A simple, fast, specific, and precise high-performance thin layer chromatography method has been developed for the estimation of monosodium l-glutamate (MSG) in food products. Aluminum plates precoated with silica gel 60 GF254were used as stationary phase and a mixture of methanol–chloroform–formic acid in the ratio 5:5:1 (v/v) as mobile phase. Quantification was carried out by postchromatographic derivatization using 1% ninhydrin solution, and the developed spots were scanned by using a densitometer in absorbance mode at 485 nM. The Rfvalue of MSG was 0.64. The results of the analysis have been validated statistically and by the recovery studies. Linearity was observed in the concentration range of 400–1000 nG.
Mango and pineapple powders were prepared for the processing and sensory evaluation of fruit powder based instant health drink mixes and standardised using various levels of fruit powders (10-50%) with additional ingredients. The mango and pineapple powders of 30 g were taken as optimum level for processing the health drink mixes. The processed mixes were stored in different packaging materials and stored at room temperature for 270 days. The chemical characteristics and microbial load were observed during storage period. Moisture and vitamin C contents were slightly high in pineapple powder based health drink mixes whereas reducing and total sugars, protein, fat and beta carotene were more in mango powder based instant health drink mixes. A minimal rise in microbial population was observed in all the stored samples during the study period. The organoleptic scores of the instant health drink mixes were found to be highly acceptable up to 270 days.
Mango and pineapple powders were prepared for the processing of fruit powder based instant biscuit mixes and standardised using various levels of fruit powders (10-50%) with other ingredients. The mango and pineapple powders at 30g were taken as optimum level for processing the biscuit mixes. The processed mixes were stored in different packaging materials and stored at room temperature for 270 days. The chemical characteristics and microbial load were observed during storage period. Moisture, vitamin C contents were slightly high in pineapple powder based biscuit mixes whereas reducing and total sugars, protein, fat and beta carotene were more in mango powder based biscuit mixes. A minimal increase in microbial population was observed in all the stored samples during the study period. The organoleptic scores of the biscuit mixes were found to be highly acceptable upto 270 days.
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