Search results
1 – 3 of 3Anshu Sharma, Anju Kumari Dhiman and Surekha Attri
This study aims to encapsulate the crude carotene pigment isolated from waste portion of Cucurbita maxima with the help of different encapsulating agents through lyophilization to…
Abstract
Purpose
This study aims to encapsulate the crude carotene pigment isolated from waste portion of Cucurbita maxima with the help of different encapsulating agents through lyophilization to transform crude pigment into stable form for further utilization.
Design/methodology/approach
This paper opted for encapsulation of extracted carotene pigment by lyophilization using various carrier materials such as maltodextrin 20 dextrose equivalent (DE), maltodextrin 10 DE and tapioca starch along with emulsifier polysorbate-80. After encapsulation of crude carotene pigment, prepared encapsulated powder was subjected to chemical analysis. The data was analysed statistically by a complete randomized design.
Findings
Maximum encapsulation efficiency, carotene content, antioxidant activity and water solubility index were achieved when 0.06% of crude carotene pigment was emulsified with same quantity of polysorbate-80, followed by encapsulation with 20% of maltodextrin 20 DE during lyophilization.
Originality/value
Even though few researchers have worked on the encapsulation of colour pigments, no researcher has reported encapsulation of carotene pigment extracted from waste of C. maxima.
Details
Keywords
Anshu Sharma, Anju Kumari Dhiman and Surekha Attri
Internal fluffy portion along with fibrous strands of ripe pumpkin is considered as waste in processing industries though it contains sufficient amount of ß-carotene pigment. The…
Abstract
Purpose
Internal fluffy portion along with fibrous strands of ripe pumpkin is considered as waste in processing industries though it contains sufficient amount of ß-carotene pigment. The purpose of this paper is to use the leftover fluffy portion of ripe pumpkin (Cucurbita maxima) after the use of its flesh for the purpose of processing.
Design/methodology/approach
The data were analyzed statistically by following a complete randomized design (CRD). All analysis were performed using the software OPSTAT.
Findings
One hour pre-enzymatic treatment before solvent extraction showed significant improvement in extraction yield in comparison to the isolation of ß-carotene pigment through solvent only. Temperature time combination was optimized as 40°C for 2 h during solvent extraction to obtain maximum yield irrespective of the type of extraction method used.
Practical implications
Extracted carotene pigment can further be used as a natural food colorant in processed food products not only to enhance the color appeal but also it improves the nutritional value of the product as ß-carotene acts as a precursor of vitamin A.
Social implications
Coloring agents of natural origin are becoming famous among society due to their health benefits. Consumers are becoming reluctant to use synthetic colors because of the undesirable allergic reactions caused by them, so carotene bio-pigment produced is a natural coloring compound with wide application in the food sector.
Originality/value
Even though few researchers have worked on the extraction of carotene pigment from pumpkin, but no researcher has reported the use of a waste fluffy portion of C. maxima for extraction of ß-carotene pigment.
Details
Keywords
Deepika Kathuria, Anju K. Dhiman, Surekha Attri and Manish Kumar
Soybean is potentially a rich source of protein and lipids along with isoflavone. However, the use of soybean is limited due to presence of anti-nutritional factors such as…
Abstract
Purpose
Soybean is potentially a rich source of protein and lipids along with isoflavone. However, the use of soybean is limited due to presence of anti-nutritional factors such as trypsin inhibitor, phytic acid, etc. The present study aimed at evaluation of Harit soya seeds of different treatments such as soaking, dehulling, germination, soaking+roasting and roasting in order to enhance its quality.
Design/methodology/approach
Harit soya seeds were utilized were soaked overnight and subjected for dehulling, germination for 3 days as well as roasting followed by drying to obtain fine powder for quality evaluation.
Findings
Dehulling and germination produce significant (p < 0.01) increase in protein, crude fiber, total chlorophyll, ascorbic acid, total phenolics, flavonoids and isoflavones while fat was decreased non-significantly. The highest value of 12.4 mg/100g, 5.3 mgGAE/g and 6.6 mg/g for ascorbic acid, total phenolics and isoflavones was found in germinated seeds. Also, the effect of soaking, roasting and their combination lead to significant decrease in the functional properties of the seeds. Anti-nutritional factors were significantly (p < 0.01) reduced in all forms of treated seeds while pepsin and trysin digestibility was enhanced during soaking, dehulling and germination with maximum value of 72.6 and 25.8%, respectively in germinated seeds.
Originality/value
Improvement in quality of evergreen variety of soybean using cost effective traditional methods
Details