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Article
Publication date: 26 February 2024

Varsha Vihan, V.P. Singh, Pramila Umaraw, Akhilesh Kumar Verma, Shardanand Verma and Chirag Singh

The purpose of this study is to investigate the impact of integrating “Licorice powder” into curd balls on their storage stability under refrigeration conditions. Through this…

Abstract

Purpose

The purpose of this study is to investigate the impact of integrating “Licorice powder” into curd balls on their storage stability under refrigeration conditions. Through this examination, this study aims to evaluate the potential effects of licorice powder on extending the shelf life, maintaining quality attributes and preserving the overall stability of curd balls when stored at refrigeration temperatures.

Design/methodology/approach

Licorice powder, in varying quantities (1%, 2% and 3%), was incorporated into curd balls alongside a control group lacking licorice (0%). These batches were subsequently stored for 25 days under refrigeration at a temperature of 4 ± 1ºC, using aerobic packaging conditions. During this storage period, the samples were regularly monitored and analyzed for various parameters to assess changes in their properties and qualities.

Findings

The findings indicated that in the treatment groups, pH and titratable acidity were notably lower than those in the control group (p = 0.05). Curd balls enriched with licorice powder exhibited significantly higher levels of 2, 2-diphenyl-1-picrylhydrazyl, 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and total phenolic contents compared to the control (p = 0.05). Furthermore, curd balls containing licorice powder displayed notably lower levels of peroxide, thiobarbituric acid reactive substances and free fatty acids in comparison to the control (p = 0.05). Among all samples, T3 (3%) demonstrated significantly less microbial growth (p = 0.05) than the other groups. Conversely, the sensory panel rated T2 significantly higher than T3 (p = 0.05).

Originality/value

The investigation highlights that curd balls enriched with 2.0% licorice powder demonstrated significant efficacy in preventing the deterioration of physicochemical attributes, enhancing antioxidant capacity, restraining lipid oxidation, curbing microbial growth and ultimately exhibiting the most favorable organoleptic properties among the tested variations. This finding underscores the potential of incorporating 2.0% licorice powder as an effective agent for bolstering the storage stability and overall quality of curd balls during refrigerated storage.

Details

Nutrition & Food Science , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 26 April 2018

Pramila Umaraw and Geeta Chauhan

This paper aims to standardize level of spent hen meat powder incorporation in whole wheat bread without affecting the bread structure.

Abstract

Purpose

This paper aims to standardize level of spent hen meat powder incorporation in whole wheat bread without affecting the bread structure.

Design/methodology/approach

Spent hen meat powder at 20, 30 and 40 per cent level was used for substitution of whole wheat flour.

Findings

The results revealed that increasing the level of meat powder brought about significant (p < 0.05) effect on physicochemical parameters, proximate composition, textural profile and instrumental colour values (except hue). The pH, baking loss, carbohydrate content, energy and moisture protein ratio decreased significantly (p < 0.05) with meat powder incorporation. Whereas, moisture, protein, fat, ash and moisture retention values increased significantly (p < 0.05) with whole wheat substitution. Meat powder addition increased all the textural profile parameters significantly (p < 0.05). Redness, yellowness and chroma values also increased significantly (p < 0.05) with replacement of whole wheat flour. Sensory evaluation showed variable effect of higher meat powder incorporation. The colour of crust, crumb and flavour evinced significant (p < 0.05) increase with level of incorporation, while porosity and texture decreased significantly (p < 0.05). The overall acceptability of 30 per cent replacement was the highest.

Research limitations/implications

Storage stability and preservation aspect can be further explored for better shelf life at ambient temperature.

Practical implications

The development of such a product would definitely be profitable to the poultry industry by opening new avenues for under-used spent hen meat and meat processors.

Social implications

Addition of meat not only channels better utilization of spent hen meat but also enhances economical return to farmers and the meat industry; it also helps in accomplishing protein requirement of consumers.

Originality/value

The addition of spent hen meat enhanced the physico-chemical and sensory attributes of the treated groups than control. It is a novel nutritionally rich alternative for regular breads.

Article
Publication date: 14 September 2015

Akhilesh Kumar Verma, Vikas Pathak, Pramila Umaraw and Veer Pal Singh

The purpose of this study was to explore the possibilities of utilization of chicken meat in the preparation of chicken meat noodles and subsequent storage at ambient temperature…

Abstract

Purpose

The purpose of this study was to explore the possibilities of utilization of chicken meat in the preparation of chicken meat noodles and subsequent storage at ambient temperature.

Design/methodology/approach

Chicken meat was incorporated at the levels, viz., 0 and 40 per cent, replacing refined wheat flour in the formulation. Proximate composition, pH, water activity (aw), free fatty acid (FFA), thio-barbituric acid reacting substances (TBARS), water absorption index (WAI), water solubility index (WSI), textural profile analysis (TPA), microbial quality and sensory evaluation were assessed at 10-day interval up to 30 days.

Findings

Moisture, aw, TBARS, FFA, WAI, crispiness, total plate count (TPC) and yeast and mould values increased significantly (p < 0.05), whereas, fibre, ash, pH, WSI, hardness, work of shearing and sensory attributes showed significant (p < 0.05) decrease. However, all these parameter, viz., microbial quality, TBRS, FFA and sensory attributes, were within the acceptable limit during the entire storage study.

Research limitations/implications

Quality of the products may be improved by the incorporation of some natural antioxidant and antimicrobial agent in chicken meat noodles.

Originality/value

Consumption and demand of the noodles is increasing due to its easy preparation and taste; however, it is poor in nutritive quality. Incorporation of the chicken meat in the noodles improves the nutritive values and sensory attributes, which is important for the marketability of the meat products. The keeping quality of chicken meat noodles was comparable to the control noodles at ambient temperature up to 30 days. Noodles industry provides an alternate sector for the utilization of meat and enhancing its overall quality attributes.

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

360

Abstract

Details

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

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