Effect of pre-treatments on dehydrated Kasuri methi (Trigonella corniculata L.)

Tayade, VD; Bhople, SR; Jawarkar, AK; Dalal, SR; Ghawade, S. M.

doi:10.22271/tpi.2021.v10.i5m.6341

Cited by 4 publications

(3 citation statements)

References 2 publications

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“…The decreasing trend of ascorbic acid was found mostly due to its oxidation and a substrate in non-enzymatic browning during the storage period (Table 6). Similar readings are reported by Tayade et al [13]. in dehydrated kasuri methi (Trigonella corniculate L.).…”

Section: Titrable Acidity and Ascorbic Acid Contentsupporting

confidence: 90%

Standardization and Evaluation of Quality Attributes and Bioactive Components of Ginger (Zingiber officinale Roscoe) and Kokum (Garcinia indica Choisy) Based Herbal Tea

Likhitha,

Laxmi,

Jyothi

et al. 2024

JABB

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The present investigation entitled “Standardization and evaluation of quality attributes and bioactive components of Ginger (Zingiber officinale Roscoe) and Kokum (Garcinia indica Choisy) based herbal tea” was carried out in the Central Instrumentation Laboratory, College of Horticulture, Rajendranagar, Hyderabad. The experiment was carried out with Completely Randomized Design (CRD) with two experiments, experiment-I consists of 7 treatments and three replications. and experiment -II consists of 8 treatments and 3 replications. Tea bags of 3.5grams will be prepared as per the treatments and Standard cup volume of 100 ml is considered for study. The results revealed that the treatment combination of ginger -kokum mix (first best T7 Dry ginger powder 90 % + Dry Kokum powder 10 %), second best -T3 (Dry ginger powder 50 % + Dry kokum powder 50 %) based on organoleptic evaluation were selected from experiment one and proceeded to experiment two for evaluation of ginger kokum based herbal tea. The results related to physico-chemical parameters and organoleptic evaluation indicated that, among the different herbal teas, the treatment T3 (First best -90 %+ Cardamom -10 %) recorded best with pH (4.54) of 0th day, T2 (Second Best -100 % -Control) recorded highest titratable acidity (4.02 %) of 60th day, T2 (Second Best -100 %) recorded best with Ascorbic acid (1.32 mg/100 g) of 0th day. T4 (First best 90 % +Turmeric -10 %) at 0th day found to be best with total Phenol content (88.95 mg GAE/g). The maximum organoleptic score for overall acceptability (8.47) was in “Like very much range” on nine-point hedonic scale which is recorded in treatment T4: (First best-90 % +Tulasi-10 %) at the end of storage period. it can be concluded that T4-(First best -90 % + Tulasi - 10%) and T8 (Second best 90 % + Turmeric -10%) are best two standardized herbal teas from this research work.

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Section: Titrable Acidity and Ascorbic Acid Contentsupporting

confidence: 90%

Standardization and Evaluation of Quality Attributes and Bioactive Components of Ginger (Zingiber officinale Roscoe) and Kokum (Garcinia indica Choisy) Based Herbal Tea

Likhitha,

Laxmi,

Jyothi

et al. 2024

JABB

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“…Fenugreek seeds and leaves are widely utilized for culinary purposes, enhancing the flavor, color, and texture of food, as well as for medicinal applications ( Wani and Kumar, 2018 ). Fenugreek leaves are particularly rich in essential vitamins and nutrients ( Tayade et al, 2021 ), while fenugreek seeds contain valuable phytochemicals such as steroids, carbohydrates, proteins, flavonoids, amino acids, and volatile oils ( Mehrafarin et al, 2010 ). The seeds are composed of carbohydrates, proteins, fats, and dietary fiber, making them highly nutritious.…”

Section: Introductionmentioning

confidence: 99%

Enhancing genetic variability in Trigonella species through sodium azide induction: morpho-physiological and chromosomal amelioration

Naaz,

Choudhary,

Hasan

et al. 2024

Front. Genet.

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Plant breeding, aimed at enhancing desired traits, depends on genetic diversity. Mutation breeding is a powerful method of rapidly expanding genetic diversity, facilitating crop improvement, and ensuring food security. In a recent study, researchers evaluated the genetic variability of Trigonella species using different doses of sodium azide (SA) (0.2%, 0.4%, 0.6%, 0.8%, and 1.0%) through morphological, physiological, and cytogenetic studies. Morphological variations were observed in cotyledonary leaves, vegetative leaves, and overall plant growth and habit. Several quantitative parameters, such as plant height, fertile branches per plant, pods per plant (or clusters), seeds per pod, and seed yield, increased when treated with 0.2% and 0.4% SA compared to the control. Furthermore, the total chlorophyll content and carotenoids increased in the sample treated with 0.2% SA over the control but decreased with higher concentrations. Scanning electron microscopy revealed that stomatal aperture and seed dimensions increased at lower concentrations of sodium azide treatment. The study found a positive correlation between the different parameters studied in the Trigonella species, as indicated by high r-values. Based on their findings, it was concluded that the genotype of fenugreek can be improved by using 0.2% and 0.4% concentrations of sodium azide. However, the evaluation of observed variants in successive generations is a critical and necessary process to validate their potential as keystones for crop genetic improvements.

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“…The pretreatment step helps in the loss of moisture from the cells, enzyme deactivation, improving permeability, and hastening the drying rate, thereby assisting in the retention of physicochemical properties and subsequently improving the shelf life of the dried product. The process of blanching also serves as a pretreatment for the deactivation of browning enzymes and minimises the microbial load of the product (Tayade et al, 2021). Guar gum is obtained from the endosperm of the Indian cluster bean (Cyamopsis tetragonoloba L.) plant and has diverse applications in the food industry owing to its molecular weight, long polymeric chain, high water solubility, ample supply, low cost, and green nature (Rastegar and Atrash, 2021;Ruelas-Chacon et al, 2017).…”

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confidence: 99%

Influence of blanching and guar gum pretreatments on total phenolic content and antioxidant activity of cabinet-dried white bitter gourd Momordica charantia L.

Vatsyayan

Raina²,

Kumar³

2022

JANS

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Currently, the global food industry is experiencing a shift in consumer preference towards natural sources of antioxidants derived from edible fruits and vegetables. In view of this, white skinned bitter gourd with bioactive properties has great potential. Additionally, guar gum has the characteristic ability to form strong hydrogen bonds with water molecules, thereby reducing shrinkage during dehydration. Thus, the present investigation was carried out to study the influence of blanching and guar gum pretreatment on the retention of the total phenolic content (TPC) stability and antioxidant activity (AA) of white Momordica charantia L. when cabinet dried at 60±5 °C. The results are indicative of a significant (P values of < 0.05) impact of using guar gum along with blanching before dehydration of white Momordica charantia. The findings obtained clearly show the positive impact of guar gum on the stability and retention of TPC (Folin Ciocalteau) and AA (percentage of 2,2-diphenyl-1-picrylhydrazyl DPPH scavenging activity) in the dried product in comparison to the untreated control. Water Blanching + 1% Guar gum (T5) and 2%Salt Blanching + 0.2% Potassium meta bisulphite + 1%Sodium carbonate + 1% Guar gum (T16) showed higher AA [20.29% (T5) and 40.13% (T16)] and TPC [30.8 (T5) and 39.5 (T16) GAE per 100 g of dried weight (DW)]. Therefore, the application of guar gum as a pretreatment with blanching turns out to be beneficial for higher retention of TPC and AA, thereby maintaining product quality as a whole.

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Effect of pre-treatments on dehydrated Kasuri methi (Trigonella corniculata L.)

Cited by 4 publications

References 2 publications

Standardization and Evaluation of Quality Attributes and Bioactive Components of Ginger (Zingiber officinale Roscoe) and Kokum (Garcinia indica Choisy) Based Herbal Tea

Standardization and Evaluation of Quality Attributes and Bioactive Components of Ginger (Zingiber officinale Roscoe) and Kokum (Garcinia indica Choisy) Based Herbal Tea

Enhancing genetic variability in Trigonella species through sodium azide induction: morpho-physiological and chromosomal amelioration

Influence of blanching and guar gum pretreatments on total phenolic content and antioxidant activity of cabinet-dried white bitter gourd Momordica charantia L.

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