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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H. Lalawmpuii, Geeta Chauhan, Sanjod K. Mendiratta, Tarun Pal Singh, Bhanu Pratap Singh, Dhananjay Kumar and Rohit Kumar Jaiswal
The purpose of this paper is to optimize the processing conditions of ready-to-eat (RTE) milk “coagulum” rings.
Abstract
Purpose
The purpose of this paper is to optimize the processing conditions of ready-to-eat (RTE) milk “coagulum” rings.
Design/methodology/approach
Milk “coagulum” rings were prepared from milk coagulum. Milk at four different level of milk fat (0.1, 1.5, 3 and 4.5 percent) were used to obtain milk coagulum of four different fat level for preparing milk “coagulum” rings. Unripe banana powder (UPB) and banana peel powder (BPP) were incorporated at three different levels separately. The incorporation levels were also optimized to be 11 percent for UPB and 6 percent for BPP on the basis of sensory evaluation.
Findings
The yield, ash, moisture and total dietary fiber content of products with optimized level of UPB and BPP were significantly higher as compared to control while the protein and fat contents were lower. Incorporation of extenders resulted in a significant reduction in the color value of the treated products. The water activity was highest for T2 and lowest for control at the end of 42 days. TBARS as lipid oxidation parameter was highest for control and the microbial count was comparable in T1 and T2 where as it was higher in control. The sensory scores of the control was higher than the two treated products during the entire storage period.
Originality/value
The shelf stable RTE milk coagulum-based snack using 1.5 percent fat can provide a nutritious, palatable and healthy product to the consumers.
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Tarun Pal Singh, Parminder Singh and Pavan Kumar
The purpose of this paper is to focus on natural food additives identified in the drumstick (Moringa Oleifera) and their probable application as novel ingredients in the…
Abstract
Purpose
The purpose of this paper is to focus on natural food additives identified in the drumstick (Moringa Oleifera) and their probable application as novel ingredients in the development of functional food products. This plant additive has attracted interest as one of the prominent candidates for the purpose of improving processing, quality and the safety of various livestock foods such as meat, milk, fish and their products. The search of natural food additives for the processing and preservation of high-quality, ready-to-eat products has notably increased due to the adverse effects of chemical additives on human health.
Design/methodology/approach
Traditionally, Moringa is a pan-tropical plant species, which is well-known for its nutritional and medicinal properties in human nutrition. Its leaves, seeds, flowers, pods (fruit), bark and roots are extremely valuable sources of nutrition for people of all ages. Moringa is nowadays also considered as an important source of nutraceuticals which may find wide application in the food industry. These nutraceuticals have a positive impact on the body’s function or condition by affecting the digestive, endocrine, cardiovascular, immune and nervous systems, and it may ultimately influence health.
Findings
Several additives that are released in vitro or in vivo from various parts of Moringa have been attributed to different health effects, including antimicrobial properties, antioxidant activities, anti-tumour, anti-inflammatory, anti-ulcer, anti-atherosclerotic, anti-convulsant activities and there is enhancement of nutritional and organoleptic attributes of various livestock foods. Extensive research has been undertaken to identify and characterize these additives as a new source of biologically active ingredients for the development of functional foods with specific benefits for human health.
Originality/value
This paper focuses on the properties, utilization and scope of Moringa Oleifera in livestock products, all of which indicate that its effective utilization is the need of the hour.
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Lalchamliani Lalchamliani, Pragati Hazarika, Tarun Pal Singh and Suman Talukder
The purpose of this study is to evaluate the effect of curing ingredients (salt, sugar, nitrate and nitrite) and nisin as preservative on the storage stability of a traditional…
Abstract
Purpose
The purpose of this study is to evaluate the effect of curing ingredients (salt, sugar, nitrate and nitrite) and nisin as preservative on the storage stability of a traditional smoked pork product of Mizoram known as Vawksa rep, under different packaging conditions.
Design/methodology/approach
Meat cuts (preferably ham) were cut into small pieces of uniform size and allotted to four different treatment groups, namely, T1 (Traditional Vawksa rep + Aerobic packaging); T2 (Traditional Vawksa rep + Vacuum packaging); T3 (Modified Vawksa rep + Aerobic packaging) and T4 (Modified Vawksa rep + Vacuum packaging). Vawksa rep is traditionally produced by light smoking of pork chunks. Modification was carried out by applying curing prior to smoking and applying nisin to the pork chunks after smoking and before packaging. The products were compared on the basis of physicochemical, microbiological, proximate composition and sensory qualities at five days interval under refrigerated (4 ± 1°C) conditions.
Findings
Among the treatments, pH was recorded significantly lower for T4 as compared to other treatments with the advancement of the storage periods. The mean tyrosine value and thio-barbituric acid number of all the treatment show increasing trend with the advancement of the storage period. T4 had better microbiological quality than other treatments, with lower aerobic plate count, Coliform count and Yeast and Mould count. Aerobic plate count was found to differ significantly (p < 0.05) throughout the period of storage. Coliform and Yeast and Mould counts were not detected in T3 and T4 on entire storage period. The sensory evaluation revealed highest scores for appearance, flavour, texture, juiciness and overall acceptability for T4 than other treatments.
Originality/value
The manuscript has stated that combination of curing ingredients and nisin improved all the attributes (physicochemical, microbiological and sensory) and also ensured a longer shelf-life of the product.
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Keywords
S. Talukder, S.K. Mendiratta, Arvind Soni, Tarun Pal Singh, Lalchamliani Chhangte, R.R. Kumar, Meena Goswami, O. P. Malav and Irshad A
The aim of this study was to explore the feasibility of formulation, quality characterization and acceptability of rice flour- and black gram flour-incorporated mutton snack among…
Abstract
Purpose
The aim of this study was to explore the feasibility of formulation, quality characterization and acceptability of rice flour- and black gram flour-incorporated mutton snack among consumers. Cereal-based snacks, which have very less nutritional value, are highly popular among Indian consumers. Malnutrition and protein deficiencies can be overcome by supplying nutrient-dense meat-incorporated cereal-based snacks to them. On this background, it was planned to incorporate easily available sheep meat to popular snack to improve the nutritional quality, acceptability and functionality of traditional snack.
Design/methodology/approach
Mutton-based snack formulation was standardized; rice flour (Treatment-I [T-I]), black gram flour (Treatment-II [T-II]) and their combination (Treatment-III [T-III]) were used along with lean meat for the preparation of mutton snack. Microwaving and frying process of cooking was applied, and various physicochemical and sensory properties of both raw and cooked snack were evaluated.
Findings
Emulsion stability and expansion percentage increased significantly (p < 0.05) in all treatment products in both cooking process except in T-III. Significant (p < 0.05) decrease in protein percentage and increase in fat percentage has been recorded in all treatments and cooking process in comparison to control. The overall acceptability scores increased significantly in all the treatments except T-III in comparison to control. On the basis of physicochemical and sensory attributes the microwaved black gram flour-added mutton snack (T-II) was adjudged as most acceptable and was stored for a period of 45 days at ambient temperature. It was concluded that optimized product could be stored at room temperature in LDPE pouches for 45 days without marked deterioration in quality on the basis of evaluations of physicochemical (pH and thiobarbituric acid reacting substances value) and microbiological parameters (total plate count, coliform count and yeast and mould count).
Research limitations/implications
Future research may benefit from attempting to modify shelf life of the snack in room temperature by modifying storage and packaging condition.
Originality/value
Although incorporation of meat in cereal-based traditional snack and the effect on its quality characteristics have been extensively examined, limited research has focused on this aspect. Additionally, limited qualitative research has examined the storage characteristics of meat-incorporated snack at room temperature in eating quality context.
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Poonam Solanki and Kuldip Singh Chhikara
The study aims to discern the primary obstacles confronted by the implementing agencies in their efforts to foster financial inclusion through the “Pradhan Mantri MUDRA Yojana”…
Abstract
Purpose
The study aims to discern the primary obstacles confronted by the implementing agencies in their efforts to foster financial inclusion through the “Pradhan Mantri MUDRA Yojana” (PMMY).
Design/methodology/approach
To collect primary data, a semi-structured questionnaire was developed. Around 120 loan officers from the implementing agencies (Scheduled Commercial Banks (SCBs), Regional Rural Banks (RRBs), Small Finance Banks (SFBs), Non-Banking Financial Companies (NBFCs) and Micro- Finance Institutions (MFIs)) of Haryana were randomly selected to fulfill the objectives. To categorize the perceived problems into discrete factors, the “factor analysis” technique was employed. The scales were then regressed on factors linked to the demographic characteristics of the loan officers to validate the hypotheses.
Findings
The study highlighted the primary obstacles impeding the advancement of financial inclusion, which encompass a range of factors. These include challenges in management, infrastructure, politics, finance and technology. Furthermore, the study established the association of the explanatory variables, namely gender, age, educational qualification, location and experience of the officers, with the extracted constraints. Notably, the experience of loan officers emerged as the most influential variable contributing to the promotion of financial inclusion through the scheme.
Originality/value
The current body of literature lacks any empirical investigation focusing on the perspectives of the implementing agencies regarding the challenges they encounter in advancing FI. Given the significance of FI in India, where access to formal financial services remains a critical issue, this research adds value by addressing the gaps in understanding the problems encountered.
Peer review
The peer review history for this article is available at: https://publons.com/publon/10.1108/IJSE-06-2023-0462
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During a press conference at the Imperial Hotel in Delhi on 13 March 2001, the Internet news site, Tehelka.com, showed secret video footage of senior politicians, bureaucrats, and…
Abstract
During a press conference at the Imperial Hotel in Delhi on 13 March 2001, the Internet news site, Tehelka.com, showed secret video footage of senior politicians, bureaucrats, and army officers accepting money in a fake defense deal. Two journalists from Tehelka, Anirudha Bahal and Mathew Samuel, posed as arms dealers from a fictitious arms company called West End International to sell nonexistent handheld thermal cameras to senior officials of the Ministry of Defense (MOD) in India. Bahal and Samuel paid bribes to politicians, civil servants, and army officers to procure government contracts. The journalists used three hidden cameras to videotape the corrupt politicians and officials accepting the bribes, with the most dramatic video clip showing the Bharatiya Janata Party (BJP) President, Bangaru Laxman, accepting a wad of currency notes from them. Laxman later claimed that he was not guilty of wrongdoing for accepting Rs. 100,000 (US$2,170) as a donation for the BJP. Describing the episode as “concocted,” he added that he had given the donation to the BJP's treasurer (BBC News, 2001a).
Vishal Kulshrestha, Kokil Jain and Tarun Dhingra
The goal of this paper is to identify the main factors influencing mobile service adoption and define a universally applicable holistic concept capable of explaining all types of…
Abstract
Purpose
The goal of this paper is to identify the main factors influencing mobile service adoption and define a universally applicable holistic concept capable of explaining all types of mobile service adoption that will be useful to all stakeholders.
Design/methodology/approach
A systematic method was used to identify and select relevant articles for appraisal and analysis of their data, as well as to summarize existing research in mobile service adoption studies.
Findings
After reviewing and analyzing the articles, 25 major variables were identified. According to the article analysis, usefulness and experience were identified as the primary motivators for adoption, and that negative barriers to adoption must be controlled in order to improve adoption. Demographics play a role in adoption and technology acceptance model (TAM) emerged as the most suitable model to study the variables affecting mobile service adoption.
Research limitations/implications
The generic concept of mobile services adoption will help industry stakeholders and researchers to use a more focused approach to study and encourage adoption and use of mobile services. Empirical testing of the proposed concept is a limitation which can also be a future scope of the study.
Originality/value
The review provides a holistic mobile services adoption process which is able to define adoption for all kinds of mobile services and is universally applicable as well. The study presents potential implications and relevant insights in mobile services adoption and contributes to a better understanding of mobile service adoption process.
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Shubham Garg, Karam Pal Narwal and Sanjeev Kumar
The ongoing transition in the attitude of consumers toward health and environment has a direct implication on the organic food industries, making it necessary to examine the…
Abstract
Purpose
The ongoing transition in the attitude of consumers toward health and environment has a direct implication on the organic food industries, making it necessary to examine the drivers of the purchase intention of organic food items, specifically in developing economies like India. Therefore, this study tries to frame and validate the instrumental scale by collecting data from 574 organic food item consumers to examine the determinants of purchase intention among consumers in India.
Design/methodology/approach
This study has employed advanced statistical tools i.e. Exploratory Factor Analysis (EFA), Confirmatory Factor Analysis (CFA), Harmon’s single factor test and other statistical measures using SPSS and AMOS 23, for framing and validating the instrumental scale for this study.
Findings
The results of EFA explain 67.714% variance of total research variable variance with six major constructs. Moreover, the result of the CFA confirms the six factors and the proposed instrumental scale. The finding explicates that health consciousness, ecological trustworthiness and functional value are the major drivers of the purchase intention of organic food items.
Practical implications
This study has major policy implications for organic producers, processor and marketers for understanding the complex phenomenon of organic consumer behavior. The result explains that marketers and producers should adopt ad hoc marketing strategies that aim to promote the organic food items as healthy and safe.
Originality/value
There is hardly any study that has proposed and validated an instrumental scale with these factors collectively in India for studying the purchase intention of organic food consumers in India.