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.
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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.
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Arezoo Rojhani, Joshua Naranjo and Ping Ouyang
The purpose of this study was to examine sensory attributes, physiochemical characteristics and consumer preference of drop sugar cookies prepared using high-amylose maize…
Abstract
Purpose
The purpose of this study was to examine sensory attributes, physiochemical characteristics and consumer preference of drop sugar cookies prepared using high-amylose maize resistant starch (HAMRS) as a replacement for 10%, 20% and 30% of all-purpose (AP) flour as compared to a control made with 100% AP flour.
Design/methodology/approach
A balanced complete block experimental design was used to evaluate the eating quality of the resistant starch enriched cookies using a consumer panel. Consumer preference for the appearance, flavor, texture, moistness and overall acceptability of cookies was assessed. Diameter, height, spread ratio, hardness, moisture, pH, density, surface color and nutrient composition of cookies were analyzed.
Findings
Compared with the control cookies, the HAMRS cookies had lower diameters, higher, heights, reduced spreads, reduced % moisture losses and lower densities (p < 0.001). TA.XT Plus Texture Analyzer showed the HAMRS cookies had a softer texture than the control cookies (p < 0.0001). Evaluation of surface color showed no significant difference in lightness between the control and the HAMRS cookies. The HAMRS cookies were preferred over the control for appearance, texture and moistness in sensory evaluation with 42.5% of panelists choosing the 20% HAMRS replaced cookies as their overall preference. The 20% and 30% HAMRS replaced cookies qualify to be labeled as a “good source” and “excellent source” of fiber, respectively.
Practical implications
This data demonstrates that replacement of up to 30% of AP flour with HAMRS improves eating quality and dietary fiber content of sugar cookies. Our results show that HAMRS has good potential for developing high fiber cookies with minimal adverse impact on physical characteristics and notable improvements in sensory attributes and nutritional value.
Originality/value
To the best of the authors’ knowledge, this is the first study that has reported on the functionality, consumer preference and nutritional value of cookies enriched with a HAMRS that is available to consumers in the form of flour.
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Young Dae Ko, Byung Duk Song and Kyungsu Park
This study investigates the pricing and inventory control decisions of a company that owns a coffeehouse chain providing drip coffee and a coffee manufacturing factory producing…
Abstract
Purpose
This study investigates the pricing and inventory control decisions of a company that owns a coffeehouse chain providing drip coffee and a coffee manufacturing factory producing ready-to-drink (RTD) coffee. To determine a way to maximize profit, optimal pricing and inventory control strategies are studied for both the RTD coffee as well as the coffeehouse chain network.
Design/methodology/approach
It is assumed that the company sells only drip coffee through its coffeehouse chain and would like to launch RTD coffee via other channels such as convenience stores, supermarkets and so on to maximize its total profit. A mathematical model–based optimization is adopted to address the decision-making for the given problem situation, where the demand for both drip and RTD coffee are dependent on the values of decision variables. To solve the proposed mathematical model, particle swarm optimization (PSO) is applied due to nonlinearity of the developed model.
Findings
It is confirmed that a company can earn more profit by launching RTD coffee, even though the profit from drip coffee would reduce. In addition, the scenario analysis shows that by launching RTD coffee under various conditions, the total profits would also improve.
Originality/value
The value of this study is the proposed basic framework for the industry. In addition to the modeling framework and cost structure, realistic cost figures and technical details can be considered when applying the model to a practical setting.
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Baljeet S. Yadav, Ritika B. Yadav and Mohit K. Narang
Mixed fruit nectars present a combination of different tastes and flavors with combined nutritional attributes. Therefore, the purpose of this paper is to develop and optimize the…
Abstract
Purpose
Mixed fruit nectars present a combination of different tastes and flavors with combined nutritional attributes. Therefore, the purpose of this paper is to develop and optimize the process variables for blended nectar based upon papaya (Carica papaya) and bottle gourd (Lagenaria siceraria).
Design/methodology/approach
The nectar based upon papaya and bottle gourd was prepared with varying levels of papaya/bottle gourd juice concentration (1.5:1‐ 4:1), sugar concentration (12‐21 per cent), citric acid concentration (0.30‐0.50 per cent) and optimized using response surface methodology. A central composite rotatable design (CCRD) with three levels for three independent variables was used for optimization studies. The responses measured were pH, TA, TSS, flavor and taste of the developed nectar. Responses were numerically optimized in combination with design expert software.
Findings
The models developed for all responses were significant without significant lack of fit. Papaya/bottle gourd juice concentration ratio, sugar concentration and citric acid level were optimized at 2.47:1, 20.95 and 0.30 per cent, respectively, in order to obtain a pH, titrable acidity and TSS of 3.99, 0.348 and 20.80, respectively, with hedonic scale sensory ratings of 7.43 and 7.18 for flavor and taste, respectively, of the nectar.
Practical implications
The commercial production of such nectar using these optimized conditions may add new dimension to the health beverage industry.
Social implications
Development of such health‐promoting mixed fruit nectars will boost demand of healthy beverage foods in society.
Originality/value
The product can be developed successfully using these optimized conditions. Since both papaya and bottle gourd have beneficial nutritional and medicinal properties, the development of nectar using these fruits with high sensory acceptance can prove a boon for market promoting health foods.
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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.