Chemometric classification of Northern India unifloral honey

Kamboj, Rajni; Bera, Manab Bandhu; Nanda, Vikas

doi:10.1556/aalim.42.2013.4.9

Cited by 3 publications

(1 citation statement)

References 52 publications

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“…The Bengal gram dal composition of moisture, protein, fat, crude fibre and carbohydrates were 10.9, 24.0, 1.4, 0.0, 59.6% and energy was 347.0 Kcal/100g respectively. Legumes are known to reduce the risk of cardiovascular disease, few types of cancers of colon, breast and prostate along with helping in managing body weight due to its satiety value [26]. Hence, inclusion of Bengal gram dhal can improve the nutrient content of this malt mix.…”

Section: Analysis Of Best Ready MIXmentioning

confidence: 99%

Standardisation and Evaluation of Foxtail Millet Based Malt Mix

Sangma

Suneetha

Kumari

et al. 2019

IRJPAC

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Foxtail millet has been consumed similar to rice from times immemorial and many products like soups, vermicelli, pasta and malt mixes were done in recent times to increase the nutrient content of various food products. Due to climate changes, millet usage is increasing nowadays as they require less irrigation and can grow in arid and semi-arid region to achieve nutrition security. The present research was carried out at Post Graduate & Research Centre, PJTSAU, Rajendranagar, Hyderabad using malted foxtail millet to increase the carbohydrates, energy, vitamin C, bioavailability of protein and other nutrients. Malt mix were prepared from germinated malt foxtail millet, roasted bengal gram and milk powder in five different formulations. Sensory evaluation was done using 9-point hedonic scale for selection of best accepted and it was found that germinated foxtail to roasted bengal gram dal in the ratio of 2:1 was best accepted. This malt mix along with control germinated foxtail was further analysed for proximate composition and vitamin C content. The selected composite’s moisture, ash, fat, protein and crude fibre content were higher for test foxtail millet mix whereas carbohydrates, energy and vitamin C were high for control foxtail millet mix. The lower carbohydrate and energy content as well as higher protein and crude fiber level in the test foxtail millet mix makes it an ideal supplementary food with dense nutrients for children between 1 – 3 years of age. The development of malt mix was carried out for a period of six month including the period of standardization of germination conditions for foxtail millet.

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Section: Analysis Of Best Ready MIXmentioning

confidence: 99%

Standardisation and Evaluation of Foxtail Millet Based Malt Mix

Sangma

Suneetha

Kumari

et al. 2019

IRJPAC

View full text Add to dashboard Cite

show abstract

Sugar profile and rheological behaviour of four different Indian honey varieties

Kamboj¹,

Nayik²,

Bera

et al. 2020

J Food Sci Technol

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The Enzymatic Role in Honey from Honey Bees and Stingless Bees

Farooq,

Ngaini

2023

COC

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A variety of biomolecules known as enzymes are found in honey and originated from bees and plant nectars. The plant yields nectar that aids bees in producing honey. Diastases, invertases, glucosidases, glucose oxidases and proteases are the common enzymes present in honey and highly sensitive toward UV-vis light, heat, and microwave energy. Among all enzymes, invertase and diastase have been used for assessing the freshness of honey. The enzyme's capacity to transform amylose into glucose enhances the sweetness and flavor of honey. The role of enzymatic reactions in two types of honey, based upon bee sting morphology, namely honey from honey bees (HB) and stingless bees (SB) are discussed in this review. Enzymes that act as the main ingredient in honey production are comprehensively discussed for their significance in producing good quality and therapeutic properties of honey.

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Chemometric classification of Northern India unifloral honey

Cited by 3 publications

References 52 publications

Standardisation and Evaluation of Foxtail Millet Based Malt Mix

Standardisation and Evaluation of Foxtail Millet Based Malt Mix

Sugar profile and rheological behaviour of four different Indian honey varieties

The Enzymatic Role in Honey from Honey Bees and Stingless Bees

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