The Experts below are selected from a list of 246 Experts worldwide ranked by ideXlab platform
Suvendu Bhattacharya - One of the best experts on this subject based on the ideXlab platform.
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Extrusion Technology and Glass Transition
Non-Equilibrium States and Glass Transitions in Foods, 2016Co-Authors: Suvendu BhattacharyaAbstract:The extrusion cooking technology is widely practiced in several Food processing industries because of several technological and commercial advantages. These are continuous processing facilities, use of various ingredients, mixing, cooking and shaping in a single step, retention of nutrients due to a short time of processing, reduced labor, space and energy requirement, and the possibility of manufacturing in a cost-effective and hygienic manner. The commonly available Extruded Food products include different ready-to-cook (RTC) pasta products, ready-to-eat (RTE) expanded snacks, weaning Foods, breakfast cereals, and texturized vegetable proteins (TVP). The process of extrusion cooking also offers the possibility of the new type of products, and the products possess a good shelf-life even when stored at the room temperature. The understanding of the glass transition phenomenon of extrusion feed and Extruded products is helpful.
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Stability of water-soluble turmeric colourant in an Extruded Food product during storage
Journal of Food Engineering, 2005Co-Authors: H Bogegowda Sowbhagya, Nishanth Krishnamurthy, S. R. Sampathu, S Smitha, Suvendu BhattacharyaAbstract:Abstract Curcumin is a fat soluble yellow pigment present in turmeric. The water soluble form of curcumin has been applied onto expanded Extruded balls, made from corn and defatted soybean flours. The stability of this natural turmeric colourant has been examined and compared with that of the permitted synthetic colour like tartrazine. The products are packed in polypropylene pouches and subjected to storage studies at ambient (27 °C, 65% relative humidity), and are tested for moisture content, and colour and pigment retention. Brightness of the sample reduces markedly up to 30% during storage. After 10 weeks of storage, the retention of curcumin is about 77%, and the effective shelf life of the product is 6 weeks at ambient condition with 83 and 93% retention of curcumin and tartrazine, respectively. The retention of both colours follows first order kinetics (0.86 ⩽ r ⩽ 0.98, p ⩽ 0.01) while curcumin showing a faster rate of degradation compared to tartrazine. Turmeric colourant may be a viable alternative for tartrazine for using it onto Extruded products.
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Stability of water-soluble turmeric colourant in an Extruded Food product during storage
Journal of Food Engineering, 2005Co-Authors: H Bogegowda Sowbhagya, Nishanth Krishnamurthy, S. R. Sampathu, S Smitha, Suvendu BhattacharyaAbstract:Curcumin is a fat soluble yellow pigment present in turmeric. The water soluble form of curcumin has been applied onto expanded Extruded balls, made from corn and defatted soybean flours. The stability of this natural turmeric colourant has been examined and compared with that of the permitted synthetic colour like tartrazine. The products are packed in polypropylene pouches and subjected to storage studies at ambient (27??C, 65% relative humidity), and are tested for moisture content, and colour and pigment retention. Brightness of the sample reduces markedly up to 30% during storage. After 10 weeks of storage, the retention of curcumin is about 77%, and the effective shelf life of the product is 6 weeks at ambient condition with 83 and 93% retention of curcumin and tartrazine, respectively. The retention of both colours follows first order kinetics (0.86 ??? r ??? 0.98, p ??? 0.01) while curcumin showing a faster rate of degradation compared to tartrazine. Turmeric colourant may be a viable alternative for tartrazine for using it onto Extruded products. ?? 2004 Elsevier Ltd. All rights reserved.
H Bogegowda Sowbhagya - One of the best experts on this subject based on the ideXlab platform.
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Stability of water-soluble turmeric colourant in an Extruded Food product during storage
Journal of Food Engineering, 2005Co-Authors: H Bogegowda Sowbhagya, Nishanth Krishnamurthy, S. R. Sampathu, S Smitha, Suvendu BhattacharyaAbstract:Abstract Curcumin is a fat soluble yellow pigment present in turmeric. The water soluble form of curcumin has been applied onto expanded Extruded balls, made from corn and defatted soybean flours. The stability of this natural turmeric colourant has been examined and compared with that of the permitted synthetic colour like tartrazine. The products are packed in polypropylene pouches and subjected to storage studies at ambient (27 °C, 65% relative humidity), and are tested for moisture content, and colour and pigment retention. Brightness of the sample reduces markedly up to 30% during storage. After 10 weeks of storage, the retention of curcumin is about 77%, and the effective shelf life of the product is 6 weeks at ambient condition with 83 and 93% retention of curcumin and tartrazine, respectively. The retention of both colours follows first order kinetics (0.86 ⩽ r ⩽ 0.98, p ⩽ 0.01) while curcumin showing a faster rate of degradation compared to tartrazine. Turmeric colourant may be a viable alternative for tartrazine for using it onto Extruded products.
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Stability of water-soluble turmeric colourant in an Extruded Food product during storage
Journal of Food Engineering, 2005Co-Authors: H Bogegowda Sowbhagya, Nishanth Krishnamurthy, S. R. Sampathu, S Smitha, Suvendu BhattacharyaAbstract:Curcumin is a fat soluble yellow pigment present in turmeric. The water soluble form of curcumin has been applied onto expanded Extruded balls, made from corn and defatted soybean flours. The stability of this natural turmeric colourant has been examined and compared with that of the permitted synthetic colour like tartrazine. The products are packed in polypropylene pouches and subjected to storage studies at ambient (27??C, 65% relative humidity), and are tested for moisture content, and colour and pigment retention. Brightness of the sample reduces markedly up to 30% during storage. After 10 weeks of storage, the retention of curcumin is about 77%, and the effective shelf life of the product is 6 weeks at ambient condition with 83 and 93% retention of curcumin and tartrazine, respectively. The retention of both colours follows first order kinetics (0.86 ??? r ??? 0.98, p ??? 0.01) while curcumin showing a faster rate of degradation compared to tartrazine. Turmeric colourant may be a viable alternative for tartrazine for using it onto Extruded products. ?? 2004 Elsevier Ltd. All rights reserved.
Nishanth Krishnamurthy - One of the best experts on this subject based on the ideXlab platform.
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Stability of water-soluble turmeric colourant in an Extruded Food product during storage
Journal of Food Engineering, 2005Co-Authors: H Bogegowda Sowbhagya, Nishanth Krishnamurthy, S. R. Sampathu, S Smitha, Suvendu BhattacharyaAbstract:Abstract Curcumin is a fat soluble yellow pigment present in turmeric. The water soluble form of curcumin has been applied onto expanded Extruded balls, made from corn and defatted soybean flours. The stability of this natural turmeric colourant has been examined and compared with that of the permitted synthetic colour like tartrazine. The products are packed in polypropylene pouches and subjected to storage studies at ambient (27 °C, 65% relative humidity), and are tested for moisture content, and colour and pigment retention. Brightness of the sample reduces markedly up to 30% during storage. After 10 weeks of storage, the retention of curcumin is about 77%, and the effective shelf life of the product is 6 weeks at ambient condition with 83 and 93% retention of curcumin and tartrazine, respectively. The retention of both colours follows first order kinetics (0.86 ⩽ r ⩽ 0.98, p ⩽ 0.01) while curcumin showing a faster rate of degradation compared to tartrazine. Turmeric colourant may be a viable alternative for tartrazine for using it onto Extruded products.
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Stability of water-soluble turmeric colourant in an Extruded Food product during storage
Journal of Food Engineering, 2005Co-Authors: H Bogegowda Sowbhagya, Nishanth Krishnamurthy, S. R. Sampathu, S Smitha, Suvendu BhattacharyaAbstract:Curcumin is a fat soluble yellow pigment present in turmeric. The water soluble form of curcumin has been applied onto expanded Extruded balls, made from corn and defatted soybean flours. The stability of this natural turmeric colourant has been examined and compared with that of the permitted synthetic colour like tartrazine. The products are packed in polypropylene pouches and subjected to storage studies at ambient (27??C, 65% relative humidity), and are tested for moisture content, and colour and pigment retention. Brightness of the sample reduces markedly up to 30% during storage. After 10 weeks of storage, the retention of curcumin is about 77%, and the effective shelf life of the product is 6 weeks at ambient condition with 83 and 93% retention of curcumin and tartrazine, respectively. The retention of both colours follows first order kinetics (0.86 ??? r ??? 0.98, p ??? 0.01) while curcumin showing a faster rate of degradation compared to tartrazine. Turmeric colourant may be a viable alternative for tartrazine for using it onto Extruded products. ?? 2004 Elsevier Ltd. All rights reserved.
S Smitha - One of the best experts on this subject based on the ideXlab platform.
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Stability of water-soluble turmeric colourant in an Extruded Food product during storage
Journal of Food Engineering, 2005Co-Authors: H Bogegowda Sowbhagya, Nishanth Krishnamurthy, S. R. Sampathu, S Smitha, Suvendu BhattacharyaAbstract:Abstract Curcumin is a fat soluble yellow pigment present in turmeric. The water soluble form of curcumin has been applied onto expanded Extruded balls, made from corn and defatted soybean flours. The stability of this natural turmeric colourant has been examined and compared with that of the permitted synthetic colour like tartrazine. The products are packed in polypropylene pouches and subjected to storage studies at ambient (27 °C, 65% relative humidity), and are tested for moisture content, and colour and pigment retention. Brightness of the sample reduces markedly up to 30% during storage. After 10 weeks of storage, the retention of curcumin is about 77%, and the effective shelf life of the product is 6 weeks at ambient condition with 83 and 93% retention of curcumin and tartrazine, respectively. The retention of both colours follows first order kinetics (0.86 ⩽ r ⩽ 0.98, p ⩽ 0.01) while curcumin showing a faster rate of degradation compared to tartrazine. Turmeric colourant may be a viable alternative for tartrazine for using it onto Extruded products.
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Stability of water-soluble turmeric colourant in an Extruded Food product during storage
Journal of Food Engineering, 2005Co-Authors: H Bogegowda Sowbhagya, Nishanth Krishnamurthy, S. R. Sampathu, S Smitha, Suvendu BhattacharyaAbstract:Curcumin is a fat soluble yellow pigment present in turmeric. The water soluble form of curcumin has been applied onto expanded Extruded balls, made from corn and defatted soybean flours. The stability of this natural turmeric colourant has been examined and compared with that of the permitted synthetic colour like tartrazine. The products are packed in polypropylene pouches and subjected to storage studies at ambient (27??C, 65% relative humidity), and are tested for moisture content, and colour and pigment retention. Brightness of the sample reduces markedly up to 30% during storage. After 10 weeks of storage, the retention of curcumin is about 77%, and the effective shelf life of the product is 6 weeks at ambient condition with 83 and 93% retention of curcumin and tartrazine, respectively. The retention of both colours follows first order kinetics (0.86 ??? r ??? 0.98, p ??? 0.01) while curcumin showing a faster rate of degradation compared to tartrazine. Turmeric colourant may be a viable alternative for tartrazine for using it onto Extruded products. ?? 2004 Elsevier Ltd. All rights reserved.
S. R. Sampathu - One of the best experts on this subject based on the ideXlab platform.
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Stability of water-soluble turmeric colourant in an Extruded Food product during storage
Journal of Food Engineering, 2005Co-Authors: H Bogegowda Sowbhagya, Nishanth Krishnamurthy, S. R. Sampathu, S Smitha, Suvendu BhattacharyaAbstract:Abstract Curcumin is a fat soluble yellow pigment present in turmeric. The water soluble form of curcumin has been applied onto expanded Extruded balls, made from corn and defatted soybean flours. The stability of this natural turmeric colourant has been examined and compared with that of the permitted synthetic colour like tartrazine. The products are packed in polypropylene pouches and subjected to storage studies at ambient (27 °C, 65% relative humidity), and are tested for moisture content, and colour and pigment retention. Brightness of the sample reduces markedly up to 30% during storage. After 10 weeks of storage, the retention of curcumin is about 77%, and the effective shelf life of the product is 6 weeks at ambient condition with 83 and 93% retention of curcumin and tartrazine, respectively. The retention of both colours follows first order kinetics (0.86 ⩽ r ⩽ 0.98, p ⩽ 0.01) while curcumin showing a faster rate of degradation compared to tartrazine. Turmeric colourant may be a viable alternative for tartrazine for using it onto Extruded products.
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Stability of water-soluble turmeric colourant in an Extruded Food product during storage
Journal of Food Engineering, 2005Co-Authors: H Bogegowda Sowbhagya, Nishanth Krishnamurthy, S. R. Sampathu, S Smitha, Suvendu BhattacharyaAbstract:Curcumin is a fat soluble yellow pigment present in turmeric. The water soluble form of curcumin has been applied onto expanded Extruded balls, made from corn and defatted soybean flours. The stability of this natural turmeric colourant has been examined and compared with that of the permitted synthetic colour like tartrazine. The products are packed in polypropylene pouches and subjected to storage studies at ambient (27??C, 65% relative humidity), and are tested for moisture content, and colour and pigment retention. Brightness of the sample reduces markedly up to 30% during storage. After 10 weeks of storage, the retention of curcumin is about 77%, and the effective shelf life of the product is 6 weeks at ambient condition with 83 and 93% retention of curcumin and tartrazine, respectively. The retention of both colours follows first order kinetics (0.86 ??? r ??? 0.98, p ??? 0.01) while curcumin showing a faster rate of degradation compared to tartrazine. Turmeric colourant may be a viable alternative for tartrazine for using it onto Extruded products. ?? 2004 Elsevier Ltd. All rights reserved.
