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1 – 10 of 32Navneet Kumar, B.C. Sarkar, H.K. Sharma and Sunil Kumar Jha
The utilisation of food waste/by‐products helps to increase produce recovery and enhances nutrition in low‐cost food without any appreciable increase in product cost. The storage…
Abstract
Purpose
The utilisation of food waste/by‐products helps to increase produce recovery and enhances nutrition in low‐cost food without any appreciable increase in product cost. The storage behaviour of the product must be studied before commercialisation of the product. This paper aims to focus on this process.
Design/methodology/approach
Extrudates (25 g) prepared under optimised conditions of proportion (rice flour, pulse powder and carrot pomace), moisture content, screw speed and die temperature, were sealed using a polythene sealing machine in LDPE bags and aluminium laminated LDPE bags. The bags were then stored for six months in an incubator at temperature of 38±2°C to evaluate the stability of the product. The extrudates were analysed for change in colour, hardness, moisture content and sensory characteristics.
Findings
Zero‐ and first‐order models were fitted for prediction purposes. The minimum overall change in color ΔE value, minimum increase in moisture content and minimum increase in hardness was observed in aluminium laminated LDPE bags. The zero order model better predicted the variation of L*, b*, ΔE, moisture content and hardness during storage, whereas first order model was better fitted for the a* value.
Originality/value
The carrot pomace has the potential to be used as a food ingredient that enhances the nutritional attributes of products along with a reduction in cost. Extruded products were successfully developed in the laboratory using carrot pomace as one of the ingredients. This study evaluates the kinetic changes during the storage of carrot pomace based extruded snacks.
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Yogesh Kumar, Vinay Kumar Tanwar, Anurag Pandey, Prateek Shukla and Vikas Sharma
The purpose of this paper is to develop chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace and to assess its effect on physico-chemical properties, sensory…
Abstract
Purpose
The purpose of this paper is to develop chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace and to assess its effect on physico-chemical properties, sensory attributes and texture profile analysis.
Design/methodology/approach
Three experimental groups were made: control group chicken cutlets (C), chicken cutlets enrobed with bread crumbs group (Tb) and chicken cutlets enrobed with dried carrot pomace group (Tc). All the procedures used in the study for estimation of various physico-chemical properties, sensory evaluation and texture profile analysis were standard protocols.
Findings
There was a significant (p < 0.05) increase in water holding capacity, crude fibre content and ash content of enrobed chicken cutlets, whereas moisture, fat content and shrinkage of product were significantly (p < 0.05) decreased. The results for sensory evaluation and texture profile analysis of enrobed chicken cutlets were better than control group. Overall acceptability score of chicken cutlets enrobed with dried carrot pomace was revealed to be highest (7.5 ± 0.29) and that of control group was found to be lowest (6.4 ± 0.22). Hardness (N/cm2) value found for control group chicken cutlets, chicken cutlets enrobed with bread crumbs group and chicken cutlets enrobed with dried carrot pomace group were 2.2 ± 0.17, 3.1 ± 0.29 and 4.3 ± 0.27, respectively.
Research limitations/implications
Future research may benefit to assess the effect of enrobing with bread crumbs and dried carrot pomace on mineral and vitamin content and lipid profile of meat products.
Originality/value
Enrobing of chicken cutlets with bread crumbs and dried carrot pomace improved the sensory attributes along with texture profile analysis. Hence, enrobing with bread crumbs and dried carrot pomace could be used as processing technology to improve sensory appeal, especially crispiness of meat products.
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Abida Jabeen, Haroon Naik, Nusrat Jan, Syed Zameer Hussain, Tawheed Amin and Aasima Rafiq
The present research was envisaged with an aim to optimize the system and the product responses for the development of tomato pomace-incorporated corn-based extrudates employing…
Abstract
Purpose
The present research was envisaged with an aim to optimize the system and the product responses for the development of tomato pomace-incorporated corn-based extrudates employing central composite rotatable design and determine its proximate, lycopene, consumer acceptability and storage studies.
Design/methodology/approach
Lycopene-rich extrudates were developed from corn flour blended with different levels of tomato pomace. The independent extrusion variables, namely, feed composition (95:5 to 75:25), feed moisture (12–20%), screw speed (200–600 rpm) and barrel temperature (125–185 °C), were studied to determine their influence on dependent variables, namely, specific mechanical energy, hardness, water solubility index, lateral expansion, water absorption index, bulk density and color.
Findings
All of the quality parameters were significantly (p < 0.05) influenced by independent variables. The regression models obtained for all the responses showed high coefficients of determination (R2 = 0.85–0.95). The optimum conditions for the development of tomato pomace-incorporated corn-based extrudates were feed composition (90:10), feed moisture (14%), screw speed (300 rpm) and barrel temperature (170 °C). The moisture, fat and carbohydrate contents of the extrudates were significantly reduced, whereas protein, ash and fiber were significantly (p < 0.05) enhanced after the incorporation of tomato pomace. Aluminum laminates were found to be the suitable packaging materials for extrudates for a period of 120 days in comparison to high-density polyethylene packages.
Originality/value
As far as the authors could possibly know, scanty literature exists wherein the tomato pomace has been utilized for the development of lycopene-rich corn-based extruded snacks. Such extrudates with significantly higher fiber and lycopene contents than corn flour will serve as a suitable alternative for the development of shelf-stable ready-to-eat extruded snacks.
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Aaqib Nisar, Nusrat Jan, Amir Gull, Farooq Ahmad Masoodi, Tawheed Amin, Omar Bashir and Sajad Mohd Wani
The demand for functional foods has been increasing tremendously throughout the globe and keeping in view the health beneficial properties of apricot fruit. The purpose of this…
Abstract
Purpose
The demand for functional foods has been increasing tremendously throughout the globe and keeping in view the health beneficial properties of apricot fruit. The purpose of this study is to develop wheat flour based cookies enriched with apricot pulp powder in order to improve nutraceutical properties of cookies and dilution of gluten at the same time.
Design/methodology/approach
Cookies were prepared from wheat flour blended with apricot pulp powder at 0, 10, 15, 20 and 25% level and evaluated for proximate, functional, rheological, nutraceutical and sensory properties.
Findings
Fibre content of apricot powder-incorporated cookies (3.23%) was significantly (p < 0.05) higher at 25% level than control (1.64%). The water absorption and oil absorption capacities decreased significantly (p < 0.05) upon increasing level of apricot pulp powder. The ß-carotene content, antioxidant activity and total phenolic content increased significantly (p < 0.05) upon incorporation of apricot pulp powder. The thickness of cookies increased, however, diameter and spread ratio decreased with increase in the levels of apricot pulp powder. Lightness (L*) value decreased, while redness (a*) and yellowness (b*) increased when incorporated with apricot pulp powder. Cookies having 25% apricot pulp powder showed maximum hardness and overall acceptability.
Originality/value
To the best of our knowledge, the scientific literature on incorporation of apricot pulp powder in bakery products is scanty. As such the present research has a tremendous scope for the food industries to produce functional bakery products with antioxidant properties and diluted the gluten content at the same time.
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Sandeep Kaur, Vikas Kumar, Satish Kumar, Sheenam Suri and Jaspreet Kaur
Malnutrition is a serious public health problem, which occurs because of an inadequate supply of nutrients and therefore affects many children and women (especially pregnant and…
Abstract
Purpose
Malnutrition is a serious public health problem, which occurs because of an inadequate supply of nutrients and therefore affects many children and women (especially pregnant and lactating women of low economic class) worldwide. There is a great need to develop cost-effective fortified food supplements to overcome this problem. Therefore, this study aims to examine the factors that should be considered in the development of low-cost supplementary foods for breastfeeding women.
Design/methodology/approach
A wide variety of relevant publications were identified through search in electronic databases (ScienceDirect, PubMed, SciELO, Google Scholar, SpringerLink and ResearchGate) based on different keywords such as malnutrition, specific considerations, supplementary foods and breastfeeding women, which were published before 2020. After looking for adequate literature, 71 articles were examined, which provided an overview of these aspects.
Findings
Various food supplements and food products already available in the market are generally expensive and go beyond the purchasing power of lower- or middle-class families. Traditionally, efforts have been made to prepare such supplements at home, but the composition of these products varies based on the economic status of consumers. Therefore, the nutritional status is clearly compromised because of the low standard of living, which requires a great need to develop low-cost nutritious food products, accessible to all and that meet the appropriate nutritional, sensory and economic attributes without ignoring the regulatory guidelines.
Originality/value
This review is majorly focused on the specific considerations, alternative sources, ensuring nutritional and sensorial attributes and economic aspects for the development of supplementary low-cost food products for breastfeeding women with the goal of eliminating malnutrition.
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Satakshi Aggarwal and Tanu Jain
Modern thermal and non-thermal pretreatment techniques, namely, enzymatic treatment, gas phase plasma treatment and ohmic heating have become more pronounced over conventional…
Abstract
Purpose
Modern thermal and non-thermal pretreatment techniques, namely, enzymatic treatment, gas phase plasma treatment and ohmic heating have become more pronounced over conventional techniques for enhanced coloured phytochemicals (pigments) extraction. Presently, numbers of pretreatment techniques are available with some unique feature. It is difficult to choose best pretreatment method to be employed for phytochemicals extraction from different sources. Therefore, this paper aims to discuss different modern pretreatment techniques for extraction with their potential results over conventional techniques.
Design/methodology/approach
Research and review articles targeting to the thermal and non-thermal pretreatment techniques were collected from Google Scholar. The required information has been tabulated and discussed which included qualities of modern pretreatment techniques over conventional techniques, phytochemical extraction and best pretreatment methods for optimized results.
Findings
Every pre-treatment has its own advantages and disadvantages for a particular phytochemical and its extraction from various sources. Enzymes can be used in combinations to enhance final yield like extraction of carotenoids (pectinase, cellulase and hemicellulase) from chillies and lycopene (pectinase and cellulase) from tomato. Utilization of each method depends upon many factors such as source of pigment, cost and energy consumption. CO2 pretreatment gives good results for carotenoid extraction from algae sources. Ohmic heating can yield high anthocyanin content. Modifications in conventional blanching has reduced final waste and improvised the properties of pigment.
Originality/value
This study comprises collective information regarding modern pre-treatment for extraction over conventional pre-treatments. The study also covers future trends and certain new hybrid approaches which are still less flourished.
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Prashant Sahni, Savita Sharma and Baljit Singh
Meal left after extraction of microalgae functional compounds is not finding its application in food. Hence, present study was aimed for the development of the cookies…
Abstract
Purpose
Meal left after extraction of microalgae functional compounds is not finding its application in food. Hence, present study was aimed for the development of the cookies supplemented with meal of microalgae Chlorella sp. (Abca-17) obtained after solvent extraction of chlorophyll.
Design/methodology/approach
Cookies were prepared by substituting refined wheat flour (RWF) with microalgae meal (MM) at incorporation levels of 3, 6, 9 and 12 per cent. The effect of replacement of RWF with MM was analyzed on the pasting properties of the flour blends and physical, chemical, sensory and textural characteristics of the cookies.
Findings
MM exhibited high water and oil absorption capacity of 0.8 g/g and 1.2 g/g, respectively. Weight and thickness of the cookies increased, whereas the diameter, spread ratio and spread factor decreased with the increased proportion of meal in flour blends. The moisture and ash content (0.8-2.0 per cent) of the cookies increased, whereas fat content showed no pronounced variation. Sensory evaluation of cookies revealed no significant difference at 6 per cent level of incorporation and further supplementation resulted in dark colour and increased hardness. Texture profile analysis of cookies also revealed that the peak positive force for breaking the cookies increased (3115.6-7372.1 N) with increase in the level of incorporation of meal.
Practical implications
MM can be used in the development of the cookies at level of incorporation of 6 per cent and presents novice approach for utilization of bioprocessing waste.
Originality/value
The present study is a pioneer effort in demonstration of utilization of MM as alternate food ingredient. MM of Chlorella sp. (Abca-17) was characterized as food ingredient using physicochemical analysis and model food system using cookies.
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Meena Goswami, B.D. Sharma, S.K. Mendiratta, U.B. Chaudhary, Vikas Pathak and Nitin Tyagi
The purpose of this paper is to develop and to assess quality characteristics of functional carabeef cookies.
Abstract
Purpose
The purpose of this paper is to develop and to assess quality characteristics of functional carabeef cookies.
Design/methodology/approach
Carabeef cookies were prepared with incorporation of 50 percent carabeef powder in a pre-standardized formulation and then were baked at 150-160°C for 35-40 minutes. Developed functional carabeef cookies were incorporated with 50 percent carabeef powder, 10 percent orange pulp fiber as natural fiber source, 1.5 percent guar gum as fat replacer and 20 percent of sodium caseinate as sugar replacer. Cookies were analyzed for various physical properties, proximate parameters physcio-chemical properties, instrumental textural properties, color values, sensory evaluation and complete profile estimation in terms of minerals and fatty acids analysis.
Findings
Functional carabeef cookies had 4.48 times higher protein, 6.13 times higher IDF, 5.47 times higher SDF and 4.47 times higher TDF as compared to normal refined wheat flour (RWF) cookies. Functional carabeef cookies had 34.58 percent lower fat, 19.95 percent less cholesterol and 12.5 percent lower energy content as compared to normal RWF cookies.
Social implications
Functional carabeef cookies had comparatively higher mineral content as well as saturated and unsaturated fatty acids in a desirable ratio. Health-promoting functional carabeef cookies might be a magnificent option to overcome the problem of malnutrition, quite prevalent among lower socio-economical strata people specifically children and women.
Originality/value
Health-promoting functional carabeef cookies had higher nutritional content and acceptability, and thus could be commercialized to improve socio-economic status and health of consumers.
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Rifat Altaf, Imtiyaz Ahmad Zargar, Gousia Gani, Syed Zameer Hussain, Omar Bashir, Bazila Naseer, Sobiya Manzoor and Tawheed Amin
This study aims to develop sweet chestnut incorporated corn-based extrudates by the optimization of process conditions.
Abstract
Purpose
This study aims to develop sweet chestnut incorporated corn-based extrudates by the optimization of process conditions.
Design/methodology/approach
The independent process variables for extrusion (blend ratio, barrel temperature, screw speed and feed moisture) were investigated to govern their impact on reliant variables, namely, bulk density, specific mechanical energy, water absorption index, water solubility index, color and hardness. Product and system responses were significantly (p < 0.05) affected by the independent variables. Experimental design with quadratic models experienced a high coefficient of determination (R2 = 0.99).
Findings
Numerical optimization for the development of extrudates resulted in optimum conditions having corn flour: sweet chestnut flour (80:20), barrel temperature (120°C), screw speed (340 rpm) and feed moisture (12%). Fat, moisture and protein contents of the developed extrudates using optimum conditions were significantly (p < 0.05) lower compared to raw materials – corn and sweet chestnut. The packaging of extrudates in aluminum laminates revealed shelf stability of three months at room temperature without deterioration of quality.
Originality/value
Nutritionally rich sweet chestnut extruded products would be an exclusive option to already existing snacks in the market and can facilitate a new sphere in extruded product sector.
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Surender Kumar, Sanjay Yadav, Reetu Rani and Ashok Kumar Pathera
This paper aims to study the effects of plum powder and apple pomace powder additions on the quality properties of buffalo meat emulsion.
Abstract
Purpose
This paper aims to study the effects of plum powder and apple pomace powder additions on the quality properties of buffalo meat emulsion.
Design/methodology/approach
Buffalo meat emulsions were prepared using different levels (2%, 4% and 6%) of plum powder and apple pomace powder, respectively. The meat emulsions were analysed for the physico-chemical, sensory and textural properties of the meat emulsion.
Findings
The pH of meat emulsions decreased significantly (p < 0.05) with an increased level of plum powder and apple pomace powder. Water-holding capacity (43.1%–48.1%), emulsion stability (80.2%–92.2%) and cooking yield (85.4%–91.0%) were significantly (p < 0.05) higher in plum powder and apple pomace powder added than the water-holding capacity (42.1%), emulsion stability (79.7%) and cooking yield (85.0%) of control emulsion. The moisture content was decreased significantly (p < 0.05), and crude fibre content was increased significantly (p < 0.05) with the increase in plum powder and apple pomace powder additions in meat emulsions. The total phenolic content and colour values (a* and b*) were significantly higher in plum powder and apple pomace powder added to meat emulsions. The sensory scores of meat emulsions were affected by the addition of plum powder and apple pomace powder. The meat emulsion added with 6% plum powder and 6% apple pomace powder showed significantly lower values of sensory overall acceptability. The hardness of meat emulsions increased with the addition of plum powder and apple pomace powder.
Originality/value
The results indicated that meat emulsions with a good cooking yield, fibre content, sensory acceptability and textural properties can be prepared by using plum powder and apple pomace powder.
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