Central Food Technological Research Institute
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Purification of Heterogeneous Polysaccharides from Sida Species using Size Exclusion Chromatography and its Characterization
No full textDevelopment of new class tapioca starch based bio adhesives for kraft paper based packaging materials
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Optimization of y-aminobutyric acid production by lactic acid bacteria through response surface methodology
No full textExploring Non-Traditional Bacterial Isolates From A Fermented Source: Functional Profiling for Probiotic Use
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Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability.
No full textThe potential of Carissa spinarum (Cs), an
underutilized plant rich in medicinal and nutritional value,
for producing ready-to-serve (RTS) beverages was explored.
The research investigated commercial processing techniques
for extracting Cs fruit juice and the impact of stabilizers
such as pectin (low and high), xanthan gum, and sodium
alginate on beverage quality. Sodium alginate, chosen for
its sedimentation rate and sensory acceptability, was further
optimized in RTS formulations. These formulations,
with 10% Cs fruit juice at different °Brix concentrations (10
(T1), 12 (T2), and 14 (T3)), were refrigerated (4 ± 0.5 °C)
for 60 days, for shelf life studies, alongside physicochemical
(pH, vitamin C, titratable acidity, total sugars, anthocyanin,
total phenolics, flavonoids, DPPH activity) and
sensory assessments. The treatments showed significant improvements in physicochemical stability compared to controls.
HPLC analysis confirmed the retention of bioactive compounds
Cyanidin-3-glucoside, Chlorogenic acid, Syringic acid,
and Resveratrol in RTS beverages. Sensory evaluation indicated
a higher level of acceptance, with overall acceptability
ranked as follows on a 9-point hedonic scale: T2 (7.01) > T3
(6.92) > T1 (6.58) > Control (5.46). The study underscores Cs’s
bioactive potential and promising role in functional beverage
development, appealing to health-conscious consumers due to
retained nutrition and nutraceuticals during storage, offering
convenient and flavorful options
Extension of shelf-life of mangoes using PLA-cardanol-amine functionalized graphene active films
No full textMultifunctional PLA films were fabricated through the solution casting method by incorporating cardanol oil (CA) and amine-functionalized graphene (AFG). The effect of the CA, and AFG on the structural, mechanical, thermal, thermo-mechanical and antioxidant properties of PLA films
were investigated. FTIR analysis of PLA-CA films showed distinct peak positions at 1590 cm-1 corresponding to the aromatic C-C bonds of CA, showing that CA is compatible with the PLA.The XRD analysis reveals that CA reduced the intensity of the PLA peak at 16.8° and the AFG enhanced the sharp intensity of the same peak. The surface morphology of CA and AFG inclusion films showed the uniform dispersion of fillers into the PLA matrix. The tensile properties of CA inclusion film showed increased elongation by 150%, and AFG enhanced the tensile strength by 35% compared to neat PLA. The thermal properties such as DSC and TGA showed that the CA and AFG influenced the Tg and Tm values. The antioxidant activity of PLA films was significantly enhanced by 28 and 12 times for CA and AFG inclusion films,respectively and showed moderate antimicrobial activity against Salmonella typhi (MTCC-733) bacteria. The developed Active films enhanced the shelf-life of mangoes by 15 days
Efficacy of silver nanoparticles (NPs) and fungal elicitors on the curcuminoid production in Curcuma longa L
No full textThis study investigates the effects of silver nanoparticles (Ag NPs), biogenic silver nanoparticles derived from
Rhizopus spp. (R.Ag NPs), and Rhizopus (R) elicitors on the yield and bioactive compounds of turmeric (Curcuma
longa) using foliar spray and rhizome dipping techniques. Elicitors applied at concentrations of 10, 50, and 100
ppm over 210 days significantly enhanced turmeric yield, phenolic, flavonoid, antioxidant, and curcuminoid
content compared to control plants. Among the treatments, Rhizopus culture at 50 ppm applied via foliar spray
resulted in a 3.5% increase in curcuminoid content, while rhizome dipping at the same concentration led to a
3.75% increase. These findings suggest that foliar spraying and rhizome dipping with Rhizopus elicitors can
effectively enhance turmeric quality, offering potential for improving crop production and curcuminoid yield
Analysis for conceptual design of domestic scale Ragi Mudde machine.
No full textThe study aims to create a small home appliance for making ragi balls, a nutritious traditional staple food from finger millet
known for its calcium, fiber, and nutraceutical properties. The machine aimed to produce ragi ball each 60 to 70 gm per
ball totaling 3 kg/hr., using convenience Ragi flour aiming to reduce the drudgery for a chef. Optimization involved crucial
parameters like water-to-flour ratio, time, and temperature. A portable electric open steaming facility facilitated for steaming
and Texture Profile Analysis (TPA) provided insights using a Texture Analyzer under specified conditions an optimal core
temperature of 80 °C was identified. Comparing steaming durations, 10 min yielded lower stiffness, hardness, cohesiveness,
gumminess, and fracture force than 8 min. Color analysis showed no significant difference in samples steamed for 8 or 10 min
compared to the control, yet hot water in kneading (at 70 °C) followed by 10 min of steaming altered lightness, redness, and
yellow color values. Designing kneading vanes to endure 200 N shear force and exert 6 N centripetal force on the ball, using
SolidWorks software for modeling and analysis. This study highlights the creation of a specialized machine to enhance ragi
ball production efficiency through thorough parameter analysis for quality improvement