Research & Reviews : Journal of Food Science & Technology
Volume 4, Issue 1 (2015)
Published
Table of contents
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Evaluation of the Organoleptic Values of Chapatti Incorporated with Selected Natural Hypoglycemic Foods
Abstract: Diabetes is the new epidemic in developing India. Diabetes becomes a real problem of public health in developing countries, where its prevalence is increasing steadily. Slight modification of diet according to the disease not only helps the patients to control diabetes but also fulfills the daily need of nutrients for the body. Presently the world is moving from synthetic to the use of natural hypoglycemic products for remedial purpose of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 1, 2015 · pp. 1–4 Read article
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A Study on Quality Changes in Stored Bottle Gourd (Lagenaria siceraria) Juice
Abstract: The present study was designed to evaluate physico-chemical changes in bottle gourd juice during storage. The fresh bottle gourds were procured from the agriculture farm of Haryana Agriculture University, Hisar, India. The bottle gourd juice was extracted and treated with citric acid and potassium metabisulphite. Extracted juice was filled in glass bottles and stored under refrigerated (4–7 °C) and room temperature (27 ± 2 °C) conditions for 15 days. Total …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 1, 2015 · pp. 21–27 Read article
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Development of Plum Powder Fortified Biscuit
Abstract: The research intended to explore the possibility of fortifying the wheat flour and plum powder to formulate the nutritional biscuit which has the ability to improve the quality of food products due to various nutritional properties. Supplementation of plum powder was tried at different ratios (wheat flour:plum powder) 100:00(WF:PP), 95:5(WF:PP), 90:10(WF:PP) and 85:15(WF:PP). Prepared biscuit is subjected to sensory, physico-chemical and microbiological analysis to evaluate the suitability of biscuit for …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 1, 2015 · pp. 28–31 Read article
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Effects of Extrusion Cooking of Sweet Potato on System Parameters and Product Properties
Abstract: Effects of barrel temperature (83–117 °C), feed-moisture content (17–33% w.b.) and screw speed (60–110 rpm) on the system parameters (product temperature, die pressure, motor torque and specific mechanical energy (SME)) and product responses (expansion ratio, waterholding capacity (WHC), swelling power and throughput) during the extrusion cooking of sweet potato were studied using response surface methodology. Second-order polynomial models were fitted for the system parameters and the product responses as a …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 1, 2015 · pp. 32–42 Read article
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Evidence of Phthalates in Plastic Packaged Vegetable Oil through GCMS: A Preliminary Assessment Study
Abstract: Foods are the major sources of exposure to contaminants; the contamination of foodstuffs with undesirable substances migrated from the packaging materials has received more attention in recent years. The common food-packaging materials are considered as contaminant sources for a variety of substances. Plastic food packages may contain additives used to minimize degradation during processing, to facilitate processing, and to increase stability during storage. Additives, such as antioxidants, dyes, pigments, antifogging …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 1, 2015 · pp. 43–46 Read article
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Modeling and Optimization of Extrusion Process for Black Gram–Carrot Pomace Incorporated Rice-based Extruded Product
Abstract: The purpose of this study was to optimize ready-to-eat extruded snack with incorporation of byproducts like broken rice, carrot pomace along with black gram to design a product which is rich in fibre and protein content. For optimization of extrusion process for the development of black gram–carrot pomace incorporated rice-based expanded product, experiments were planned in central composite design using response surface methodology. The independent process variables for extrusion were …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 1, 2015 · pp. 5–20 Read article