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D. D. Wadikar - One of the best experts on this subject based on the ideXlab platform.

  • Studies on effect of irradiation on functional properties of two ready-to-drink appetizer beverages and their shelf lives
    Nutrition & Food Science, 2015
    Co-Authors: D. D. Wadikar, C.r. Vasudish, K.s. Premavalli
    Abstract:

    Purpose – The purposes of this paper are to extend the shelf life of juice/fluids and reduce the thermal damage of their functional components. Thermal processing is a universal method used to extend the shelf lives of juice/fluids. However, combination processing thought to be beneficial in extending the shelf life with least possible thermal damage. The shelf life of the two thermally processed appetizer beverages, i.e. ginger beverage and karpurvalli beverage was established up to six months. Design/methodology/approach – Both appetizer beverages were processed using irradiation in combination with heat treatment. A short thermal treatment at 95°C for 5 minutes was given to the bottled beverages, and these were then irradiated with different dosages of 1, 2 and 3 kGy. The samples were stored at room temperature (18-33°C), as well as at 37°C and periodically analysed for changes in pH, acidity, TSS, browning index, antioxidant activity and gingerol/carvacrol contents and for their microbiological qualit...

  • A Ready-to-Eat Antioxidant Rich Appetizer Based on Coleus aromaticus: Its Development and Shelf Life Evaluation
    Journal of Food Processing, 2014
    Co-Authors: Pawan Kumar, D. D. Wadikar, P. E. Patki
    Abstract:

    Antioxidant rich products are valued due to their health benefits and Appetizers are required in several pathological and geographical stress situations such as prolonged exposure to altitude. The paper deals with the development of a shelf stable RTE (ready-to-eat) antioxidant rich herbal appetizer convenient to the consumer. Using ginger and Karpurvalli (Coleus aromaticus) as two independent variables, a central composite design with 13 experimental combinations was obtained. These combinations were processed by concentration and dehydration into the appetizer RTE munches using preprocessed ingredients and evaluated for antioxidant activity, vitamin C, and sensory characteristics. The product optimized using Design Expert Statistical Software had the proximate composition of 11.4% fat, 2.3% protein, and 75.0% carbohydrates, supplying about 82.36 Kcals per munch of 20 g. The munches packed in metalized polyester pouches had a shelf life of 10 months at 28 ± 5°C as well as 37°C storage. The RTE appetizer based on Coleus aromaticus was developed with excellent sensory properties and shelf stability.

  • a ready to eat antioxidant rich appetizer based on coleusaromaticus its development and shelf life evaluation
    Journal of Food Processing, 2014
    Co-Authors: Pawan Kumar, D. D. Wadikar, P. E. Patki
    Abstract:

    Antioxidant rich products are valued due to their health benefits and Appetizers are required in several pathological and geographical stress situations such as prolonged exposure to altitude. The paper deals with the development of a shelf stable RTE (ready-to-eat) antioxidant rich herbal appetizer convenient to the consumer. Using ginger and Karpurvalli (Coleus aromaticus) as two independent variables, a central composite design with 13 experimental combinations was obtained. These combinations were processed by concentration and dehydration into the appetizer RTE munches using preprocessed ingredients and evaluated for antioxidant activity, vitamin C, and sensory characteristics. The product optimized using Design Expert Statistical Software had the proximate composition of 11.4% fat, 2.3% protein, and 75.0% carbohydrates, supplying about 82.36 Kcals per munch of 20 g. The munches packed in metalized polyester pouches had a shelf life of 10 months at 28 ± 5°C as well as 37°C storage. The RTE appetizer based on Coleus aromaticus was developed with excellent sensory properties and shelf stability.

  • optimization of ginger based ready to drink appetizer by response surface methodology and its shelf stability
    Journal of Food Processing and Preservation, 2012
    Co-Authors: D. D. Wadikar, K.s. Premavalli
    Abstract:

    Ginger is traditionally used in culinary for its flavor and pungency. It is also used as carminative, stimulant and for its antiemetic properties due to gingerols and shogaols. Appetite loss is one of the problems faced at high altitudes, and the Appetizers based on ginger are useful for appetite stimulation. A ready-to-drink appetizer ginger beverage has been developed by using response surface methodology. The sensory score, acidity and °Brix were the responses in the central composite designs of experiments with three independent variables. The ingredients ginger and lemon were suitably processed. The optimized composition of ingredients was processed further through blending and in-pack pasteurization. The appetizer had 1.2 mg/100 mL vitamin C and 8 mg/100 mL total pungency. The beverage packed in polypropylene bottles had a shelf life of 6 months both at ambient conditions (18–33C) as well as at 37C storage. PRACTICAL APPLICATIONS The appetizing beverage from ginger has excellent sensory properties and has shelf life of 6 months. The product has no chemical preservatives, is suitable for easy scale-up and marketing because of its simple technology, appetizing and antiemetic properties due to its ingredients and shelf life. In addition, it has antioxidant potential, vitamin C and has no fat. The sweet taste and appetizing properties can make it a widely acceptable beverage in general and at high altitude, in particular.

  • OPTIMIZATION OF GINGER‐BASED READY‐TO‐DRINK APPETIZER BY RESPONSE SURFACE METHODOLOGY AND ITS SHELF STABILITY
    Journal of Food Processing and Preservation, 2012
    Co-Authors: D. D. Wadikar, K.s. Premavalli
    Abstract:

    Ginger is traditionally used in culinary for its flavor and pungency. It is also used as carminative, stimulant and for its antiemetic properties due to gingerols and shogaols. Appetite loss is one of the problems faced at high altitudes, and the Appetizers based on ginger are useful for appetite stimulation. A ready-to-drink appetizer ginger beverage has been developed by using response surface methodology. The sensory score, acidity and °Brix were the responses in the central composite designs of experiments with three independent variables. The ingredients ginger and lemon were suitably processed. The optimized composition of ingredients was processed further through blending and in-pack pasteurization. The appetizer had 1.2 mg/100 mL vitamin C and 8 mg/100 mL total pungency. The beverage packed in polypropylene bottles had a shelf life of 6 months both at ambient conditions (18–33C) as well as at 37C storage. PRACTICAL APPLICATIONS The appetizing beverage from ginger has excellent sensory properties and has shelf life of 6 months. The product has no chemical preservatives, is suitable for easy scale-up and marketing because of its simple technology, appetizing and antiemetic properties due to its ingredients and shelf life. In addition, it has antioxidant potential, vitamin C and has no fat. The sweet taste and appetizing properties can make it a widely acceptable beverage in general and at high altitude, in particular.

K.s. Premavalli - One of the best experts on this subject based on the ideXlab platform.

  • Studies on effect of irradiation on functional properties of two ready-to-drink appetizer beverages and their shelf lives
    Nutrition & Food Science, 2015
    Co-Authors: D. D. Wadikar, C.r. Vasudish, K.s. Premavalli
    Abstract:

    Purpose – The purposes of this paper are to extend the shelf life of juice/fluids and reduce the thermal damage of their functional components. Thermal processing is a universal method used to extend the shelf lives of juice/fluids. However, combination processing thought to be beneficial in extending the shelf life with least possible thermal damage. The shelf life of the two thermally processed appetizer beverages, i.e. ginger beverage and karpurvalli beverage was established up to six months. Design/methodology/approach – Both appetizer beverages were processed using irradiation in combination with heat treatment. A short thermal treatment at 95°C for 5 minutes was given to the bottled beverages, and these were then irradiated with different dosages of 1, 2 and 3 kGy. The samples were stored at room temperature (18-33°C), as well as at 37°C and periodically analysed for changes in pH, acidity, TSS, browning index, antioxidant activity and gingerol/carvacrol contents and for their microbiological qualit...

  • optimization of ginger based ready to drink appetizer by response surface methodology and its shelf stability
    Journal of Food Processing and Preservation, 2012
    Co-Authors: D. D. Wadikar, K.s. Premavalli
    Abstract:

    Ginger is traditionally used in culinary for its flavor and pungency. It is also used as carminative, stimulant and for its antiemetic properties due to gingerols and shogaols. Appetite loss is one of the problems faced at high altitudes, and the Appetizers based on ginger are useful for appetite stimulation. A ready-to-drink appetizer ginger beverage has been developed by using response surface methodology. The sensory score, acidity and °Brix were the responses in the central composite designs of experiments with three independent variables. The ingredients ginger and lemon were suitably processed. The optimized composition of ingredients was processed further through blending and in-pack pasteurization. The appetizer had 1.2 mg/100 mL vitamin C and 8 mg/100 mL total pungency. The beverage packed in polypropylene bottles had a shelf life of 6 months both at ambient conditions (18–33C) as well as at 37C storage. PRACTICAL APPLICATIONS The appetizing beverage from ginger has excellent sensory properties and has shelf life of 6 months. The product has no chemical preservatives, is suitable for easy scale-up and marketing because of its simple technology, appetizing and antiemetic properties due to its ingredients and shelf life. In addition, it has antioxidant potential, vitamin C and has no fat. The sweet taste and appetizing properties can make it a widely acceptable beverage in general and at high altitude, in particular.

  • OPTIMIZATION OF GINGER‐BASED READY‐TO‐DRINK APPETIZER BY RESPONSE SURFACE METHODOLOGY AND ITS SHELF STABILITY
    Journal of Food Processing and Preservation, 2012
    Co-Authors: D. D. Wadikar, K.s. Premavalli
    Abstract:

    Ginger is traditionally used in culinary for its flavor and pungency. It is also used as carminative, stimulant and for its antiemetic properties due to gingerols and shogaols. Appetite loss is one of the problems faced at high altitudes, and the Appetizers based on ginger are useful for appetite stimulation. A ready-to-drink appetizer ginger beverage has been developed by using response surface methodology. The sensory score, acidity and °Brix were the responses in the central composite designs of experiments with three independent variables. The ingredients ginger and lemon were suitably processed. The optimized composition of ingredients was processed further through blending and in-pack pasteurization. The appetizer had 1.2 mg/100 mL vitamin C and 8 mg/100 mL total pungency. The beverage packed in polypropylene bottles had a shelf life of 6 months both at ambient conditions (18–33C) as well as at 37C storage. PRACTICAL APPLICATIONS The appetizing beverage from ginger has excellent sensory properties and has shelf life of 6 months. The product has no chemical preservatives, is suitable for easy scale-up and marketing because of its simple technology, appetizing and antiemetic properties due to its ingredients and shelf life. In addition, it has antioxidant potential, vitamin C and has no fat. The sweet taste and appetizing properties can make it a widely acceptable beverage in general and at high altitude, in particular.

  • Development and preservation of a ready-to-eat cumin based appetizer with natural ingredients
    2011
    Co-Authors: K.s. Premavalli, D. D. Wadikar
    Abstract:

    Spices such as ginger, pepper, cumin, chillies and many others are known for their stimulating effect and are used as active ingredients in Appetizers formulations. A ready-to-eat (RTE) appetizer in the form of a chewy munch i.e. jeera munch has been developed by using Response Surface Methodology (RSM). The experimental design with active ingredients as variables and quality parameters such as acidity, acceptability score as the responses was used. Among the ingredients, raisins were pre-processed by frying in stable fat and cumin seeds were pulverized to a fine powder prior to the main processing. The optimized composition of ingredients was processed by concentration and dehydration. The product had the proximate composition of fat, 7.83; protein, 8.82 and carbohydrates 70.7%, respectively supplying about 77.7 Kcals per munch. The munches packed in metalized polyester pouches had a shelf-life of 9 months at 28±5 °C as well as 37°C storage.

  • Appetizer administration stimulates food consumption, weight gain and leptin levels in male Wistar rats.
    Appetite, 2011
    Co-Authors: D. D. Wadikar, K.s. Premavalli
    Abstract:

    Abstract Appetizers based on different spices/herbs are highly acceptable but evaluation of their functionality needs more attention. The present study, investigated the effects of Appetizers on food consumption, weight gain, and leptin levels in male Wistar rats. Three Appetizers, namely ginger beverage, ajowan beverage, and karpurvalli beverage were administered to groups of rats. The fasting leptin levels ranged from 0.75 to 2.5 ng/ml, while weights were in the range of 147–201 g. Decreased (3.4–10.8%) leptin levels following the consumption of Appetizers indicated their appetizing effect, with a greater reduction (p

Cecilia Roos - One of the best experts on this subject based on the ideXlab platform.

Christianne R. T. Verwegen - One of the best experts on this subject based on the ideXlab platform.

  • The appetizing effect of an apéritif in overweight and normal-weight humans
    The American Journal of Clinical Nutrition, 1999
    Co-Authors: Margriet S. Westerterp-plantenga, Christianne R. T. Verwegen
    Abstract:

    Department of Human Biology, Maastricht University, Netherlands. M.Westerterp@HB.Unimaas.nl BACKGROUND: Epidemiologic studies have shown alcohol consumption to be inversely as well as positively related to body weight and body fat. Metabolic studies have shown an increase in energy intake as well as compensation after alcohol consumption. OBJECTIVE: Our objective was to assess the effects on energy intake of an aperitif compared with those of a water appetizer and 3 fruit juice Appetizers. DESIGN: Fifty-two men and women aged 20-45 y with a body mass index (in kg/m2) between 20 and 32 were randomly given 1 MJ (340 mL) alcohol (wine or beer), fat (cream fruit juice), protein (protein fruit juice), carbohydrate (grape juice), or water, or no preload 30 min before an ad libitum lunch consumed from the universal eating monitor. RESULTS: Energy intake (3.5+/-0.3 MJ compared with 2.7+/-0.2 MJ, P < 0.001) and eating rate were higher (44+/-3 g/min compared with 38+/-3 g/min, P < 0.01), meal duration was longer (14 min compared with 12.0 min, P < 0.01), satiation started to increase later (3.5 min compared with 1.5 min, P < 0.01), and eating was prolonged after maximum satiation (2.5 min compared with 0.6 min, P < 0.01) after an aperitif than after a fat, protein, or carbohydrate appetizer,. Twenty-four-hour energy intake was higher on a day that an aperitif was consumed than after water or no preload. CONCLUSION: Twenty-four-hour energy intake was elevated with a 1-MJ aperitif but not with a 1-MJ liquid carbohydrate, fat, or protein appetizer. Publication Types: Clinical Trial Randomized Controlled Trial

  • the appetizing effect of an aperitif in overweight and normal weight humans
    The American Journal of Clinical Nutrition, 1999
    Co-Authors: Margriet S Westerterpplantenga, Christianne R. T. Verwegen
    Abstract:

    Department of Human Biology, Maastricht University, Netherlands. M.Westerterp@HB.Unimaas.nl BACKGROUND: Epidemiologic studies have shown alcohol consumption to be inversely as well as positively related to body weight and body fat. Metabolic studies have shown an increase in energy intake as well as compensation after alcohol consumption. OBJECTIVE: Our objective was to assess the effects on energy intake of an aperitif compared with those of a water appetizer and 3 fruit juice Appetizers. DESIGN: Fifty-two men and women aged 20-45 y with a body mass index (in kg/m2) between 20 and 32 were randomly given 1 MJ (340 mL) alcohol (wine or beer), fat (cream fruit juice), protein (protein fruit juice), carbohydrate (grape juice), or water, or no preload 30 min before an ad libitum lunch consumed from the universal eating monitor. RESULTS: Energy intake (3.5+/-0.3 MJ compared with 2.7+/-0.2 MJ, P < 0.001) and eating rate were higher (44+/-3 g/min compared with 38+/-3 g/min, P < 0.01), meal duration was longer (14 min compared with 12.0 min, P < 0.01), satiation started to increase later (3.5 min compared with 1.5 min, P < 0.01), and eating was prolonged after maximum satiation (2.5 min compared with 0.6 min, P < 0.01) after an aperitif than after a fat, protein, or carbohydrate appetizer,. Twenty-four-hour energy intake was higher on a day that an aperitif was consumed than after water or no preload. CONCLUSION: Twenty-four-hour energy intake was elevated with a 1-MJ aperitif but not with a 1-MJ liquid carbohydrate, fat, or protein appetizer. Publication Types: Clinical Trial Randomized Controlled Trial

P. E. Patki - One of the best experts on this subject based on the ideXlab platform.

  • A Ready-to-Eat Antioxidant Rich Appetizer Based on Coleus aromaticus: Its Development and Shelf Life Evaluation
    Journal of Food Processing, 2014
    Co-Authors: Pawan Kumar, D. D. Wadikar, P. E. Patki
    Abstract:

    Antioxidant rich products are valued due to their health benefits and Appetizers are required in several pathological and geographical stress situations such as prolonged exposure to altitude. The paper deals with the development of a shelf stable RTE (ready-to-eat) antioxidant rich herbal appetizer convenient to the consumer. Using ginger and Karpurvalli (Coleus aromaticus) as two independent variables, a central composite design with 13 experimental combinations was obtained. These combinations were processed by concentration and dehydration into the appetizer RTE munches using preprocessed ingredients and evaluated for antioxidant activity, vitamin C, and sensory characteristics. The product optimized using Design Expert Statistical Software had the proximate composition of 11.4% fat, 2.3% protein, and 75.0% carbohydrates, supplying about 82.36 Kcals per munch of 20 g. The munches packed in metalized polyester pouches had a shelf life of 10 months at 28 ± 5°C as well as 37°C storage. The RTE appetizer based on Coleus aromaticus was developed with excellent sensory properties and shelf stability.

  • a ready to eat antioxidant rich appetizer based on coleusaromaticus its development and shelf life evaluation
    Journal of Food Processing, 2014
    Co-Authors: Pawan Kumar, D. D. Wadikar, P. E. Patki
    Abstract:

    Antioxidant rich products are valued due to their health benefits and Appetizers are required in several pathological and geographical stress situations such as prolonged exposure to altitude. The paper deals with the development of a shelf stable RTE (ready-to-eat) antioxidant rich herbal appetizer convenient to the consumer. Using ginger and Karpurvalli (Coleus aromaticus) as two independent variables, a central composite design with 13 experimental combinations was obtained. These combinations were processed by concentration and dehydration into the appetizer RTE munches using preprocessed ingredients and evaluated for antioxidant activity, vitamin C, and sensory characteristics. The product optimized using Design Expert Statistical Software had the proximate composition of 11.4% fat, 2.3% protein, and 75.0% carbohydrates, supplying about 82.36 Kcals per munch of 20 g. The munches packed in metalized polyester pouches had a shelf life of 10 months at 28 ± 5°C as well as 37°C storage. The RTE appetizer based on Coleus aromaticus was developed with excellent sensory properties and shelf stability.