The impact of raw and differently dried pineapple (Ananas comosus) fortification on the vitamins, organic acid and carotene profile of dairy rasgulla (sweetened cheese ball)

Abstract

Pineapple, a tropical fruit that is well known for its excellent nutritional characteristics. Rasgulla (sweetened cheese ball) is a dairy based popular sweet found all over India. To enrich the nutritional profile, vitamin content, organic acid and carotene content profile of normal dairy rasgulla (sweetened casein ball) and to make it functionally more active for human health, fortification of rasgulla has been done by using normal pineapple pulp along with hot air, freeze, microwave and microwave convective dried pineapple pulp for overall comparative analysis and they are coded as PP, PH, PF, PMW and PMWC respectively. By using RP-HPLC method quantification of vitamin A, vitamin B group (B 1 , B 2 , B 3 , B 5 , B 6 , B 7 and B 12 ), tocopherols (α, β, γ and δ form), vitamin C, carotene (α, β, γ and δ form) profile and organic acid profile (oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, propionic acid, succinic acid [SA], and fumaric acid) of all the rasgulla samples are estimated. A significant increase is found for differently fortified rasgulla samples in terms of vitamins content, organic acid and carotene content. B 1 , B 3 , B 7 and B 12 are found maximum in PF whereas B 5 , B 6 and B 2 are found maximum for PMWC, PP and NR. The maximum amount of vitamin C and tocopherol are found in PP and PF. PMWC is reported to have maximum carotene content compared to all other samples.

Effect of Tamarillo Fortification and Fermentation Process on Physicochemical Properties and Nutrient and Volatiles Content of Yoghurt

“…PRE10 and PRE15 possessed higher α-tocopherol content than their respective counterparts from POS. According to Sarkar et al [ 60 ], freeze-drying, which reduced the water content, caused an increase in solid content, thus increasing the vitamin E concentration. Therefore, using tamarillo powder to fortify yoghurt should be more efficient than using fresh fruit or fruit juice.…”

“…All the tamarillo yoghurt showed higher α-tocopherol content than the premium assorted fruits yoghurt (0.16 mg/100 g) from the NZ-FCD [ 27 ], although only POS15, PRE10, and PRE15 samples were considered a source of α-tocopherol. Tocopherols scavenge peroxide radicals by forming tocopheroxyl radical, and at higher temperature, by reacting with other antioxidants, this tocopheroxyl radical may be added back to tocopherol form [ 60 ]. This could explain the higher tocopherol in PRE than POS.…”

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

“…After 4 days of germination, the bean seeds were freeze-dried in a lyophilizer (Biobase, BK-FD12, (Jinan, China), taking into account the following parameters: temperature −50 °C, 24 h and a pressure of 10 Pa. After lyophilization, the bean seeds were milled in a laboratory mill 3100 (Perten Instruments, Hägersten, Sweden) in order to be added into wheat flour. The lyophilization process was used, to the detriment of the drying methods of beans that involve high temperatures, in order to better preserve some nutritional and bioactive compounds in the grains but, also, the enzymes that were activated during germination to protect the unstable compounds at high temperatures [ 43 , 44 ].…”

Characterization of phytochemicals, minerals and in vitro medicinal activities of bael (Aegle marmelos L.) pulp and differently dried edible leathers

“…10 μl filtrate was infused into the RP-HPLC system (Alliance 2695 HPLC system, Waters Corporation, Massachusetts, USA). The separation was achieved by a C 18 column (internal diameter: 4.6 mm; pore size: 3.5μm) using a mobile phase of 0.5% aqueous H 3 PO 4 /30% aqueous acetonitrile solution at a flow rate of 0.5 ml/min (gradient elution) by maintaining a temperature of 35 C and quantification was at 254 nm Sarkar et al, 2020e. In total 7 standards were used, thiamine (vitamin B 1 ), riboflavin (vitamin B 2 ), niacin (vitamin B 3 ), pantothenic acid (vitamin B 5 ), pyridoxine (vitamin B 6 ), biotin (vitamin B 7 ), and cobalamins (vitamin B 12 ).…”