Refine your search
Collections
Co-Authors
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Poongodi Vijayakumar, T.
- Development of Palmyra Palm (Borassus flabellifer Linn.) Fruit Pulp Based Ready-to-Serve Beverage Using Response Surface Methodology
Abstract Views :630 |
PDF Views:1117
Authors
Affiliations
1 Department of Food Science and Nutrition, Periyar University, Salem-11, Tamil Nadu, IN
1 Department of Food Science and Nutrition, Periyar University, Salem-11, Tamil Nadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 2, No 2 (2015), Pagination: 62-71Abstract
The present investigation was done to develop ready to serve beverage from Palmyra palm (Borassus flabellifer Linn.) fruit pulp by optimizing the level of palmyra fruit pulp (PFP) and sugar through Central Composite Rotatable Design (CCRD) in Response Surface Methodology (RSM). The responses for optimization were acidity, pH, total soluble solids, total sugar, reducing sugar, non-reducing sugar, color, flavor, taste and after taste. A second order quadratic polynomial regression equation was fitted to the data for all responses to predict the level of PFP and sugar concentration. At linear level, the concentration of PFP significantly influenced the acidity (p<0.01), total soluble solids (p<0.01) and after taste score of ready to serve (RTS) beverage (p<0.05); the level of sugar had significant influence on the sensory attributes such as flavor (p<0.01), taste (p<0.01) and after taste of RTS beverage (p<0.05). The non-reducing sugar content of RTS beverage was negatively influenced (at p<0.05) by the interactive effect of PFP and sugar. At quadratic level, PFP had significant influence on acidity (p<0.01) and non-reducing sugar content of RTS beverage (p<0.05). The optimum level of PFP and sugar for the preparation of 100 ml of RTS beverage determined as per the set goals of 0.3% as maximum titrable acidity, 10% as minimum total soluble solids and 10% as minimum fruit pulp level with the desirability of 0.713 was 13.71 g and 18 g respectively.Keywords
Central Composite Rotatable Design, Palmyra Fruit Pulp, Ready to Serve Beverage, Response Surface Methodology, Responses, Second Order Quadratic Polynomial Regression Equation.Full Text
References
- Ramachandran V. S., Swarupanandan K., and Renuka C. “A Traditional Irrigation System Using Palmyra Palm (Borassus flabellifer) in Kerala, India”, Palms, vol. 48(4), p. 175–181, 2004.
- Morton J. F. “Notes on distribution, propagation, and products of Borassus Palhttp://ischolarglobal.com/index.php/fijrfn/editor/saveMetadata#ms (Arecaceae)”, Economic Botany, vol. 42(3), p. 420–441, 1988.
- Jeyaratnam M. “Studies on the chemistry and biochemistry of palmyrah products”, [M.Phil. Thesis], University of Jaffna, Sri Lanka, 1986.
- Jansz E. R., Nikawala J. K., Goonaratne J., Theivendirarajah K., “Studies on the bitter principle and debittering of palmyrah fruit pulp”, Journal of Science of Food and Agriculture, vol. 65, p. 185–189, 1994.
- Ariyasena D. D. “The diversity, bioactivity and structural studies on the flabelliferins of palmyrah (Borassus flabellifer L.) fruit pulp”, [M.Phil. Thesis], University of Sri Jayewardenepura, Sri Lanka, 2002.
- Kumar K. A., Ramaswamy L., Rajendran R., and Sundaram S. K. “Preparation and microbial evaluation of RTS beverage (punch) prepared with lactic acid fermented carrots and sweet lime juice”, Elixir Food Science, vol. 34, p. 2461–2464, 2011.
- Dean A. M., and Voss D. T., Response surface methodology, Design and Analysis of Experiments, Springer-Verlag, New York, 1999.
- Kumar Y. S., Prakasam R. S., and Reddy O. V. S. “Optimisation of fermentation conditions for mango (Mangifera indica L.) wine production by employing response surface methodology”, International Journal of Food Science Technology, vol. 44, p. 2320–2327, 2009.
- Shih M. C., Yang K. T., and Kuo S. T. “Optimization process of black soybean natto using response surface methodology”, Journal of Food Science, vol. 74, p. 294–301, 2009.
- Sobukola O. P., Awonorin S. O., Oladimeji S. L., and Olukayode B. F. “Optimization of pre-fry drying of yam slices using response surface methodology”, Journal of Food Process Engineering, vol. 33, p. 626–648, 2009.
- Wang R., Zhang M., and Mujumdar A. S. “Effect of food ingredient on microwave freeze drying of instant vegetable soup”, LWT-Food Science and Technology, vol. 43, p.1144–1150, 2010.
- Mercali G. D., Marczak L. D. F., Tessaro I. C., and Norena C. P. Z. “Evaluation of water, sucrose and NaCl effective diffusivities during osmotic dehydration of banana (Musa sapientum, shum.)”, LWT-Food Science and Technology, vol. 44, p. 82–91, 2011.
- Suresh K. P., and Devi P. “Optimization of some process variables in mass transfer kinetics of osmotic dehydration of pineapple slices”, International Food Research Journal, vol. 18, p. 221–238, 2011.
- Ranganna S. Handbook of Analysis and Quality Control for Fruit and Vegetable Products, Tata McGraw Hill Publishing co. Ltd., New Delhi, 2006.
- Sadasivam S., and Manickam A. Biochemical Methods, 2nd Edition, New Age International Private Ltd., New Delhi, 2005.
- Lawless H. T., and Heymann H. Sensory evaluation of food: Food Science Text Series. Champman and Hall, 1998. p. 227–257.
- Nilugin S. E., Mahendran T. “Preparation of ready to serve (RTS) beverage from palmyrah (Borassus flabellifer L.) fruit pulps”, The Journal of Agricultural Sciences, vol. 5(2), p. 80–88, 2010.
- Cole M. B., Hofman P. D., and Stafford M. Fruit juices, fruit drinks and soft drinks. In: The Microbiological Safety and quality of food, Vol.I., G.W. Gould, B. M. Lund, and T. C. B. Parker, Eds. Aspen Publishers, Marylands, 2000.
- Montgomery D. C. Response surface methodology, Designs and Analysis of Experiments, 8th Edition, John Wiley & Sons, New York, International student version, 2013.
- Theivendirarajah K. Palmyrah fruit products and processing, Palmyrah Development Board Bulletin, 1992. p. 1–20.
- Mason R. L., Richard F., Gunst R. F., and Hess J. Statistical design and analysis of experiments with applications to engineering and science, Hoboken, New Jersey, John Wiley & Sons, Inc, 2003.
- Gharibzahedi S. M. T., Mousavi A. M., Hamedi M., and Ghasemlou M. “Response surface modeling for optimization of formulation variables and physical stability assessment of walnut oil-in-water beverage emulsions”, Food Hydrocolloids, vol. 26, p. 293–301, 2012.
- Srivastava R. P., and Kumar S. Fruit and Vegetable Preservation, 2nd Edition, International Book Distributing Co, India, 1998.
- Agronomical, Anatomical and Physical Characterisation of Wood Apple (Limonia acidissima) Fruit and Seed
Abstract Views :624 |
PDF Views:610
Authors
Affiliations
1 Department of Food Science and Nutrition, Periyar University, Salem - 636011, Tamil Nadu, IN
1 Department of Food Science and Nutrition, Periyar University, Salem - 636011, Tamil Nadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 3, No 2 (2016), Pagination: 59-65Abstract
wood apple seed. The agronomical features of wood apple were confirmed in Institute of Herbal Science, Plant Anatomy Research Centre, Chennai. The anatomical characteristics of wood apple seeds was determined by polarised light microscopy; physical properties such as seed color, thousand unit mass, dimensions, diameter, sphericity, projected and surface area and aspect ratio were determined and correlated. The result showed that selected wood apple fruit belongs to the family Rutaceae and species L. acidissima. The physical characteristics of wood apple seed such as length, width and thickness was 5.81mm, 3.61mm and 1.80 mm respectively. The longitudinal dimension (length) of the seed was higher than the width and thickness. The average projected area and surface area was found to be 16.47 (±0.23) and 35.46 (±0.60) mm2 while the mean volume determined for the seeds was 12.66 (±0.45) mm3. The anatomical characteristics of wood apple seed revealed that the seeds were brown in colour, oblong elliptical in shape and contains two cotyledons which were plano convex. The cells of the cotyledons are thin walled, polyhedral and are darkly strained. The cells contain many cell inclusions, the starch grains being the major content. The wood apple seed coat (Testa) consists of three zones. The total thickness of seed coat was 200-300 μm along the boundary of the middle seed coat occurs a layer of calcium oxalate crystals.Keywords
Agronomy, Anatomy, Physical Dimensions, Wood Apple Fruit, Wood Apple Seed.Full Text
References
- Allen BM. Malayan fruits. An introduction to cultivated species. Singapore: Donald Moore Press Ltd; 1967.
- Khare CP. Indian medicinal plants: An illustrated dictionary. Springer Science. Germany: Springer Verlag, Berlin/Heidelberg. 2007. p. 453.
- Darsini DTP, Maheshu V, Vishnupriya M, Nishaa S, Sasikumar JM. Antioxidant potential and amino acid analysis of underutilized tropical fruit Limonia acidissima L. Free Rad Antiox. 2013; 3:S62–9.
- Morton J. Wood-Apple. In: Morton JF, editor. Fruits of Warm Climates; Miami, FL. 1987. p. 190–1.
- Khewkhom N, Greger H, Shangchote S. Antimicrobial activity of 16 plant extracts of the Rutaceae family against phytopathogenic fungi. Agricultural Sci J. 2008; 39:119–23.
- Adikaram NKB, Abhayawardhane Y, Gunatilaka AAL, Bandara BMR, Wijeratne EMK. Antifungal activity, acid and sugar content in the wood apple (Limonia acidissima) and their relation to fungal development. Plant Pathology. 2007; 38:258–65.
- Gupta R, Johri S, Saxena AM. Effect of ethanolic extract of Feronia elephantum Correa fruits on blood glucose level in normal and streptozotocin-induced diabetic rats. Natural Product Radiance. 2009; 8:32–6.
- Peter KV. Underutilized and under exploited hortcultural crops. New Delhi: New India Publishing Agency; 2008.
- Gomez MI, Obilana AB, Martin DF, Madzramuse M, Monyo ES. Manual of laboratory procedures for quality evaluation of sorghum and pearl millet. International CROP RESEARCH Institute for the Semi-Arid Tropics, ICRESTAT; Andhra Pradesh, India. 1997.
- Nalladulai K, Alagusundaram K, Gayathri P. Airflow resistance of paddy and it’s by products. Bio-Systems Engineering. 2002; 83:67–75.
- Sirisomboon P, Kitchaiya P, Pholpho T, Mahuttanyavanitch W. Physical and mechanical properties of Jatropha curcas L. fruits, nuts and kernels. Biosystems Engineering. 2007; 97:201–7.
- Mohsenin NN. Physical properties of plant and animal materials. 2nd ed. New York, USA: Gordon and Breach Science Publishers; 1980. p. 238–41.
- Mohsenin NN. Physical properties of plant and animal materials. New York: Gordon and Breach Science Publishers; 1970.
- Kiani KDM, Minaei S, Maghsoudi H, Varnamkhasti MG. Moisture dependent physical properties of red bean (Phaseolus vulgaris L) grains. Int Agrophysics. 2008; 22:231–7.
- Mohsenin NN. Physical properties of plant and animal materials. 2nd ed. New York: Gordon and Breach Science Publishers; 1986.
- Maduako JN, Faborode MO. Some physical properties of cocoa pods in relation to primary processing. Ife Journal of Technology. 1990; 2(1):1–7.
- Ozarslan C. Physical properties of cotton seed. Biosyst Eng. 2002; 83(2):169–74.
- Jain RK, Bal S. Properties of pearl millet. J Agricultural Engineering Research. 1997; 66:85–91.
- Sass JE. Elements of botanical micro technique. New York: McGraw Hill Book Co. 1940. p. 222.
- Johansen DA. Plant micro technique. New York: Mc Graw Hill Book Co. 1940. p. 523.
- O’Berien TP, Feder N, Mc Cuicll ME. Polychromat staining of plant cell walls by toluidine blue blue–O. Protoplasma. 1940; 59:364–73.
- Esau K. Plant anatomy. New York: John Wiley and Sons; 1964. p. 767.
- Palaniswamy KP, Muthukrishna CR, Shanmugavelu KG. Physicochemical characteristics of some varieties of mango. Indian Food Packer. 1974; 28(5):12–8.
- Hemavathy J, Prabhakar JV, Sen DP. Drying and storage behavior of mango (Mangifera indica) seeds and composition of kernel fat. Asean Food Journal. 1988; 4(2):59–65.
- Uchoa-Thomaz AMA, Eldina CS, Jose OBC. Chemical composition, fatty acid profile and bioactive compounds of guava seeds (Psidium guajava L.). Food Sci Technol, Campinas. 2014; 34(3):485–92.
- Bal LM, Ahmad T, Senapati AK, Pandit PS. Evaluation of quality attributes during storage of guava nectar Cv Lalit from different pulp and TSS ratio. Journal of Food Processing and Technology. 2014.
- Patel RK, Maiti CS, Deka BC, Deshmukh NA, Roy D. Variability studies in Guava (Psidium guajava L.) genotypes for growth, yield and quality attributes at mid-hills of Meghalaya. Journal of Hill Farming. 2011; 24:24–8.
- Tunde-Akintunde TY, Akintunde BO. Some physical properties of sesame seed. Biosystems Engineering. 2004; 88(1):127–9.
- Coşkuner Y, Karababa E. Physical properties of coriander seeds (Coriandrum sativum L). J Food Eng. 2007; 80:408–6.
- Zewdu AD, Solomon WK. Moisture-dependent physical properties of tef seed. Biosyst Eng. 2007; 96(1):57–63.
- Ixtaina V, Nolasco SM, Tomas MC. Physical properties of chia (Salvia hispanica L.) seeds. Ind Crops Prod. 2008; 28:286–93.
- Damian C. Physical properties of mustard seeds (Sinapis alba L). Lucrări Ştiinţifice - Seria Zootehnie. 2014; 61:39–44.
- Joshi DC, Das SK, Mukherjee RK. Physical properties of pumpkin seeds. J Agric Eng Res. 1993; 54(3):219–29.
- Felix UO, Anthony OA. Determination of some physical properties of African yam beans. The Pacific Journal of Science and Technology. 2011; 12:374–9.
- Seifi MR. Moisture-dependent physical properties of sunflower seed (SHF8190). Mod Appl Sci. 2010; 4:135–43.
- Ashwini T, Vikas L. Effect of moisture content on the physical properties of sunflower seeds (Helianthus annuus L.) for development of power operated sunflower seed decorticator. International Journal of Science and Research. 2014; 3(7):2298–302.
- Jouki M, Khazaei N. Some physical properties of rice seed (Oryza sativa). Research Journal of Applied Sciences, Engineering and Technology. 2012; 4(13):1846–9.
- Ghamari S, Khosro M, Abdolvahed K, Hadi G. Evaluation the some physical properties of chickpea seeds in kurdistan region of Iran. International Journal of Agriculture and Forestry. 2014; 4(3A):4–7.