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Ilamaran, M.
- Influence of Pretreatments and Prepackaging on Post Harvest Shelf Life of Underutilized Fruits (Star Fruit, Egg Fruit and Fig)
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Authors
Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN
2 Department of Horticulture Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN
3 Department of Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN
2 Department of Horticulture Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN
3 Department of Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN
Source
Indian Journal of Science and Technology, Vol 6, No 9 (2013), Pagination: 5263-5270Abstract
The effect of prepackaging (1 percent vented High Density Polyethylene (200 gauge) bag) and pretreatments (1.5 percent potassium metabisulphite (KMS) solution (T1) and 2 percent sodium chloride (NaCl) and calcium chloride (CaCl2) solution (T2) on physiological loss in weight (PLW), total soluble solids (TSS), pH, titratable acidity, firmness and colour (L a b) of star fruit, egg fruit and fig was studied during storage in ambient (R1) and refrigeration (R2) conditions (4±1 oC). The experimental results indicated that a decrease in titratable acidity, fruit firmness, increase in pH and total soluble solids (TSS) content under both pretreatments and storage conditions. The pretreatment (T2) however extended star fruit and egg fruit marketable life with lowest PLW (8.04% and 4.52%) and physico-chemical constituents up till the 22th and 16th days at ambient temperature and more than 25th (7.47%) and 20th (3.40%) days under refrigeration condition. This might be due to the pretreatment with 2 percent NaCl and CaCl2 solution which delayed fruits ripening periods during storage. Whereas the fig pretreated with T1 had better shelf life (4 days) with respect to physical properties during storage at refrigeration temperature than control. The results of the study indicated that pretreatments T2 and T1 found to be better for improving the shelf life of star fruit (25 days), egg fruit (20 days) and fig (4 days) under room and refrigerated storage.Keywords
Underutilized Fruits, Pretreatments, Prepackaging, Storage Temperatures, Shelf LifeReferences
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- Starch : Modification Techniques and Resistant Starch on Human Wellness
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Authors
I. Nousheen Noorul Iyn
1,
P. Banumathi
2,
S. Kanchana
2,
S. P. Sundaram
3,
S. M. Ibrahim
4,
M. Ilamaran
2,
J. Selvi
2
Affiliations
1 Department of Of Food Science and Nutrition, Home Science College and Research Institute, T.N.A.U., Madurai, T.N., IN
2 Home Science College and Research Institute, T.N.A.U., Madurai, T.N., IN
3 Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., IN
4 Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., IN
1 Department of Of Food Science and Nutrition, Home Science College and Research Institute, T.N.A.U., Madurai, T.N., IN
2 Home Science College and Research Institute, T.N.A.U., Madurai, T.N., IN
3 Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., IN
4 Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., IN
Source
Asian Journal of Home Science, Vol 8, No 1 (2013), Pagination: 305-315Abstract
Starch modifications such as physical, chemical and enzymatic treatments are done to disrupt the granule structure and to induce the required functional properties of native starches. Resistant starch, a non-digestible polysaccharide and highly retrograded starch fraction used as a functional food ingredient which is formed upon modification of starch and food processing is a useful starch derivative. Resistant starch had evoked a considerable position in human society due to its reputed and positive impacts on health analogous to dietary fibre.The present review focuses on the starch modification techniques to improve the functional properties and resistant starch content in foods.Keywords
Starch Modification, Starch Derivative, Resistant Starch, Food Ingredient, Human HealthReferences
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- Formulation of Therapeutic Drink to Boon Human Health (guava-lime-ginger RTS Beverage)
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Authors
Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute (T.N.A.U.), Madurai, T.N., IN
1 Department of Food Science and Nutrition, Home Science College and Research Institute (T.N.A.U.), Madurai, T.N., IN
Source
Food Science Research Journal, Vol 4, No 2 (2013), Pagination: 141-146Abstract
The study was conducted to evaluate the formulation of therapeutic drink guava-lime-ginger RTS beverage (GLG RTS) to boon health. The fixed ratio of fruit juices in guava-lime-ginger RTS beverage was 10:3:2. The prepared RTS was bottled in glass bottles and stored at room (R1) and refrigerated (R2) temperature.An increasing trend in the acid content of the GLG RTS was observed. The acid content of RTS beverage increased from 0.252 to 0.305 and 0.252 to 0.298 per cent in R1 and R2 samples, respectively. The freshly prepared guava-lime-ginger RTS beverages had TSS of 15obrix and slight reduction was noticed during storage. A gradual increase in reducing sugar content of the RTS was observed. The final reducing sugar content of GLG RTS was increased from 5.98 to 8.28 and 5.98-7.98 g per 100 ml in R1 and R2, respectively. The final total sugar content of the RTS beverage decreased from 12.24 to 10.95 in R1and 12.24- 11.24 g per 100 ml in R2 samples. A gradual reduction in the ascorbic acid content was observed in all the samples during storage. The initial and final ascorbic acid content was 8.82 to 7.85 and 8.82-7.98 mg per 100 ml (R1 and R2, respectively) in GLG RTS beverage. A slight increase in the microbial load was noted in the formulated value added fruit products during storage. Initially the bacteria, fungal and yeast count was below detectable level (BDL) and at the end of storage period microbial load slightly increased. The formulated value added fruit product secured highly acceptable to acceptable score value during storage. The mean overall acceptability score values noted in storage ranged from 8.55 to 8.30 in R1 and 8.75 to 8.50 in R2 samples at the end of 180 days. Comparative economic analysis of value added production showed that the cost of production of RTS per litre was Rs. 29.74. It was found that maximum profit could be obtained per litre of RTS production Rs. 6.26 per kg.Keywords
Therapeutic Drink, RTS Beverage- Studies on the Preparation of Mixed Fruit Squash from Guava, Banana and Mango
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Authors
Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, (T.N.A.U.), Madurai, T.N., IN
1 Department of Food Science and Nutrition, Home Science College and Research Institute, (T.N.A.U.), Madurai, T.N., IN
Source
Food Science Research Journal, Vol 4, No 2 (2013), Pagination: 158-163Abstract
Mixed fruit squash was prepared using guava, banana and mango in the ratio of 50: 50: 50. The prepared squash were bottled in glass bottles stored at room (R1) and refrigerated (R2) temperature. A increasing trend in the acid content of the mixed fruit squash was observed. The acid content of mixed fruit squash reduced from 1.052 to 1.465 and from 1.052 to 1.430 per cent in R1 and R2 samples, respectively. Mixed fruit squash had 45. 50obrix TSS and it was slightly lower in R1 (45.28obrix) compared to R2 (45. 35obrix) samples on storage. A gradual increase in the reducing sugar content of mixed fruit squash was observed. The reducing sugar increase was found in mixed fruit squash from 5.95 to 8.52 and 5.95 to 7.65 g per 100 ml in R1 and R2 samples, respectively. A gradual reduction in the ascorbic acid content was observed in all the samples during storage. The initial ascorbic acid content was 41.25 and at the end of 180 days satorage, the ascrobic acid content was 30.18 mg in R1 and 32.82mg/100ml in R2. The freshly prepared mixed fruit squash recorded 372 mg per 100ml (R1 and R2)-carotene. At the end of storage period the b-carotene content decreased as 205 and 242 mg/100 ml in R1 and R2, respectively. A slight increase in the microbial load was noted in the formulated value added fruit products during storage. All the formulated value added fruit products secured highly acceptable to acceptable score values during the storage. The mean overall acceptability score values noted in storage ranged from 8.35 in R1 and R2 of mixed fruit squash. Comparative economic analysis of value added production showed that the cost of production of mixed fruit squash per litre was Rs. 37.37.Keywords
Fruit Squash, Mixed Fruit Squash- Physico-Chemical and Functional Characteristics of Selected Millets and Pulses
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Authors
T. Thilagavathi
1,
S. Kanchana
1,
P. Banumathi
1,
G. Hemalatha
1,
C. Vanniarajan
2,
M. Sundar
3,
M. Ilamaran
1
Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, IN
2 Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, IN
3 Department of Agricultural Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, IN
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, IN
2 Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, IN
3 Department of Agricultural Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, IN