69 research outputs found
Formulation of Myristica fragrans Pericarp Incorporated Natural Seasoning Powder
No full textThe aim of this study was to formulate Myristica fragrans pericarp incorporating natural seasoning powder because nutmeg pericarp contains valuable compounds and essential oils that can impart many benefits to the consumers. Myristica fragrans is one of the most expensive and versatile spices in the world as it contains many valuable bioactive compounds and micronutrients. Most of the occasions, its pericarp or flesh parts are thrown away without taking a use which causes waste generation and environmental pollution. To formulate the seasoning powder, dried powders of P. ostreatus, Moringa oleifera, Murraya koenijii, Allium sativum L. and nutmeg pericarp which was prepared using infrared dry blanching were mixed according to the Taguchi’s L8 orthogonal array. The best formulation was selected undergoing four sensory evaluation stages with 9-point Hedonic scale using 120 untrained panelists and the data were statistically analyzed using the Friedman test and Wilcoxon sign rank test. Proximate composition (i.e. moisture, protein, fat, carbohydrate, ash and crude fiber %), antioxidant activity, total phenolic content, pH, and mineral profile of the selected formulation were analyzed by following the standard procedures of AOAC. Total plate count, yeast and mold count of the new product packed in triple laminated packaging were evaluated to assess the shelf life and storage stability at the room temperature (27 ⁰C). The proximate composition of the newly developed seasoning powder was recorded 7.7±0.12 moisture%, 16.4±0.18 ash%, 15.3±0.33 crude fiber%, 10.0±0.21 protein%, 48.8±0.14 carbohydrates% and 1.7±0.07 total fat% respectively. The ash content and the total fat content were recorded as lower values. Total phenolic content and the antioxidant capacity were recorded as higher values in the new formulation. Higher amounts of Calcium (340.69±0.01), Sodium (2124.46±0.08), Potassium (850.58±0.01), Magnesium (103.69±0.01), Zinc (2.89±0.01), Iron (5.30±0.07) and Copper (0.61±0.01) in mg/L were recorded as the mineral profile of the new seasoning powder. The pH was a less value which indicates a slight acidity in the new product. The total plate count, yeast and molds count of the product was recorded as zero for two months of period. Overall the study concluded that, the developed product can be contributed to provide micronutrients and bioactive compounds to the consumer, and consequently would be an ideal solution for the waste generation and environmental pollution.
Keywords: Nutmeg pericarp, Waste management, Micronutrients, Bioactive compounds, Seasoning powde
The effect of residual oil on deep bed filtration and formation damage
No full textAbstract not availableCivil Engineering and Geoscience
Groeikinetiek en morfologische ontwikkeling van oxidelagen op ?-ijzer en ?-ijzernitride bij 573 K en 673 K
No full textTechnische MateriaalwetenschappenApplied Science
Toepassing van XPS in het onderzoek naar de vaste stof amorfisatie in Ni/Ti niultilagen
No full textFysische en Chemische MetaalkundeTechnische MateriaalwetenschappenMechanical, Maritime and Materials Engineerin
Sensory Profile, Nutritional and Shelf-Life Analysis of Cassava Par-Fried Frozen Slices Developed with Raw Cassava Roots
No full textCassava (Manihot esculanta Crantz) is nutritionally strategic famine reserve crop in areas of unreliable rainfall, poor soil or unfavourable climate. Presence of toxic compounds and high perishability has limited the consumption of cassava roots. An experiment was carried out to develop par-fried frozen slices of cassava in order to increase the consumption of cassava roots. Mature undamaged fresh cassava roots of cultivar ‘MU 51’ were cleaned, peeled and cut in to longitudinal cubes (0.8×0.8×10 cm). The cubes were blanched, partial fried and stored, deep freeze and stored in freezer after packing in 300 gauge LDPE pouches. The experiment revealed that extended hot water blanching for 10 minutes and initial freezing for 12 hours, increase the sensory qualities of frozen fries significantly. Moisture content, carbohydrate content, mineral content, fat content, protein content and crude fibre contents of the sample were 56.71±0.80%, 32.18±0.19%, 0.42±0.02%, 9.13±0.05%, 1.18±0.06% and 0.20±0.03% respectively. Cyanide content of the cassava frozen fries sample was 1.42±0.12 ppm. According to the microbiological and chemical testing results, cassava frozen fries were safe for consumption up to 3 months at freezer storage.Keywords: Cassava, freezing, sensory attributes, frozen fries, shelf life analysi
Bestudering van thermische oxydelagen op ijzer met behulp van elektronenmicroscopie
No full textTechnische MateriaalwetenschappenApplied Science
On sedimentation processes in a stratified estuarine system
No full textHydraulic EngineeringCivil Engineering and Geoscience
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