Constraints analysis in adoption of improved dairy farming practices in Haryana, India

Kumar, Nirmal Tej; Bishnoi, Pankaj; Bishnoi, Dalip Kumar; Kumar, Jitendra

doi:10.5958/0976-0563.2014.00590.9

Cited by 5 publications

(4 citation statements)

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“…Among the antioxidant compounds that plants can produce, phenols show various functions and, as part of the functional secondary metabolism, offer benefits to other organisms that consume them (Olivares-Vicente et al, 2018). In humans and other biological systems, phenols have shown effectiveness in the control of cholesterol and oxidized low-density lipoprotein (LDL) and important antioxidant and metal chelating activity at toxic concentrations (Kumar et al, 2013). Although many food products can be consumed fresh, others must be subjected to thermal treatments for consumption.…”

Section: Introductionmentioning

confidence: 99%

“…These modifications depend on the type of food and other factors such as storage time, pH, water activity, chemical compounds, and concentrations of the plant species, starches, and sugars involved. Furthermore, these factors influence the Maillard reaction, which may start at 115-120 °C, accelerate at 130 °C, and stop at 180 °C (Kumar et al, 2013). Consequently, this reaction produces a variety of early, intermediate, and advanced compounds and has both positive and negative effects on food quality (Chen et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOUNDS IN CACHICHÍN NUTS (Oecopetalum mexicanum Greenm. & C.H. Thomps.) EXPOSED TO DIFFERENT THERMAL TREATMENTS

Hernández-Mora,

Gómez-Merino,

Marín-Garza

et al. 2024

agro

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The cachichín tree (Oecopetalum mexicanum Greenm. & C.H. Thomps.), present in the Sierra de Misantla, Veracruz, Mexico, produces fruits with bitter-tasting nuts, traditionally consumed as a healthy snack, boiled or toasted. These nuts have significant concentrations of lipids, proteins, fiber, and ash, although their antioxidant capacity and phenolic profile in response to different thermal treatments have not been explored. The objective of this study was to analyze the antioxidant activity and determine the concentrations of free and total phenolic compounds in the raw (T1) cachichín nuts and nuts subjected to different thermal treatments, including boiled (T2), commercial toast (T3), and controlled toast at laboratory level (T4). The nuts subjected to controlled toasting (T4) showed the highest mean in antioxidant activity (20.73 %), followed by commercial toasting (T3; 19.41 %) and raw nuts (T1; 15.38 %), while the boiled nuts (T2) showed the lowest values (9.68 %). Regarding free phenols, the highest concentration of catechin was found in raw nuts (T1), with 278.91 mg g-1 fresh biomass weight (FBW). Trans-ferulic acid was more abundant in the toasting treatments (7.09 ng g-1 FBW in T3 and 6.13 ng g-1 FBW in T4) compared to raw nuts (T1; 3.77 ng g-1 FBW). Trans-coumaric acid was higher with controlled toasting (T4; 2.67 ng g-1 FBW). In terms of total phenols, raw nuts (T1) showed the highest concentration of catechin (613.95 mg g-1 FBW), while chlorogenic acid was more abundant in commercial toasting (T3; 89.12 ng g-1 FBW). Total trans-ferulic acid was higher in boiled and toasted nuts (T2, T3, and T4), while trans-coumaric acid was highest in controlled toasting (T4) and lowest in boiled (T2). Cachichín nuts are concluded to contain phenolic compounds with beneficial functions, whose concentrations can be altered in response to the thermal treatments applied.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOUNDS IN CACHICHÍN NUTS (Oecopetalum mexicanum Greenm. & C.H. Thomps.) EXPOSED TO DIFFERENT THERMAL TREATMENTS

Hernández-Mora,

Gómez-Merino,

Marín-Garza

et al. 2024

agro

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“…It is a diuretic and is used to heal peptic ulcers (Kumari, Shrivastava, & Mishra, ) and intestinal disorders. This arrowroot‐like starch is also widely used as a hydrocolloid in the preparation of various sweets (Kumar, ; Kumari et al, ; Pagote & Rao, ) and milk puddings. Because of its unique physicochemical properties, it could be used as a functional ingredient in cakes, baked products, and so forth.…”

Section: Introductionmentioning

confidence: 99%

Application of D‐optimal mixture design and fuzzy logic approach in the preparation of chhana podo (baked milk cake)

Franklin

Pushpadass

Kamaraj³

et al. 2019

J Food Process Engineering

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This work is aimed at the use of D-optimal mixture design to incorporate tikhur (Curcuma angustifolia Roxb.) starch instead of semolina in the preparation of chhana podo (baked milk cake). Quality parameters such as lightness, hardness, moisture content, oven spring, and specific volume were determined, and they were used for optimization of baking conditions. The product prepared from the optimized formulation of 19.2 parts of chhana (milk solids obtained by heat-acid coagulation of milk at 90 C), 1.8 parts of tikhur starch, and 6 parts of sugar had 39.72% moisture content, 1.09 cm 3 /g specific volume, 22.43 mm oven spring, 66.37 lightness value, and 29.69 N hardness with desirability factor of 0.896. Further, chhana podo prepared by adding semolina two-parts (control), one-, two-and three-parts of tikhur starch were compared for its sensory attributes using fuzzy logic approach. It was used to score the samples for ranking, and also to decipher the preference of the judges for the above quality parameters. Specimens 1, 2, and 3 were rated "Good" by the panelists while Specimen 4 was ranked "Satisfactory." In general, texture was rated as the strongest quality indicator (Highly Important) for chhana podo with similarity value of 0.956. Moistness, color, and flavor had identical similarity values, and were classed as "Important." Practical applicationsChhana podo is a milk cake that is prepared by blending of heat-acid coagulated milk solids, sugar and semolina into dough, and baking it. Fuzzy analysis, which involves linguistic expression of sensory quality, was used in combination with mixture design to optimize the ingredient composition. Semolina was replaced with tikhur (Curcuma angustifolia Roxb.) starch by using D-optimal mixture design without any influence on end product quality. Combining fuzzy analysis with mixture design proved to be a good tool for new product development.

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“…Varaprasad et al (2013), Trailor et al (2012 andKumar et al (2014) reported that, nonavailability of pasture, high cost of cakes/ concentrate and inadequate area for fodder cultivation, due to small size of operational holding as major constraints perceived by the farmers. Inadequate training facilities for knowledge and skill development of livestock farmers is another important constraint faced by the livestock farmers.…”

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confidence: 99%

Scaling up of livestock production for sustainable livelihood: An empirical study from Sirajganj district of Bangladesh

et al. 2022

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Livestock is a vital component of the complex farming system in Bangladesh. This focuses towards he contribution of livestock farming in the livelihood of the farmers as well as the realization of the challenges in livestock farming as perceived by the farmers. A mixed-method research design was used to collect data from 100 livestock farmers of Kamarkhanda Upazila (sub-district) under Sirajganj district. According to the findings of the study, livestock farming has significant contributions in improving the status of livelihood tatus of farming households. It is evident from the findings that majority of the respondents (69%), faced medium level of challenges in livestock farming compared to high level of challenges faced by 28% respondents of the study area. The socio-demographic characteristics of the respondents namely farm size, annual income, training received, subsidy received and extension media contact seem to have significant contributions with the challenges faced by the farmers in livestock farming. As the livestock sector of Bangladesh has great potential to flourish provided the challenges faced by the farmers are given due attention. Implementation of farmers’ friendly livestock policy and the collaborative efforts of public and private sectors are required to boost up livestock productivity in Bangladesh. SAARC J. Agric., 20(1): 209-225 (2022)

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Constraints analysis in adoption of improved dairy farming practices in Haryana, India

Cited by 5 publications

References 0 publications

ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOUNDS IN CACHICHÍN NUTS (Oecopetalum mexicanum Greenm. & C.H. Thomps.) EXPOSED TO DIFFERENT THERMAL TREATMENTS

ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOUNDS IN CACHICHÍN NUTS (Oecopetalum mexicanum Greenm. & C.H. Thomps.) EXPOSED TO DIFFERENT THERMAL TREATMENTS

Application of D‐optimal mixture design and fuzzy logic approach in the preparation of chhana podo (baked milk cake)

Scaling up of livestock production for sustainable livelihood: An empirical study from Sirajganj district of Bangladesh

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