The present study was undertaken to develop a protocol for acquisition and analysis of images of ghee samples to derive mathematical parameters related to adulteration of cow ghee with vegetable fat and to develop a model to predict the adulteration levels. The images acquired using a flatbed scanner were quantified in terms of their pixel intensity, colour, morphological, textural and skeleton parameters using ImageJ software. The selected parameters were measured for images of pure cow ghee and compared with that obtained for ghee adulterated with 5%, 10%, 15% and 20% vegetable fat. The parameters were assessed for their ability to detect the fixed adulteration levels on a discrete scale was assessed using discriminant analysis and the adulteration levels of the samples were correctly classified to the extent of 92.2%. An equation for predicting adulteration levels on a continuous scale using regression analysis (adjusted R 2 value 0.94) was developed, tested and further validated using a fresh data set including a commercially popular market sample of ghee giving a good fit (R 2 value of 0.85).
The burfi prepared with addition of orange pulp in sweetened khoa is popularly known as Santra burfi in Maharashtra and it has great commercial potential owing to its typical taste. The present investigation was carried out with a view to generate technological data, which is requisite in product standardization and mechanization. The santra burfi was prepared by varying the rates of orange pulp addition and was tested for various textural properties such as hardness, cohesiveness, gumminess, chewiness, adhesiveness and springiness with TA-XT2i Texture Analyzer using two-bite compression. The data of product composition and quantified properties were analyzed using correlation and regression techniques. The hardness was found to have positive correlation with proteins, fat and ash content while the moisture and level of orange pulp had negative correlation. Similar trends were observed for springiness, gumminess, chewiness and cohesiveness with the exception of ash. On the contrary, the mean adhesiveness showed negative correlation with protein, fat and ash content and shown positive correlation with moisture content and level of orange pulp. The regression equations were also fitted for explaining the interrelationships between the textural properties as functions of product composition.
The present study was undertaken to study the effect of storage temperature on the textural properties of market samples of Paneer, Kaju Katli and Rajmalai. The investigation was done to know the significance of the effect of ambient (fluctuating) versus steady storage temperature conditions on the textural properties of products. Ambient storage in the glass shelves or jar is the most common and preferred method of storage by sweet vendors in India. So the market samples of products were procured and stored at designated temperature conditions, (5 ± 1 0 C, 80± 5% RH) incubator at (18 ± 1 0 C, 55± 5% RH) and (30 ±1 0 C, 55± 5% RH), and at ambient condition (18-30 0 C, 70 ± 5% RH) for different time periods. Such products are subjected to fluctuating environmental conditions. The result indicates that, the primary textural characteristics of Paneer and Kaju Katli were not significantly affected by the fluctuation of ambient storage temperature for the short shelf life at that temperature but the adhesiveness, cohesiveness and springiness of Rajmalai were significantly affected by the fluctuation of ambient storage temperature for the long shelf life at that temperature.
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