The lower shear bond strength of nano-HAp incorporate GIC revealed that the addition of nano-HAp interfered with the bonding ability of GIC to the substrate interface, but the mixed type of failure in nano-HAp incorporated GIC suggests that it increases the strength of the matrix. However, the role of nano-size particles on the micro-size particles of GIC for the bonding mechanism and the ratio and proportions of nano-HAp to the GIC needs further elucidation.
Ready to eat, nutritious and low-cost snack was developed by composite flour containing defatted soya, rice, salt, radish leaves and pea pods powder. The best possible combination of process parameter was obtained with response surface methodology (RSM) using Box Behnken design. The different process variables viz., screw speed, die temperature, feed moisture and composition of base and supplement materials were optimized to obtain good quality soybean-rice based snack food. The designed experimental runs were conducted to obtain the optimal conditions as 360.42 rpm speed of screw (SS), 152.29°C die temperature (DT), 13.17% feed moisture (FM), 35% vegetable waste-soy powder (VW-SP) proportion and 65% of base flour. The results revealed that the addition of vegetable waste (radish leaves and pea pods powder) and soy powder had the most significant impact on all process variables followed by the feed moisture content. The blend proportion under optimum extrusion conditions had improved the nutritional quality of snack food with 1.55g/ 100g of fiber and 20.61g/100g of protein content and overall acceptability of 78.41%.
The aim of this study is to utilize the vegetable by-product for value addition in food. In this study, pea pod powder is developed using different pre-treatments of blanching and drying methods. Pea pods were subjected to different pre-treatments such as citric acid blanching (CB), potassium metabisulphite dipping (KMS) and hot water blanching (HB). A control or untreated sample (UT) was kept for comparing with treated sample. Pre-treated samples were dried using different drying techniques i.e. convective tray drying (55°C, 65°C and 75 °C), sun drying and solar drying. The dried samples were evaluated for its moisture content, drying time, crude fibre content, lignin content and colour attributes. The result of the study showed significant effect (p< 0.005) of blanching and dying on the quality of pea pods. The lignin content was minimum for control (UT) sample and crude fibre content was higher for UT samples convectively dried at 75 °C whereas maximum rehydration ratio was observed in convectively dried KMS pre-treated samples at 75 °C. Overall, the UT samples followed by 75 °C convective drying was found to be the best combination for retaining quality attributes of pea pods.
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