ABSTRACT
Osmotic dehydration is a preservation technique in which water is removed by immersion of water containing cellular solid in a concentrated solution of high osmotic media for a specified time and temperature so as to give high quality products. It has advantage of less heat damage, good blanching effect, less enzymatic browning, better retention of flavor and energy saving because of no phase change occurs. Osmotic dehydrated fruits can be stored and transported at reasonably low cost. For the optimization of osmotic dehydration of apple, Response-Surface methodology (RSM) was used. The low and high levels of temperature 45 and 65 OC, concentration of sucrose into honey 5 and 15 w/w, fruit to solution ratio 1:1 and 1:3 w/w and process time 10 and 540 minutes respectively. The optimum conditions for osmotic dehydration concentration of sucrose, temperature, time and fruit to solution ratio were 100:13, 60 OC, 420 minutes and 1:2 respectively.
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 50
Physical and functional characteristics of extrudates prepared from fenugreek and oats Sajad Ahmad Wani, Khalid Muzaffar and Pradyuman Kumar
Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology
Longowal 148106 (Punjab) India Email: [email protected]
ABSTRACT
This study were conducted to investigate the effect of fenugreek seed powder (FSP) and oat flour (OF) on the physical and functional properties such as bulk density (BD), hardness (HD), lateral expansion (LE), water absorption index (WAI) and water solubility index (WSI) using central composite rotatable design. All the properties were found to be significantly (p<0.05) affected by proportion of FSP and OF. Result indicated that with the increase in the content of FSP, an increase in the value of BD, HD, WAI and WSI was noticed, whereas negative effect of FSP on LE was observed. Effect of OF showed negative effect on HD and WSI, whereas increased effect was observed on BD, LE and WAI.
Numerical optimization results showed a mixture of 2 % FSP and 6 % OF had higher preference levels for parameters of physical and functional characteristics and could be extruded to produce acceptable quality extrudates.
Keywords: Extrusion, Physical, functional properties, Oat, Fenugreek
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 51
Enhancement In Head Rice Recovery of Pusa Punjab Basmati 1509 Using Different Parboiling Methods
Chavan P1, S R Sharma1, T C Mittal1, Gulshan Mahajan2 and S K Gupta1 1. Department of Processing and Food Engineering, PAU, Ludhiana
2. Rice Section, Department of Plant Breeding and Genetics, PAU, Ludhiana
ABSTRACT
The parboiling process is applied to rice with a preliminary objective of hardening the kernel in order to maximize head rice recovery in milling. Pusa Punjab basmati 1509 was parboiled by three different methods to minimize the breakage of rice during milling. Method 1 was based on the CFTRI method of parboiling with slight difference in steaming operation i.e. first soaking then steaming at 1.05 kg/cm2 (15 psi) for 50 min followed by drying, method 2 consisted of steaming of cleaned paddy at 1.05 kg/cm2 for 20, 40, 60 and 80 min followed by drying, whereas method 3 consisted of pre-steaming of paddy at 1.05 kg/cm2 for 5 min then soaking and again steaming of soaked paddy at 1.05 kg/cm2 for 20, 40, 60 and 80 min followed by drying. In parboiling method 3, steaming for 60 min was found to be best for Pusa Punjab basmati 1509. White rice recovery increased by 1.73% for best treatment in comparison with method 1 whereas head rice recovery increased significantly (p>0.05) by 15.49%. Broken percentage reduced by 69.48%. Slightly increase in 1000 grain weight was observed due to filling up of voids in grains. In best method of parboiling the lightness value (L) reduced by 2.68% in comparison to method 1, ‘a’ value increased significantly (p>0.05) by 216.98% whereas ‘b’ value reduced by 0.24%. Cooking time of parboiled rice increased by 8.71% for best method of parboiling in comparison to method 1 and also increase in the water uptake ratio was 6.22%. Solid gruel loss decreased from 57.33%. Length-breadth ratio was slightly decreased by 12.74% while cooking coefficient decreased significantly by 23.53%.
Keywords: cooking time, head rice recovery, parboiling method, Pusa Punjab basmati 1509, white rice recovery
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 52
Ultrasound a Green Technology for Extraction of Vegetable Oil- A Review Samridh Datt, Gagandeep Kaur and Preetinder Kaur
Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, PAU, Ludhiana, email: [email protected]
ABSTRACT
Development of health issues and increasing awareness of environment related problems due to the use of conventional oil extraction methods like solvent extraction but due to degradation of some unsaturated compounds by thermal effects or by hydrolysis in these conventional extraction technique have attracted the recent research attention and improvement of novel technology.Ultrasound can be considered as emerging technology and can be recognize for potential application in extraction of vegetable oil as alternative to conventional oil extraction method. Ultrasound is a form of energy generated by sound waves with frequency exceeds the limit of human hearing. Ultrasound induces compression and rarefaction which causes cavitation effect, which generates high shear forces and micro bubbles that enhance mass transfer which increase intracellular product into bulk medium.
This results higher yield of extracted material and faster kinetics with the lower energy consumption. Ultrasound-Assisted Extraction (UAE) showed less thermal degradation with a high quality and a good flavour helping to extract heat-sensitive compounds. This review summaries the major application of ultrasound assisted oil extraction. The basic principles of ultrasound will be highlighted, and their methods including important research result will be presented.
Key Words: Ultrasound; cavitation; compression; rarefaction; novel technology
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 53
Phytochemical, functional properties and health benefits of foxtail millet (Setaria italica):
A Review
Seema Sharma, Romee Jan, Charanjit S. Riar
1Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology
Longowal-148106, Punjab, India ABSTRACT
The growing public awareness of nutrition and health care research substantiates the potential of phytochemicals such as polyphenols and dietary fiber on their health beneficial properties. Hence, there is in need to identify newer sources of neutraceuticals and other natural and nutritional materials with the desirable functional characteristics. Foxtail millet is commonly known as Italian millet, German millet, Chinese millet, Hungarian millet, Dwarf setaria, giant setaria, liberty millet, and Siberian millet. This minor millet is known for several health benefits as it acts as anti-diabetic, antitumerogenic, atherosclerogenic effects, antioxidant and antimicrobial properties which are attributed to its polyphenol content.
Moreover nutritionally, its importance is well recognised because of its high content of calcium (17.43 %), dietary fibre (22.2 %) and phenolic compounds (0.3–3%).
Keyword: Foxtail millet, minor millet, health benefits, nutraceuticals properties
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 54
Storage Stability of Pearl Millet Flour Prepared using Low Speed Mini Flour Mill Gagandeep Kaur Sidhu, Sukreeti Sharma and Neha
Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana
ABSTRACT
Pearl millet (Pennisetum glaucum) is one of the most nutritious grains with a protein efficiency ratio higher than that reported for wheat and sorghum. In the present study the effect of milling speed on the quality and shelf life of pearl millet flour was evaluated. The pearl millet flour was prepared using multi speed mini flour mill at 75 and 115 rpm and the results were compared with commercial flour mill. The performance was evaluated on the basis of recovery of flour, rise in temperature of flour after milling, time taken for milling, particle size distribution and different quality parameters viz., moisture content, protein content, crude fat content, ash content, fiber content, carbohydrates and free fatty acids. The pearl millet flour was packed in high density polyethylene HDPE, low density polyethylene LDPE and plastic jars and stored at ambient conditions for a period of 50 days. It was observed from the analysis that the recovery of flour was highest (95.26%) at 75 rpm speed although the time taken was maximum i.e. 25 minutes, but the rise in temperature during milling was minimum (13.45oC) as compared to commercial mill (34.65oC). It was noted that the pearl millet flour prepared at low speed was light brown in color as compared to higher rpm which was dark brown. It was found that the moisture content, FFA content increased whereas ash content, fat content decreased with the increase in storage period. It can be concluded from the study that the pearl millet flour prepared at 75 rpm was good in quality among those milled at 115 rpm and 400 rpm due to longer storage period as the percentage decrease in the nutrients is less. Pearl millet flour prepared at low speed can be stored in low density polyethylene LDPE packaging material of (200 gauge) for 50 days with no significant difference in quality parameters.
Keywords: Pearl millet, pearl millet flour, flour mill, storage, Physico chemical parameters, packaging material
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 55
Waste Management in Food Industries: Current Status and Future Perspective Gulzar Ahmad Nayik, Ishrat Majid, Yogita Suhag & Vikas Nanda
Department of Food Engineering & Technology, SLIET, Longowal, Sangrur, Punjab (148106)
ABSTRACT
Billions of tons of food wastage either solids or liquids are produced in food industries that has been considered a serious economic and environmental problem. A major global concern is either absence or incomplete food waste management systems which have created huge problems related to environment and sanitary as environmental regulations have become stringent worldwide. Soil, air and water contamination are the main reason for the improvement and development of new strategies to minimize the food waste. Incineration, animal feeding, anaerobic digestion, composting and landfills are five popular food waste treatment methods utilized in developing countries. Environmental friendly methods such as sub and supercritical fluid technologies have also been employed in reducing food waste management. In recent years, number of methods and processes has been developed for converting the waste materials into fuels, food ingredients, and other valuable bio-products.
Key Words: Food waste; waste management; anaerobic digestion; incineration.
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 56
Nutritional Biomarkers of Specific Foods and Dietary Components Aasima Rafiq and Savita Sharma
Deptt of Food science and Technology, Punjab Agricultural University, Ludhiana Email: [email protected]
ABSTRACT
A biomarker is a characteristic that can be objectively measured and evaluated as an indicator of a physiological as well as a pathological process or pharmacological response to a therapeutic intervention. The biomarkers may be simple or complex molecules such as metabolites, carbohydrates (e.g glucose), steroids and lipids or peptides, proteins (inulin), enzymes, genes etc. Dietary biomarkers are being increasingly used as additional or substitute estimates of dietary intake and nutrient status. Plasma concentrations of (n-3) highly unsaturated fatty acids are good biomarkers of relative dietary fatty acid intakes, urine nitrogen as a biomarker for the validation of dietary protein intake. Low serum concentrations of vitamins B6 and B12 and selenium are biomarkers that predict delaying the disability process in elderly persons. Alkylresorcinols are phenolic lipids present in the outer layers of wheat, rye and barley are best candidate for biomarkers of whole grain intake. Resveratrol, a phenolic compound used as biomarkers for wine intake may prove to be useful, as individuals may not always accurately report alcoholic beverage consumption due to social undesirability.
Similarly, there are biomarkers for detecting caffeine, garlic, meat etc. intakes which are useful for detecting impact of food on health. The emerging field of metabolomics may help to advance the development of food/nutrient biomarkers. The availability of biomarkers that estimate intake of specific foods and dietary components could greatly enhance nutritional research targeting compliance to national recommendations as well as direct associations with disease outcomes. However, the development of nutritional biomarkers is a demanding process because, as with any analytical measure it needs to be reproducible, accurate, reliable and validated. Of the thousands of biomarkers that are currently being discovered, relatively few are being validated for further application. More research was needed for many macronutrient biomarkers, as well as novel indicators of specific foods/dietary components intake which could not be categorized within macronutrients.
Keywords: biomarkers, alkylresorcinols, resveratrol, whole grains, wine
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 57
Development of sugar free herbal mixed fruit jam and analysis of its shelf life Dharmendra Pratap Chaudhari1, Prasad Rasane1,2, Aman Chhibber2.
1 Centre of Food Science and Technology, Banaras Hindu University, Varanasi 221005
2 Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411
ABSTRACT
Diabetes is a highly prevalent disease, threatening life styles of a large number of population around the world. Herbs and spices used in ancient culinary and suggested in ayurveda are traditionally used to combat these diseased conditions. A diabetes prone patient has restricted diet and cannot feast on foods like jams and jellies. In view of this the present study with the objective to developsugar free herbal mixed fruits jam and analyse its shelf life.
Different varieties of fruits, pineapple, apple, grapes and herbs like aswagandha (Withania somnifera), safed musli (Chlorophytum borivilianum) and giloy(Tinospora cardifolia) as well as natural sweetener stevia (Stevia rebaudiana) were taken for the preparation of the jam.
Shelf life study of the sugar free herbal mixed fruits jam was conducted to evaluate its quality and storage stability. Change in colour and texture, total soluble solids, acidity and pH was recorded during the course of the study. During storage it was observed that the total soluble solids and acidity increasedbringing down the pH value. Decrease in the pH value had adverse effects on the sensory as well as textural properties of herbal mixed jam, however may have contributed to increase in shelf life of the product. To check any mould growth calcium phosphate was added and sodium benzoate was used as a preservative to increase the shelf life and quality of the mixed herbal jam. The shelf of the prepared herbal jam exceeded 45 days at room temperature. The study of sugar free herbal fruits jam was compared with the market jam, it was observed that herbal fruits jam has less sugar, high protein content and higher level of antioxidant content owing to the herbs used in the preparation of jam.
Keywords: Sugar free, herbal, jam, ashwagandha, safed musli, stevia, giloy
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 58
Food Preservation by High Pressure Processing (HPP) Ambreena Nazira and Monika Sooda
aDepartment of Food Science and Technology, Sher-E-Kashmir University of Science and Technology (SKUAST), Jammu, India, 191121
Email:Cathy [email protected] ABSTRACT
Food processing is imperative to food safety for extension of shelf life and maintains quality during storage. Along with certain benefits food especially perishable commodities, encounter a severe loss in quality during processing. High Pressure Processing (HPP) also known as ultra high processing (UHP) is a method of food processing where food is subjected to elevated pressures (up to 87,000 pounds per square inch or approximately 6,000 atmospheres), with or without the addition of heat, to achieve microbial inactivation or to alter the food attributes in order to achieve consumer-desired qualities. Food preservation using high pressure is a promising technique in food industry as it offers numerous opportunities for developing new foods with extended shelf-life, high nutritional value and excellent organoleptic characteristics. It is an alternative to conventional thermal processing with added benefits. High pressure technology acts instantaneously and uniformly throughout a mass of food independent of size, shape and food composition. Process temperature during pressure treatment can be specified from below 0°C (to minimize any effects of adiabatic heat).
Commercial exposure time for HPP is 10 minutes however; it can be varied depending on the type of product. Shelf life extension of high pressure processed foods has a simple technique of killing microbes by increased pressure. Because the pressure is transmitted uniformly (in all directions simultaneously), food retains its shape, even at extreme pressures. And because no heat is needed, the sensory characteristics of the food are retained without compromising microbial safety.
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 59
Arsenic Contamination in Food
Arshpreet Kaur Sidhu, Baljit Singh and Savita Sharma Department of Food Science and Technology Punjab Agricultural University, Ludhiana-141004
Email: [email protected]
ABSTRACT
The toxic metalloid arsenic (As) has long been known to man as a notorious poison. It is one of the major global environmental pollutants because of its highly toxic and carcinogenic properties. Abuse of arsenical pesticides in the eighteenth and nineteenth century along with volcanic eruptions, erosion from arsenic containing rocks and from mining and smelting ores has caused widespread contamination of soil and ground water. The intake of arsenic by humans occurs through contaminated water and food. The epidemiological studies show that the chronic arsenic poisoning can cause serious health effects including cancers, melanosis, hyperkeratosis, restrictive lung disease, peripheral vascular disease, gangrene, diabetes mellitus, hypertension, and heart diseases. Arsenic may enter the food chain via contaminated ground water or soil, thus entering the seafood and plants. Cereals, seafood and green leafy vegetables are the foods particularly high in As. Arsenic above permissible limit in ground water of phreatic younger alluvium of Ganga and Ghaghara rivers along meandering course and shallow aquifer, has reported as the main source of arsenic contamination in India.
Food processing such as steaming, boiling and refining reduce As content in various foods whereas refrigeration and freezing tend to increase the contamination level. Both, the United States Environmental Protection Agency (US-EPA) and the World Health Organization (WHO) have established the As level for drinking water at 10 μg/litre. In India the food standards are given by Food Safety and Standards Authority of India and Bureau of Indian Standards. The Bengal delta plain covering West Bengal and Bangladesh is one of the highly affected areas. Others include Bihar, Jharkhand, Uttar Pradesh and few districts on Punjab.
Given the importance of As as a global environmental toxicant to bio organisms, various processing technologies are available to reduce the arsenic content or eliminate it completely.
Keywords: arsenic, contamination, processing techniques
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 60
Bisphenols and Their Health Hazards
Ashwani Kumar, Kamaljit Kaur, Amarjeet Kaur and Vidisha Tomer
Dept of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab- 141004
ABSTRACT
The bisphenols are a group of chemical compounds with two hydroxyphenyl functionalities with phenols as one of the major reactive group. Bisphenol A (BPA) is the most popular representative of this group, often simply referred to as "bisphenol". It is widely used chemical as the structural component of epoxy resins, polycarbonate packages and lacquers of metal food packages all over the world. During the manufacturing process, some of unreacted BPA retains in the polycarbonate (PC) products and may migrate to the food.
BPA is a well-known endocrine disruptor (ED) and during past few years EDs have been attracting the attention of the scientific world because of their possible negative effects on human health. Some of the developmental effects seen among rodents exposed to low doses of BPA include changes in brains and behaviours; precancerous lesions in the prostate and
BPA is a well-known endocrine disruptor (ED) and during past few years EDs have been attracting the attention of the scientific world because of their possible negative effects on human health. Some of the developmental effects seen among rodents exposed to low doses of BPA include changes in brains and behaviours; precancerous lesions in the prostate and