Response surface optimization for development of Dragon fruit based ready to serve drink

Dragon fruit based ready to serve drink (RTS) was formulated using dragon fruit (60-80% v/v), grape juice (0-10% v/v) and sugar syrup (2-6% v/v). The juice concentrations were optimized using response surface methodology (RSM) following box-behnken design (BBD) for obtaining blended RTS drink with higher functional and nutritional characteristics like total soluble solid (TSS), titratable acidity, ascorbic acid content, total phenol content, colour and sensory evaluation. Results showed that there was significant (P<0.01) effect of incorporating grape juice and sugar syrup which further improved the organoleptic properties of the blended RTS.Optimum juice percentages obtained for the best blend formulation were,dragon fruit (70%), grape juice (5%) and sugar syrup (3%), respectively. The beverage was observed to be acceptable in terms of its nutritional value and overall acceptability

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Not AvailableThe attribution as functional food ingredient of omega-3 fatty acid encouraged food researchers and industry for development of foods enriched with omega-3 fatty acids. Flaxseed oil (FSO) is the prolific vegetarian source of alpha linolenic acid (ω-3) for food enrichment, but its direct incorporation in food is problematic due to its high oxidation susceptibility. Microencapsulation of FSO using spray drying with jack fruit seed starch (JSS)-soya protein isolate (SPI) coating combination was studied as it is widely used approach to address the issue. The study was aimed at optimization of JSS-SPI ratio and process variables for microencapsulation of FSO with goals of maximization of encapsulation efficiency (EE), minimization of peroxide value (PV) and desired range of moisture content (MC:3-5, % wb) using Response surface methodology (RSM). The Box Behnken design (3k) was used to plan the experiments with three independent variables, viz. JSS-SPI ratio (1:1, 3:1 and 5:1), oil loading (20, 25 and 30%) of total solids in emulsion and inlet air temperature (160, 170 and 180° C) of spray dryer. Response surface methodology was used for analysis of responses (EE, PV and MC) and second order polynomial models were found significantly fitted to the responses with high coefficient of determination. The JSS:SPI ratio of 3.24:1, 23.8% oil loading and 175°C drying air temperature were selected as the optimum conditions after numerical optimization and model validation.Not Availabl

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ICAR-Summer School, July 05-25, 2018Advancements in Post Harvest Management of Legumes for Minimizing Losses and Sustainable Protein AvailabilityNot AvailableICA

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Not AvailableIndia's diverse climate ensures availability of all varieties of fresh fruits and vegetables. It ranks second in vegetables production in the world, after China with production of 162.89 million MT during 2013-14 (IHB, 2014). Legume crops represent an important component of agricultural food crops consumed in developing countries and e considered a vital crop for achieving food and nutritional security. In countries like India where majority of the population are vegetarians, leguminous vegetables serve as the major source of protein in the diet. In developing third world countries, especially for the poor, the major protein source in the diet are vegetable legumes. Most leguminous vegetables are rich in phosphorus, calcium, iron, number of essential vitamins and also consumed as a significant arce of protein, dietary fiber, carbohydrates and dietary minerals.Not Availabl

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Not AvailablePeel is one of the prominent by-product of citrus fruit industry. Peel, in general, is discarded as waste which can act as a potential source of phenolic compounds and nutraceutical. In this study, drying characteristics of kinnow and sweet lime peels as a function of drying method and temperature were investigated. The drying experiments were performed using polyhouse drying and cabinet drying (50 and 60 °C). Different drying models such as Page, Modified Page, Henderson and Pabis, Logarithmic were fitted to the drying data. The fitting of the models was compared using various statistical parameters such as correlation coefficient (R2), chi square (χ2), mean bias error (MBE) and root mean square error (RMSE) to the suitability of the model. According to the regression analysis, Page model was found to be best fitted which satisfactorily describing the drying curves with a correlation coefficient (R2 ≥ 0.99) for all drying conditions.Not Availabl

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Not AvailablePeel is one of the prominent by-product of citrus fruit industry. Peel, in general, is discarded as waste which can act as a potential source of phenolic compounds and nutraceutical. In this study, drying characteristics of kinnow and sweet lime peels as a function of drying method and temperature were investigated. The drying experiments were performed using polyhouse drying and cabinet drying (50 and 60 °C). Different drying models such as Page, Modified Page, Henderson and Pabis, Logarithmic were fitted to the drying data. The fitting of the models was compared using various statistical parameters such as correlation coefficient (R2), chi square (χ2), mean bias error (MBE) and root mean square error (RMSE) to the suitability of the model. According to the regression analysis, Page model was found to be best fitted which satisfactorily describing the drying curves with a correlation coefficient (R2 ≥ 0.99) for all drying conditions.Not Availabl