Quality of products containing defatted groundnut cake flour

Purohit, Chitra; Rajyalakshmi, P.

doi:10.1007/s13197-010-0125-y

Cited by 31 publications

(22 citation statements)

References 8 publications

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“…The increase in moisture of crackers may be due to high water vapor transmission rate through packaging material. Finding of present study are in agreement with the findings of Jagdeesh et al (2007) and Purohit & Rajyalakshmi (2011). Furthermore, Manikantan et al (2014) also observed an increase in moisture of banana chips stored in polypropylene based nanocomposite packaging films.…”

Section: Physico-chemical Characteristics Of Papaya and Whole Wheat Fsupporting

confidence: 93%

Effect of papaya and storage time on the quality of the newly developed papaya crackers

Khatun¹,

Jahan²,

Hosain³

et al. 2016

JEBAS

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KEYWORDS ABSTRACTCrispy nutritious papaya crackers were developed from locally available papaya and whole wheat flour by baking in oven at 130 o C for 35 min. Crackers were packed in high density polyethylene pouches and stored under ambient condition for 90 days. The influence of papaya and storage condition on physicochemical compositions was evaluated in present study. Physicochemical analyses of fresh crackers revealed the presence of moisture (3.3-3.6%), ash (4.07-4.12%), protein (6.35-8.13%), fat (1.75-1.94%), fibers (11.50-13.75%), minerals like sodium (6.1-6.61 mg/100g), magnesium (122.44-115.28 mg/100g), potassium (469.62-443.34 mg/100g), calcium (24.99-21.97 mg/100g) and phosphorus (307.66-229.13 mg/100g). Among various studied physicochemical parameters only slight increases was reported in the moisture content while in case of other parameters like fat, ash, fiber, protein and mineral content some reduction was reported at the 90 days of storage. This study introduced the formulation of crackers by using whole wheat flour and papaya which can be a good source of fiber and minerals.

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Section: Physico-chemical Characteristics Of Papaya and Whole Wheat Fsupporting

confidence: 93%

Effect of papaya and storage time on the quality of the newly developed papaya crackers

Khatun¹,

Jahan²,

Hosain³

et al. 2016

JEBAS

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“…Banana chips packaged in the treatment N exhibited minimum increase of moisture content (103.8 %) and the maximum increase was observed in treatment M (257.7 %). The moisture increase may be due to the water vapor transmission characteristics of the packaging film (Purohit and Rajyalakshmi 2011;Jagdeesh et al 2007). The WVTR of treatment N & M were 2.1 and 5.7 gm −2 day −1 respectively (Table 1) and was responsible for the difference in moisture content of the chips.…”

Section: Resultsmentioning

confidence: 99%

Storage stability of banana chips in polypropylene based nanocomposite packaging films

et al. 2012

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In this study, polypropylene (PP) based nanocomposite films of 15 different compositions of nanoclay, compatibilizer and thickness were developed and used for packaging and storage of banana chips. The effect of nanocomposite films on the quality characteristics viz. moisture content (MC), water activity (WA), total color difference (TCD), breaking force (BF), free fatty acid (FFA), peroxide value(PV), total plate count (TPC) and overall acceptability score of banana chips under ambient condition at every 15 days interval were studied for 120 days. All quality parameters of stored banana chips increased whereas overall acceptability scores decreased during storage. The elevation in FFA, BF and TCD of stored banana chips increased with elapse of storage period as well as with increased proportion of both nanoclay and compatibilizer but decreased by reducing the thickness of film. Among all the packaging materials, the WA of banana chips remained lower than 0.60 i.e. critical limit for microbial growth up to 90 days of storage. The PV of banana chips packaged also remained within the safe limit of 25 meq oxygen kg −1 throughout the storage period. Among all the nanocomposite films, packaging material having 5 % compatibilizer, 2 % nanoclay & 100 μm thickness (treatment E) and 10 % compatibilizer, 4 % nanoclay & 120 μm thickness (treatment N) showed better stability of measured quality characteristics of banana chips than any other treatment.

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“…Groundnut meal is suitable to enhance the nutritive value of wheat and other flour. It has potential to be used as low fat groundnut concentrates, composite flour, in bakery products, breakfast cereal flakes, snack foods, multipurpose supplement, infant and weaning foods, extruded foods or fabricated foods (Gopala Krishna 2007;Purohit and Rajyalakshmi 2011).…”

Section: Introductionmentioning

confidence: 99%

Optimization of food materials for development of nutritious pasta utilizing groundnut meal and beetroot

et al. 2016

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Present study was undertaken to optimize the level of food materials viz. groundnut meal, beetroot juice and refined wheat flour for development of nutritious pasta using response surface methodology. Box-benken design of experiments was used to design different experimental combinations considering 10 to 20 g groundnut meal, 6 to 18 mL beetroot juice and 80 to 90 g refined wheat flour. Quality attributes such as protein content, antioxidant activity, colour, cooking quality (solid loss, rehydration ratio and cooking time) and sensory acceptability of pasta samples were the dependent variables for the study. The results revealed that pasta samples with higher levels of groundnut meal and beetroot juice were high in antioxidant activity and overall sensory acceptability. The samples with higher content of groundnut meal indicated higher protein contents in them. On the other hand, the samples with higher beetroot juice content were high in rehydration ratio and lesser cooking time along with low solid loss in cooking water. The different level of studied food materials significantly affected the colour quality of pasta samples. Optimized combination for development of nutritious pasta consisted of 20 g groundnut meal, 18 mL beetroot juice and 83.49 g refined wheat flour with overall desirability as 0.905. This pasta sample required 5.5 min to cook and showed 1.37 % solid loss and rehydration ratio as 6.28. Pasta sample prepared following optimized formulation provided 19.56 % protein content, 23.95 % antioxidant activity and 125.89 mg/100 g total phenols with overall sensory acceptability scores 8.71.

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Quality of products containing defatted groundnut cake flour

Cited by 31 publications

References 8 publications

Effect of papaya and storage time on the quality of the newly developed papaya crackers

Effect of papaya and storage time on the quality of the newly developed papaya crackers

Storage stability of banana chips in polypropylene based nanocomposite packaging films

Optimization of food materials for development of nutritious pasta utilizing groundnut meal and beetroot

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