Soaking Effects on Physical Characteristics of Basmati (Pusa Basmati 1121) Rice

PB1121 paddy was soaked in water at seven different temperatures (40-80oC) till it achieved desired moisture. Soaking showed significant effect on physical characteristics of PB1121 rice. Soaking altered the length, breadth, thickness volume, surface area, equivalent diameter and sphericity of of paddy grain. Un-soaked grains had bulk and true density as 508.60 and 1138.8 kg/m3, respectively whereas that of soaked grains varied from 511-527 and 1188-1238 kg/m3, respectively. HRY of un-soaked rice was 42.12% whereas that of soaked rice varied from 50.21-53.05%. Soaked grains were harder than the un-soaked grains. Un-soaked rice had lightness and redness values as 60.26 and 6.47, respectively but, with soaking temperature, lightness decreased (9.56-16.23%) whereas redness increased (9.58-25.50%). Soaking imparted reddish color to the grain, but not yellowness. Based on grain color, hardness and HRY, it was inferred that 65 to 70oC temperatures would be appropriate for soaking of PB1121 paddy

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 AvailablePostharvest management is essential to minimize the postharvest losses of agricultural crops. Various postharvest unit operations are practiced to achieve safe handling, shelflife enhancement, and value addition of the agricultural crops. Numerous indigenous and engineered materials are used in different postharvest management operations. However, recently, plastics have outnumbered all other materials due to their bountiful advantages. Simple to the most complicated postharvest operations are carried out using various types of plastics. Major applications of plastics are seen in packaging, drying, storing, and transportation of crops. It appears that postharvest operations like packaging are almost impossible without plastics. However, major drawback in application of plastics in postharvest management of crops is their adverse effect on environment. Efforts are being implemented to develop and commercialize the biodegradable plastics. Such plastics would be boon to the postharvest management field in near future.Not Availabl

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Not AvailablePerformance of an Evaporative cooled (EC) room, built in hot and dry region of Punjab, was evaluated by storing the tomato fruits (var. Naveen) in it. Tomatoes were also stored in two other storage conditions, cold store (CS) and room conditions (RC). Average temperature and RH inside EC room during study was 26.5°C and 65-78%, respectively. The temperature and RH of RC and CS storage conditions were 25-41°C and 20-35%, and 10°C and 90%, respectively. Study observed that storage conditions affected PLW, TSS, colour and texture of fruits significantly (p<0.05). Physiological loss in weight (PLW) was determined as 16.91%, 10.38% and 5.95% in fruits stored at RC, EC room and CS storage, respectively. Overall, fruits stored at EC room and CS storage conditions delayed the quality deterioration of fruits in terms of PLW, colour and firmness. Fractional conversion kinetic model was found to be best fit to the experimental data on PLW, TSS, colour and firmness of stored tomatoes (R2≥0.94, random residual plots). Effect of storage temperature of studied storage conditions on all the quality parameters was described well by Arrhenius equation. Thus, these models would be useful in predicting the quality changes in tomatoes (var. Naveen) under storage conditions (RC, EC room and CS) of present study.Not Availabl

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Not AvailableAonla, due to its astringency, is converted into various processed products. Candy is the most popular of among them. Commercially available aonla candies in India are hard in texture. However, soft textured candies are preferred more over harder ones. Hence, study was undertaken to produce soft textured candies. Whole fruits and fruit segments were blanched in boiled water, frozen in domestic freezer for 12 h and thawed at room temperature (15–20 C). Fresh, blanched, frozen and thawed samples were subjected to textural analysis. Some of the blanched and thawed segments were used to prepare candies and subjected to textural analysis. Results indicated that force–deformation behavior of all samples differed significantly. Fresh, blanched, thawed and frozen segments required 14.39, 0.84, 0.22 and 0.18 N force, respectively to compress them till 1 mm deformation. Similarly, peak force (5 mm deformation) was maximum in fresh segments (172.25 N) followed by blanched (8.77 N), frozen (1.06 N) and thawed (0.85 N). Peak force values for control and soft candies were 13.14 and 6.86 N, respectively. Based on results, it was found that freeze–thaw treatment significantly reduced the firmness of segments and produced soft textured candies.Not Availabl

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Not AvailableThe issue of consumer acceptance of food technologies, and their applications, needs to be addressed early in technology development. However, whether extensive assessment of consumer acceptance is necessary for all food-related technologies a priori is uncertain. A review of studies of seven food related technologies associated with different levels of public acceptance suggests that those characterised as being ‘bioactive’ raise particular concerns - related to unpredictable effects, uncontrolled use, and ethical concerns. Perceptions of ‘unnaturalness’ alone are unlikely to raise a food technology to high levels of public rejection. Trust in regulation and effective labelling are also important consideration.Not Availabl

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Not AvailablePusa Basmati 1121 (PB1121) rice (longest milled grain in the world), raw and parboiled, was dehusked and milled at 6 different degrees of milling (DOM) varied from 5-10 per cent. Head rice yield decreased up to 10% with increased DOM in both raw and parboiled rice. However, parboiling increased the yield of marketable rice by 18.68 per cent. DOM significantly (α=0.05) affected cooking and textural qualities of raw and parboiled rice. Mineral composition of raw and parboiled rice indicated that P, K, Mg and S constituted the major portion, about 97% of the mineral composition of PB1121 rice. DOM adversely affected the mineral content of rice, but this effect was less severe in parboiled rice. Principal component analysis (PCA) performed for selected quality characteristics of PB1121 rice indicated that optimum DOM (%) for raw and parboiled PB1121 rice would be 7% and 8%, respectively.Not Availabl

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Not AvailableEffects of soaking and steaming steps, individually on selected starch characteristics and GI of Pusa Basmati 1121 rice was evaluated. Rough rice was soaked at seven different temperatures (40-80°C) and soaking effect on starch content, Am/Ap ratio, pasting properties, starch crystallinity, degree of gelatinization, grain transparency and GI of rice was determined. Similarly, rough rice was soaked at 65°C for 345 min and subsequently steamed at different steaming conditions to determine the steaming effect on these quality parameters. Starch content, Am/Ap ratio, crystallinity, DG and GI of raw rice was determined as 73.24%, 0.59, 28.49%, 5.59% and 58.41, respectively. Soaking reduced the crystallinity up 14.08% whereas steaming reduced it up to 5.72%. Similar trend was observed for other parameters also. Both soaking and steaming decreased the pasting viscosities, converted crystalline form of starch into amorphous one, imparted translucency to the grains, and decreased the GI. However, soaking step achieved partial gelatinization whereas steaming step achieved complete gelatinization of starch. Soaking step absorbed the moisture to swallow the starch granules whereas steaming step ruptured the crystalline polyhedral structure to yield compact, amorphous and translucent rice.Not Availabl

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Not AvailablePB1121 paddy was soaked in water at seven different temperatures (40oC-80oC) till it achieved desired moisture. Soaking showed significant effect on physical characteristics of PB1121 rice. Soaking altered the length, breadth, thickness volume, surface area, equivalent diameter and sphericity of paddy grain. Un-soaked grains had bulk and true density as 508.60 and 1138.8 kg m-3, respectively, whereas that of soaked grains varied from 511-527 and 1188-1238 kg m-3, respectively. Head rice yield (HRY) of un-soaked rice was 42.12% whereas that of soaked rice varied from 50.21%-53.05%. Soaked grains were harder than the un-soaked grains. Un-soaked rice had lightness and redness values as 60.26 and 6.47, respectively but, with soaking temperature, lightness decreased (9.56%-16.23%) whereas redness increased (9.58%-25.50%). Soaking imparted reddish color to the grain, but not yellowness. Based on grain color, hardness and HRY, it was inferred that 65oC to 70oC temperatures would be appropriate for soaking of PB1121 paddy.Not Availabl

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Not AvailableRed chilli is an excellent source of bioactive compounds such as carotenoids, capsanthin, capsaicin, oleoresins, phenolics. These compounds impart red colour and pungency, important quality traits, to the chilli. Hence, present study was conducted to evaluate effect of packaging material and storage temperature on total extractable colour, oleoresin extractable colour and total carotenoid content of red chilli powder made from dried and destalked red chilli fruits. Chilli powder was packed in three different packaging material with and without vacuum at room (average annual temperature 25°C) and low (5±0.5°C) temperatures for 12 months. Results indicated that both packaging material and storage temperature significantly affected the total carotenoids and color quality of chilli powder in all the treatments at the end of 12 months. TCC in red chili powder stored in different packaging material at room and low temperature ranged from 261.52 to 250.62 mg/100 g and 261.52 to 259.14 mg/100 g, respectively The TEC and OEC for chilli powder packed in different packaging materials at room temperature conditions varied 262.87 to 247.44 ASTA units (Table 3-4). The content of TEC and OEC for chilli powder packed in different packaging material at low temperature ranged from 262.87 to 247.44 ASTA units. The chilli powder packed in polypropylene (PP), polypropylene vacuum (PPV), laminated (L) and laminated vacuum (LV) showed the least percent decline in colour quality parameters. Degradation rates were highest in powder packed in woven polypropylene (WPP). These samples were spoiled during sixth months of storage. Overall quality of red chilli powder was better in laminated pouch under vacuum than other packaging materials studied. Therefore vacuum packaging technology for long term storage of red chilli powder was found the best.Not Availabl