sasikanth sarangam | Karunya University (original) (raw)
Papers by sasikanth sarangam
In tomato processing industry tomato peel is discarded as waste, it is rich in lycopene which is ... more In tomato processing industry tomato peel is discarded as waste, it is rich in lycopene which is a phytochemical. This paper was focused on the utilization of tomato peel in tomato paste and optimization of the process using Response Surface Methodology (RSM). The levels of skin paste and pulp were taken as independent variables whereas lycopene content and Overall Acceptability (OAA) were taken as responses. Numerical optimization was used to obtain the optimum level of skin paste and pulp and it was found at 30 g and 60 g respectively. The tomato paste prepared using this composition had 95.08±0.23 mg/kg lycopene content and was statistically significant (p<0.05). The processed tomato paste was stored under two conditions: a). refrigerated temperature (5oC) and b). Room temperature (27–30oC) for a period of 12 months and were analysed for physicochemical properties and lycopene content by UV-VIS spectrophotometer. Storage studies revealed that there are significant changes in c...
Article Type : Full Length Research Article Deep-fat fried snack food using guava grit flour as a... more Article Type : Full Length Research Article Deep-fat fried snack food using guava grit flour as an ingredient is scarce in ready-to-eat foods. However, guava grit is an underutilized product. Conversion of guava grit into flour by oven drying method certainly extends its shelf life and can be used in various products to improve the taste and nutritional value. The flour was combined with multigrain powders in various proportions using mixture design experiments (Quadratic model) to develop a deep-fried snack food. The incorporation of guava grit into ready-to-eat expanded product and its effect on physicochemical [Water absorption index (WAI), water solubility index (WSI), bulk density (BD), hardness, expansion ratio), sensory analysis and nutritional quality of snacks were evaluated. The results of the experiments revealed that increase in fibre content in extruded snack food due to the addition of guava grit flour resulted in an increase in WAI, WSI, BD, hardness and expansion rat...
NVEO - NATURAL VOLATILES & ESSENTIAL OILS Journal | NVEO, Nov 7, 2021
Technological Processes for Marine Foods, From Water to Fork, 2019
International Journal of Research in Engineering and Technology, 2015
Amla is known as wonder fruit for health. Due to its therapeutic properties, there is a great dem... more Amla is known as wonder fruit for health. Due to its therapeutic properties, there is a great demand for the amla. It is as well as one of the richest sources of Vitamin C. Several value added products have been reported from Amla. Drying can be used as a means of increasing product stability and increasing ease of distribution and storage of this product and products derived from it. Freeze-drying is a technique that results in high-quality dehydrated products due to the absence of liquid water and the low temperatures required in the process. Use of a cabinet dryer is an alternative drying method that both decreases the drying time and improves the quality of the final product. The present work was undertaken to get good quality of amla powder by comparing the drying techniques of freeze dryer and cross flow dryer. Work were carried to produce amla powder by using amla juice but in this study instead of drying amla juice, directly amla chunks/ segments were used to produce powder. For easier consumer consumption and longer shelf life, amla can be dried and powdered. The powdered amla can be packed and can be used for longer days, mostly during the periods when the availability of amla fruits are less.
In tomato processing industry tomato peel is discarded as waste, it is rich in lycopene which is ... more In tomato processing industry tomato peel is discarded as waste, it is rich in lycopene which is a phytochemical. This paper was focused on the utilization of tomato peel in tomato paste and optimization of the process using Response Surface Methodology (RSM). The levels of skin paste and pulp were taken as independent variables whereas lycopene content and Overall Acceptability (OAA) were taken as responses. Numerical optimization was used to obtain the optimum level of skin paste and pulp and it was found at 30 g and 60 g respectively. The tomato paste prepared using this composition had 95.08±0.23 mg/kg lycopene content and was statistically significant (p<0.05). The processed tomato paste was stored under two conditions: a). refrigerated temperature (5oC) and b). Room temperature (27–30oC) for a period of 12 months and were analysed for physicochemical properties and lycopene content by UV-VIS spectrophotometer. Storage studies revealed that there are significant changes in c...
Article Type : Full Length Research Article Deep-fat fried snack food using guava grit flour as a... more Article Type : Full Length Research Article Deep-fat fried snack food using guava grit flour as an ingredient is scarce in ready-to-eat foods. However, guava grit is an underutilized product. Conversion of guava grit into flour by oven drying method certainly extends its shelf life and can be used in various products to improve the taste and nutritional value. The flour was combined with multigrain powders in various proportions using mixture design experiments (Quadratic model) to develop a deep-fried snack food. The incorporation of guava grit into ready-to-eat expanded product and its effect on physicochemical [Water absorption index (WAI), water solubility index (WSI), bulk density (BD), hardness, expansion ratio), sensory analysis and nutritional quality of snacks were evaluated. The results of the experiments revealed that increase in fibre content in extruded snack food due to the addition of guava grit flour resulted in an increase in WAI, WSI, BD, hardness and expansion rat...
NVEO - NATURAL VOLATILES & ESSENTIAL OILS Journal | NVEO, Nov 7, 2021
Technological Processes for Marine Foods, From Water to Fork, 2019
International Journal of Research in Engineering and Technology, 2015
Amla is known as wonder fruit for health. Due to its therapeutic properties, there is a great dem... more Amla is known as wonder fruit for health. Due to its therapeutic properties, there is a great demand for the amla. It is as well as one of the richest sources of Vitamin C. Several value added products have been reported from Amla. Drying can be used as a means of increasing product stability and increasing ease of distribution and storage of this product and products derived from it. Freeze-drying is a technique that results in high-quality dehydrated products due to the absence of liquid water and the low temperatures required in the process. Use of a cabinet dryer is an alternative drying method that both decreases the drying time and improves the quality of the final product. The present work was undertaken to get good quality of amla powder by comparing the drying techniques of freeze dryer and cross flow dryer. Work were carried to produce amla powder by using amla juice but in this study instead of drying amla juice, directly amla chunks/ segments were used to produce powder. For easier consumer consumption and longer shelf life, amla can be dried and powdered. The powdered amla can be packed and can be used for longer days, mostly during the periods when the availability of amla fruits are less.