Poonam Aggarwal

Rice bran oil an alternate bakery shortening

Studies were carried out to replace bakery shortening with refined rice bran oil in bread preparation. Physico-chemical properties of bakery shortening and rice bran oil were studied. Rice bran oil was found to have a higher content of essential fatty acid linoleic acid (34.98%) as compared to that of bakery shortening (5.14%). Chemical composition of wheat flour used was also evaluation. Bread samples were prepared by replacing bakery shortening with rice bran oil at 0, 25, 50, 75 and 100% levels. Breads were examined for bread making quality i.e. loaf weight, loaf height, loaf volume and specific volume and organoleptic quality i.e. appearance, crust colour, crumb colour, aroma, texture, taste and overall acceptability on a 9 point hedonic scale. Statistical analysis regarding bread making quality and organoleptic quality of bread revealed that bread making and organoleptic quality of breads prepared after replacing bakery shortening with rice bran oil at 50% level varied significantly from that of control. Statistically significant variations were observed in the texture of breads prepared with shortening from that prepared after replacing bakery shortening with rice bran oil at 50% level.

Biofortification: A new approach to eradicate hidden hunger

ABSTRACT Low dietary diversity and major dependence on calorie rich diets are responsible for high malnutrition rates especially in Asian and African countries. Highlighting the actual cause to be sole dependence on staples for food, biofortification has emerged as a new tool to combat the widely distributed menace of hidden hunger. Biofortification promises the better nutritional accessibility to masses overcoming various hindrances and reaching the doorstep. This article discusses the various methods of biofortification and the pros and cons it offers. Consultative Group on International Agriculture Research (CGIAR) through its Harvest Plus program targeting to improve the nutritional status of the most affected regions of the world through biofortification. The orange fleshed sweet potato has proved to be a success in Africa while the golden rice is still under scruitinization.

Chlorpropham Affects Processing Quality of Potato During Storage

Undesirable storage conditions lead to physical and chemical quality loss in stored potatoes (Solanum tuberosum L.), which affects consumer acceptability. This study evaluated the effects of temperature on storage stability and processing quality of chlorpropham-treated potato cvs. Kufri Chipsona-1 and Kufri Pukhraj stored at 2 or 11°C and approximately 90% relative humidity (RH). Postharvest application of chlorpropham (40 mL·Mt−1 twice) was effective in checking sprouting and maintaining low reducing sugar levels in ‘Kufri Chipsona-1’ tubers stored at 11°C, approximately 90% RH up to 6 months. French fries and chips prepared from ‘Kufri Chipsona-1’ had lower moisture content, oil uptake, and higher yield than from ‘Kufri Pukhraj’. French fries and chips prepared from potatoes stored at 2°C had higher moisture content and oil uptake; those from potatoes stored at 11°C had lower values. There was a negative relationship between tuber dry matter and oil uptake during storage at 11°C. ‘Kufri Chipsona-1’ was best for processing into french fries and chips and potato products were found to be highly acceptable for up to 6 months of storage.

Drying Method Affects Bioactive Compounds and Antioxidant Activity of Carrot

Dehydration of carrot (Daucus carota L.) is a method of preservation to make it available throughout the year. An investigation was carried out to study effects of hot air and freeze-drying on bioactive compounds and antioxidant activity in carrot slices. Carrot slices were pretreated with potassium metabisulphite (KMS) prior to drying. Hot-air drying of carrot slices was at 60 ± 5 °C; freeze-drying was at −30 °C. Dried carrot slices were analyzed for antioxidant activity by DPPH assay on the bioactive compounds total carotenoids, β-carotene, total phenolics, tannins, ascorbic acid and lycopene. Freeze-drying better retained antioxidant activity and bioactive compounds in carrot slices compared with hot-air drying. Sulphur dioxide in KMS, an antioxidative, beneficially affected retention of bioactive compounds during hot-air drying, but had negligible effects during freeze-drying. The rehydration ratio was higher in freeze-dried carrot slices compared with hot-air-dried carrot slices. During storage minimum loss occurred for KMS treated hot-air-dried carrot slices then by KMS treated freeze-dried, control freeze-dried and control hot-air-dried carrot slices. Sulphur dioxide as a pretreatment prior to hot-air drying beneficially retained bioactive compounds in carrot slices compared with freeze-drying.

Effect of chemical preservation over thermal processing on storage stability of tomato juice

The present investigation was carried out to study the effect of chemical treatments and storage on physicochemical, phytochemical compounds and antioxidant activity of tomato juice. Potassium metabisulfite, Sodium benzoate and their combination was used as chemical additives. Thermal treatment lead to the destruction of phytochemical nutrients and antioxidant activity. Non-significant (p≤0.05) decrease was found for physicochemical parameters and antioxidant activity. Out of chemical additives, Potassium Metabisulfite treated samples were found to retain the maximum nutritional quality and antioxidant activity at the end of storage period of six months. There was significant increase in the shelf stability of the chemically preserved juices than the thermally treated samples.

Shelf stable ready to serve sugarcane juice technology: development and economic analysis

The variety Coj 85 was selected for preparing sugarcane juice beverage on the basis of yield and sensory attributes from two promising varieties of sugarcane. Sugarcane juice beverage samples were prepared by pasteurizing the sugarcane juice at 70°C for 10 minutes and adding flavourings and salt. The result revealed that good quality beverage from sugarcane juice of variety COJ 85 can be prepared by addition of lemon as flavor enhancer and source of citric acid (anti oxidant), salt as flavoring compound and mint and ginger as flavor enhancer. Sugarcane juice is a very popular drink in India but still it is rarely available commercially in packaged form, since it is traditionally sold in Punjab by roadside vendors, often in unhygienic conditions. The technologies should be developed for ready to serve sugarcane and making it a popular health drink.

Steeping Preservation of Baby Corn

Baby sweet corn (Zea mays var. rugosa Bonaf.) is used in Asian cuisine and considered a specialty item outside of Asia. Dehusked baby corn, harvested at 2 and 4 days after silk emergence, was preserved in a steeping solution and packed in glass jars. The steeping solution used concentrations of acetic acid from 0.5% to 2.0% and sodium chloride from 2% to 8%. Baby corn ears were either not blanched or blanched for 2, 4, or 8 min. Blanched and unblanched samples were stored at room temperature and under refrigeration. Steeped baby corn was analyzed for total soluble solids (TSS), acidity, salt, texture, color, ash, total solids, sugars, and starch. Baby corn harvested within 2 days of silk emergence was found to be optimum for steeping preservation. Baby corn blanched for 4 min had better color retention and less salt and acid penetration than unblanched corn. The equilibrium concentration, as measured by TSS of the steeping solution, varied between 7.0 and 7.2 ˚Brix. Acetic acid was more effective in controlling microbes than was sodium chloride. The concentrations of TSS, acidity, total solids, salt, and ash content of ears were affected by concentration of acid and salt in the steeping solution. Even though baby corn can be preserved with 2% salt and 1% acid, the color and taste were detrimentally affected. The combination of 6% salt and 0.75% acid was found to be best for steeping preservation of baby corn as indicated by organoleptic factors.

Physicochemical, thermal, rheological, and morphological properties of flour from different guar seed (Cyamopsis tetragonoloba) cultivars

ABSTRACT In the present study, physicochemical, thermal, rheological, and morphological properties of flours from guar seed cultivars (G80, Ageta 112, and HG365) were assessed. Ageta 112 flours showed the highest protein content (26.78%) and varied significantly from G80 and HG365. The fiber, ash, and carbohydrate displayed significant differences in all three guar cultivars. Maximum gum content was extracted from G80 (41.19%), followed by HG365 and Ageta 112. Assessment of thermal properties revealed G80 flours with highest onset, peak, and endset temperature. Flours from cultivar Ageta 112 were recorded with highest paste temperature and peak viscosity and G80 flours showed lowest setback viscosities. Scanning electron microscopy was used to observe the morphological structure of different guar seed flour. Scanning electron micrographs presented the internal structure containing the galactomannans. Several significant correlations between physicochemical, gum yield, and thermal properties were revealed by Pearson correlation.

Development of Ready to Eat Mint Coriander Sauce

‘Development of ready to eat mint coriander sauce’ with objectives to standardize the method of preparation, preservation and shelf-life of the sauce is reported here. Mint, coriander, other ingredients and the prepared sauce were analyzed for their physicochemical, phytochemical and sensory characteristics. It was observed that solids were separated, so guar gum and CMC were added in the combination of 0.3%+0.3% and homogenization was carried out at 7400 RPM for 7–8 minutes at 20°C to improve the consistency. The samples were stored in five batches i.e. control, preserved with KMS, preserved with sodium benzoate, preserved with combination of KMS+ sodium benzoate and thermal processed sauce for a storage interval of four months. The results observed that the control sample retained shelf life of 30 days while the samples preserved with sodium benzoate remaining for acceptable quality for four months.

Effect of drying methods and pre-treatments on phytonutrients of tomato slices

Tomato slices pre-treated with 4% potassium metabisulphite (KMS) and dried by hot air drying at 58 C and freeze drying at 0.008 m Bar vacuum were assessed for phytonutrient quality. Freeze drying was found to retain better antioxidant activity and phytonutrients in tomato slices compared to the hot air dried tomato slices. Sulphur dioxide exerted beneficial effect (antioxidative) on retention of phytonutrients during hot air drying but had negligible effect during freeze drying. Total carotenoids in pretreated hot air dried tomato slices were 17.49% higher than control samples whereas in case of freeze drying, carotenoids were 3.01% higher in control samples than pretreated samples Rehydration ratio was the highest in pretreated freeze dried tomato slices (6.69) compared to pretreated hot air dried tomato slices (5.77). Maximum nutrients were retained by KMS treated slices during storage.