thus optimized for development of nutritionally enriched macaroni.

Biochemical Activity, Functional Properties and Texture Profiling of Non-bitter and Bitter Type Aloe vera Gel

Aloe vera has long history as a medicinal plant with diverse therapeutic applications and antioxidant properties. Aloe vera contains large number of vitamins, minerals and other biological active compounds. This study was conducted to determine nutrient composition and Functional properties of sweet and bitter type of Aloe vera gel. Gel yield was comparatively more in bitter than non type Aloe vera viz. 521, 422g per kg respectively. The result of the phytochemical screening showed the presence of tannins, saponins, flavonoids and carbohydrate. Ash, fibre, protein and fat content of non bitter and bitter type of Aloe vera gel have slight difference. Bitter type Aloe vera gel shows higher amount of ascorbic acid than non bitter cultivar. Total phenolic content was also higher in bitter type aloe vera gel. Functional group distribution was studied by FTIR spectroscopy. Texture analysis shows that the gel treated with citric acid had maximum firmness.