Process optimization for the preparation of antioxidant rich ginger candy using beetroot pomace extract

Kumar, Vikas; Kushwaha, Rinku; Goyal, Ankit; Tanwar, Beenu; Kaur, Jaspreet

doi:10.1016/j.foodchem.2017.10.089

Cited by 75 publications

(50 citation statements)

References 10 publications

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“…According to a report by British Dietetic Association (BDA), beetroot contains anthocyanins which can minimize the effects of pollution on the body. In addition, it is used as a source of natural antioxidants which aids to protect cells against oxidative stress in humans 8 , 9 . Its medicinal values have been associated with the number and amount of nutrients present in it 4 – 7 .…”

Section: Introductionmentioning

confidence: 99%

Analysis of Moisture Content in Beetroot using Fourier Transform Infrared Spectroscopy and by Principal Component Analysis

Nesakumar

Baskar

Kesavan

et al. 2018

Sci Rep

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The moisture content of beetroot varies during long-term cold storage. In this work, we propose a strategy to identify the moisture content and age of beetroot using principal component analysis coupled Fourier transform infrared spectroscopy (FTIR). Frequent FTIR measurements were recorded directly from the beetroot sample surface over a period of 34 days for analysing its moisture content employing attenuated total reflectance in the spectral ranges of 2614–4000 and 1465–1853 cm−1 with a spectral resolution of 8 cm−1. In order to estimate the transmittance peak height (Tp) and area under the transmittance curve over the spectral ranges of 2614–4000 and 1465–1853 cm−1, Gaussian curve fitting algorithm was performed on FTIR data. Principal component and nonlinear regression analyses were utilized for FTIR data analysis. Score plot over the ranges of 2614–4000 and 1465–1853 cm−1 allowed beetroot quality discrimination. Beetroot quality predictive models were developed by employing biphasic dose response function. Validation experiment results confirmed that the accuracy of the beetroot quality predictive model reached 97.5%. This research work proves that FTIR spectroscopy in combination with principal component analysis and beetroot quality predictive models could serve as an effective tool for discriminating moisture content in fresh, half and completely spoiled stages of beetroot samples and for providing status alerts.

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Section: Introductionmentioning

confidence: 99%

Analysis of Moisture Content in Beetroot using Fourier Transform Infrared Spectroscopy and by Principal Component Analysis

Nesakumar

Baskar

Kesavan

et al. 2018

Sci Rep

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“…FTIR spectroscopy is one of the most promising analytical techniques used for analysing the conformational as well as physiochemical properties of the food samples (Stuart ; Kumar et al ). Infrared spectra of cactus cladodes (Figure a), Paneer (Figure b), Paneer incorporated with cactus cladodes (Figure c) and Paneer incorporated with a commercial cryoprotectant (Figure d) were compared to check the qualitative effect of commercial cryoprotectant and cactus cladodes during freezing.…”

Section: Resultsmentioning

confidence: 99%

Cactus cladode polysaccharide as cryoprotectant in frozen Paneer (Indian Cottage Cheese)

Dey

Rasane

Singhal

et al. 2019

Int J of Dairy Tech

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The study investigated the optimisation of freezing conditions for Paneer (Indian cottage cheese) incorporated with cactus cladode polysaccharide as cryoprotectant. The freezing rate of both natural and commercial cryoprotectant-containing samples varied significantly. The optimised (2% natural cryoprotectant) Paneer sample had about 44% moisture content, 14% protein, 16% carbohydrate and 22% fat. Freezing time of optimised Paneer sample packed in metalised polyester was 40 min. The study concluded that Paneer incorporated with 2% cactus cladode polysaccharide, packaged using metalised polyester and frozen with packaged immersion freezing method, had the least freezing time (40 min) and retained better texture during freezing.

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“…The radical scavenging activity against DPPH of the methanolic extract was analyzed for measuring total antioxidant, according to Vadivel et al (2012) and Kumar et al (2018). Briefly, methanolic extract sample (0.1 mL) was added to 3.9 mL of 2,2-diphenyl-1picrylhydrazyl (DPPH) (6×10 −5 mol/L) in methanol and incubated for 30 mins at room temperature (30±1°C); then absorbance was measured at 515 nm.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Physicochemical characterization of jack bean (Canavalia ensiformis) tempeh

Ningrum¹,

Anggrahini²,

Setyaningsih³

et al. 2018

Food Res.

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The objective of our research was to investigate the properties of jack bean tempeh during fermentation with two different packaging types, banana leaves and LDPE (Low-Density Poly Ethylene) Plastic. After 24 hrs mycelia of Rhizopushasnot been formed, but it fully formed after 36 hrs fermentation for all formulated tempeh with two different packaging. The mycelia started the change to form brownish colour after 36 hrs of fermentation. Solid state fermentation (SSF) for 0, 24, 36, 48 and 60 h showed influence in different parameter e.g. total protein, the colour parameter (L, a, b, C, Hue, and ΔE) and pH during fermentation (p<0.05). Optimum condition of tempeh was chosen after 36 hrs fermentation that showed the influence of different packaging type to the lipid content and antioxidant activity (p<0.05), but no significant different to the water content, ash content, protein content, dietary fiber content and carbohydrate by the different content of tempeh (p>0.05). In the present research work, we demonstrated that different fermentation time and packaging will give influence to several physiochemical characteristics including total soluble protein, colour, and pH.

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Process optimization for the preparation of antioxidant rich ginger candy using beetroot pomace extract

Cited by 75 publications

References 10 publications

Analysis of Moisture Content in Beetroot using Fourier Transform Infrared Spectroscopy and by Principal Component Analysis

Analysis of Moisture Content in Beetroot using Fourier Transform Infrared Spectroscopy and by Principal Component Analysis

Cactus cladode polysaccharide as cryoprotectant in frozen Paneer (Indian Cottage Cheese)

Physicochemical characterization of jack bean (Canavalia ensiformis) tempeh

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