A Study on Development of Fortified Pasta with Ginger Powder

Mishra, Piyush; Bhatt, Devendra Kumar

doi:10.9790/2402-1008011418

Cited by 9 publications

(7 citation statements)

References 5 publications

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“…Addition of carrot puree in formulation disturbs the gluten matrix which leads to the weakening of noodles structure. Similar results for decrease in firmness values were reported by Rekha et al () by addition of vegetable puree in pasta, Mishra and Bhatt () in fortified pasta with ginger powder. Krishnan and Prabhasankar () also reported decrease in firmness of noodles prepared by incorporation of green banana flour.…”

Section: Resultssupporting

confidence: 88%

Influence of carrot puree incorporation on quality characteristics of instant noodles

Prerana

Devkatte

2019

J Food Process Engineering

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The present investigation was undertaken to develop carrot puree‐incorporated noodles and increase vegetable intake in the diet of consumers. Carrot puree was incorporated at 0, 10, 20, 30, 40, and 50 g per 100 g of refined wheat flour. Cold extrusion and air‐drying method were used to prepare noodles. Carrot noodles were analyzed for nutritional, sensory, cooking, and textural properties. Forty grams of vegetable puree per 100 g of refined wheat flour was preferred in sensory evaluation. The nutritional analysis results of 100 g dried carrot noodles indicated increase in total carotenoids (1.58 mg) and minerals such as calcium (36.3 mg), phosphorous (140.4 mg), iron (9.5 mg), potassium (192.4 mg), and crude fiber (3.85 g) compared with control. Carrot noodles in comparison with control (14.33%) showed decreased cooking loss (8.74%) which affirmed better binding of fiber particles with starch–protein matrix. The texture analysis of test noodles showed reduction in hardness (27.06%), springiness (79.78%), and cohesiveness values (0.74%) compared with control noodles. Practical Applications Instant noodle enrichment with vegetable source (carrot) will not only find a new avenue for the noodle industry to provide healthier option to the consumers but also nutritionally enhance the noodles with micronutrients such as vitamins, minerals, dietary fibers, and phytochemicals. The carrot in puree incorporation improves the sensory, cooking, and nutritional qualities of noodles. The enrichment with vegetable source (carrot) will develop low‐energy dense air‐dried instant noodles and can help increase vegetable intake in the diet of consumers through a food matrix that is well appreciated by all age groups.

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Section: Resultssupporting

confidence: 88%

Influence of carrot puree incorporation on quality characteristics of instant noodles

Prerana

Devkatte

2019

J Food Process Engineering

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“…Protein content of fish noodles observed in this study was similar to the findings of the dried noodles prepared from motan fish meal which revealed higher content of protein in noodles with lower moisture content [25]. Mishra and Bhatt [26] found 1.14% fat content in pasta. But, the fat content found in this study is higher than the reported value and this is might be due to the inclusion of 5 ml soybean oil and different amount of silver carp muscle in the noodles.…”

Section: Proximate Composition Of Prepared Noodlessupporting

confidence: 87%

Evaluation of Moisture Content and Sensory Properties of Colored and Non-Colored Fish (Silver Carp, Hypophthalmichthys molitrix) Noodles during Storage

Shikha,

Jahan,

Hossain

et al. 2023

AJFAR

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The study was done to evaluate moisture content and sensory properties of colored and non-colored noodles incorporated with different amount of fish (Silver carp, Hypophthalmichthys molitrix) mince during storage at room temperature (30-35○C) in two types of packaging conditions (sealed polyethylene packet and vacuum sealed packet). In addition, proximate composition, cooking time, and water absorption capacity were also investigated at initial stage. Boiled fish mince was incorporated with wheat flour and spices to prepare eight different samples namely CN (without fish mince, colorless), CC (without fish mince, colored), S1N (25% fish mince, colorless), S1C (25% fish mince, colored) S2N (30% fish mince, colorless), S2C (30% fish mince, colored) and S3N (35% fish mince, colorless) and S3C (35% fish mince, colored). No significant change in the moisture content of colored and non-colored fish noodles was found but moisture, protein, and fat content rose significantly with the increment of added amount of fish mince in the noodles. A significant decreasing trend was observed in the moisture content of the samples stored in sealed polyethylene packets during the 305 days of storage period whereas the moisture content of all the samples packed in vacuum sealed packets witnessed a non-significant change for the storage of 360 days. The color, flavor and texture of the products were acceptable up to 305 days in sealed polyethylene packets and 360 days in vacuum sealed packets. Food color had no remarkable effect on proximate composition, cooking time, water absorption capacity, and sensory characteristics of prepared noodles. Colorless noodles containing 35% fish mince was preferred by the panelists. So, both colored and non-colored fish noodles prepared with fish mince (up to 35%) can be stored at room temperature (30-35○C) in both sealed polyethylene packets and vacuum sealed packets for at least 10 months with acceptable moisture content and sensory properties. Vacuum sealed packaging provided the products with better protection against moisture loss throughout the storage period.

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“…Environmental biotechnology provides creative ways to manage medical waste sustainably, but there are many obstacles that must be overcome before it can be put into practice successfully [45]. b.…”

Section: Discussionmentioning

confidence: 99%

Environmental Biotechnology for Medical Waste Management: A Review of Current Practices and Future Directions

Yadav

2023

AABSc

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The increasing environmental and human health concerns associated with medical waste have led to the development of environmental biotechnology as a means of mitigating its negative effects. This review paper discusses the various types of medical waste generated in healthcare facilities, as well as the potential environmental and health impacts of improper handling and disposal. It also provides an overview of the different environmental biotechnologies that have been developed to treat medical waste, including bioreactor systems, microbial treatment, and composting. The benefits and drawbacks of these technologies are also discussed. Bioremediation is a promising environmental biotechnology that can be used to treat medical waste contaminated with hazardous chemicals. Case studies from around the world demonstrate the successful application of environmental biotechnologies to medical waste management. These case studies highlight the challenges encountered, the methods used, and the results obtained. The findings of this review paper highlight the need for a comprehensive strategy for managing medical waste that includes environmental biotechnologies. Further research and development are needed to improve the effectiveness, efficiency, and sustainability of medical waste management.

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A Study on Development of Fortified Pasta with Ginger Powder

Abstract: Abstract:Pasta is a popular food and its quality can also measured by appearance of flavour and texture.Present study was undertaken to evaluate the quality of pasta supplemented with different quantities of ginger powder. In the present study four samples (C, C1, C2, and C3)

Cited by 9 publications

References 5 publications

Influence of carrot puree incorporation on quality characteristics of instant noodles

Influence of carrot puree incorporation on quality characteristics of instant noodles

Evaluation of Moisture Content and Sensory Properties of Colored and Non-Colored Fish (Silver Carp, Hypophthalmichthys molitrix) Noodles during Storage

Environmental Biotechnology for Medical Waste Management: A Review of Current Practices and Future Directions

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