The Experts below are selected from a list of 204 Experts worldwide ranked by ideXlab platform
B C Sarkar - One of the best experts on this subject based on the ideXlab platform.
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optimization of carrot pomace powder incorporation on extruded product quality by response surface methodology
Journal of Food Quality, 2010Co-Authors: Ashutosh Upadhyay, Harish Kumar Sharma, B C SarkarAbstract:Rice and Gram Flour mix with carrot pomace powder (CPP) was used for the extrudates under study. Response surface methodology was used to analyze the effect of die temperature (65–125C), feed rate (2.5–8.5 g/s), feed moisture (10–30%, w.b.) and CPP (1.5–15.5%) on extrudate moisture, expansion index, bulk density and sensory characteristics of extrudates. Regression equations describing the effect of each variable were obtained. Die temperature was observed to be the most effective (P < 0.05) process variable to affect the selected responses, followed by change in feed moisture and CPP. Overall acceptability (OA) of the experimental samples ranged from 3.4 to 7.9 for the selected process variables. An optimization of process variables using regressed equation was attempted for maximum desirability in responses. Optimum incorporation level of CPP was found to be 5%, with OA score of 7.4. The study demonstrated that an acceptable extruded product can be prepared by CPP incorporation. PRACTICAL APPLICATIONS Extrusion is a widely used processing technology in many ready-to-eat cereal-based snacks. A lot of work has been done on cereal-based extrusion along with pulse supplementation for improved protein quality. The present study also takes its basis from such previous studies. Innovative approach in this study involves utilization of a by-product through incorporation of carrot pomace powder (CPP) in pre-extrusion mix. Furthermore, a polynomial model is established for each process variable, and CPP incorporation is optimized for the desired quality of extrudates.
D C Saxena - One of the best experts on this subject based on the ideXlab platform.
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formulation of extruded snack food gum based cereal pulse blend optimization of ingredients levels using response surface methodology
Lwt - Food Science and Technology, 2000Co-Authors: Sushma Thakur, D C SaxenaAbstract:Response surface methodology (RSM) was used to analyse the effect of corn Flour, green Gram Flour, xanthan, guar gum, arabic gum and carboxymethyl cellulose (CMC) on the sensory and objective (expansion ratio) attributes of an extruded snack food. A rotatable central-composite design was used to develop models for the sensory and objective responses. The experiments were run at 160°C with a feed rate of 70 g/min. Responses were most affected by changes in corn Flour, green Gram Flour and guar gum levels and to a lesser extent by xanthan, gum arabic and CMC levels. Individual contour plots of the different responses were superimposed, and regions meeting the maximum sensory score of 21.4 and an expansion ratio of 13.2 were identified at 692 g/kg corn Flour, 307 g/kg green Gram Flour, 0.302 g/kg xanthan, 0.216 g/kg guar gum, 0.196 g/kg gum Arabic and 0.262 g/kg CMC levels.
S Devendra - One of the best experts on this subject based on the ideXlab platform.
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Effect of soaking, cooking and crude α-galactosidase treatment on the oligosaccharide content of red Gram Flour
Food Chemistry, 1998Co-Authors: V H Mulimani, S DevendraAbstract:Abstract The contents of sucrose, raffinose, stachyose, verbascose, total soluble sugars and reducing sugars in whole seeds of 14 cultivars of red Gram ( Cajanus cajan ) grown in Karnataka state were determined. The effects of soaking, cooking and crude α -galactosidase treatment on the levels of the raffinose family of sugars were investigated. The percent losses of raffinose, stachyose and verbascose after soaking the red Gram seeds for 16 h were 54.6, 55.4 and 33.3%, respectively. Cooking the red Gram seeds for 60 min resulted in a decrease of 80.2% for raffinose, 87.2% for stachyose and 81.6% for verbascose. Thin-layer chromatographic analyses of 4 h enzyme-treated samples revealed complete hydrolysis of galactooligosaccharides. Therefore, α -galactosidase from Cassia sericea could have potential use in the food industry.
Aneesh Srivastava - One of the best experts on this subject based on the ideXlab platform.
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studies on development quality evaluation and storage stability of weaning food prepared from multipurpose Flour papaya powder and milk powder
Journal of Food Processing and Technology, 2012Co-Authors: Saghir Ahmad, Dolly Gupta, Aneesh SrivastavaAbstract:The present study was conducted on development, quality evaluation and storage stability of weaning food using different combination of rice Gram Flour, three levels of papaya powder (3, 5 and 7) and milk powder (7.5%). The quality of weaning food was based on nutritional characteristics namely: protein content, fat content, ash content, vitamin C and carbohydrate; physico-chemical characteristics namely: moisture content browning index and viscosity; microbiological characteristics namely: total plate count and sensory characteristics including sensory attributes namely: colour, taste and aroma. Three weaning food samples so prepared using different combination of rice Flour, Gram Flour and papaya powder along with equal quantity of milk powder had protein content varying between 18.42-19.02, fat content 1.5-1.7, carbohydrate 17.24-17.58 % and ash content 3.5-3.8 respectively. The viscosity of three samples did not vary considerably (10% concentration viscosity found to be 35.3-36.7). Moisture content of weaning food was found in the range of 0.341-0.423 (OD), vitamin C in the range of 17.02-40.06 mg/100g. Total plate count logTPC/g was found in the range TFTC. Storage study of three weaning food sample packed by two different packaging systems viz: air packaging and nitrogen flush packaging with two packaging viz: pet jar and combination film. During four months it was observed all quality parameter were found under safe condition. The result of sensory evaluation revealed that the sensory attribute like colour, aroma, taste and overall acceptability of three samples was found in the range of score vale 6-7. The score values of sample nitrogen flush packaging were found to be almost 7 for all attributes after four months ambient storage.
Ashutosh Upadhyay - One of the best experts on this subject based on the ideXlab platform.
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optimization of carrot pomace powder incorporation on extruded product quality by response surface methodology
Journal of Food Quality, 2010Co-Authors: Ashutosh Upadhyay, Harish Kumar Sharma, B C SarkarAbstract:Rice and Gram Flour mix with carrot pomace powder (CPP) was used for the extrudates under study. Response surface methodology was used to analyze the effect of die temperature (65–125C), feed rate (2.5–8.5 g/s), feed moisture (10–30%, w.b.) and CPP (1.5–15.5%) on extrudate moisture, expansion index, bulk density and sensory characteristics of extrudates. Regression equations describing the effect of each variable were obtained. Die temperature was observed to be the most effective (P < 0.05) process variable to affect the selected responses, followed by change in feed moisture and CPP. Overall acceptability (OA) of the experimental samples ranged from 3.4 to 7.9 for the selected process variables. An optimization of process variables using regressed equation was attempted for maximum desirability in responses. Optimum incorporation level of CPP was found to be 5%, with OA score of 7.4. The study demonstrated that an acceptable extruded product can be prepared by CPP incorporation. PRACTICAL APPLICATIONS Extrusion is a widely used processing technology in many ready-to-eat cereal-based snacks. A lot of work has been done on cereal-based extrusion along with pulse supplementation for improved protein quality. The present study also takes its basis from such previous studies. Innovative approach in this study involves utilization of a by-product through incorporation of carrot pomace powder (CPP) in pre-extrusion mix. Furthermore, a polynomial model is established for each process variable, and CPP incorporation is optimized for the desired quality of extrudates.
