Dadasaheb D Wadikar, C.R. Vasudish and K.S. Premavalli
The purposes of this paper are to extend the shelf life of juice/fluids and reduce the thermal damage of their functional components. Thermal processing is a universal method used…
Abstract
Purpose
The purposes of this paper are to extend the shelf life of juice/fluids and reduce the thermal damage of their functional components. Thermal processing is a universal method used to extend the shelf lives of juice/fluids. However, combination processing thought to be beneficial in extending the shelf life with least possible thermal damage. The shelf life of the two thermally processed appetizer beverages, i.e. ginger beverage and karpurvalli beverage was established up to six months.
Design/methodology/approach
Both appetizer beverages were processed using irradiation in combination with heat treatment. A short thermal treatment at 95°C for 5 minutes was given to the bottled beverages, and these were then irradiated with different dosages of 1, 2 and 3 kGy. The samples were stored at room temperature (18-33°C), as well as at 37°C and periodically analysed for changes in pH, acidity, TSS, browning index, antioxidant activity and gingerol/carvacrol contents and for their microbiological quality.
Findings
The results revealed that in both products, the antioxidant activity and the gingerol/carvacrol content reduced, making these microbiologically safe up to eight months. However, combination of irradiation was not found suitable for the appetizer beverages due to more than 50 per cent losses in the functional components.
Research limitations/implications
The combination of thermal and irradiation processing was effective to ensure microbial safety and extend the shelf life of beverages. However, it may not be suitable for preserving all functional properties.
Originality/value
The outcome is result of original work done, and information provided can be a preamble to the researchers targeting improved stability of functional beverages.
Details
Keywords
C.S. Devaki, D. D. Wadikar and P.E. Patki
The purpose of the paper was to assess the functional properties vegetable gourds & the validated health claims so as to help the future researchers to locate the gaps. However…
Abstract
Purpose
The purpose of the paper was to assess the functional properties vegetable gourds & the validated health claims so as to help the future researchers to locate the gaps. However, emphasizing on the scientifically available reports was required to make information available in a nutshell to the health-conscious consumers, as well as the researcher from the area of functional foods and nutrition.
Design/methodology/approach
The paper is a mini-review of scientific findings in different studies on gourd vegetables. The approach to information collection was finding the research gaps and potential areas for future work with a nutritional perspective.
Findings
Ash gourd, bitter gourd and bottle gourd have been extensively studied, and several health benefits and functional components have been reported, while ridge gourd, snake gourd and pointed gourd have been sparsely studied for their therapeutic benefits and the validation thereof; hence, there lies a scope for researchers.
Research limitations/implications
The scarcity of scientific reports compared to the traditional usage and folkloric beliefs was a limitation.
Originality/value
Understanding the nutritional potential of gourd vegetables from scientific reports may influence both the work areas and consumers in the appropriate direction.
Details
Keywords
Meena Goswami, Vikas Pathak, Sanjay Bharti, Veer Singh, Tanuja Singh and Abhishek Sengar
– The present study was aimed to enhance the nutritional quality of veg bottle gourd balls by incorporating boiled mashed egg replacing bottle guard in the formulation of batter.
Abstract
Purpose
The present study was aimed to enhance the nutritional quality of veg bottle gourd balls by incorporating boiled mashed egg replacing bottle guard in the formulation of batter.
Design/methodology/approach
Three different levels, viz. 50, 60 and 70 per cent of boiled mashed whole egg were taken to optimize the level of egg in veg balls by replacing the bottle gourd. The developed products were evaluated for physico-chemical, proximate analysis and sensory evaluation on Day 0, 3, 6 and 9 of storage, whereas microbiological studies of the product were conducted on Day 1, 4, 7 and 10.
Findings
The pH, cooking yield and weight gain were non significantly higher in egg-incorporated balls as compared to control. Similar trends were observed for mean Thio Barbituric Acid (TBA) and free fatty acid (FFA) values, however, the estimated values remained within the acceptable limit throughout the storage period. Mean protein and fat content were significantly (p < 0.05) higher and the moisture content was significantly lower (p < 0.05) in egg-incorporated balls. There was no significant difference for mean Total Plate Count, Yeast and mould count and Psychrophillic count between the treatments and control during storage except at later stage on Day 7 and 10. The mean sensory scores were found to be the highest for egg balls, with 60 per cent boiled mashed whole egg for all sensory attributes and the flavor was very much liked by the sensory panelists.
Research limitations/implications
The trials can be further carried out for some color and properties, with the addition of various antioxidants and antimicrobial agents.
Originality/value
Veg bottle gourd balls are a very much relished delicacy of Indian culinary practices. The incorporation of egg not only enhanced the nutritional properties, also improved the flavor and consumer acceptance. It can be a very good alternative to cope up with malnutrition and hunger.