Aparna Kuna - Academia.edu (original) (raw)

Papers by Aparna Kuna

International Journal of Enviornment and Climate Change, Oct 11, 2023

The present investigation was conducted at College of Horticulture, Rajendranagar, during the yea... more The present investigation was conducted at College of Horticulture, Rajendranagar, during the year 2023. The experiment was laid out in completely randomized design. The research experiment was conducted to evaluate qualitative parameters of different juice varieties of grape. The results revealed that maximum TSS (21.05 ⁰B) and brix/acid ratio (42.96) were recorded in T1-H-516. Maximum pH was recorded in T6-Manjari Medika (4.03) and highest titrable acidity was recorded in T5-Gulabi X Bangalore Purple (0.71%). Reducing sugars were highest in T1-H-516 (17.24%), whereas total sugars were maximum in T4-Concord (28.56%). Juice recovery was recorded maximum in T6-Manjari Medika (71.80 %).

Journal of Oilseeds Research, Jul 3, 2023

The study was conducted to investigate the effect of phytosterols (PS) enriched flavoured milk on... more The study was conducted to investigate the effect of phytosterols (PS) enriched flavoured milk on total and LDL (Low density lipoprotein)-cholesterol levels in subjects with hypercholesterolemia. Phytosterol is added at 3 different levels of concentration to enrich the low fat flavoured milk samples. The prepared samples were T1 (2 % PS), T2 (2.5 % PS), T3 (3 % PS) and control samples were also prepared and standardized. The developed products were analyzed at regular intervals for their physico chemical, nutritional, organoleptic properties and microbial count for the period of 1 month. The results were shown that the flavoured milk sample T1 (combination of toned milk, cocoa, sugar, stabilizer (500:4: 35:0.2) enriched with 2 % PS was more acceptable in terms of its sensory attributes. To evaluate the efficacy of phytosterol enriched flavoured milk (T1), twelve hypercholesterolemic human subjects were selected with cholesterol range of 192.0-221.8 mg/dl in the age group of 25-45 years. The selected subjects were received one 100 ml serving of either plain (control) low-fat or phytosterol enriched (2.0 g of free sterol equivalents) drinkable flavoured milk per day along with the main meal for 30 days. Enrichment of phytosterol in low fat flavoured milk to the experimental group, brought a significant (p < 0.05) reduction of total cholesterol(2.53 %) and LDLcholesterol levels(2.62 %).Triglycerides and HDLcholesterol reduced by 1.10 per cent and 1.22 per cent respectively but were not significant at 5 per cent level (p > 0.05). In the control group an insignificant increase in total cholesterol, LDLcholesterol and decrease in HDLcholesterol and decrease in triglycerides level were observed. The use of phytosterols as supplement can lower the total and LDL cholesterol levels, thereby reducing the risk of cardiovascular disease (CVD).

Journal of Oilseeds Research

The aimofthis studywas to investigate total fat and fatty acid composition in processed foods fro... more The aimofthis studywas to investigate total fat and fatty acid composition in processed foods fromunorganized sector (without nutritional labels), with emphasis on trans fatty acid (TFA) content. A total of 41 products, dividedinto 5 categories, viz., salted snack foods (n=9), sweets (n=7), street foods (n=10), meal items (n=4) baked foods (n=11) were sampled for estimation of fatty acid composition. Results indicate mean total fat content in all foodsranged between 16.88 to 30.64%, with high saturated (36.14 to 58.20%) and trans fat content (1.18 to 3.40%). Palmitic acid (C16:0) was the highest fatty acid varying between 17.01% - 46.80% in all the processed foods, followed by Oleic acid (C18:2, n6cis). Elaidic acid (C18:1, n9trans), Linolelidic acid (C18:2, n6trans) and Vaccenic acid (C18:1, n11trans) were the trans fatty acids found in 93% of all the foods estimated. The quality of fats in most of the foods analyzed was found to be unhealthy due to high TFA content, which is a pos...

Journal of Pharmacognosy and Phytochemistry, 2019

Garcinia indica commonly known as kokum, has lot of medicinal properties and commercial importanc... more Garcinia indica commonly known as kokum, has lot of medicinal properties and commercial importance, but the crop remains neglected and hence there is a need to concentrate on diversification and popularization of such underutilized fruits through development of value added products. To take advantage of health promoting properties of Kokum, five different value added products namely, Kokum pickle (KP), Kokum sauce (KS), Kokum sambar mix (KSM), Kokum spice candy (KSC), Kokum popsicles (Kpops) were developed and standardized. Sensory evaluation was conducted on all the products and the results indicate that, Kpops were highly acceptable among all other kokum products, followed by KS, KSC, KP and KSM with good acceptability scores. Value addition of Kokum fruits will improve the consumption by different communities and also reduce the post harvest losses of the underutilised fruit, apart from promoting several health benefits.

The Journal of Research ANGRAU, 2013

Journal of Dairying, Foods & Home Sciences, May 12, 2023

Background: Mangoes are a tremendous source of nutrients that are vital for human nutrition and h... more Background: Mangoes are a tremendous source of nutrients that are vital for human nutrition and health. The concentrations of these nutrients vary across different kinds according to the environmental factors, ripening processes and maturity stages. Hence, the study was undertaken to study the influence of maturity stages, ripening process and days of storage on the colour values and physicochemical properties of Manjeera variety of mango. Methods: Mangoes that were gathered and processed at the FRS, SKLTSHU, Sangareddy. The mangoes' physico-chemical examination and colour value were performed. Mangoes were collected at two maturity stages-7-9Úbrix and 9-11Úbrix and processed using three different methods, control, 100 ppm ethylene treatment and 150 ppm ethylene treatment, before being stored for 12 days. At the fourth, eighth and twelfth days of storage, samples were taken for further evaluation. Result: The colour L*, a*, b* values gradually increased from day 4 to day 12 in all the treatments with the exception of L* value for 100 ppm ethylene treated mangoes harvested at 7-9brix TSS and 9-11brix TSS. It was found that acidity in all treatments reduced as ripening progressed. With the exception of control samples at 9-11brix TSS, all 8 th day samples for all treatments in the 7-9brix and 9-11brix TSS were found to have a high sugar: acid ratio. TSS, a measure of mango sweetness, was found to be highest on the eighth day in 150 ppm treated mangoes with 7-9brix TSS, followed by 12 ppm ethylene-treated mangoes with 7-9brix and 9-11brix TSS and control mangoes with 9-11brix TSS. Physical and chemical characteristics revealed that mangoes collected at 7-9brix TSS have high TSS, total sugar and sugar: acid ratios in both 100 ppm and 150 ppm ethylene-treated mangoes.

Journal of Pharmacognosy and Phytochemistry, 2020

The Physico-chemical composition of Browntop millet grains was analysed after subjecting to vario... more The Physico-chemical composition of Browntop millet grains was analysed after subjecting to various processing conditions like soaking, germination, fermentation, roasting and autoclaving. Grain length of control whole and dehulled Browntop millet (BTM) was 3.11±0.06mm and 1.79±0.00mm and width was 1.83±0.01mm and 1.56±0.005mm respectively. The seed weight and 1000 seed mass of whole and dehulled processed BTM was found to be in the range of 0.18±0.01g to 0.35±0.00g and 1.93±0.00g to 3.66±0.00g respectively. There was a slight decrease in seed weight and 1000 seed mass after processing of Browntop millet. Seed volume of control whole and dehulled BTM was found to be 3.00±0.00ml and 2.00±0.00ml respectively. Bulk density of control whole and dehulled BTM was found to be 0.67±0.00g/ml and 0.91±0.00g/ml and true density was found to be 5.50±0.50 kg/m 3 and 5.00±0.00 kg/m 3 respectively. Porosity of control whole and dehulled BTM was found to be 87.78±1.11% and 81.82±0.00% respectively.

Asian Journal of Home Science, Jun 2, 2013

Study on the development of iron enriched snack product (ladoos) was conducted with the objective... more Study on the development of iron enriched snack product (ladoos) was conducted with the objective of producing iron enriched product to overcome iron deficiency in different age groups of people. The product was prepared by using dates, sesame seeds and different dry fruits, jaggery and dried Eclipta alba leaves powder, which is a highly enriched plant source of iron. Main objective of incorporating Eclipta alba leaves in ladoos was to increase its iron content and make it iron enriched to fulfill the iron requirement of all age groups. Results of the study clearly showed that 100 g of product can provide approximately 12 mg iron which can be a good source of iron and can be used as a iron supplement in diet by different age groups of people. The results from the present study revealed that ladoos incorporated with Eclipta alba did not affect the taste of the product and found to be highly acceptable, but the colour was darkened compared to control which was due to the colour of the Eclipta alba leaves. It was also found from the present study that the overall acceptability of the product prepared by incorporating Eclipta alba without adding wheat flour was more, compared to the control group and ladoos prepared by incorporating wheat flour and Eclipta alba . Hence, these ladoos can be used as a food supplement to combat Iron Deficiency Anemia (IDA).

Agricultural Engineering International: The CIGR Journal, Oct 28, 2012

Extruded snacks were prepared from flour blends made with corn flour, rice flour and egg albumin ... more Extruded snacks were prepared from flour blends made with corn flour, rice flour and egg albumin powder / Cheese powder in a proportion of 35-50 : 35-50 : 5-30 respectively, and moisture was adjusted to 17-20. Different formulations were extruded at 80 ± 5℃ (heater I) and 75-105℃ (heater II) temperature, 300-350 r m-1 screw speed, 100 ± 10℃ die temperature, 3 mm exit diameter of circular die and 15 ± 2 kg h-1 feed rate. Sensory acceptability, physical parameters and nutrient analysis along with storage stability of the products was conducted. The protein content of the RTE extruded snack improved by 20% to 50% in experimental samples prepared using egg albumin powder and cheese powder. The physical parameters showed improved expansion ratio compared to control samples with good sensory properties. Storage studies showed increase in moisture content in the extrudates on storage which can be improved using packaging materials with better barrier properties. The use of egg albumin powder / cheese powder in an RTE snack product could make a great contribution to food security in developing countries.

CRC Press eBooks, Jun 2, 2023

Journal of Pharmacognosy and Phytochemistry, 2018

Prunus fruits which have a short post harvest life can be successfully utilized for development o... more Prunus fruits which have a short post harvest life can be successfully utilized for development of various value added products. The products like Prunus Crush (PC) and Prunus-Apple fruit rolls (PAFR) were very well accepted as per sensory scores among the other products developed. Nutrient composition, antioxidant activity and radical scavenging activity was evaluated in the best accepted prunus products (PC and PAFR) along with prunus pulp (PP). Among the three, PP exhibited higher antioxidant activity and total phenolic contents compared to the other two processed products. Radical scavenging (ABTS activity, Hydroxyl radical activity) was high in PP and PAFR respectively. The results indicate that value added products developed from prunus are not only attractive in sensory parameters due to the colour imparted by the anthocyanin pigments of prunus, they are also beneficial in maximizing the health benefits due to the rich nutrients, antioxidant and radical scavenging activity present in fresh and value added prunus products.

international food research journal, 2013

Pasta Products were developed using refined wheat flour (Triticum aestivum), semolina (Triticum d... more Pasta Products were developed using refined wheat flour (Triticum aestivum), semolina (Triticum durum), green gram (Pharsalus aureus Roxb), black gram (Phaseolus mungo Roxb), cheese flavor and fish mince (Katla Katla) with a lab scale extruder. Acceptability studies on the pasta products were conducted initially, and at the end of the storage period, that is, 2 months at laboratory level by panel of judges using a 5-point hedonic scale. Cooking quality and proximate principles were assessed. The results of the study showed that acceptable pasta products of good quality can be developed by extrusion cooking utilizing refined wheat flour, rice, fish mince, cheese flavour and other pulses. Among the different blends studied, the most acceptable pasta was the product made with combination of refined wheat flour + semolina + black gram dhal + cheese flavour + fish (RWF + S + Blgd +CF + F) in the ratio of 32.5:32.5:10:5:20. The results of present study indicate that fish mince can be utilized for the development of well accepted pasta products, thereby improving the nutrient content of the product developed.

International Journal of Enviornment and Climate Change, Nov 3, 2022

Cow's milk is usually consumed by the majority of the population and is well thought of as a whol... more Cow's milk is usually consumed by the majority of the population and is well thought of as a wholesome complete food providing major nutrients like fat, proteins, and carbohydrates. Though milk is considered to be a complete food yet limited availability or near absence of certain minerals such as iron, and vitamins restricts its recommendation as a complete food for infants older than 12 months. To meet this requirement the rice milk was prepared by using the broken rice. Spray drying is a method applied to dry a wide variety of food extracts. The resulting powders are conveniently stored, transported, and handled. To increase the shelf life of the rice milk, spray drying of the rice milk was done by using the different inlet temperatures and feed flow rates. An experiment was conducted to study the effects of spray drying conditions on moisture content, bulk density, and tapped density of rice milk powder in 2019 at Bapatla, Andhra Pradesh, India. The broken rice was used to prepare rice milk with the optimized process parameters. Temperature

Journal of Dairying, Foods & Home Sciences, May 17, 2022

Background: Speciality and functionality of beverages are rising trend and one of major functiona... more Background: Speciality and functionality of beverages are rising trend and one of major functional requirement is milk alternative. Millets are one of the good source for plant based beverage as they are rich source of micronutrients, especially B vitamins, minerals as well as macronutrients. Methods: Bajra grain was pressure cooked and ground to a slurry. The slurry was diluted (millet to water ratios-1:4, 1:5, 1:6, 1:7, 1:8) and best dilution ratio was selected based on sensory evaluation and was used for development of probiotic beverage using Lactobacillus culture and fermented (8 hours, 16 hours and 24 hours). The nutrient composition of bajra grains, unfermented bajra beverage and probiotic beverage were analysed. Result: The results indicate that bajra beverage with millet to water ratio of 1:7 and probiotic beverage fermented for 8 hours was accepted based on sensory evaluation. The pH, total flavonoids and total antioxidant activity of the probiotic beverage decreases and total soluble solids, viscosity, sedimentation index was increased after 8 hours of fermentation in comparison to unfermented bajra beverage. The whiteness index of bajra probiotic beverage increases after fermentation.

International Journal of Enviornment and Climate Change, Jul 20, 2022

Cow's milk has been widely consumed as it acts as an important source of protein. It also acts as... more Cow's milk has been widely consumed as it acts as an important source of protein. It also acts as a wholesome complete food providing all the major nutrients like fat, carbohydrates and proteins. Due to the lactose intolerance in some people in place of cow's milk plant based milk products are becoming more popular due to its nutritional benefits same as that of cow's milk. Broken rice has the nutritional benefits equal to raw rice and it can be processed into various value added products. In this study, the broken rice was used to prepare rice milk with the optimized process parameters. Rice milk was spray dried to enhance its shelf life at different inlet drying air temperatures and feed flow rates. Temperature and feed flow rate were optimized with desirability function which satisfied Original Research Article

Frontiers in Nutrition

IntroductionUnderutilized fruits plays a significant role in socio economic, cultural, nutritiona... more IntroductionUnderutilized fruits plays a significant role in socio economic, cultural, nutritional and ethnomedicinal status of tribal people. However, scientific studies on the nutritional and other pharmaceuticals/biological activities of these fruits are meagre. Hence, the present study dealt with the quantification of nutritional quality and deciphering the bioactivity of nutgall (Rhus semialata Murray syn. Rhus chinensis Mill.), an underutilized fruit crop mainly found in foothill tracks of Eastern Himalaya, India, China, Japan, Korea and other South East Asian countries.MethodsThe Rhus semialata Murray fruits were collected from five different locations in Purul sub-division, Senapati district, Manipur, India. The nutritional composition of the fruit pulp was analysed. Further the fruit pulp was extracted in methanol and water. The methanol and water extracts were studied for bioactivity properties such as antioxidant, antihyperglycemic, antihypertensive, antihyperuricemia, an...

Not Available, Feb 28, 2018

The Journal of Research ANGRAU, 2012