Refine your search
Co-Authors
Journals
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
Harkal, R. S.
- Pre-Treatment of Pectinase and Amylase on Production of Banana Based Wine
Abstract Views :388 |
PDF Views:4
Authors
Affiliations
1 Department of Food Science and Technology, M.I.P College of Food Technology, Aundha, Hingoli (M.S.), IN
1 Department of Food Science and Technology, M.I.P College of Food Technology, Aundha, Hingoli (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 5, No 2 (2014), Pagination: 145-150Abstract
Pretreatment of pectinase and amylase to hydrolyze pectin and starch of banana must prior to its use to produce a banana wine product. The Synergetic activity of this enzyme enhances hydrolyses of complex carbohydrate. A threefold increase in amount of extracted juice were obtained after incubating with 0.5 per cent (w/w) of commercial pectinolytic enzyme at 40°C for one hour, followed by treating with 0.05 per cent (w/w) of amylase at 50°C for three hours. A 15-17 per cent increase in total soluble sugar in extracted juice was achieved, respectively. After this enzyme treated must and non enzyme treated banana must was diluted with four volume of water and then fermented by yeast produce banana wine. The pretreatment of banana with enzyme before fermentation resulted in higher level of reducing sugar than control during fermentation. The clarification of enzyme treated banana wine was three fold higher than that of control at 30 days of fermentation were observed. The concentration of total soluble sugar and alcohol in the enzyme treated and control have no significance difference were observed.Keywords
Banana Must, Pectinase, Amylase Clarification, Total Soluble Sugar.
References
- Akubor, P.I., Obio, S.O., Nwadomere, K.A. and Obiomah, E. (2003). Production and quality evaluation of banana wine. Plant Foods Human Nutr., 58(3):1-6.
- Alvarenga, Mendonca R., Carrara, Geocze A. and Silva, Maria C. (2011). Potential application of Saccharomyces cerevisiae strains for the fermentation of banana pulp. African J. Biotechnol.,10(18):3608-3615.
- Cheirsilp, B. and Umsakul, K. (2008). Processing of banana-based wine product using pectinase and α-amylase. J. Food Process. Engg., 31(1) : 78-90.
- Dhar, P., Das, S., Banerjee, S. and Mazumder, S. (2013). Production of banana alcohol and utilization of banana residue. Internat. J. Res. Engg & Technol., 2(10):466-470.
- Egwim, E.C., Ogudoro, A.C. and Folashade, G. (2013). The effect of pectinase on the yield and organoleptic evaluation of juice and wine from banana and paw-paw. Annl.. Food Sci.& Technol., 14(2):206-211.
- Emmanuel, I.O. and Ikenna, O.E. (2011). Studies of wine produced from banana (Musa sapientum). Internat. J. Biotechnol.& Molecular Biology Res., 2(12):209-214.
- Idise, O.E. and Odum, E.I. (2011). Studies of wine produced from banana. Internat. J. Biotechnol. & Molecular Biol. Res., 2(12): 209-214.
- Lustrato, G. (2007). Physiological changes during extraction and concentration of acerolo juice (Malpighia emarginata D.C.) using pectinase clarifying Agent. Brazilion J. Food Technol., 266-270.
- Manmit, Kamal Singh and Sharma, Suman Lata (2008). Quantitative estimation of some metabolites and enzymes in insect induced leaf galls of mangifera indico. Asian J. Exp. Sci., 22(3): 343-346.
- Pandhre, G.R., Hashmi, S.I. and Patil, J.A. (2010). Studies on preparation of wine from banana. Internat. J. Proc.& Post Harvest Technol. 1(2): 103-106.
- Singh, B.D. (2007). Enzymes in fruit juice and brewing industries. Biotechnology, 16 : 653-655.
- Effect of Thermal Processing on Shelf Stable Canned Salted Beef with Tomato Gravy
Abstract Views :337 |
PDF Views:2
Authors
R. S. Harkal
1,
A .V. Manvar
1
Affiliations
1 Department of Microbiology, Dnyanopasak Shikshan Mandal’s College of Arts, Commerce and Science, Parbhani (M.S.), IN
1 Department of Microbiology, Dnyanopasak Shikshan Mandal’s College of Arts, Commerce and Science, Parbhani (M.S.), IN
Source
Asian Journal of Bio Science, Vol 13, No 2 (2018), Pagination: 54-61Abstract
Studies were conducted to analyze the characteristics of shelf stable canned salted beef with tomato gravy involving the effect of thermal processing. Product standardization was done by traditional method utilizing tomato gravy along with salted beef for making shelf stable canned meat. After that the optimized preservative concentration and thermal treatments were given to it at different temperature time combinations viz., 110°C 115°C and 121°C for 20,30 and 40 minutes, respectively in order to interpret the effect of thermal processing and salt as a preservative. Samples were evaluated initially and after that at the intervals of 0, 15, 30, 45, 60, days for sensory analysis. Microbiological, chemical and sensory studies were conducted after each 15 day interval upto other 60 days in order to depict the increase in shelf-life stability due to application of curd as an emulsifier (i.e. effect of preservative and thermal processing). It was found that the thermal processing of shelf stable canned salted beef with tomato gravy done at 121°C for 40 minutes had significantly superior acceptability and the adequate protein, fat, moisture content was found significantly superior in 110°C for 40 min.Keywords
Thermal Processing, Preservative, Sensory Analysis, Shelf-Life, Emulsifier.References
- Association of Official Analytical Chemists (1975). Official methods of analysis, Washington.
- Bender, A.K. and Zia, M. (1976). Meat quality and protein quality. Fd. Technol., 11 : 495-498.
- Charles, D. D. and Johnson, E. R. (1972).Carcass composition of the water buffalo (Bubalus bubalis). Australian J. Agric. Res., 23 : 905-911.
- Das, Himanish and Radhakrishna, K. (2001). Preservation of mutton as ready-to-eat curry by hurdle technology, defence food research laboratory, Siddarthanagar, Mysore (Karnataka) India.
- El-Koussy, H. A., Afifi, Y. A., Dessouki, T. A. and El-Ashry, M. A. (1977). Some chemical and physical changes of buffalo meat after slaughter. Agric. Res. Rev., 55:1-7.
- Han, Jun Ma and Ledward, D.A. (2004).High pressure/thermal treatment effects on the beef muscle, Meat Sci., 68 (3): 347-355.
- Howker, John J., Shults, Gary W. and Wierbicki, Eugen (1976). Effect of combined irradiation and thermal processing on canned beef. Army Natick Research And Development Command Mass Food Engineering Lab. Agric. Res. Rev., 30 (1) : 44 - 48.
- Madhwaraj, M.S., Kadkol, S.B., Nair, P. R., Dhanraj, S., Govindarajan, V. S. and Baliga, B. R. (1979). Central Food Technological Research Institute, Mysore (Karnataka) India.
- Mann, J.E. and Brashears, M.M. (2004). Contribution of humidity to the lethality of surface-attached heat-resistant Salmonella during the thermal processing of cooked ready-to-eat roast beef, J. Food Protec., 70 (30) : 762-765.
- Morgan, A. F. and Kern, Andg, E. (1934). The effect of heat upon the biological value of meat protein. J. Nutri., 7: 367.
- Pflugg, J. and Esselen, W. B. (1963). In food processing operations, the AVI Publishing Co., Inc. 410.
- Rastogi, R., Youssef, F. G. and Gonzalez, F. D. (1978). Beef type water buffalo of Trinidad-Beefalypso.World Rev. Anim. Product., 14 (2) : 49 -56.
- Reiser, R. and Shorland, F.B. (1990).Meat fats and fatty acids, J. Food Sci. &Technol.,5 (2) : 21-62.