43 research outputs found
Raw results Carrot sauce.xlsx
No full textThe study focused on the consumption of
carrot-based sauces across the cosmopolitan market. The carrot was supplemented
into tomato sauce to enhance the β-carotene contents. As it is a utilized
mostly with fried products to enhance flavor and taste. The study proved that
sauce containing 60% carrot paste showed better sensory and textural attributes
as compared to control
Impacts of Breakfast Eating Behaviors on Lipid Profile of University going Students
No full textChange in dietary patterns influenced the health status of people worldwide. The devastating burden of metabolic diseases is now the major challenge for developing economies. Mostly people skip their breakfast and used to consume higher quantities of fried foods during their craving conditions. These fried foods are leading cause of various disorders in body including hyperlipidemia and cardiovascular diseases. Current study was conducted to evaluate lipid profile and physical parameters of the graduate students (Healthy breakfast eaters, fried foods breakfast eaters and breakfast skippers). For this purpose, data collected through the questionnaire was utilized to estimate and evaluate some parameters (i.e., BMI, total proteins, total carbohydrates and total fats) about dietary habits of participants. The chemistry analyzer was utilized to determine the lipid profiling (i.e., Total cholesterol, Triglycerides, HDL, LDL, and VLDL) of selected candidates. The results depicted that the total cholesterol and triglyceride levels were observed higher in no breakfast eaters as compared to breakfast eaters and healthy breakfast eaters. Moreover, TCs (206.13plusmn%253B24.52mg%252Fdl) and TGs (241.40plusmn%253B115.17mg%252Fdl) were extraordinary higher in females and males of NBE groups, accordingly. HDL levels were lower and LDL levels were higher in non-breakfast eaters. BMI and Total fat were also higher in non-breakfast eaters indicating the increased health risks. Thus, to prevent chronic metabolic disorders the healthy eating pattern should be promoted
Effect of CaCl2 and controlled atmosphere storage on phytochemical attributes of Guava
No full textAbstract Guava is very delicate and alluring fruit which is being ignored since very long time despite of highly nutritious fruit and rich source of Vitamin C. It contains Vitamin C 2-3 times more than orange. Naturally the guava fruit is enriched with vitamin C and polyphenoles. Guavas fruits after harvesting were dunked in solutions of CaCl2 (1, 2 and 3%) at room temperature for 5 minutes and stored for 24 days in 5% CO2 level at temperature of 10±1°C, while the humidity level of storage chamber were 80%. The stored fruits were analyzed at 6 days of interval for sugars (glucose, fructose and sucrose g/100g) total phenolic contents (mgGAE/100g), antioxidant activity (µmolTE/g), and organic acids (citric, tartaric, ascorbic, and malic acids mg/100 g). The total phenolic content and antioxidant activity of guava fruits were declined during progression in storage but in fewer amounts as compared to room storage condition. Citric acid and ascorbic acid contents were reduced with the progression in storage, however tartaric and malic acid values were amplified at end of storage but the rate of changes were slower. The pretreatments in combination with modified atmosphere storage escalate the shelf life of guava and slow down nutritional degradation process
Dissipation of selected pesticide residues in grapes by using ozone enriched atmosphere
No full textResearch articl
Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars
No full textAbstract Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (CIS) leading to sugar accumulation and browning of chips. Slowing down the CIS is of economic importance for potato industry. Screening of potatoes after cold storage for low sugar and invertase activity with exploration of best frying color was the aim of current study. Reducing sugars (RS), invertase activity and chips color were estimated after subjecting the tubers at 3°C and 7°C storage. Analytical techniques were adopted for quantification of RS and invertase activity while nine-point Hedonic scale was used for chips color evaluation. Highest invertase activity with maximum RS (mg 100-1g) and dark brown chips were observed in Kuroda following the Santé (247.83), Asterix (216.73), Crozo (193.42), Hermes (171.57) and Lady Rosetta (134.07) after storage at 3°C. Low RS were found in tubers stored at 7°C with good frying color in Lady Rosetta (98.23) followed by Hermes (104.31) and Crozo (113.27). Conclusively storage temperatures have significant effect on quality of tubers in which 7°C proved best with less RS and invertase activity having good frying color.</div
Improving the Probiotics Viability and Quality Characteristics of Yoghurt Enriched with Barley Bran
No full textResults of current study reported that increase in addition of barley bran in yogurt containing bifidobacterium BB-12, L. bulgaricus and S. thermophillus significantly influence the probiotics numbers. Samples fortified with barley bran has more numbers of probiotics as compare to control samples during storage. Correlation between concentration of barley bran and bifidobacterium was optimistic. Maximum numbers of L. bulgaricus and bifidobacterium were found in yogurt containing 1.5%25 barley bran. Addition of barley bran increased the acidity percentage of yogurt and decreased viscosity value during 3 weeks of storage. Sensory scores of functional yogurt decreased with increased in barley bran. However sensory score of sample with (0.5%25 barley bran) did not significantly changed from control sample and number of bifidobacterium bacteria in this sample was higher than minimum standard level (log106 CFU%252Fg) of world health organization (WHO). Syneresis value of control sample was significantly reduced with storage period but yogurt sample enriched with different concentration of barley bran were showed minimum decreased in syneresis percentage of yogurt. Barley bran level 1%25 can be added to yogurt successfully. Barley bran enrichment increased the color parameters of yogurt during storage this may be due to the results of blueness color of barley bran
Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars
No full textAbstract Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (CIS) leading to sugar accumulation and browning of chips. Slowing down the CIS is of economic importance for potato industry. Screening of potatoes after cold storage for low sugar and invertase activity with exploration of best frying color was the aim of current study. Reducing sugars (RS), invertase activity and chips color were estimated after subjecting the tubers at 3°C and 7°C storage. Analytical techniques were adopted for quantification of RS and invertase activity while nine-point Hedonic scale was used for chips color evaluation. Highest invertase activity with maximum RS (mg 100-1g) and dark brown chips were observed in Kuroda following the Santé (247.83), Asterix (216.73), Crozo (193.42), Hermes (171.57) and Lady Rosetta (134.07) after storage at 3°C. Low RS were found in tubers stored at 7°C with good frying color in Lady Rosetta (98.23) followed by Hermes (104.31) and Crozo (113.27). Conclusively storage temperatures have significant effect on quality of tubers in which 7°C proved best with less RS and invertase activity having good frying color.</div
Dissipation of selected pesticide residues in grapes by using ozone enriched atmosphere
No full textAbstract In this research work, by exposing the grapes to an ozone-enriched environment maintained at 4 ◦C for 14 days, the dissipation of widely used pesticides in grapes that exceeded the maximum residue limit was investigated. The study was completed in two stages. High Performance Liquid Chromatography (HPLC) was used in the first phase to determine whether pesticides were present in the grapes. In the second phase, ozonation was applied to residues that exceeded the maximum residue limit (MRL) for imidacloprid, acetamiprid, and chlorpyrifos. Each pesticide was destroyed by ozonation, but to varying degrees. For imidacloprid (1.236–0.125 ppm), acetamiprid (0.421–0.237 ppm), and chlorpyrifos (3.617–1.146 ppm), the pesticide burden was progressively decreased from 1 to 14 days of storage. Chlorpyrifos levels were found to have decreased by up to 95%. Acetamiprid and imidacloprid also shown degradation of roughly 75–85%. Furthermore, the physicochemical characteristics of grapes, including brix (20.63), total acidity (0.35), weight loss percentage (8.45), and pH (3.72), were not significantly affected by ozone
