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A comparative study on proximate composition, mineral profile, bioactive compounds and antioxidant properties in diverse carrot (Daucus carota L.) flour. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2023. [DOI: 10.1016/j.bcab.2023.102640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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2
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Nath P, Kale S, Vishwakarma RK, Kaur C. Innovative freeze-thaw step prior to osmotic dehydration produces softer aonla candies. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01746-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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3
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Chawla R, Sivakumar S, Kaur H, Mishra SK. Effect of starch based edible antimicrobial films and modified atmospheric packaging (MAP) on extended life of composite sweetmeat. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100055] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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4
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Kaur M, Aggarwal P, Kumar V. Effect of chilli varieties and storage conditions on quality attributes of honey chilli sauce: A preservation study. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Manpreet Kaur
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab India
| | - Poonam Aggarwal
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab India
| | - Vikas Kumar
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab India
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Altaweel R, Lafi A, Ebrahim W, Ebada SS, Nasr M. Honey-Based Extracts and Their Microemulsions in the Treatment of Liver and Breast Cancers. Pharm Chem J 2021. [DOI: 10.1007/s11094-021-02444-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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6
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Elangovan E, Natarajan SK. Effects of pretreatments on quality attributes, moisture diffusivity, and activation energy of solar dried ivy gourd. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13653] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Elavarasan Elangovan
- Solar Energy Laboratory, Department of Mechanical Engineering National Institute of Technology Puducherry Karaikal Puducherry India
| | - Sendhil K. Natarajan
- Solar Energy Laboratory, Department of Mechanical Engineering National Institute of Technology Puducherry Karaikal Puducherry India
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7
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Optimization of starch-based candy supplemented with date palm (Phoenix dactylifera) and tamarind (Tamarindus indica L.). ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2020.09.033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
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8
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Khubber S, Chaturvedi K, Taghi Gharibzahedi SM, Cruz RM, Lorenzo JM, Gehlot R, Barba FJ. Non-conventional osmotic solutes (honey and glycerol) improve mass transfer and extend shelf life of hot-air dried red carrots: Kinetics, quality, bioactivity, microstructure, and storage stability. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109764] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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9
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Fernández PR, Lovera N, Ramallo LA. Sucrose syrup reuse during one‐ and multi‐stage osmotic dehydration of pineapple. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13399] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Paula R. Fernández
- IMAM (CONICET‐Universidad Nacional de Misiones) and FCEQyN‐UNaM Posadas Argentina
| | - Nancy Lovera
- IMAM (CONICET‐Universidad Nacional de Misiones) and FCEQyN‐UNaM Posadas Argentina
| | - Laura A. Ramallo
- IMAM (CONICET‐Universidad Nacional de Misiones) and FCEQyN‐UNaM Posadas Argentina
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10
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Singh J, Rasane P, Kaur S, Kumar V, Dhawan K, Mahato DK, Malhotra S, Sarma C, Kaur D, Bhattacharya J. Nutritional Interventions and Considerations for the Development of Low Calorie or Sugar Free Foods. Curr Diabetes Rev 2020; 16:301-312. [PMID: 31389314 DOI: 10.2174/1573399815666190807144422] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 06/14/2019] [Accepted: 07/22/2019] [Indexed: 01/02/2023]
Abstract
Diabetes is a globally prevalent chronic metabolic disease characterized by blood glucose levels higher than the normal levels. Sugar, a common constituent of diet, is also a major factor often responsible for elevating the glucose level in diabetic patients. However, diabetic patients are more prone to eat sweets amongst the human population. Therefore, we find a popular consumption of zero or low-calorie sweeteners, both natural and artificial. But, the uses of these sweeteners have proved to be controversial. Thus, the purpose of this review was to critically analyze and highlight the considerations needed for the development of sugar-free or low-calorie products for diabetic patients. For this purpose, various measures are taken such as avoiding sugary foods, using natural nectar, artificial sweeteners, etc. It cannot be ignored that many health hazards are associated with the overconsumption of artificial sweeteners only. These sweeteners are high-risk compounds and a properly balanced consideration needs to be given while making a diet plan for diabetic patients.
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Affiliation(s)
- Jyoti Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India
- Department of Dairy Science and Food Technology, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India
| | - Vikas Kumar
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India
| | - Kajal Dhawan
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India
| | - Dipendra K Mahato
- Department of Health, School of Exercise and Nutrition Sciences, Deakin University, Melbourne Burwood VIC 3125, Australia
| | - Sunita Malhotra
- Postgraduate Institute of Medical Education and Research, Chandigarh 160012, Punjab, India
| | - Chayanika Sarma
- Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu 613005, India
| | - Damanpreet Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India
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11
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Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis). J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.11.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Singh JP, Kaur A, Singh N. Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum. Journal of Food Science and Technology 2015; 53:1269-78. [PMID: 27162407 DOI: 10.1007/s13197-015-2103-x] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/15/2015] [Accepted: 11/03/2015] [Indexed: 10/22/2022]
Abstract
Gluten-free muffins are generally made from purified flours and starches (from non-gluten sources) which are deficient in dietary fibre and have poor quality attributes. In this regard, the present work was undertaken to explore application of black carrot pomace dietary fibre concentrate (BCF) and xanthan gum (XG) in gluten-free rice muffins. Physicochemical properties of BCF and rice flour were studied. BCF was incorporated at three levels (3, 6 and 9 %) in rice flour, while XG was added at 0.5 % level to study their effect on muffin batters and physicochemical properties of muffins. BCF showed higher water absorption and oil absorption capacities than rice flour. Incorporation of BCF and XG increased flour paste viscosities and batter viscoelasticity. Incorporation of BCF increased total dietary fibre content (TDF) and decreased the L* and b* values, water activity (aw), specific volume and firmness. On the other hand, XG improved appearance and specific volume of the rice muffins prepared with and without BCF. Muffins prepared with 6 % BCF incorporation and XG were the most acceptable. This study demonstrated that BCF and XG can be used as viable functional ingredients in the preparation of gluten-free muffins.
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Affiliation(s)
- Jatinder Pal Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab -143005 India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab -143005 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab -143005 India
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13
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Tamer CE, Çopur ÖU. Development of Value-Added Products from Food Wastes. FOOD ENGINEERING SERIES 2014. [DOI: 10.1007/978-1-4939-1378-7_18] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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14
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O'Shea N, Arendt EK, Gallagher E. Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.06.002] [Citation(s) in RCA: 163] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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15
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Yadav AK, Singh SV. Osmotic dehydration of fruits and vegetables: a review. Journal of Food Science and Technology 2012; 51:1654-73. [PMID: 25190823 DOI: 10.1007/s13197-012-0659-2] [Citation(s) in RCA: 92] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/21/2011] [Accepted: 02/07/2012] [Indexed: 11/28/2022]
Abstract
The main cause of perishability of fruits and vegetables are their high water content. To increase the shelf life of these fruits and vegetables many methods or combination of methods had been tried. Osmotic dehydration is one of the best and suitable method to increase the shelf life of fruits and vegetables. This process is preferred over others due to their vitamin and minerals, color, flavor and taste retention property. In this review different methods, treatments, optimization and effects of osmotic dehydration have been reviewed. Studied showed that combination of different osmotic agents were more effective than sucrose alone due to combination of properties of solutes. During the experiments it was found that optimum osmosis was found at approximately 40 °C, 40 °B of osmotic agent and in near about 132 min. Pretreatments also leads to increase the osmotic process in fruits and vegetables. Mass transfer kinetics study is an important parameter to study osmosis. Solids diffusivity were found in wide range (5.09-32.77 kl/mol) studied by Fick's laws of diffusion. These values vary depending upon types of fruits and vegetables and osmotic agents.
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Affiliation(s)
- Ashok Kumar Yadav
- Department of Chemical Engineering and Technology, Institute of Technology, Banaras Hindu University, Varanasi, 221005 India
| | - Satya Vir Singh
- Department of Chemical Engineering and Technology, Institute of Technology, Banaras Hindu University, Varanasi, 221005 India
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Singh S, Kumar U, Rai A. Process optimization for the manufacture of angoori petha. Journal of Food Science and Technology 2011; 51:892-9. [PMID: 24803695 DOI: 10.1007/s13197-011-0581-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/04/2011] [Accepted: 10/20/2011] [Indexed: 11/28/2022]
Abstract
Angoori petha (AP) is delicacy which is relished by large section of Indian population. Fully ripened ash gourd fruits were osmotically dehydrated at different lime water concentration, lime water treatment time and sugar concentration for the manufacture of AP. The response variables consisted of sensory parameter for flavour, body and texture, colour and appearance and overall acceptability and physico-chemical properties. A central composite rotatable design (CCRD) was used as experimental design to predict the optimum conditions for manufacture of petha. The interaction of lime water concentration and lime water treatment time had significant (P < 0.05) effect for flavour, body and texture, colour and appearance and overall acceptability score (OAA) score in AP. The colour and appearance score had declining trend with increase the lime water treatment time and lime water concentration. Reducing sugar varied from 1.0% to 2.0%. The mean values for total invert sugar, sucrose and total sugar were in the range of 31.6-68.3%, 30.6-66.9% and 31.6-68.4%, respectively in different runs of AP samples. The optimum osmotic diffusion treatment consisted of lime water concentration of 12.6%, lime water treatment time of 54.1 min and sugar concentration of 87.9% for maximum acceptability in AP.
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Affiliation(s)
- Sudhir Singh
- Indian Institute of Vegetable Research, Post Bag No.1, Jakhini (Shahanshahpur), Varanasi, 221305 India
| | - Umesh Kumar
- Indian Institute of Vegetable Research, Post Bag No.1, Jakhini (Shahanshahpur), Varanasi, 221305 India
| | - Ashutosh Rai
- Indian Institute of Vegetable Research, Post Bag No.1, Jakhini (Shahanshahpur), Varanasi, 221305 India
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