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- 저자 : Molla Salauddin (검색결과 2 건)
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Tanmay Sarkar,Molla Salauddin,Runu Chakraborty 한국식품연구원 2021 Journal of Ethnic Foods Vol.8 No.-
West Bengal and Odisha, two distinguished provinces of India, are consecrated with prosperous animal resources. Both territories have substantially affluent traditional dairy-based products. Rasgulla is one of such kind of traditional Indian dessert made from milk casein with attractive white colour having a spongy, porous structure and spherical shape, popular all over the world for its taste, flavour and unique texture. It is mainly originated in the West Bengal and Odisha, through a cascade of ethnic gastronomic phenomena. Both the traditional and cutting-edge practice of rasgulla preparation has its own impact on the sensory attributes of the product. Researchers’ approach to improve textural, colour and sensory qualities of this astonishing dairy product has an appulse on overall acceptability of the product. Different types of milk and coagulant have a tremendous effect on the final quality of the product in terms of nutritional, textural and palatability characteristics of rasgulla. To make this traditional sweetmeat more nutritious, fortification and enrichment of functional features have been studied. Anti-diabetic rasgulla has been prepared to conquer the diabetes mellitus through re-modulation in the extent of sugar used to process this sweetmeat. Shelf-life of casein based products is one of the main concerns for researchers, due to abundance of ample amount of nutrients for optimum growth of microorganisms, along with the warm and humid condition of Indian subcontinent which accelerates the microbial propagation. Though the product has immense nutritional and sensory idiosyncrasy as well as folk medicinal importance, it is yet to be explored in coetaneous medical sciences.
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Sarkar Tanmay,Salauddin Molla,Choudhury Tanupriya,Um Jung-Sup,Pati Siddhartha,Hazra Sudipta Kumar,Chakraborty Runu 대한공간정보학회 2021 Spatial Information Research Vol.29 No.4
Being a seasonal fruit mango cannot be cherished over the year; dehydration may be a solution to preserve the deliquesce of mango as mango leather. The processing parameters like puree load (0.4–0.6 g/cm2 ), total soluble solid (20–30 B), oven temperature (60–80 C), and microwave power level (100–300 W) were optimised for a superior textural attribute (hardness) primitive drying method like sun drying, industrially practiced modern methods like hot air oven drying and microwave drying and cutting-edge drying technique like freeze-drying. Response surface methodology and artificial neural network technique were adapted to model these drying procedures by considering the central composite design. The mathematical operations guiding to describe the model were studied. Being an imperative parameter colour quantification is essential for food industries. Current research employs microwave drying to produce mango leather with colour quantification approach. The L, ‘a’ and ‘b’ values of the product have been measured by Hunter Lab colorimeter and by digital image analysis, to determine the chromatic view harmonious to human vision. The relative analysis of colour measurement through these two techniques has been studied.
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