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RISS 인기검색어
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- 저자 : Ajita Tiwari (검색결과 2 건)
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( Tiwari Ajita ),( Jha S. K ) 한국농업기계학회 2017 바이오시스템공학 Vol.42 No.1
Purpose: The storage life of pearl millet-based, deep fried, ready-to-eat snacks, packaged in aluminum-laminated polyethylene having a thickness of 50 μm (with and without nitrogen) was evaluated under storage conditions of 38±2°C and 90% RH. Methods: The moisture content, free fatty acids (FFA), peroxide value, and crispness of the snack were evaluated throughout the storage period. The moisture content, FFA, and peroxide value increased with an increase in storage period, but the increase was less in packages flushed with nitrogen gas. The crispness decreased with an increase in the storage period, for snacks both with and without nitrogen packages. However, the decrease was less in nitrogen-flushed packages. FFA and peroxide values were strongly correlated with the moisture content of the snack. The storage life of the snack was found to be 60 and 45 days in packages with and without nitrogen respectively. Conclusions: The snack`s predicted storage life, for snacks with and without nitrogen packages, was determined as 294 and 254 days respectively.
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Kasturi Pusty,Kshirod K. Dash,Ajita Tiwari,V. M. BALASUBRAMANIAM 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.14
In the present study encapsulation of ultrasound assisted red cabbage extract was carried out using four different carrier agents such as maltodextrin, gum arbic, xanthan gum, and gellan gum. Among the four hydrocolloids investigated, maltodextrin was found to have the least destructive effect on anthocyanin content (14.87 mg C3G/g dw), TPC (54.51 ± 0.09 mg GAE/g dw), TFC (19.82 Mg RE/g dw) and antioxidant activity (74.15%) upon freeze–drying. Subsequently a storage study was conducted using maltodextrin as carrier agent at 25–50 °C. The Clausius–Clapeyron equation was used to evaluate the net isosteric heat (qst) of water adsorption. The differential entropy (ΔS) and qst decreased from 82.298 to 38.628 J/mol, and 27.518 kJ/mol to 12.505 kJ/mol, respectively as the moisture content increased from 2 to 14%. The value of isokinetic energy and Gibb’s free energy were found to be 364.88 and − 1.596 kJ/mol for freeze dried red cabbage.
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