Girdhari Patil - Academia.edu (original) (raw)

Papers by Girdhari Patil

Doda burfi, also known as dhoda or simply doda is characterized by granular texture, caramelized ... more Doda burfi, also known as dhoda or simply doda is characterized by granular texture, caramelized flavour, and dark brown colour with pleasant aroma of added nuts. For preparation of functional doda burfi, five different fibers were screened. The aim of the study was to prepare a functionally healthy counter product of conventional burfi in output. Therefore natural non-conventional sweetener stevia was also tested for its suitability in burfi and to further increase the functionality, phytosterol (cholesterol lowering substance) was added to prepare functional doda burfi. In total, five different fibers namely wheat bran, oat fiber, microcrystalline cellulose, inulin and Diesol™ (hydrolyzed gum acacia) were evaluated in the product and the best two fibers were taken further for the preparation of functional doda burfi. Sensory studies revealed oat fiber and Diesol™ as best fibers in the product and consumer survey revealed the functional product acceptable and comparable to conventi...

Journal of Agriculture and Food Research, 2020

This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

LWT - Food Science and Technology, 2016

Abstract In this study, central composite rotatable design of response surface methodology (RSM) ... more Abstract In this study, central composite rotatable design of response surface methodology (RSM) was used to investigate the combined effects of milk fat (2–4 g/100 g), milk solids-not-fat (MSNF; 8–10 g/100 g) and Aloe vera juice (AVJ; 16–20 g/100 g) on probiotic count, physico-chemical, sensory and textural properties of A. vera supplemented probiotic dahi (APD). Analysis of variance indicated that experimental data was well explained by the quadratic model with high efficiency check values ( R 2 > 0.78) and the lack-of-fit tests were not significant. The results showed that with increasing AVJ content, pH and water holding capacity (WHC) of APD decreased and consequently syneresis increased. Increasing milk fat and MSNF levels significantly improved WHC and prevented syneresis. Sensory quality was improved by raising the level of milk fat. Improvement in probiotic count was noticed with increasing MSNF and AVJ content probably due to increase in amount and diversity of nutrients. Firmness and work of shear values were increased significantly with milk fat and MSNF levels. AVJ addition decreased the work of adhesion values. Levels of the ingredients in optimized APD with maximum overall acceptability were found to be 4 g/100 g milk fat, 10 g/100 g MSNF and 16 g/100 g AVJ.

Worldwide there is a huge demand for fermented dairy products incorporated with probiotics and he... more Worldwide there is a huge demand for fermented dairy products incorporated with probiotics and herbs. The commercial success of these products mainly depends on their taste and appeal which are affected by storage conditions employed. In the present study, changes in sensory, physico-chemical characteristics and probiotic counts of Aloe barbadensis Miller supplemented probiotic lassi (APL) stored at 5±1°C were evaluated. During 12 days of storage period, probiotic counts decreased from 8.4 log cfu/mL on initial day to 8.0 cfu/mL on 12 th day. pH of APL gradually decreased while wheying-off increased progressively throughout the storage. Scores of all sensory attributes decreased to below 7 after 9 days of storage, minimum level of acceptance set on nine-point hedonic scale. APL was rejected after 9 days of storage by the sensory panelists owing to its unacceptable sensory quality. PCA reduced eight original variables into two principal components which accounted for 99.937% of the t...

Indian International Conference on Artificial Intelligence, 2007

International Journal of Dairy Technology, 2008

Khoa is a popular traditional Indian milk product. It is used as the base material for preparatio... more Khoa is a popular traditional Indian milk product. It is used as the base material for preparation of variety of popular sweetmeats. The shelf life of this product is limited due to its high water activity (> 0.96). In the present investigation, an attempt was made to lower the a w of khoa (25.62% moisture, 31.25% fat, 18.21% protein, 3.65% total ash and 21.29% lactose) by using maltodextrin (DE-16) as a humectant (concentration: 0, 2, 5 and 10%; wt/wt). It was observed that the desorption curves of the product exhibited a sigmoid shape corresponding to type II, typical of many foods. At higher concentrations of maltodextrin, the isotherms shifted to the left compared to control. Among the several models chosen to test the fitness of sorption data, Guggenheim, Anderson and De Boer (GAB) and modified Mizrahi models showed the best fit as indicated by the smallest percentage root mean square values. The monolayer moisture content increased with increasing maltodextrin level, the range being 2.85-3.29 and 3.03-3.81 g/100 g solids for the two models, respectively. Caurie's slope also increased from 0.38 to 0.44, whereas nonfreezable water decreased from 4.98 to 4.01% as the maltodextrin level increased from 2 to 10%. Other critical water sorption parameters such as number of adsorbed monolayers, density of sorbed water and surface area of sorption were also obtained.

LWT - Food Science and Technology, 2011

ABSTRACT Adsorption and desorption isotherms of dried acid casein prepared from buffalo skim milk... more ABSTRACT Adsorption and desorption isotherms of dried acid casein prepared from buffalo skim milk were determined at 25°, 35° and 45 °C over a water activity range of 0.11–0.97 using static moisture gain/loss from test samples. Both the adsorption and desorption isotherms exhibited sigmoid shape corresponding to type II, typical to many foods. There was generally a negative temperature effect on equilibrium moisture content. The effect of temperature was, however, statistically not significant over the temperature range of 25–45 °C. Of the seven sorption models tested for fitting the sorption data, the GAB model gave the best fit at all the three temperatures. The temperature dependence of GAB parameters has been determined in the form of Clausius–Clapeyron equation. The calculated values of monolayer moisture content from BET isotherm equation have been found to be lower than the corresponding values found by using GAB equation. However, in both cases the monolayer moisture was higher in desorption than the adsorption and deceased with increase in temperature. The net isosteric heat of sorption decreased exponentially with increasing moisture content and approached a constant value of 0.331 kJ/mol at moisture content 28 g/100 g (d.b.). The moisture sorption hysteresis observed at 25°, 35° and 45 C was statistically significant. The extent of hysteresis was negligible in monolayer moisture content region, occurred predominantly in the water activity range 0.35–0.60 and decreased at higher water activities. Total hysteresis energy was evaluated from the sorption data using Everett and Whitton plot. The effect of increase in temperature was to decrease the amount of hysteresis.

LWT - Food Science and Technology, 2006

Gulabjamun, a popular Indian milk sweet, is prepared by deep-fat frying of balls of dough made of... more Gulabjamun, a popular Indian milk sweet, is prepared by deep-fat frying of balls of dough made of khoa, wheat flour and baking powder, and subsequent dipping in sugar syrup. Kinetics of colour and texture changes in gulabjamun balls were investigated with regard to frying temperature (120, 130, 140 1C). Crust colour was evaluated in terms of CIELAB parameters L*, a*, b*, and DE, and rheological properties in terms of hardness, stiffness and firmness. Frying-induced surface browning was reflected in a decreasing lightness value L* as well as the ratio of yellow hue index b* and red hue index a* and total colour expressed in terms of DE, L* following a zero-order change whereas the other parameters, a first-order change. Increase in the texture parameters hardness and firmness followed zero-order reaction kinetics whereas stiffness rise followed a first-order reaction. The temperature dependence of reaction constants could be explained by the Arrhenius equation. Activation energy was also obtained for both the colour and texture changes, which were in the range of 24.5-77.6 kJ/mol. High correlations between colour and texture parameters were observed and it was concluded that L* alone could be used to predict the firmness of deep-fat fried gulabjamun balls.

LWT - Food Science and Technology, 2009

Basundi mix representing powdered Basundi (an Indian traditional milk product somewhat similar to... more Basundi mix representing powdered Basundi (an Indian traditional milk product somewhat similar to sweetened condensed milk) is a convenience product developed for enhanced shelf life at ambient temperature. Water sorption isotherms were obtained for this ready-to-use mix over the temperature range of 5-45 C. There was definite inversion of the temperature effect at high water activity (>0.7). GAB model gave excellent agreement between experimental and predicted values. Other properties of sorbed water viz., monolayer water, number of adsorbed monolayers, density and amount of bound water and surface area of adsorption were also obtained. The net isosteric heat of sorption had strong dependence on moisture content. The enthalpy-entropy compensation suggested that the sorption mechanism involved is enthalpy driven over the entire range of moisture content studied.

Journal of Texture Studies, 2006

ABSTRACT Paneer is an Indian soft cheese obtained by coagulating hot milk using citric acid or vi... more ABSTRACT Paneer is an Indian soft cheese obtained by coagulating hot milk using citric acid or vinegar, pressing the hot coagulum and cooling by dipping in chilled water. In this study, paneer curry with a water activity (Aw) of 0.95 and a pH of 5.0 was prepared using ingredients like tomatoes, onions, cream, milk powder, curds and different spices, then canned at an F value of 0.80 (lethality). The product was stored at 15, 30 and 45C, and change in textural characteristics during storage was studied. Cohesiveness and chewiness increased, but hardness decreased. These changes were attributed to continued changes in texture initiated by frying of paneer and canning process. These were also linked to Maillard browning which progressed during storage as measured by hydroxymethylfurfural content. These changes were found to be slower vis-à-vis those observed in the product, which was sterilized at conventional F value of 15.0 (control) (Aw = 0.98 and pH 5.2).

Journal of Food Science and Technology, 2010

Journal of Food Engineering, 2006

Moisture desorption isotherms of raw goat meat were obtained at 10, 25 and 50°C. Sigmoid desorpti... more Moisture desorption isotherms of raw goat meat were obtained at 10, 25 and 50°C. Sigmoid desorption isotherms were observed for these samples. The sorption data were analyzed using mathematical equations of BET, Caurie, Halsey, modified Mizrahi, Oswin and GAB. The modified Mizrahi and GAB equations gave the best fit over the entire temperature range. The temperature dependence of GAB constants was evaluated and excellent fit was obtained. The net isosteric heats of sorption were calculated by applying Clausius-Clapeyron equations. The GAB and BET monolayer moisture values were not significantly different (P > 0.01) and decreased with increasing temperature. Number of adsorbed monolayers, density and amount of bound water and surface area of adsorption (CaurieÕs equations) also decreased as the sorption temperature increased. The pores, in general, enlarged with rising temperature.

International Dairy Journal, 1992

The results of a microscopy, SEM-EDS, XRD, FTIR, and Raman spectra study of the nacres of the Pin... more The results of a microscopy, SEM-EDS, XRD, FTIR, and Raman spectra study of the nacres of the Pinctada martensii pearls from Zhanjiang city, China shows that they can be classified as the high-quality, medium-quality, and inferior-quality pearls. Aragonite, the main inorganic mineralogy in the nacres, was crystallized and grown up in the compartments formed by the silk and radial organic sheets originating from organic matters secreted by the mantle of mollusks. The crystalline orientations of aragonite tablets were changed from the (002), (012) and (102) crystalline plane nets in the early to the (002) crystalline plane net only in the later. The formation processes of the microstructure of the nacres could be divided into three stages. In the early stage, the precursor particles of aragonite nucleated and grew up fast; then, porous aragonite aggregates consisting of the fine aragonite crystals were formed. In the middle stage, the aragonite crystals directionally grew up to form the aragonite tablets and microlayers. The surface of the aragonite tablets and microlayers are rough and few porous, and the edges of the crystals were serrated. In the last stage, the aragonite tablets in the aragonite microlayer mixed perfectly together to form high-quality aragonite layer whose surface was smooth and perfect.

Food Research International, 2001

Moisture sorption characteristics of smoked chicken sausages from spent hen meat were investigate... more Moisture sorption characteristics of smoked chicken sausages from spent hen meat were investigated at 5, 25 and 50 C over a water activity (a w) range of 0.11±0.87. Sigmoidal (type-II) desorption isotherms were observed for these samples. The sorption data were analysed using mathematical equations of Caurie, Halsey, GAB and Oswin. The Halsey equation gave the best ®t over the entire temperature range. GAB model also described the isotherms fairly well. The GAB and BET monolayer moisture values were not signi®cantly dierent (P>0.01) and decreased with increasing temperature. The number of adsorbed monolayers, density and amount of bound water and surface area of adsorption also decreased as the sorption temperature increased. The pores, in general, enlarged with rising temperature.

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1999

Dudh churpi, a traditional milk product, had more moisture, fat, water-dispersible protein (WDP),... more Dudh churpi, a traditional milk product, had more moisture, fat, water-dispersible protein (WDP), titratable acid, energy, lactic acid, free fatty acids (FFA), 2-thiobarbituric acid (TBA) and tyrosine contents and also reflectance, but less sensory attributes, when prepared in Darjeeling than the products prepared in Sikkim and Bhutan. Sensory attributes were positively correlated with total solids, protein, lactose, sugar, hydroxymethylfurfural (HMF) and p-dimethylaminobenzaldehyde reactivity, and negatively correlated with fat, FFA, TBA, WDP, tyrosine, lactic acid and titratable acidity. Whereas total solids, fat, protein, lactose, glucose-galactose and total sugar accounted for 71% of the flavour score, 64% of the body and texture score, 77% of the colour and appearance score and 77% of the total score, lactic acid, FFA, TBA, tyrosine and HMF jointly reflected variations of 61%, 50%, 81% and 67% in flavour, body and texture, colour and appearance, and total score, respectively.

Comprehensive Reviews in Food Science and Food Safety, 2010

... Soluble Dietary Fiber. R. Chawla,; GR Patil. Article first published online: 16 FEB 2010. DOI... more ... Soluble Dietary Fiber. R. Chawla,; GR Patil. Article first published online: 16 FEB 2010. DOI: 10.1111/j.1541-4337.2009.00099.x. ... How to Cite. Chawla, R. and Patil, G. (2010), Soluble Dietary Fiber. Comprehensive Reviews in Food Science and Food Safety, 9: 178196. ...

Journal of Food Science and Technology-mysore, 1997

The influence of water activity adjustment in khoa was evaluated in relation to sorption characte... more The influence of water activity adjustment in khoa was evaluated in relation to sorption characteristics, product acceptability and microbial stability. Isotherm parameters were determined using G.A.B. equation. The monolayer moisture content increased from 3.292 g water/100 g solids for unblended khoa of 0.96 a w to 9.1561 g water/100 g solids for khoa-blend adjusted to 0.866 a w using 15% sucrose, 4% glycerol and 2% starch. The parameters of texture profile analysis, viz., cohesiveness, springiness, gumminess and chewiness of the above khoa-blend decreased during storage as compared to other khoa-blends and was found organoleptically acceptable even on the 8th day of unrefrigerated storage. The microbial growth rate constants for total bacterial counts, yeast and mould counts and spore counts decreased with decrease in water activity.

Doda burfi is a popular traditional sweetmeat of northern India resembling milk cake of westerniz... more Doda burfi is a popular traditional sweetmeat of northern India resembling milk cake of westernized culture. At normal ambient temperature conditions, shelf life of doda burfi is 10-12 days and to further extend the same, use of biopreservatives was tried. During storage period, physico-chemical, sensory as well as microbiological assay was taken into consideration to mark distinguish changes between control and biopreserved product. The two different products control and treated, were evaluated and a shelf life of 27 days of treated product counterpart to 12 days of control product kept at 30°C was recorded. The results indicated a significant decrease of moisture content and pH and increase in acidity, free fatty acids, HMF content, and tyrosine value during storage.

Vol 72, No 2 (2019), 2019

In the current investigation, effect of heat treatment (121ºC/15 min) on stability, polyphenols c... more In the current investigation, effect of heat treatment (121ºC/15 min) on stability, polyphenols content and antioxidant activity of milk drinks added with alcoholic extract Terminalia arjuna were determined. Four different vanilla chocolate flavoured milk drink samples viz. supplemented with free (Drink 1) and encapsulated (Drink 2) form of T. arjuna and their respective controls (Control 1 & Control 2) devoid of herbal extract were prepared. The sterilization treatment reduced the antioxidant activity and phenolic content of drink 1, while reverse trend was noticed for drink 2. Heat coagulation time, measure of stability of milk drinks, revealed that addition of T. arjuna extract led to a decrease in pH (Drink 1-pH 6.67 to 6.65 and Drink 2-pH 6.67 to 6.66) of milk drinks thus led to destabilization of casein micelles as evidenced from the appearance of flakes in heat stability tubes. Control samples showed type A kind of HCT-pH profile, while Drink 1 and Drink 2 showed type B kind of HCT-pH profile. The study indicated that encapsulation is effective in preserving the bioactivity of T. arjuna extract during heat treatment.