faruk ansari - Academia.edu (original) (raw)
Papers by faruk ansari
Journal of Dairying, Foods & Home Sciences, Dec 31, 2023
Background: Sugarcane (Saccharum officinarum L.) is a giant grass, belonging to the Poaceae famil... more Background: Sugarcane (Saccharum officinarum L.) is a giant grass, belonging to the Poaceae family, and is considered as a crop of economic importance. It is the second largest agro based industry involving nearly 50.00 million farmers, their dependent and a large mass of agriculture labours. It is also known as noble cane, due to its high sucrose content and is mostly used for manufacturing of jaggery and crystalized sugars. Its consumption is very popular worldwide but there are few studies that focus on post-harvest storage of sugarcane stalks. The objectives of this study was to evaluate the quality of stored sugarcane stalks as well as fresh juice extracted from stored canes. Methods: During the investigation sugarcane variety Co238 were cleaned and grouped into bundles containing 5 stalks for each replicate (3) and then stored under both ambient (17-22C temperature and 45-52% RH) and refrigerated temperature (4±1C temperature and 60-65% RH). The parameter studied were weight loss, juice yield, total soluble solids, titratable acidity and pH at every 15 days interval for 120 days. Result: Study showed that among both the storage, refrigerated condition for storage of sugarcane stalks was found better to retain the maximum juice yield (40.09%) with minimum weight loss (5.15%) and maintain the quality for longer period as compared to ambient storage condition.
Current journal of applied science and technology, Dec 30, 2023
Various studies have focused on improving crop yield through methods like nursery management, tra... more Various studies have focused on improving crop yield through methods like nursery management, transplanting, seed quality, weeding, and pest control. One promising approach involves using Moringa Leaf Extract (MLE), which contains compounds that may boost seed germination, plant growth, and overall crop productivity. MLE can be applied in different ways: soaking seeds (osmopriming), spraying on leaves (foliar spray), or simply using it to hydrate seeds (hydropriming). MLE has been shown to promote better seedling emergence and growth in maize and enhance the performance of tomato and sweet bell pepper plants. It helps plants grow vigorously, maintain proper water balance, improve cell membranes, and increase antioxidant levels, leading to higher yields and better quality produce.
International Journal of Current Microbiology and Applied Sciences, Sep 10, 2019
International Journal of Current Microbiology and Applied Sciences, Oct 10, 2019
Journal of Pharmacognosy and Phytochemistry, 2021
Six different paddy varieties were subjected to traditional and microwave puffing with three diff... more Six different paddy varieties were subjected to traditional and microwave puffing with three different salt treatment (1.5, 2.0 and 2.5%) at three different moisture level (13, 15 and 17%) at three different temperature (220, 240 and 260 0 °C). The total number of treatments was subjected to various Physicochemical evaluation (puffing yield, protein, carbohydrates, oil, fibre, ash, amylose and starch) as well as sensory study. Puffed rice is a popular snack food product in India and has been widely produced from centuries. It has been estimated that approximately 10% of rice is converted into snack foods. There are different methods of popping/puffing used viz., conventional method of dry heat, sand and salt treated, hot air popping, gun puffing, popping in hot oil and by microwave heating. Puffing yield of paddy varieties was found maximum (76.14%) in traditional method with 2.5% salt treatment, 17% conditioned moisture content and 260 °C temperature in JRH-19 variety, whereas minimum puffing yield 32.12% was found in microwave method with 1.5% salt treatment, 13% moisture and 600 watt temperature in JRB-1 variety.
Traditionally Moringa is known as mystical miracle tree or the tree of life. Soup can be classifi... more Traditionally Moringa is known as mystical miracle tree or the tree of life. Soup can be classified as an appetizer, warm food during cold and sick. Moringa oleifera pods have been procured from College of Agriculture, JNKVV, Jabalpur. The present investigation is planned with objectives to standardize best combination of for the development of instant soup mix, to evaluate various quality parameters, to evaluate the storage stability and cost estimation of product. Protein in instant soup is ranged from 9.76 to 11.89 percent in different formulations of instant soup mix. Formulation MPP4 (11.89) had significantly maximum protein content followed by MPP3, MPP2, MPP1 and Control with the minimum protein content. The original instant soup mix (control) exhibited highest carbohydrate content (61.52%) followed by MPP1, MPP3, MPP4, and MPP2 with lowest content. The evaluated scores of control for colour and
Journal of Pharmacognosy and Phytochemistry, 2020
Among the five combinations (that is Control, MFP1%, MFP2%, MFP3% and MFP4%) MFP 4% shown highest... more Among the five combinations (that is Control, MFP1%, MFP2%, MFP3% and MFP4%) MFP 4% shown highest protein content ranged from 9.76-12.93 % and the range of carbohydrates 61.04% against the control 61.52%. The crude fibre content of instant soup mix ranged from 4.13 to 5.11% in various formulation MFP 4 exhibitits maximum fibre content compared to rest. In the next step the sensory attributes during storage of formulated instant soup. The overall activity of control was 8.63 and MFP4 8.08 was decreased gradually up to 8.40 and 7.74 respectively at the end of storage in PP. Moisture content increased gradually from 8.71 to 8.88 in 90 days storage period. Total plate count for 30 days was negligible during storage in alluminium foil and very less count was observed on 90th day of storage in all soup samples.
Journal of Pharmacognosy and Phytochemistry, 2020
Aimed to prepare (RTR) ready to reconstitute instant soup mix and other ingredient to get accepta... more Aimed to prepare (RTR) ready to reconstitute instant soup mix and other ingredient to get acceptable soup for desired health benefits this research work had been carried out. Instant soup mix is a popular energetic snack, consumed and liked by everyone. Instant soup prepared with more than 24% (MLP4) taste Moringa leaf powder along with other ingredients was found acceptable in terms of overall acceptability with the hedonic score 8.04 as compared to control 8.63 respectively. The results indicated that supplementation with Moringa leaf powder significantly enhanced the nutritional characteristics and had a reasonable amount of required nutrients. The developed soup is formed high in protein 13.67%, ash 9.79%, fibre 5.99% and low in fat 3.04% and carbohydrates 54.88% which make the developed soup as an appropriate choice for the fulfillment of nutritional demand of people. Therefore the value added instant soup mix can also play a great role in attaining the nutritional security in the country.
Journal of Pharmacognosy and Phytochemistry, 2020
In this study, Response Surface Methodology (RSM) was used to optimize osmo-sonicated drying of s... more In this study, Response Surface Methodology (RSM) was used to optimize osmo-sonicated drying of sand pear fruits. Processing parameters viz. cube size of fruit pieces; osmotic solution concentration and sonication time during drying are considered most important for determining the drying kinetics and quality of final product. Henceforth, the present study was investigated, for this, osmo-sonication of sand pear was carried out in sucrose solution of 50, 60 and 70 °B with cube size of 1, 3 and 5 cm 3 and sonication time of 15, 30 and 45 min. The influence of all these process parameters on response variables i.e. solids gain and water loss were observed. Results showed that maximum water loss and solid gain obtained at optimal conditions of 30 min osmo-sonicated treatment at 60°B and cube size of 3 cm 3 sand pear fruits. The study concluded that application of sonication improved the product quality through 30-40 per cent reduction in dehydration time.
Asian Journal of Dairy and Food Research, Sep 21, 2020
Background: Moringa oleifera Lam (Moringaceae) is a highly valued multipurpose herbal plant, nati... more Background: Moringa oleifera Lam (Moringaceae) is a highly valued multipurpose herbal plant, native to India, grows in the tropical and subtropical regions of the world. It is commonly known as ‘drumstick tree’ or ‘horseradish tree’. Moringa can withstand both severe drought and mild frost conditions and hence widely cultivated across the world. The leaves are rich in minerals, vitamins and other essential phytochemicals. Extracts from the leaves are used to treat malnutrition, augment breast milk in lactating mothers.Methods: During the investigation different combinations like 0%, 18%, 20%, 22% and 24% of Moringa leaves powdered and were used for formulations respectively. Prepared Moringa leaves powder were mix with other spices to prepare instant soup powder. The formulation content 24% Moringa leaf (MLP4) powder was the better composition and more acceptable among the rest.Result: Proximate study of selected sample were found high in protein 13.67%, ash 9.79%, fibre 5.99% and low in fat 3.04% and energy value which make the developed soup as an appropriate choice to fulfill nutritional demand of consumers. Instant soup mixes packed in aluminium foil was found to be successfully stored for 90 days at room temperature without any major changes, in physicochemical, microbial and organoleptic parameters. Supplementation with Moringa leaf powder significantly enhanced the nutritional characteristics and had a reasonable amount of required nutrients, Hence the value added instant soup mix can also play a great role in attaining the nutritional security in the country.
The Journal of the Christian Medical Association of India, 1963
Bangladesh Journal of Botany, Mar 31, 2022
Standardizationof best combination for the development of immunity boostinginstant soup mix, vari... more Standardizationof best combination for the development of immunity boostinginstant soup mix, various quality parameters, the storage stability and cost estimation of product were evaluated. Protein in instant soup ranged from 9.76 to 11.89 percent in different formulations of instant soup mix. Formulation MPP4 (11.89) had significantly maximum protein content followed by MPP3, MPP2, MPP1 and control with the minimum protein content. The original immunity boostinginstant soup mix (control) exhibited highest carbohydrate content (61.52%) followed by MPP1, MPP3, MPP4, and MPP2 with lowest content. The evaluated scores of control for colour and appearance, taste, flavour, consistency, after taste and overall acceptability were 8.
Journal of Electrocardiology, 2019
Trade Promotion Organisations (TPOs) exert significant influence on the internationalisation pote... more Trade Promotion Organisations (TPOs) exert significant influence on the internationalisation potential of domestic firms and improving the indigenous country's trade balance. However, TPOs' strategies to uphold their impact as to relationship visà-vis their stakeholders are largely unknown. This is an important gap in the literature considering that effective stakeholder management can enhance TPOs' performance and the value they develop for three primary stakeholder groups, namely home country government, domestic firms and foreign trade offices. In this study, we employ the stakeholder theory and draw upon in-depth case studies of 14 European TPOs to address this gap. We advance six related propositions on how funding sourcing, services to domestic firms and functions of foreign trade offices can be effectively associated with TPOs' relationship management towards these stakeholder groups. The contribution of the study lies on the application of stakeholder theory in trade promotion and the derivation of related sets of strategies.
Traditionally Moringa is known as mystical miracle tree or the tree of life. Soup can be classifi... more Traditionally Moringa is known as mystical miracle tree or the tree of life. Soup can be classified as an appetizer, warm food during cold and sick. Moringa oleifera pods have been procured from College of Agriculture, JNKVV, Jabalpur. The present investigation is planned with objectives to standardize best combination of for the development of instant soup mix, to evaluate various quality parameters, to evaluate the storage stability and cost estimation of product. Protein in instant soup is ranged from 9.76 to 11.89 percent in different formulations of instant soup mix. Formulation MPP4 (11.89) had significantly maximum protein content followed by MPP3, MPP2, MPP1 and Control with the minimum protein content. The original instant soup mix (control) exhibited highest carbohydrate content (61.52%) followed by MPP1, MPP3, MPP4, and MPP2 with lowest content. The evaluated scores of control for colour and appearance, taste, flavour, consistency, after taste and overall acceptability ar...
Asian Journal of Dairy and Food Research, 2020
Background: Moringa oleifera Lam (Moringaceae) is a highly valued multipurpose herbal plant, nati... more Background: Moringa oleifera Lam (Moringaceae) is a highly valued multipurpose herbal plant, native to India, grows in the tropical and subtropical regions of the world. It is commonly known as ‘drumstick tree’ or ‘horseradish tree’. Moringa can withstand both severe drought and mild frost conditions and hence widely cultivated across the world. The leaves are rich in minerals, vitamins and other essential phytochemicals. Extracts from the leaves are used to treat malnutrition, augment breast milk in lactating mothers.Methods: During the investigation different combinations like 0%, 18%, 20%, 22% and 24% of Moringa leaves powdered and were used for formulations respectively. Prepared Moringa leaves powder were mix with other spices to prepare instant soup powder. The formulation content 24% Moringa leaf (MLP4) powder was the better composition and more acceptable among the rest.Result: Proximate study of selected sample were found high in protein 13.67%, ash 9.79%, fibre 5.99% and l...
Among the five combinations (that is Control, MFP1%, MFP2%, MFP3% and MFP4%) MFP 4% shown highest... more Among the five combinations (that is Control, MFP1%, MFP2%, MFP3% and MFP4%) MFP 4% shown highest protein content ranged from 9.76-12.93 % and the range of carbohydrates 61.04% against the control 61.52%. The crude fibre content of instant soup mix ranged from 4.13 to 5.11% in various formulation MFP 4 exhibitits maximum fibre content compared to rest. In the next step the sensory attributes during storage of formulated instant soup. The overall activity of control was 8.63 and MFP4 8.08 was decreased gradually up to 8.40 and 7.74 respectively at the end of storage in PP. Moisture content increased gradually from 8.71 to 8.88 in 90 days storage period. Total plate count for 30 days was negligible during storage in alluminium foil and very less count was observed on 90th day of storage in all soup samples.
In this study, Response Surface Methodology (RSM) was used to optimize osmo-sonicated drying of s... more In this study, Response Surface Methodology (RSM) was used to optimize osmo-sonicated drying of sand pear fruits. Processing parameters viz. cube size of fruit pieces; osmotic solution concentration and sonication time during drying are considered most important for determining the drying kinetics and quality of final product. Henceforth, the present study was investigated, for this, osmo-sonication of sand pear was carried out in sucrose solution of 50, 60 and 70 °B with cube size of 1, 3 and 5 cm3 and sonication time of 15, 30 and 45 min. The influence of all these process parameters on response variables i.e. solids gain and water loss were observed. Results showed that maximum water loss and solid gain obtained at optimal conditions of 30 min osmo-sonicated treatment at 60 °B and cube size of 3 cm3 sand pear fruits. The study concluded that application of sonication improved the product quality through 30-40 per cent reduction in dehydration time.
Journal of Dairying, Foods & Home Sciences, Dec 31, 2023
Background: Sugarcane (Saccharum officinarum L.) is a giant grass, belonging to the Poaceae famil... more Background: Sugarcane (Saccharum officinarum L.) is a giant grass, belonging to the Poaceae family, and is considered as a crop of economic importance. It is the second largest agro based industry involving nearly 50.00 million farmers, their dependent and a large mass of agriculture labours. It is also known as noble cane, due to its high sucrose content and is mostly used for manufacturing of jaggery and crystalized sugars. Its consumption is very popular worldwide but there are few studies that focus on post-harvest storage of sugarcane stalks. The objectives of this study was to evaluate the quality of stored sugarcane stalks as well as fresh juice extracted from stored canes. Methods: During the investigation sugarcane variety Co238 were cleaned and grouped into bundles containing 5 stalks for each replicate (3) and then stored under both ambient (17-22C temperature and 45-52% RH) and refrigerated temperature (4±1C temperature and 60-65% RH). The parameter studied were weight loss, juice yield, total soluble solids, titratable acidity and pH at every 15 days interval for 120 days. Result: Study showed that among both the storage, refrigerated condition for storage of sugarcane stalks was found better to retain the maximum juice yield (40.09%) with minimum weight loss (5.15%) and maintain the quality for longer period as compared to ambient storage condition.
Current journal of applied science and technology, Dec 30, 2023
Various studies have focused on improving crop yield through methods like nursery management, tra... more Various studies have focused on improving crop yield through methods like nursery management, transplanting, seed quality, weeding, and pest control. One promising approach involves using Moringa Leaf Extract (MLE), which contains compounds that may boost seed germination, plant growth, and overall crop productivity. MLE can be applied in different ways: soaking seeds (osmopriming), spraying on leaves (foliar spray), or simply using it to hydrate seeds (hydropriming). MLE has been shown to promote better seedling emergence and growth in maize and enhance the performance of tomato and sweet bell pepper plants. It helps plants grow vigorously, maintain proper water balance, improve cell membranes, and increase antioxidant levels, leading to higher yields and better quality produce.
International Journal of Current Microbiology and Applied Sciences, Sep 10, 2019
International Journal of Current Microbiology and Applied Sciences, Oct 10, 2019
Journal of Pharmacognosy and Phytochemistry, 2021
Six different paddy varieties were subjected to traditional and microwave puffing with three diff... more Six different paddy varieties were subjected to traditional and microwave puffing with three different salt treatment (1.5, 2.0 and 2.5%) at three different moisture level (13, 15 and 17%) at three different temperature (220, 240 and 260 0 °C). The total number of treatments was subjected to various Physicochemical evaluation (puffing yield, protein, carbohydrates, oil, fibre, ash, amylose and starch) as well as sensory study. Puffed rice is a popular snack food product in India and has been widely produced from centuries. It has been estimated that approximately 10% of rice is converted into snack foods. There are different methods of popping/puffing used viz., conventional method of dry heat, sand and salt treated, hot air popping, gun puffing, popping in hot oil and by microwave heating. Puffing yield of paddy varieties was found maximum (76.14%) in traditional method with 2.5% salt treatment, 17% conditioned moisture content and 260 °C temperature in JRH-19 variety, whereas minimum puffing yield 32.12% was found in microwave method with 1.5% salt treatment, 13% moisture and 600 watt temperature in JRB-1 variety.
Traditionally Moringa is known as mystical miracle tree or the tree of life. Soup can be classifi... more Traditionally Moringa is known as mystical miracle tree or the tree of life. Soup can be classified as an appetizer, warm food during cold and sick. Moringa oleifera pods have been procured from College of Agriculture, JNKVV, Jabalpur. The present investigation is planned with objectives to standardize best combination of for the development of instant soup mix, to evaluate various quality parameters, to evaluate the storage stability and cost estimation of product. Protein in instant soup is ranged from 9.76 to 11.89 percent in different formulations of instant soup mix. Formulation MPP4 (11.89) had significantly maximum protein content followed by MPP3, MPP2, MPP1 and Control with the minimum protein content. The original instant soup mix (control) exhibited highest carbohydrate content (61.52%) followed by MPP1, MPP3, MPP4, and MPP2 with lowest content. The evaluated scores of control for colour and
Journal of Pharmacognosy and Phytochemistry, 2020
Among the five combinations (that is Control, MFP1%, MFP2%, MFP3% and MFP4%) MFP 4% shown highest... more Among the five combinations (that is Control, MFP1%, MFP2%, MFP3% and MFP4%) MFP 4% shown highest protein content ranged from 9.76-12.93 % and the range of carbohydrates 61.04% against the control 61.52%. The crude fibre content of instant soup mix ranged from 4.13 to 5.11% in various formulation MFP 4 exhibitits maximum fibre content compared to rest. In the next step the sensory attributes during storage of formulated instant soup. The overall activity of control was 8.63 and MFP4 8.08 was decreased gradually up to 8.40 and 7.74 respectively at the end of storage in PP. Moisture content increased gradually from 8.71 to 8.88 in 90 days storage period. Total plate count for 30 days was negligible during storage in alluminium foil and very less count was observed on 90th day of storage in all soup samples.
Journal of Pharmacognosy and Phytochemistry, 2020
Aimed to prepare (RTR) ready to reconstitute instant soup mix and other ingredient to get accepta... more Aimed to prepare (RTR) ready to reconstitute instant soup mix and other ingredient to get acceptable soup for desired health benefits this research work had been carried out. Instant soup mix is a popular energetic snack, consumed and liked by everyone. Instant soup prepared with more than 24% (MLP4) taste Moringa leaf powder along with other ingredients was found acceptable in terms of overall acceptability with the hedonic score 8.04 as compared to control 8.63 respectively. The results indicated that supplementation with Moringa leaf powder significantly enhanced the nutritional characteristics and had a reasonable amount of required nutrients. The developed soup is formed high in protein 13.67%, ash 9.79%, fibre 5.99% and low in fat 3.04% and carbohydrates 54.88% which make the developed soup as an appropriate choice for the fulfillment of nutritional demand of people. Therefore the value added instant soup mix can also play a great role in attaining the nutritional security in the country.
Journal of Pharmacognosy and Phytochemistry, 2020
In this study, Response Surface Methodology (RSM) was used to optimize osmo-sonicated drying of s... more In this study, Response Surface Methodology (RSM) was used to optimize osmo-sonicated drying of sand pear fruits. Processing parameters viz. cube size of fruit pieces; osmotic solution concentration and sonication time during drying are considered most important for determining the drying kinetics and quality of final product. Henceforth, the present study was investigated, for this, osmo-sonication of sand pear was carried out in sucrose solution of 50, 60 and 70 °B with cube size of 1, 3 and 5 cm 3 and sonication time of 15, 30 and 45 min. The influence of all these process parameters on response variables i.e. solids gain and water loss were observed. Results showed that maximum water loss and solid gain obtained at optimal conditions of 30 min osmo-sonicated treatment at 60°B and cube size of 3 cm 3 sand pear fruits. The study concluded that application of sonication improved the product quality through 30-40 per cent reduction in dehydration time.
Asian Journal of Dairy and Food Research, Sep 21, 2020
Background: Moringa oleifera Lam (Moringaceae) is a highly valued multipurpose herbal plant, nati... more Background: Moringa oleifera Lam (Moringaceae) is a highly valued multipurpose herbal plant, native to India, grows in the tropical and subtropical regions of the world. It is commonly known as ‘drumstick tree’ or ‘horseradish tree’. Moringa can withstand both severe drought and mild frost conditions and hence widely cultivated across the world. The leaves are rich in minerals, vitamins and other essential phytochemicals. Extracts from the leaves are used to treat malnutrition, augment breast milk in lactating mothers.Methods: During the investigation different combinations like 0%, 18%, 20%, 22% and 24% of Moringa leaves powdered and were used for formulations respectively. Prepared Moringa leaves powder were mix with other spices to prepare instant soup powder. The formulation content 24% Moringa leaf (MLP4) powder was the better composition and more acceptable among the rest.Result: Proximate study of selected sample were found high in protein 13.67%, ash 9.79%, fibre 5.99% and low in fat 3.04% and energy value which make the developed soup as an appropriate choice to fulfill nutritional demand of consumers. Instant soup mixes packed in aluminium foil was found to be successfully stored for 90 days at room temperature without any major changes, in physicochemical, microbial and organoleptic parameters. Supplementation with Moringa leaf powder significantly enhanced the nutritional characteristics and had a reasonable amount of required nutrients, Hence the value added instant soup mix can also play a great role in attaining the nutritional security in the country.
The Journal of the Christian Medical Association of India, 1963
Bangladesh Journal of Botany, Mar 31, 2022
Standardizationof best combination for the development of immunity boostinginstant soup mix, vari... more Standardizationof best combination for the development of immunity boostinginstant soup mix, various quality parameters, the storage stability and cost estimation of product were evaluated. Protein in instant soup ranged from 9.76 to 11.89 percent in different formulations of instant soup mix. Formulation MPP4 (11.89) had significantly maximum protein content followed by MPP3, MPP2, MPP1 and control with the minimum protein content. The original immunity boostinginstant soup mix (control) exhibited highest carbohydrate content (61.52%) followed by MPP1, MPP3, MPP4, and MPP2 with lowest content. The evaluated scores of control for colour and appearance, taste, flavour, consistency, after taste and overall acceptability were 8.
Journal of Electrocardiology, 2019
Trade Promotion Organisations (TPOs) exert significant influence on the internationalisation pote... more Trade Promotion Organisations (TPOs) exert significant influence on the internationalisation potential of domestic firms and improving the indigenous country's trade balance. However, TPOs' strategies to uphold their impact as to relationship visà-vis their stakeholders are largely unknown. This is an important gap in the literature considering that effective stakeholder management can enhance TPOs' performance and the value they develop for three primary stakeholder groups, namely home country government, domestic firms and foreign trade offices. In this study, we employ the stakeholder theory and draw upon in-depth case studies of 14 European TPOs to address this gap. We advance six related propositions on how funding sourcing, services to domestic firms and functions of foreign trade offices can be effectively associated with TPOs' relationship management towards these stakeholder groups. The contribution of the study lies on the application of stakeholder theory in trade promotion and the derivation of related sets of strategies.
Traditionally Moringa is known as mystical miracle tree or the tree of life. Soup can be classifi... more Traditionally Moringa is known as mystical miracle tree or the tree of life. Soup can be classified as an appetizer, warm food during cold and sick. Moringa oleifera pods have been procured from College of Agriculture, JNKVV, Jabalpur. The present investigation is planned with objectives to standardize best combination of for the development of instant soup mix, to evaluate various quality parameters, to evaluate the storage stability and cost estimation of product. Protein in instant soup is ranged from 9.76 to 11.89 percent in different formulations of instant soup mix. Formulation MPP4 (11.89) had significantly maximum protein content followed by MPP3, MPP2, MPP1 and Control with the minimum protein content. The original instant soup mix (control) exhibited highest carbohydrate content (61.52%) followed by MPP1, MPP3, MPP4, and MPP2 with lowest content. The evaluated scores of control for colour and appearance, taste, flavour, consistency, after taste and overall acceptability ar...
Asian Journal of Dairy and Food Research, 2020
Background: Moringa oleifera Lam (Moringaceae) is a highly valued multipurpose herbal plant, nati... more Background: Moringa oleifera Lam (Moringaceae) is a highly valued multipurpose herbal plant, native to India, grows in the tropical and subtropical regions of the world. It is commonly known as ‘drumstick tree’ or ‘horseradish tree’. Moringa can withstand both severe drought and mild frost conditions and hence widely cultivated across the world. The leaves are rich in minerals, vitamins and other essential phytochemicals. Extracts from the leaves are used to treat malnutrition, augment breast milk in lactating mothers.Methods: During the investigation different combinations like 0%, 18%, 20%, 22% and 24% of Moringa leaves powdered and were used for formulations respectively. Prepared Moringa leaves powder were mix with other spices to prepare instant soup powder. The formulation content 24% Moringa leaf (MLP4) powder was the better composition and more acceptable among the rest.Result: Proximate study of selected sample were found high in protein 13.67%, ash 9.79%, fibre 5.99% and l...
Among the five combinations (that is Control, MFP1%, MFP2%, MFP3% and MFP4%) MFP 4% shown highest... more Among the five combinations (that is Control, MFP1%, MFP2%, MFP3% and MFP4%) MFP 4% shown highest protein content ranged from 9.76-12.93 % and the range of carbohydrates 61.04% against the control 61.52%. The crude fibre content of instant soup mix ranged from 4.13 to 5.11% in various formulation MFP 4 exhibitits maximum fibre content compared to rest. In the next step the sensory attributes during storage of formulated instant soup. The overall activity of control was 8.63 and MFP4 8.08 was decreased gradually up to 8.40 and 7.74 respectively at the end of storage in PP. Moisture content increased gradually from 8.71 to 8.88 in 90 days storage period. Total plate count for 30 days was negligible during storage in alluminium foil and very less count was observed on 90th day of storage in all soup samples.
In this study, Response Surface Methodology (RSM) was used to optimize osmo-sonicated drying of s... more In this study, Response Surface Methodology (RSM) was used to optimize osmo-sonicated drying of sand pear fruits. Processing parameters viz. cube size of fruit pieces; osmotic solution concentration and sonication time during drying are considered most important for determining the drying kinetics and quality of final product. Henceforth, the present study was investigated, for this, osmo-sonication of sand pear was carried out in sucrose solution of 50, 60 and 70 °B with cube size of 1, 3 and 5 cm3 and sonication time of 15, 30 and 45 min. The influence of all these process parameters on response variables i.e. solids gain and water loss were observed. Results showed that maximum water loss and solid gain obtained at optimal conditions of 30 min osmo-sonicated treatment at 60 °B and cube size of 3 cm3 sand pear fruits. The study concluded that application of sonication improved the product quality through 30-40 per cent reduction in dehydration time.