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Abrol GS, Singh AK, Pal R, Kumar A, Sharma P, Sharma G. Utilization of bottle gourd ( Lagenaria siceraria (Mol.) Standl.) pomace for the preparation of instant kheer (dessert) mix. Heliyon 2023; 9:e18533. [PMID: 37576206 PMCID: PMC10415662 DOI: 10.1016/j.heliyon.2023.e18533] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 07/12/2023] [Accepted: 07/20/2023] [Indexed: 08/15/2023] Open
Abstract
Bottle gourd pomace, a waste from vegetable processing industry was used to prepare instant kheer (dessert) mix. In this study, the bottle gourd was procured from the farm, washed, grated, steam blanched and the grits were further divided into two parts. One part of grits was dried without juice extraction (BGFD- Bottle gourd fresh dried), while, the other half (BGPD- Bottle gourd pomace dried) was dehydrated after extraction of juice. The dehydrated grits were used for the preparation of kheer mix and the recipe was optimized using RSM Central Composite Design (CCD). The variables were BGFD and BGPD ranged 3-7 g. The other ingredients with the fixed quantities were milk powder (50 g), sugar (15 g), and small cardamom (1 g). The product was selected based on sensory responses like taste, colour, flavour, texture, and overall acceptability (OAA). The software suggested a kheer mix prepared using 7 g BGFD and 3 g BGPD will produce the best sensory scores. The prepared kheer mix had a moisture, TSS, carbohydrates, reducing sugars, total sugars, titratable acidity, crude protein, and crude fat content of 7.9%, 27 °B, 72.21%, 10.79%, 16.75%, 0.896% CA, 10.76%, and 7.63%, respectively. The product was rich in energy (400.55 kcal/100 g), total phenols (4.99 mg/100 g), and exhibited strong antioxidant activity (46%). The total plate count on the product on nutrient agar medium was 4.3 × 106 CFU/g. The kheer could be prepared by adding 140 mL of water to 70 g of water to kheer mix and cooking it for 10 min. Further, to see the credibility and obtain more clearer patterns, the Canonical Correlation Analysis (CCA) and Principal Component Analysis (PCA) were applied. The overall variation of the BGFD and BGPD on the sensory parameters based on canonical correlation analysis was 92.5%. The sum of Principal Components PC1 and PC2 explained a very high variability (98.2%) among the studied treatments.
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Affiliation(s)
- Ghan Shyam Abrol
- Department of Postharvest Technology, College of Horticulture and Forestry, Rani Lakshmi Bai Central Agricultural University, Jhansi, India
| | - Amit Kumar Singh
- Department of Postharvest Technology, Banda University of Agriculture and Technology, Banda, India
| | - Ranjit Pal
- Department of Fruit Science, College of Horticulture and Forestry, Rani Lakshmi Bai Central Agricultural University, Jhansi, India
| | - Ashwani Kumar
- Department of Postharvest Technology, College of Horticulture and Forestry, Rani Lakshmi Bai Central Agricultural University, Jhansi, India
| | - Priyanka Sharma
- Department of Floriculture and Land Scaping, College of Horticulture and Forestry, Rani Lakshmi Bai Central Agricultural University, Jhansi, India
| | - Gaurav Sharma
- Department of Postharvest Technology, College of Horticulture and Forestry, Rani Lakshmi Bai Central Agricultural University, Jhansi, India
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Kumar A, Gupta K, Islam Apu MA, Abrol GS, Tomer V. Effect of household processing on nutritional and antinutritional composition, mineral-mineral ratios, and functional properties of Colocasia leaves. Heliyon 2023; 9:e17137. [PMID: 37383195 PMCID: PMC10293681 DOI: 10.1016/j.heliyon.2023.e17137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 05/08/2023] [Accepted: 06/08/2023] [Indexed: 06/30/2023] Open
Abstract
Colocasia leaves are high in nutrients and other phytochemicals but their utilization remains limited due to a lack of awareness. Higher content of anti-nutritional factors like oxalic and tannic acid in Colocasia leaves limit nutrient availability. In the present study, the effect of four household procedures viz. soaking (8-12 h), microwave heating (2-6 min), cooking (30-60 min), and blanching (1-3 min), followed by sun drying, was studied on the nutritional, antinutritional and functional properties of Colocasia leaves. A significant increase in crude fibre (25.7%-29.65%), and protein (4.33-15.6%) content was found in all the treatments except for the microwave treatment. A significant decrease in fat (5.7-31.4%), ash (20.34-28.22%), oxalic acid (27.07-35.32%), and tannic acid (up to 96%) was also found in various treatments. Among the minerals, a significant increase was reported for calcium (up to 16.38%), and iron (up to 5.9%). The highest mineral retention was found in soaked samples. The soaked and cooked samples also had a higher Ca: Mg ratio. A significant change in functional properties was also found. FTIR peaks suggested no significant qualitative effect occurred on phytochemical or physicochemical characteristics. Cluster analysis showed that cooking was second to soaking in terms of overall quality which were most comparable to the control. Cooking efficiently reduced the antinutritional factors, however, a significant loss of nutrients and functional properties was also observed. Therefore, the soaking of Colocasia leaves for 8-10 h is recommended as the best practice before their food applications.
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Affiliation(s)
- Ashwani Kumar
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India
- Department of Postharvest Technology, Rani Lakshmi Bai Central Agricultural University, Jhansi, 284003, India
| | - Kritika Gupta
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India
- Department of Nutrition and Hospitality Management, University of Mississippi, Oxford, 38677, USA
| | - Md. Aminul Islam Apu
- Department of Nutrition and Hospitality Management, University of Mississippi, Oxford, 38677, USA
| | - Ghan Shyam Abrol
- Department of Postharvest Technology, Rani Lakshmi Bai Central Agricultural University, Jhansi, 284003, India
| | - Vidisha Tomer
- VIT School of Agricultural Innovations and Advanced Learning, Vellore Institute of Technology, Vellore, 632014, India
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Kumar A, Komal, Kumar R, Abrol GS, Kumari P, Nirmal P. A review on the nutritional composition, phytochemicals, and health benefits of barberry: An insight into culinary applications and future prospects. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ashwani Kumar
- Department of Postharvest Technology Rani Lakshmi Bai Central Agricultural University Jhansi Uttar Pradesh India
- Department of Food Technology and Nutrition, School of Agriculture Lovely Professional University Phagwara Punjab India
| | - Komal
- Department of Food Technology and Nutrition, School of Agriculture Lovely Professional University Phagwara Punjab India
| | - Rakesh Kumar
- Department of Environmental Science Rani Lakshmi Bai Central Agricultural University Jhansi Uttar Pradesh India
| | - Ghan Shyam Abrol
- Department of Postharvest Technology Rani Lakshmi Bai Central Agricultural University Jhansi Uttar Pradesh India
| | | | - P. Nirmal
- Department of Food Technology and Nutrition, School of Agriculture Lovely Professional University Phagwara Punjab India
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Abrol GS, Joshi VK, Velić D. Effect of maturation on wild apricot vermouth of different treatments. Croat j food sci technol (Online) 2019. [DOI: 10.17508/cjfst.2019.11.2.07] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Wild apricot vermouths (WAV) of different sugar levels (8, 10 and 12 °Brix),
different alcohol levels (15, 17 and 19%) and spice levels (2.5 and 5%) were
prepared. The product was matured for six months and evaluated for physico-
chemical characteristics at 0, 3 and 6 months of maturation. In general, ethyl
alcohol content decreased in wild apricot vermouth of all treatments during
maturation for six months, in proportion to their initial values. The decrease in
TSS was revealed with the advancement of the storage period of six months.
A similar trend was observed for total sugars with the advancement of the
ageing period. The amount of reducing sugars, however, increased with the
prolongation of the maturation period. The total esters content in WAV
increased with the advancement of the ageing period, irrespective of their
alcohol content. However, the volatile acidity showed a very little increase
during ageing but remained non-significant among the different treatments.
Total phenols content in WAV decreased by both the ageing period of six
months and an increase in alcohol level. A non-significant increase in the
titratable acidity with an ageing period was observed in all the WAV having
different alcohol levels. The effect of spice extract levels added in the
preparation of WAV showed that with the advancement of storage period total
esters increased from 246.8 to 272.8 mg/L and 252.8 to 280.6 mg/L for WAV
having 2.5 and 5% spices content, respectively. In brief, an overview of the
entire results revealed that there was an interactive effect of alcohol level, the
sugar level and the spice extract during maturation of wild apricot vermouth. It
can be concluded that the maturation of WAV exerted a favourable effect on
physico-chemical properties of wild apricot vermouth and is thus, considered
desirable.
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Affiliation(s)
- Ghan Shyam Abrol
- Rani Lakshmi Bai Central Agricultural University, Jhansi-284003 (UP), India
| | - Vinod Kumar Joshi
- Department of Food Science and Technology, Dr Y S Parmar, UHF, Nauni-173230 (HP), India
| | - Darko Velić
- University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
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Bhatt M, Abrol GS, Kumar S, Nautiyal B. Preparation and Evaluation of Functionally Enriched Squash from Rhododendron (Rhododendron arboreum Sm.) Flowers. ACTA ACUST UNITED AC 2017. [DOI: 10.5958/2277-9396.2017.00021.6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Sharma A, Vaidya D, Abrol GS, Rana N, Chauhan N. Functional and textural properties of Indian nuggets assorted with mushroom for lysine enrichment. J Food Sci Technol 2015; 52:3837-42. [PMID: 26028768 PMCID: PMC4444915 DOI: 10.1007/s13197-014-1445-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/29/2014] [Accepted: 06/10/2014] [Indexed: 06/04/2023]
Abstract
Nuggets popularly known as warrian is the traditional household food item of India and prepared from black gram but deficit in essential amino acid, lysine. Present study conducted to prepare lysine enriched nuggets using white button mushrooms (WBM) that contain all the essential amino acids. Black gram paste was fortified with WBM 0 (T0) to 50 at 10 % increments (T1 to T5). Moisture, ash, crude protein and fat were increased in T0 to T5 ranged from 10.00 to 13.52 %, 4.00 to 4.18 %, 13.90 to 23.80 % and 0.37 to 1.00 %, respectively. The cooking weight, cooking losses and antioxidant activity (as DPPH) were increased with increase in WBM (lysine enrichment) in nuggets. In textural analysis, hardness decreased with increases fortification from 1.971 to 0.889 kg. Based on physico-chemical, cooking and textural properties, black gram to WBM ratio of 80: 20 was recommended.
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Affiliation(s)
- Ambika Sharma
- />Department of Food Science and Technology, Solan, India
| | - Devina Vaidya
- />Department of Food Science and Technology, Solan, India
| | | | - Neerja Rana
- />Department of Basic Science, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan, India 173230
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Abrol GS, Vaidya D, Sharma A, Sharma S. Effect of Solar Drying on Physico-chemical and Antioxidant Properties of Mango, Banana and Papaya. Natl Acad Sci Lett 2014. [DOI: 10.1007/s40009-013-0196-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Abstract
The aperitif wine, known as vermouth, is primarily prepared by adding a mixture of herbs and spices or their extract to a base wine. As such, it could also be called aromatized liquor, or a fortified wine. Various plant parts, such as seeds, wood, leaves, bark, or roots in dry form can be used in flavoring. These additives may be infused, macerated, or distilled in a base white wine, or added at various stages of preparation. The final liquid is filtered, pasteurized, and fortified (by the addition of alcohol). Some vermouths are sweetened, whereas other are left unsweetened (dry vermouth). These tend to have a bitterish finish. The two versions differ in alcohol content as well. Vermouths are most commonly prepared from grape-based wines, but fruit-based wines made from mango, apple, plum, sand pear, and wild apricot may also be used. These possess distinct physicochemical and sensory qualities from standard vermouths. The review gives comprehensive information on the historical developments and technology of vermouth production, the various spices and herbs used in its production, and its quality characteristics. In addition, the chapter also discusses the commercial potential of nongrape fruits in vermouth production.
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Affiliation(s)
- P S Panesar
- Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India.
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