Arun Kumar Verma, Vincentraju Rajkumar, M. Suman Kumar and Shiv Kumar Jayant
This paper aims to explore the application of drumstick (Moringa oleifera) flower (DF) as a functional antioxidative ingredient in goat meat product.
Abstract
Purpose
This paper aims to explore the application of drumstick (Moringa oleifera) flower (DF) as a functional antioxidative ingredient in goat meat product.
Design/methodology/approach
Dried DF was included in the product formulation at 1% (Treatment I) and 2% (Treatment II) levels. The physicochemical, colour, textural and sensory quality as well as storage stability of nuggets with DF were determined against control.
Findings
The dried DF was found to be rich source of protein and dietary fibre, possessing good antioxidant potential. Chromatographic analysis of DF extract showed presence of 14 active principles known to have antioxidative properties. Inclusion of dried DF decreased pH values of emulsion (p = 0.005) as well as nuggets (p < 0.001) and increased (p < 0.001) the ash, dietary fibre and phenolic contents. The added DF affected the product’s lightness (p = 0.017), yellowness (p < 0.001, hardness (p < 0.001), adhesiveness (p = 0.032), cohesiveness (p = 0.006), gumminess and chewiness (p < 0.001). Sensory characteristics of control and product with DF were statistically similar except low (p = 0.002) flavour score for Treatment II. DF inclusion lowered (p < 0.001) thiobarbituric acid reactive substances number and total plate count.
Research limitations/implications
DF can be used as a source of antioxidants and dietary fibre in goat meat nuggets to enhance their health value, functionality and storage stability.
Originality/value
Foods including goat meat nuggets enriched with goodness of functional ingredients like dietary fibre and natural antioxidants are gaining consumer’s preference globally. Inclusion of drumstick flower in goat meat nuggets significantly increases the dietary fibre and antioxidants making such products healthier and more stable. Consumption of goat meat nuggets added with drumstick flower is expected to improve consumer’s well-being as well.
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Tarun Pal Singh, Arun Kumar Verma, Vincentraju Rajkumar, Ravindra Kumar, Manoj Kumar Singh and Manish Kumar Chatli
Goat milk yoghurt differs from cow milk yoghurt in that it has a different casein composition and content, which presents several technical challenges, including consistency with…
Abstract
Purpose
Goat milk yoghurt differs from cow milk yoghurt in that it has a different casein composition and content, which presents several technical challenges, including consistency with an appropriate flavor.
Design/methodology/approach
In this study, the antioxidant potential and phytochemical profiling of the fruits (pineapple and papaya) and vegetable (carrot) extracts was evaluated and the effect of their purees on the quality and stability of stirred goat milk yoghurt (GMY) were investigated. The qualities of stirred GMY with carrot (CrY), pineapple (PaY) and papaya (PpY) purees were assessed against the product without puree (CY).
Findings
The carrot puree had the highest moisture, ash contents and pH value. The carrot extract had the highest DPPH radical scavenging activity, while the pineapple extract had the highest total phenolic value (1.59 µg GAE/g) and flavonoids content (0.203 µg CE/g). The scanning of all the puree extracts in GC-MS indicated that 5-hydroxymethylfurfural was a major component. The phytochemical quantification of the extracts through multiple reaction monitoring (MRM) against 16 compounds showed the presence of sinapic acid, cinnamic acid, pthalic acid, ferulic acid, 4-OH-benzoic acid, 3-OH-benzoic acid, p-coumaric acid, caffeic acid and vanillic acid in different quantities. The addition of purees and storage period had a significant (p < 0.05) effect on the moisture, pH, titratable acidity, syneresis, viscosity, color values and sensory properties of the products. In all the samples after 15 days of storage, Streptococcus thermophilus and Lactobacillus bulgaricus counts remained above the recommended level of 106CFU/g. Stirred GMY sample produced with pineapple puree showed a higher syneresis and viscosity, but the CrY sample demonstrated the highest antioxidant activity. The developed formulations remained stable with minimum changes in quality and sensory attribute during refrigerated storage for 10 days.
Originality/value
This study suggests that addition of fruit and vegetable improve the viscosity and sensory perception of the product with minimal use of synthetic flavor and preservatives.
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Anita M. Chappalwar, Vikas Pathak, Meena Goswami, Arun Kumar Verma, V. Rajkumar and Prashant Singh
The present study was conducted to evaluate the effect of banana peel flour as fat replacer on rheological, physico-chemical, textural, mineral content and sensory properties of…
Abstract
Purpose
The present study was conducted to evaluate the effect of banana peel flour as fat replacer on rheological, physico-chemical, textural, mineral content and sensory properties of chicken patties.
Design/methodology/approach
Ultra low fat chicken patties were prepared with incorporation of banana peel flour at 0% (C), 1% (BP1), 2% (BP2) and 3% (BP3) levels separately to replace 50% externally added vegetable fat in formulation and evaluated for various quality characteristics and sensory attributes.
Findings
Highest G' and G''? modulus were observed in banana peel powder incorporated emulsion. No cross-point was observed at all ranges of frequency in meat emulsions prepared with banana peel. Among physico-chemical properties, control had significantly (p < 0.05) higher emulsion pH, emulsion stability, product pH, water activity values, fat and cholesterol content; however, cooking yield, moisture and ash content, fat retention and moisture retention values increased significantly (p < 0.05) in treatment patties. Mineral, textural and colour parameters had a significant (p < 0.05) effect except on manganese content and a* values. Various sensory scores decreased significantly (p < 0.05) with increased level of banana peel flour.
Practical implications
Sensory scores of 3% banana peel powder incorporated patties were significantly (p < 0.05) lower than other treatments. There was no significant difference between 1 and 2% banana peel incorporated chicken patties. Therefore, an ultra low fat chicken patties incorporated with 2.0% banana peel flour to replace 50% vegetable fat were selected as the best treatment.
Originality/value
Present global trend and life style are currently driving ready-to-eat healthy meat products and factors include extended working hours, increasing number of single-person households and perception of food as reward. Fat is an important component of meat products and imparts tenderness, improving flavor and mouth feel to processed meat products, like chicken patties. However intake of excess energy in form of saturated and unsaturated fat may lead to various life style diseases in consumers. Hence development of ultra low fat chicken patties with incorporation of fruit waste without adverse effect on sensory properties may be a significant challenge.
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Varunkumar H. Mehta, Meena Goswami, Vikas Pathak, Arun Kumar Verma and Vincentraju Rajkumar
This present study was conducted to evaluate the effect of different cooking methods on quality characteristics of turkey meat cutlets, i.e. turkey meat cutlets prepared by deep…
Abstract
Purpose
This present study was conducted to evaluate the effect of different cooking methods on quality characteristics of turkey meat cutlets, i.e. turkey meat cutlets prepared by deep frying (DF), turkey meat cutlets prepared by shallow frying (SF), turkey meat cutlets prepared by microwave cooking at 740 MHz for 20 min (MW) and turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying (MS).
Design/methodology/approach
Several preliminary trials were conducted to optimise the formulation, and finally, turkey meat cutlets were prepared, as per the method followed by Singh et al. (2015). These standardised turkey meat cutlets were cooked with four different cooking methods. The best formulation and optimum cooking method were selected on the basis of physicochemical properties and sensory evaluation.
Findings
pH and moisture content of MW were significantly (P < 0.03) higher than DF, SF and MS; however, cooking yield and water activity values of MW and MS were significantly (P < 0.05) higher. DF had significantly (P < 0.02) higher fat content than SF > MS > MW. The values of textural parameters were significantly (P < 0.01) higher in DF, whereas lightness values of MW and redness values of DF were significantly (P < 0.02) higher. Scores of various sensory attributes, including overall acceptability, were significantly (P < 0.03) higher in MS. Therefore, MS – turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying were found optimum.
Originality/value
Cooking methods vary according to the choice and flavour of the consumer. Meat products, especially cutlets, can be cooked with many cooking methods, but it is always good to choose the one method which contains less fat per cent as per the requirement of present-day health-conscious consumer and also retains and add on to the taste of the product. Hence, microwave cooking followed by shallow frying was found as such a cooking method that has the characteristics of both, i.e. less fat content and also is tasty to the tongue.
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Anita M. Chappalwar, Vikas Pathak, Meena Goswami and Arun Kumar Verma
The purpose of this study is to develop functional chicken patties with incorporation of mango peel powder as a fat replacer.
Abstract
Purpose
The purpose of this study is to develop functional chicken patties with incorporation of mango peel powder as a fat replacer.
Design/methodology/approach
Low-fat chicken patties were developed by incorporating mango peel powder as fat replacer at 1.0, 2.0 and 3.0% level to replace 50% vegetable oil in the formulation. The product was evaluated for various physico-chemical properties and sensory attributes.
Findings
There was a significant difference (p < 0.05) between control and treatments for all physico-chemical properties except product pH and protein content. The emulsion pH, emulsion stability, water activity, fat and cholesterol content of mango peel treated chicken patties were significantly (p < 0.01) lower, however, cooking yield, moisture content, fat retention and moisture retention values were significantly (p < 0.01) higher than control. All mineral content decreased significantly (p < 0.05) in treatments except potassium and phosphorous content. Incorporation of mango peel powder had a significant (p < 0.05) effect on textural and colour parameters. Sensory scores decreased significantly (p < 0.05) in treatments, however, the product was well acceptable up to 2% of mango peel powder incorporation.
Originality/value
Fat has an important role in comminuted meat products, its reduction results in rubbery and dry textured products and poses difficulties in terms of flavour and texture. Meat products with high-fat content may exert a great harmful effect on human health such as obesity and high blood cholesterol level. Hence, there is a need for using suitable ingredient, which is able to replace fat without affecting quality. Mango peel may be used as suitable fat replacer at 2% to replace 50% added vegetable fat without affecting quality parameters.
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Arun Prasad Ramasamy, Krishna Narendran, Ilakkiya Selvaraj, Harhini S and Subramanian Thanigaiarasu
This paper aims to present the mixing and decay characteristics of Mach 0.8 elliptic jet manipulated by air tabs, through numerical simulation.
Abstract
Purpose
This paper aims to present the mixing and decay characteristics of Mach 0.8 elliptic jet manipulated by air tabs, through numerical simulation.
Design/methodology/approach
The Air Tabs are secondary jets injected through two 1-mm diameter tubes, which are placed at the exit plane of the elliptic primary nozzle. Two air tab configurations are considered for the present study; in the first case, they are placed along the major axis, and in the second case along the minor axis of the elliptic nozzle exit. The air tab Mach numbers considered are 0.8, 0.9 and 1.0. The numerical simulations have been performed in ANSYS-CFX software using the k-e turbulence model.
Findings
The jet centerline (X) total pressure decay reveals that air tabs placed along the minor axis promote jet mixing more efficiently than those placed along the major axis. It is also observed that the air tabs along the minor axis provoke the jet to split into two parts thus resulting in faster spread in the perpendicular direction (Z). When compared against the uncontrolled jet, air tabs at Mach 1.0 placed along the minor axis produce 80% reduction in the potential core, whereas that along the major axis brings down the axis-switching location to 0.95 Deq from 3.7 Deq.
Practical implications
In aerospace applications, enhancing the mixing between fuel and air would result in better combustion efficiency, faster exhaust jet mixing with ambient, which in turn result in reduced jet acoustics as well as infrared signature, thereby promotes environmental sustainability.
Originality/value
To the best of the authors’ knowledge, there has not been a thorough analysis of the effects of air tabs on the mixing and decay characteristics of elliptic Mach 0.8 jet.
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T.V.S. Manikanta and B.T.N. Sridhar
This study aims to study the interaction effects between a rectangular supersonic jet with a flat wall computationally using wall length as a parameter. The purpose of this study…
Abstract
Purpose
This study aims to study the interaction effects between a rectangular supersonic jet with a flat wall computationally using wall length as a parameter. The purpose of this study is to investigate the effect of change in wall length on supersonic core length (SCL) reduction, jet deflection and jet decay behavior.
Design/methodology/approach
The design Mach number and aspect ratio at the rectangular exit were 1.8 and 2, respectively. To study the wall length effects on jet-wall interactions, wall length (Lw) was varied as 0.5Dh, 1Dh, 2Dh, 4Dh and 8Dh, where Dh was the hydraulic diameter of the nozzle exit. The flat wall with the matching width of the rectangular exit section of a supersonic nozzle was placed at the nozzle exit such that the supersonic jet grazed past the wall. The studies were carried out at over-expansion [nozzle pressure ratio (NPR) = 4], near optimum expansion (NPR = 6) and under-expansion (NPR = 8) levels.
Findings
Results indicated that significant reduction in wall-bounded SCL was noticed in the range of 0.5Dh
Practical implications
Thrust vector control, noise reduction and easy take-off for high-speed aircraft.
Originality/value
The effect of change in flat wall length on interaction characteristics of a rectangular supersonic jet was not studied before in terms of SCL reduction and jet decay behavior.
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Anushka Verma, Prajakta Sandeep Dandgawhal and Arun Kumar Giri
The present study aimed to examine the relationship between information and communication technologies (ICT) diffusion, financial development and economic growth in the panel of…
Abstract
Purpose
The present study aimed to examine the relationship between information and communication technologies (ICT) diffusion, financial development and economic growth in the panel of developing countries for 2005–2019.
Design/methodology/approach
The study employed the principal component analysis (PCA) to extract the index of ICT diffusion. First-generation panel unit root tests such as Levine Lin Chu (LLC), Im Pesaran Shin (IPS), Augmented Dickey-Fuller (ADF) and Phillips and Perron (PP) were employed to check the stationarity of the variables. Pedroni and Kao co-integration techniques were used to examine the existence of the long-run relationship, and co-integration coefficients were estimated using FMOLS and dynamic ordinary least squares (DOLS). The panel Granger causality approach examined the short-run and long-run causality.
Findings
The results confirmed that ICT diffusion, financial development and trade openness accelerate growth, whereas inflation dampens economic growth. Further, the causality test showed bidirectional causality between ICT growth and financial development growth but a unidirectional causality from financial development to ICT diffusion in developing countries.
Originality/value
The study recommends synchronizing public and private sector investment for a synergistic effect on ICT infrastructure and adequate investment in the financial sector to increase the growth rate in developing countries. Economic policies should be adopted toward incentives and subsidies to ensure affordable ICT services for disadvantaged communities. Also, training programs focussing on enhancing digital literacy to enable all segments of the population to use digital platforms for financial services are recommended.
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Anushka Verma, Arun Kumar Giri and Byomakesh Debata
The main purpose of this paper is to analyze the role of information and communication technology (ICT) diffusion in women empowerment and in fostering the process of achieving…
Abstract
Purpose
The main purpose of this paper is to analyze the role of information and communication technology (ICT) diffusion in women empowerment and in fostering the process of achieving the Sustainable Development Goals (SDGs) in South Asian Association for Regional Cooperation (SAARC) countries using panel data from 2005 to 2020.
Design/methodology/approach
An ICT diffusion index was constructed using principal component analysis (PCA). Further, the study uses econometric techniques robust to cross-sectional dependence (CSD) which include Pesaran's CSD tests, second-generation unit root test, Pedroni, Kao, Westerlund cointegration test, FMOLS, DCCE, Driscoll–Kraay (DK) regression, and D&H causality tests.
Findings
ICT diffusion and economic growth have a significant and favorable impact on women's empowerment. However, fertility rates and trade openness harm women's empowerment. In addition, the causality test results depict a bidirectional causal relationship between ICT and women empowerment and between growth and women empowerment. In addition, unidirectional causality is detected between education and women's empowerment. Overall, the findings indicate that expanding ICT and bridging the digital divide, particularly among women, can be effective in achieving empowerment-related SDGs.
Originality/value
To date, there are hardly any studies in SAARC context that empirically evaluate the link between ICT, women empowerment, and the issue of sustainability in a unified framework. Therefore, this study is unique in terms of conceptualization and methodological robustness in this context. The study will benefit policymakers and regulatory bodies to formulate appropriate policies to empower women and thereby attain the SDGs by 2030.
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Anushka Verma and Arun Kumar Giri
The present study examines the significance of financial inclusion in reducing income inequality in the Asian context.
Abstract
Purpose
The present study examines the significance of financial inclusion in reducing income inequality in the Asian context.
Design/methodology/approach
This study uses panel estimation techniques such as the Pedroni cointegration test, Kao residual-based test, FMOLS, ARDL and Granger causality, a dataset consisting of the Gini coefficient index, three dimensions of financial inclusion measures and one added variable on financial depth, spanning from 2005 to 2019.
Findings
The study finds that in the long-run, income inequality disparity is highly influenced by financial inclusion indicators, such as the number of bank branches, deposit accounts, outstanding loans and domestic credit to the private sector. Whereas in the short run, disparities in income are unaffected by all the indicators of financial inclusion. Further, unidirectional causality from financial inclusion indicators to income inequality necessitates the need for policymakers to design policies and programs that would enhance access to financial services as an essential mechanism to reduce income disparity.
Originality/value
Studies based on a panel of Asian countries that have undergone impressive growth of financial inclusion initiatives since the past decade—but are still facing widening income inequality—are conspicuously rare in the literature. The empirical analysis fills this void by showing the significant role financial inclusion indicators play in steering the Asian economies toward income equality throughout the study period.