Optimisation and Evaluation of Ricebean (Vigna Umbellata) Extrusion Process for Downstream Food Processability

Ricebean(Vigna umbellata), a native bean of North-Eastern part of India has not been explored fully for development of convenience foods although it is loaded with various vitamins, minerals, dietary fiber, phytochemicals and bioactive compounds. The effect of extrusion parameters namely moisture content, barrel temperature and screw speed on expansion ratio, extrudate density, and breaking strength was investigated by using response surface methodology. It was observed that moisture content of flour had significant (p<0.05) affect on expansion ratio, extrudate density, and breaking strength of extrudates. The optimal combination of process parameters which resulted in extrudates with maximum expansion ratio but minimum extrudate density and breaking strength were 15 per cent moisture content, 110°C barrel temperature and 350 rpm screw speed. The value of water absorption index, water solubility index, swelling power, oil absorption index, bulk density, true density and colour for optimally extruded ricebean flour (OEF) was found significantly different (p<0.05) whereas value of proximate parameters were insignificant (P>0.05) than the native flour. The OEF was used for different downstream processings such as papadability, friability, steamability, cakeability, gravyability and porridgability and compared with that of native flour for their process quality parameters. The cake prepared with OEF had significantly (p<0.05) less baking time (25 min) than the cake of native ricebean flour (35 min). However, consistency and over all acceptability (OAA) of porridge from OEF was found significantly (p<0.05) higher than porridge of native ricebean flour. Hierarchical cluster analysis on OAA showed that porridgability and cakeability were most influential downstream processe

Development and Shelf Stability of Natural Fibre Rich Retort Pouch Ready to Eat Products

The new frontier in the food research is the role of non nutritive components in human health. In the recent past, the importance of dietary fibre in the diet has been increased as a functional ingredient which has opened up a potential market for fibre rich products. The by products available during processing of plant foods are considered as promising source of functional fibres. The aim of the present study was to develop fibre rich products using the natural fibre such as ashgourd (Benincasa hispida) fibre, with high soluble fibre fraction. Ready-to-eat fibre rich Bisi bele bath and vegetable pulav were developed with the optimization of fibre using statistical design software. Fibre, fat and spice mixtures were independent variables with the other components as fixed factors. Since the product acceptance is more dependent on volatile compound form intern the flavour, as well as depends on the test, appearance, colour, texture which are the sensory attributes, total volatiles and sensory attributes were selected as responses. While in the fibre rich vegetable pulav water, fibre and spice mixtures were the independent variables. Both the products were showing good acceptability i.e. in the case of bisi bele bhath 7.1 and in the case of vegetable pulav 6.5 on a 9 point hedonic scale after 6 months of storage at room temperature. The dietary fibre profile of bisi bele bhath was 1.1% soluble fibre and 4.4% insoluble fibre while vegetable pulav had 6.2% insoluble and 1.54% soluble fibre fraction. The products were safe and had an established shelf life of 6 months

Development and Shelf Stability of Natural Fibre Rich Retort Pouch Ready to Eat Products

The new frontier in the food research is the role of non nutritive components in human health. In the recent past, the importance of dietary fibre in the diet has been increased as a functional ingredient which has opened up a potential market for fibre rich products. The by products available during processing of plant foods are considered as promising source of functional fibres. The aim of the present study was to develop fibre rich products using the natural fibre such as ashgourd (Benincasa hispida) fibre, with high soluble fibre fraction. Ready-to-eat fibre rich Bisi bele bath and vegetable pulav were developed with the optimization of fibre using statistical design software. Fibre, fat and spice mixtures were independent variables with the other components as fixed factors. Since the product acceptance is more dependent on volatile compound form intern the flavour, as well as depends on the test, appearance, colour, texture which are the sensory attributes, total volatiles and sensory attributes were selected as responses. While in the fibre rich vegetable pulav water, fibre and spice mixtures were the independent variables. Both the products were showing good acceptability i.e. in the case of bisi bele bhath 7.1 and in the case of vegetable pulav 6.5 on a 9 point hedonic scale after 6 months of storage at room temperature. The dietary fibre profile of bisi bele bhath was 1.1% soluble fibre and 4.4% insoluble fibre while vegetable pulav had 6.2% insoluble and 1.54% soluble fibre fraction. The products were safe and had an established shelf life of 6 months

Quick Test for Evaluating Processed Food Quality (Short Communication)

Quick test for quality check of processed food will be handy for Defence Forces.  Aciditybeing one of the most important quality parameters, as per the ASC, BIS, PFA specifications,limits have been laid down as not to exceed 2 per cent in meat and fish products, 0.1 per centin cereal products, 1.25 per cent in ice cream powder, 1.5 per cent in milk powder, 0.3 per centin sweetened condensed milk, and 0.15 per cent in butter.  In the present study, a simple, quick,semi-quantitative test has been developed for checking acidity in processed foods to ascertaintheir quality.  The test is based on a colour reaction with the sample. The test solution givesblue to green to yellow colour depending on the concentration of acid in the sample.  Greencolour is the cut-off point for non-acceptance.  The large number of samples of meat (155), fishproducts (48), cereal products (222), ice cream powder (200), butter (200), milk powder (200) andsweetened condensed milk (202) were analysed by the quick test method and the results werecompared with those from the standard titrimetric method.  Acidity ranged form 0.68 per centto 2.40 per cent in meat products, 0.70 per cent to 2.50 per cent in fish products, 0.06 per centto 1.25 per cent in butter, 0.60 per cent to 1.91 per cent in milk powder, 0.05 per cent to 0.54 percent in ice cream powder, 0.32 per cent to 0.60 per cent in sweatened condensed milk, 0.05 percent to 1.10 per cent in cereal products. Some samples were found to be unacceptable havingacidity more than the specified limits.  The data were analysed statistically and the quick testwas found to correlate very well with the standard titrimetric method