Antioxidant activity of extracts from foxtail millet (Setaria italica)

The less explored, commercially available foxtail millet-milled fractions like whole flour & bran rich fraction were studied for its antioxidant potency. Phytochemicals like alkaloids, phenolics, reducing sugars and flavonoids were found only in methanolic & aqueous extracts, while tannins and terpenoids were present in all the solvent extracts of whole flour & bran rich fraction. Antioxidants were extracted using methanol, ethanol and water. Methanolic extracts of whole flour and bran rich fraction exhibited a significantly higher (Pþinspace<þinspace0.05) radical scavenging activity (44.62% & 51.80% respectively) using DPPH model system, and reducing power (0.381 & 0.455 respectively) at 2 mg, than the other solvents used for extraction. As bran rich fraction showed the highest antioxidant activity, suggesting the presence of antioxidant components in the bran layer

Development of cucumber fermented beverage using response surface methodology

Cucumber is valued for its nutritive and medicinal properties. The optimization of the fermentation process with reference to yeast concentration and the period of fermentation has been attempted by using Response Surface Methodology (RSM) for its value addition. The statistical design suggested 13 formulations, with the yeast concentration ranging from 0.29-1.70% and the fermentation process period varied from 0.17-5.82 days. The responses such as acidity, pH, Brix, ascorbic acid, and sensory quality attributes were studied. Overall the fermentation time and yeast concentration were optimized with 1.3% yeast concentration and 1 day fermentation time for preparation of fermented beverage. The optimized results were acidity (%) 0.25, pH 3.56, Brix° 22.7, Vitamin-C 5.28 mg/100ml. The product gave a score of sensory evaluation for more than 8 in various attributes

Development of cucumber fermented beverage using response surface methodology

Cucumber is valued for its nutritive and medicinal properties. The optimization of the fermentation process with reference to yeast concentration and the period of fermentation has been attempted by using Response Surface Methodology (RSM) for its value addition. The statistical design suggested 13 formulations, with the yeast concentration ranging from 0.29-1.70% and the fermentation process period varied from 0.17-5.82 days. The responses such as acidity, pH, Brix, ascorbic acid, and sensory quality attributes were studied. Overall the fermentation time and yeast concentration were optimized with 1.3% yeast concentration and 1 day fermentation time for preparation of fermented beverage. The optimized results were acidity (%) 0.25, pH 3.56, Brix° 22.7, Vitamin-C 5.28 mg/100ml. The product gave a score of sensory evaluation for more than 8 in various attributes

Sensory Characteristics, Textural Studies and Proximate Composition of Cookies Prepared From Pearl Millet (Pennisetum typhoideum)

Refined wheat flour, a key ingredient in cookie is mainly composed of starch which is devoid of nutrients particularly minerals. This study determines the possibility of using two different pearl millet varieties (Kalukombu and Maharashtra Rabi Bajra) as a replacement for refined wheat flour in cookie preparation. Cookies were evaluated for proximate composition, textural and sensory characteristics. Proximate composition revealed that pearl millet cookies had higher protein, ash and mineral (iron, calcium & phosphorus) content compared to control. Physical characteristics of cookies showed that the diameter of control, K and MRB cookies did not vary markedly. Quantitative descriptive analysis (QDA) method adopted to assess the sensory quality of the cookies revealed that cookies with pearl millet had better sensory profile compared to control. They had a combination of desirable and lasting vanillalike aroma coupled with typical baked millet aroma. In addition, crisp and crumby texture perceived in these cookies further enhanced their sensory appeal making them highly palatable. This study indicates the prospects for utilization of pearl millet flour in preparing cookies with enhanced nutritional quality and sensory attributes

Sensory, physical and nutritional qualities of cookies prepared from pearl millet (pennisetum typhoideum)

Refined wheat flour, a key ingredient in cookie is mainly composed of starch which is devoid of nutrients particularly minerals. This study determines the possibility of using two different pearl millet varieties K & MRB (K and Maharashtra Rabi Bajra respectively) as a replacement for refined wheat flour in cookie preparation. Cookies were evaluated for proximate composition, textural and sensory characteristics. Proximate composition revealed that pearl millet cookies had higher protein, ash and mineral (iron, calcium & phosphorus) content compared to control. Physical characteristics of cookies showed that the diameter of control, K and MRB cookies did not vary markedly. Quantitative Descriptive Analysis (QDA) method adopted to assess the sensory quality of the cookies revealed that cookies with pearl millet had better sensory profile compared to control. They had a combination of desirable and lasting vanilla-like aroma coupled with typical baked millet aroma. In addition, crisp and crumby texture perceived in these cookies further enhanced their sensory appeal making them highly palatable. This study indicates the prospects for utilization of pearl millet flour in preparing cookies with enhanced nutritional quality and sensory attributes

Physico-Chemical qualities of tomato fruits as influenced by pranic treatment - an ancient Ttechnique for enhanced crop development

The aim of the present study was to understand the agronomic impact of pranic agriculture on tomato. Methods: Assessment of pranic treated tomatoes against the control group were done for their quality and quantity by measuring the overall yield, plant height, diameter of the stem, flowers, flowers per truss and also shelf life of tomatoes. Findings: Increase in height of 18.5% was noticed in pranic group plants as compared to control group. Also, pranic group plants had 12% more stem diameter than control group. Additionally, pranic group plants had 31.7% more flowers per plant when compared to control. When group-wise yield was verified, Pranic group yielded significantly with 31% more than control group. In addition, pranic treatment played a very useful role in controlling the fruit weight loss, shrinkage, titrable acidity and total soluble solids content of tomatoes during storage at room and refrigerated temperatures. Applications: Pranic agriculture impacted the quality, quantity and shelf life aspects of tomatoes, when compared to control

Physico-Chemical qualities of tomato fruits as influenced by pranic treatment - an ancient Ttechnique for enhanced crop development

The aim of the present study was to understand the agronomic impact of pranic agriculture on tomato. Methods: Assessment of pranic treated tomatoes against the control group were done for their quality and quantity by measuring the overall yield, plant height, diameter of the stem, flowers, flowers per truss and also shelf life of tomatoes. Findings: Increase in height of 18.5% was noticed in pranic group plants as compared to control group. Also, pranic group plants had 12% more stem diameter than control group. Additionally, pranic group plants had 31.7% more flowers per plant when compared to control. When group-wise yield was verified, Pranic group yielded significantly with 31% more than control group. In addition, pranic treatment played a very useful role in controlling the fruit weight loss, shrinkage, titrable acidity and total soluble solids content of tomatoes during storage at room and refrigerated temperatures. Applications: Pranic agriculture impacted the quality, quantity and shelf life aspects of tomatoes, when compared to control