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- 저자 : Runu Chakraborty (검색결과 5 건)
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Role of Fermentation in Improving Nutritional Quality of Soybean Meal - A Review
Mukherjee, Runni,Chakraborty, Runu,Dutta, Abhishek Asian Australasian Association of Animal Productio 2016 Animal Bioscience Vol.29 No.11
Soybean meal (SBM), a commonly used protein source for animal feed, contains anti-nutritional factors such as trypsin inhibitor, phytate, oligosaccharides among others, which limit its utilization. Microbial fermentation using bacteria or fungi has the capability to improve nutritional value of SBM by altering the native composition. Both submerged and solid state fermentation processes can be used for this purpose. Bacterial and fungal fermentations result in degradation of various anti-nutritional factors, an increase in amount of small-sized peptides and improved content of both essential and non-essential amino acids. However, the resulting fermented products vary in levels of nutritional components as the two species used for fermentation differ in their metabolic activities. Compared to SBM, feeding non-ruminants with fermented SBM has several beneficial effects including increased average daily gain, improved growth performance, better protein digestibility, decreased immunological reactivity and undesirable morphological changes like absence of granulated pinocytotic vacuoles.
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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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Sanchari Chattopadhyay,Utpal Raychaudhuri,Runu Chakraborty 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.1
Rheological behaviors of system were measured varying the concentration of sucrose (12-20 g), cocoa powder (0-4 g), and inulin (2-8 g) with fixed amount of starch and soymilk. The instrumental color based on the coordinate a* (redness), b*(yellowness), L* (lightness), C*(chromaticity), and h*(hue angle) were also analyzed. Sensory tests were done to assess what extent of rheological properties, visual color, and taste were accepted by the consumers. Response surface methodology was applied to optimize the rheological, chromatic, and sensory data. The consistency index (R2adj =91%, p<0.01) and elasticity (R2adj =97%, p<0.01) were related to the independent variables by quadratic model. The linear correlation between b* with hue angle (r=0.97) and chromaticity (r=0.98) were observed. Sensory analysis data showed that parameters differed significantly (p<0.05) with sensory acceptability coefficient (R2adj =83%, p<0.01). Thus, response surface methodology used as an adequate approach for optimizing the dessert with best proportion of these components.
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Supplementation of Common White Bread by Coriander Leaf Powder
Lipi Das,Utpal Raychaudhuri,Runu Chakraborty 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.2
Coriander leaves are widely used worldwide as a very common garnish in almost all types of Western,Oriental, and Arabic culinary. It is rich in the beneficial components of antioxidants, trace elements, and essential oils. Bread enriched with coriander leaf powder is therefore likely to have greater acceptability to consumers compared to unfortified bread. In the present study the antioxidant and sensory analyses along with baking and staling characteristics of such breads at supplementation levels of 1.0, 3.0, 5.0, and 7.0%(w/w) on wheat flour have been investigated. Results show that supplementation with coriander leaf powder bettered the crumb moisture content with only a little increase in crumb firmness. A substantial improvement in sensory characteristics was observed with the supplemented breads. A sharp increase in antioxidant content was an important beneficial fortification effect observed in the fortified breads. Coriander leaf content between 3.0 and 5.0% was found to be the optimum supplementation level that offered the best compromise for highest acceptability of the fortified breads.
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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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