Homotopy Analysis to Heat and Mass Transfer of MHD Flow of a Viscous Fluid over a Moving Vertical Plate in a Porous Medium with Viscous Dissipation

The present paper deals with the MHD boundary layer flow over a linearly moving porous semi infinite vertical plate taking suction and viscous dissipation into account. The fluid considered is viscous, incompressible and electrically conducting. After transferring the governing equations into ordinary differential equations using suitable dimensionless variables, analytical solutions are generated using homotopy analysis method (HAM). The effects of various parameters on dimensionless velocity, temperature and concentration profiles are presented in the form of graphs and tables. HAM results are in good agreement with the results available in the literature

Sensory and nutritional quality of Moringa oleifera leaf powder incorporated multi-millet ready to eat (RTE) snack

204-209The present study aimed at developing value-added multi-millet ready to eat (RTE) snack by incorporating Moringa oleifera (Drumstick) leaf powder (MOLP) at different concentrations viz., 0%, 5%, 10% 15% and evaluation of corresponding sensory and nutritional properties. The sensory evaluation revealed that newly formulated 5% MOLP snacks had higher overall sensory acceptability after control snacks. Besides, nutritional values also demonstrated that MOLP (15%) incorporated multi millet snacks contained abundant minerals including iron 99.09±0.6 mg/kg, zinc 20.27±0.3 mg/kg and calcium 4374±22.7 mg/kg. The protein (9.681±0.01 g/100 g) and antioxidants (230.6±0.46 µg/100 g) contents were also (pMoringa powder in RTE snacks production could be used to develop functional food with enhanced minerals, protein and antioxidants

Development and evaluation of biscuits from foxtail millet and papaya fruit

860-865Foxtail millet biscuits with papaya fruit pulp as sugar substitute were studied with an aim to increase antioxidant properties. Different formulations of 0%, 25%, 30% and 35% papaya pulp were prepared. Addition of papaya fruit pulp to foxtail millet biscuits increased color, texture, low hardness at first bite and mouth feel. Physical properties of biscuits such as weight, thickness and bulk density decreased with increase in papaya pulp addition, whereas diameter and spread ratio increased with increase in papaya incorporation. Based on sensory and physical properties, 35% papaya fruit pulp incorporated foxtail biscuits were analyzed for chemical composition and antioxidant properties compared with sugar-added foxtail millet biscuits as a control. Nutritional evaluation of biscuits revealed that 35% addition of papaya pulp increased ash and decreased protein, iron, zinc and copper; there was no significant difference in fat and moisture content. Antioxidant properties such as total carotenoids, total phenolic content and radical scavenging activity were increased with the addition of papaya fruit pulp to the foxtail millet biscuits. It can be further explored for producing more papaya-based therapeutic products to benefit consumers

Development and evaluation of biscuits from foxtail millet and papaya fruit

Foxtail millet biscuits with papaya fruit pulp as sugar substitute were studied with an aim to increase antioxidant properties. Different formulations of 0%, 25%, 30% and 35% papaya pulp were prepared. Addition of papaya fruit pulp to foxtail millet biscuits increased color, texture, low hardness at first bite and mouth feel. Physical properties of biscuits such as weight, thickness and bulk density decreased with increase in papaya pulp addition, whereas diameter and spread ratio increased with increase in papaya incorporation. Based on sensory and physical properties, 35% papaya fruit pulp incorporated foxtail biscuits were analyzed for chemical composition and antioxidant properties compared with sugar-added foxtail millet biscuits as a control. Nutritional evaluation of biscuits revealed that 35% addition of papaya pulp increased ash and decreased protein, iron, zinc and copper; there was no significant difference in fat and moisture content. Antioxidant properties such as total carotenoids, total phenolic content and radical scavenging activity were increased with the addition of papaya fruit pulp to the foxtail millet biscuits. It can be further explored for producing more papaya-based therapeutic products to benefit consumers