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Article
Publication date: 29 May 2020

Manish Kumar Chatli, Rajesh V. Wagh, Nitin Mehta, Pavan Kumar and Om Prakash Malav

The physical, biomechanical and chemical properties of the composite biodegradable films are examined by their chemical composition, structure, processing conditions and…

Abstract

Purpose

The physical, biomechanical and chemical properties of the composite biodegradable films are examined by their chemical composition, structure, processing conditions and economics. Therefore, the purpose of the study was to develop standard composite biodegradable films by optimizing the process (drying time and temperature) and composition (whey protein concentrate; WPC and sodium alginate; SA).

Design/methodology/approach

Composite WPC–SA films were developed using the Box–Behnken design of response surface methodology (RSM), with individual and interactive effects of process variables on the response variables (quality characteristics). Three independent factors at three different levels (WPC: 5–7 g, SA: 0.1–0.5 g and drying temperature: 35°C–45°C) were evaluated for their effects on physical and biomechanical properties, namely, thickness, penetrability, moisture content, water vapor transmission rate (WVTR), density, solubility, transmittance and color variables. The results were analyzed using ANOVA. For each response, second-order polynomial regression models and resulting equations were developed.

Findings

The response surface plots were constructed for representing a relationship between process parameters and responses. All responses were optimized as the best and desired, namely, thickness (180 µm), penetrability (7.63 N), moisture (28.05%), WVTR (1.87 mg/m2t), solubility (36.12%), density (1.33 g/ml), transmittance (40.55%), L* value (52.50), a* value (0.35) and b* value (13.70). The regression models exhibited “good fit” of experimental data with a high coefficient of determination. A close agreement was found between experimental and predicted values.

Practical implications

These biodegradable films can be promisingly used in the food packaging system without the problem of disposability.

Originality/value

The composite films with proteins and polysaccharides can be developed, which have improved physical and biomechanical properties.

Details

Nutrition & Food Science , vol. 51 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 28 August 2019

Niraj S. Jagtap, Rajesh V. Wagh, Manish Kumar Chatli, Om Prakash Malav, Pavan Kumar and Nitin Mehta

This paper aims to highlight the candidature of papaya/Carica papaya L. extracts (PLE) and oregano/Origanum vulgare leaves extract (OLE) as novel natural antioxidants, which was…

Abstract

Purpose

This paper aims to highlight the candidature of papaya/Carica papaya L. extracts (PLE) and oregano/Origanum vulgare leaves extract (OLE) as novel natural antioxidants, which was further fortified into goat meat nuggets to evaluate quality changes and storage stability at refrigeration temperature (4 ± 1ºC) for 20 days.

Design/methodology/approach

Three different products, namely, control (without phyto-extracts), T−1: PLE (0.5 per cent) and T-2: OLE (1.0 per cent) fortified goat meat nuggets, were prepared and subjected for various quality attributes with relation to storage stability.

Findings

It was observed that pH significantly (p = 0.14) decreased till 10th day of storage i.e. from 6.49 to 6.32 (control), 6.37 to 6.28 (T−1) and 6.45 to 6.43 (T-2) afterword showed increasing trend till further storage of 20 days in control, as well as treated products. Water activity was non-significant (p = 0.01) on first day of storage and decreased up to 20th day. PLE treated product showed good margin of microbiological protection followed by OLE and least was found in control. L* value showed increasing trend (p = 0.03) throughout storage and ranged from 50.15 to 54.27, while a* values were decreased significantly from 10.36 to 9.06, 10.86 to 9.49 in PLE (p = 0.02) and OLE (p = 0.03), respectively. Sensory panel awarded the highest score for fortified goat meat nuggets, justifying the best quality attributes in term of texture attributes of the treated products. Thus, papaya and oregano leave extracts proved in the extension of shelf life and can be further harvested to develop functional goat meat nuggets.

Research limitations/implications

In search of novel bioactive phyto-extract, meat industry focussed most of the research towards natural anti-oxidants. In the view of same, the present research strategy was planned to examine candidature of Carica papaya L. and OLEs as novel natural antioxidant into meat system during aerobic packaging storage. Goat meat nuggets are amongst the most convenient and famous snack, as well as nutritious meat products, but lacks functional properties. Therefore, with implication of present research at practical level, meat industry can develop function goat meat nuggets by incorporating Carica papaya L. and Origanum vulgare extracts as natural and novel bioactive antioxidants with improved functionality.

Originality/value

This is the first attempt to develop functional goat meat nuggets incorporated with papaya/Carica papaya L. and oregano/OLE. This research can lead to be a pioneer work in meat science.

Details

Nutrition & Food Science , vol. 50 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 14 September 2015

Nitin Mehta, B . D. Sharma, R. R. Kumar, Pavan Kumar, Om Prakash Malav and Akhilesh Kumar Verma

The purpose of this study is to develop a chicken product that could supply calcium, vitamin E and vitamin C together with high sensory acceptability. The present study was…

Abstract

Purpose

The purpose of this study is to develop a chicken product that could supply calcium, vitamin E and vitamin C together with high sensory acceptability. The present study was envisaged to develop low-fat chicken patties fortified with calcium, vitamin E and vitamin C without any adverse effects on sensory attributes.

Design/methodology/approach

Three different levels of calcium lactate as a source of calcium viz. 1.5, 1.75 and 2.0 per cent, α-tocopherol acetate for vitamin E at 0.019, 0.023 and 0.029 per cent and ascorbic acid for vitamin C at 0.09, 0.12 and 0.15 per cent in low-fat chicken meat patties were tried and the optimum level was standardized based on physico-chemical, proximate and sensory parameters.

Findings

The calcium lactate at 1.75 per cent, α-tocopherol acetate at 0.029 per cent and ascorbic acid at 0.15 per cent were found to be optimum on the basis of proximate, physico-chemical and sensory parameters. The textural attributes of the standardized product was comparable to that of the control. The a*, b* and Chroma values for the low-fat chicken patties fortified with calcium, α-tocopherol and ascorbic acid were significantly higher (p < 0.01) than that of the control. The calcium and ascorbic acid concentration of the standardized product was significantly higher (p < 0.01) than that of the control.

Originality/value

The levels in the fortified product were found to be suitable to achieve a 20 per cent RDA of calcium and almost a complete RDA for vitamin C. The research findings demonstrated the development of a single-designer chicken product rich in calcium, vitamin C and vitamin E.

Details

Nutrition & Food Science, vol. 45 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 14 March 2016

Devendra Kumar, Akhilesh K. Verma, Manish Kumar Chatli, Raghvendar Singh, Pavan Kumar, Nitin Mehta and Om Prakash Malav

Camel as a livestock plays an important role in desert ecosystem and its milk has potential contribution in human nutrition in the hot and arid regions of the world. This milk…

1153

Abstract

Purpose

Camel as a livestock plays an important role in desert ecosystem and its milk has potential contribution in human nutrition in the hot and arid regions of the world. This milk contains all the essential nutrients as found in other milk. Fresh and fermented camel milk has been used in different regions in the world including India, Russia and Sudan for human consumption as well as for treatment of a series of diseases such as dropsy, jaundice, tuberculosis, asthma and leishmaniasis or kala-azar. The present paper aims to explore the possibility of camel milk as an alternative milk for human consumption.

Design/methodology/approach

Recently, camel milk and its components were also reported to have other potential therapeutic properties, such as anti-carcinogenic, anti-diabetic, anti-hypertensive and renoprotective potential; and for autism, and has been recommended to be consumed by children who are allergic to bovine milk.

Findings

It has also been reported to alleviate oxidative stress and lipid peroxidation in rats. Camel milk differs from bovine milk in composition. It contains low total solids and fat; however, proteins and lactose are in equal amount but of higher quality than cow milk. Because of the high percentage of β-casein, low percentage of α-casein, deficiency of β-lactoglobulin and similarity of the immunoglobulins, it become safer for persons who are allergic to bovine milk. It contains protective proteins in higher amount which contributes to its functionality. The fermentation and enzymatic hydrolysis of camel protein produce different types of bioactive peptides which exerts different activity in in vitro and in vivo conditions.

Originality/value

Because of its unique quality and functionality, this milk has potential application in management of different diseases and application in food industries.

Details

Nutrition & Food Science, vol. 46 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 13 July 2015

Om Prakash Malav, B. D. Sharma, R. R. Kumar, Suman Talukder, S. R. Ahmed and Irshad A.

The purpose of this paper is to investigate the efficacy of cabbage powder as a source of natural antioxidants and dietary fibre for the development of functional mutton patties…

Abstract

Purpose

The purpose of this paper is to investigate the efficacy of cabbage powder as a source of natural antioxidants and dietary fibre for the development of functional mutton patties. Antioxidants are the first line of defence against the oxidative damage to body’s macromolecules resulting in pathogenesis of various diseases including cancers and cardiovascular diseases. The supply of antioxidants from vegetative sources along with different meat products may serve as an excellent alternative for the synthetic antioxidants which may have harmful effects.

Design/methodology/approach

Cabbage powder was prepared and evaluated for antioxidant potential and total dietary fibre content. Cabbage powder was incorporated at three different levels in mutton patties formulation; optimum level was selected on the basis of sensory analysis. The developed product was evaluated for detailed profile and storage stability under aerobic and vacuum packaging.

Findings

Cabbage powder may serve as a good source of natural antioxidant and dietary fibre for the development of functional mutton patties. On the basis of sensory scores, optimum incorporation level of cabbage powder was adjudged as 6 per cent. The functional mutton patties had very good storage life under refrigeration.

Research limitations/implications

Future research may stress on identifying the specific compounds with antioxidant effect and their metabolism inside the body.

Practical implications

This paper may popularize the cabbage powder as a source of natural antioxidant and dietary fibre in different food products.

Originality/value

Development of functional mutton patties incorporated with cabbage powder having oxidative stability, good nutritive, sensory, textural, and colour properties.

Details

Nutrition & Food Science, vol. 45 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 14 September 2015

Manish Kumar Chatli, Pavan Kumar, Nitin Mehta, Akhilesh K Verma, Devendra Kumar and Om Prakash Malav

– The purpose of this study was to develop functional emu meat nuggets incorporated with finger millet flour (FMF) with high fibre content and improved oxidative stability.

Abstract

Purpose

The purpose of this study was to develop functional emu meat nuggets incorporated with finger millet flour (FMF) with high fibre content and improved oxidative stability.

Design/methodology/approach

FMF was incorporated at 4, 6 and 8 per cent levels with replacement of emu meat in nuggets formulation and on the basis of various physico-chemical, instrumental colour and sensory parameters, 6 per cent FMF was selected as optimum. The functional emu meat nuggets incorporated with optimum level of FMF as well as control were aerobically packaged in low density polyethylene (LDPE) bags and stored for 21 days at refrigeration (4 ± 1°C) and evaluated for oxidative stability, microbiological quality and sensory attributes at regular interval of 7 days.

Findings

The fat content showed significant (p < 0.05) decrease, whereas the crude fibre content increased significantly (p < 0.05) with the increasing levels of incorporation. The sensory scores for all the attributes in 6 per cent FMF-incorporated product were higher than control. During entire storage studies, the thiobarbituric acid reactive substances (TBARS), free fatty acid and peroxide value followed an increasing trend for control as well as treatment product; however, treatment showed a significantly (p < 0.05) lower value than control throughout the storage period. Standard plate count increased significantly (p < 0.05) for control and treatment product, but the counts were lower than the prescribed limits even on 21st day of storage.

Practical implications

The developed products will have functional value by increasing the calcium and dietary fibre content by utilizing the minor cereals. This will be highly beneficial to both the agriculture and meat industry.

Originality/value

The research findings demonstrated the use of FMF in the development of calcium- and fibre-enriched emu meat nuggets with improved oxidative stability.

Details

Nutrition & Food Science, vol. 45 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Content available
Article
Publication date: 14 March 2016

Vijay Ganji

367

Abstract

Details

Nutrition & Food Science, vol. 46 no. 2
Type: Research Article
ISSN: 0034-6659

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