Development of ready-to-eat appetisers based on pepper and their quality evaluation

Wadikar, D. D.; Nanjappa, C.; Premavalli, K. S.; Bawa, A. S.

doi:10.1007/s13197-010-0105-2

Cited by 6 publications

(3 citation statements)

References 10 publications

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“…Many researchers have found honey to be a suitable alternative for healing wounds and burns, and for oral health (Lay-Flurrie 2008;Molan 2001b). Honey is also a highly valuable ingredient in foods (Bath and Singh 2001;Naveena et al 2007;Kotoki and Deka 2010;Wadikar et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Antifungal effect of lavender honey against Candida albicans, Candida krusei and Cryptococcus neoformans

2011

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Monofloral lavender honey samples (n=30), were analyzed to test antifungal effect against Candida albicans, Candida krusei, and Cryptococcus neoformans. The specific growth rates (μ) showed that all the yeast growths were reduced in the presence of honey. The honey concentration (% w/v) that inhibited 10% of the yeasts growth (X min ) ranged from 31.0% (C. albicans), 16.8% (C. krusei) and 23.0% (C. neoformans). A synthetic honey solution was also tested to determine antifungal activity attributable to sugars. The presence of synthetic honey in the C. krusei culture medium at concentrations above 58.0% (w/v) was established as X min , while C. albicans and C. neoformans were more resistant, since X min values were not reached over the ranged tested (10-60%, w/v). What the data suggests is that the component in the lavender honey responsible for the observed antifungal in vitro properties is not sugar based. Honey might be tapped as a natural resource to look for new medicines for the treatment of mycotic infections. This could be very useful, onsidering the increasing resistance of antifungals. It should be noticed that this is the first study concerning the effect of lavender honey on the growth of pathogenic yeasts.

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Section: Introductionmentioning

confidence: 99%

Antifungal effect of lavender honey against Candida albicans, Candida krusei and Cryptococcus neoformans

2011

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“…b 0 is constant coefficient of intercept, b 1 -b 5 are constant coefficients of linear terms, b6-b10 are constant coefficients of quadratic terms and b11-b20 are constant coefficients of interaction terms, respectively, and X 1 -X 5 are independent variables (Te, t, Sr, En and S). Response surface methodology (RSM) method was followed according to different literatures where RSM was used for optimization (Alam et al 2010;Chakraborty et al 2011;Garg and Singh 2010;Wadikar et al 2010;Modha and Pal 2011;Xu et al 1998).…”

Section: Response Surface Methodology (Rsm)mentioning

confidence: 99%

Optimization of reaction parameters of acidolysis reaction between mustard oil and capric acid by using Thermomyces lanuginosus lipase

et al. 2011

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Structured lipids were prepared from mustard oil by enzymatic acidolysis reaction with capric acid (C10) using lipase enzyme TLIM from Thermomyces lanuginosus as biocatalyst. Parameters such as substrate molar ratio, enzyme concentration, reaction temperature, stirring speed and time of maximum incorporation, were studied for the optimization of the reaction. The optimized set of process conditions was predicted by response surface methodology (RSM) and genetic algorithm (GA). The robustness of GA and RSM was evaluated using regression coefficient and p value. The R(2) found out by GA was 0.996 while from RSM was 0.973. The results proved that GA models have better performance than RSM models. From the result, it could be concluded that optimal conditions for synthesis of capric acid rich mustard oil were: Temperature = 39.5 °C ; time = 21.1 hr; Substrate ratio = 3.5; Enzyme content = 8.8%; Speed = 570.8 rpm.

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“…Popping of conditioned pearl millet using heated sand (250 ºC) resulted with yield and expansion ratio of popped grains ranging from 8.3-77.1% and 2.3-11.3% respectively [7]. Puffing process reduces phytic acid (21-50 %) and tannins (3-18 %) [16] whereas popping significantly increases bio-accessibility of Zn (18 g/100 g) in native millet [3].The varietal effect of finger millet on puffing quality shown that brown seeded varieties are more suitable for puffing whereas white seeded varieties yielded organoleptically superior quality puff [17]. The brown seeded variety 'PR 202' gave the maximum puffing yield followed by 'JNR 852'with medium expansion.…”

Section: Austin Publishing Groupmentioning

confidence: 99%

Value Addition Influenced in Millet Products - A Review

Saraswathi¹,

RS²

2022

AustinJNutriFoodSci

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The intervention was aimed at reversing the declining consumption of millet, which was primarily due to inconvenience in its preparation as direct food. Thus diversifications of processing technologies related to millet products were attempted, to remove the inconveniences and to develop, fine-tune and standardize millet product technologies. For this purpose, the new trends of food processing involved the primary processing and secondary processing methods have been developed more products, such as extruded products (vermicelli and pasta), flakes, savouries, nutribar, and biscuits etc. These products were made ready for commercialization with improved shelf life. Processing interventions in millet products were good acceptability with improved nutritional value, convenience and shelf life. They are being continued for invention of innovative products of millet and target both niche markets such as gluten-free products; health mix products for mass-markets at the national level. One of the most relevant millet interventions was promotion; creating awareness of the health and nutritional merits of millet products and reinventing them as popular, convenient and healthy foods.

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Development of ready-to-eat appetisers based on pepper and their quality evaluation

Cited by 6 publications

References 10 publications

Antifungal effect of lavender honey against Candida albicans, Candida krusei and Cryptococcus neoformans

Antifungal effect of lavender honey against Candida albicans, Candida krusei and Cryptococcus neoformans

Optimization of reaction parameters of acidolysis reaction between mustard oil and capric acid by using Thermomyces lanuginosus lipase

Value Addition Influenced in Millet Products - A Review

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